It seems this year we’re basically going to eat just like in 2018. However, there are some things worth mentioning. A few new trends plus some others speeding up.
– It’s all about green.
It’s the so-called Green Revolution. Drinks made from vegetables or cereal which are replacing milk. Vegetables instead of meat in cold cuts and sausages. Chinese lettuce, hemp, more and more algae. Eating all veg doesn’t necessarily mean having a healthy, balanced diet, though.
Not only Chinese, Indian or Thai. Now it’s Burmese, Sri Lankan, Vietnamese. Bowls packed with original ingredients, loads of fish, spices, coconut and more.
– Zero Mile Food.
This is not new, of course. Yet there seems to be an ever-growing number of consumers becoming aware of environmental issues and therefore growing some of their own food and buying only what is available near them each season.
More people are ready to try new things, intense or unusual flavours. Exotic mixtures. Unheard of dishes, regional cuisines.
– Kefir and kombucha.
There’s a huge growth in the fermented drinks market. This is the result of more people understanding the importance of bacteria on gut health.
– Ready and quick.
Even more vending machines offering a wider range of products. Online orders and home delivery have never been so popular. And cashless. More and more often payment is by card or phone only.
– Cheese tea.
It sounded weird at first, but this combination, which originally appeared in Taiwan, made its way to San Francisco and is now spreading fast throughout the US. It basically consists of green or black tea covered with cream or mascarpone cheese plus pepper and perhaps a few other spices.
– Low-impact packaging.
Recyclable. But this is no longer enough. A well-known beer brand, for example, has just launched a six-pack where the cans are glued together and, in addition to being easy to snap, will remove thousands of tons of plastic waste.
Happy English learning!!