Flexitarian diet and other trends in gastronomy in 2021 – Marcelo Katsuki

Looking at Baum + Whiteman’s report on last year’s food and beverage trends, two assumptions were true: the increasing substitution of meat for vegetables in burgers and the like, and the expansion of the ‘ghost kitchens’ segment. », Virtual kitchens that occupy shared spaces.

The first, even adopted by market giants, has proved to be an attractive option due to the high price of meat and the increased consumption of vegetarian products; the second was a consequence, even a solution imposed by the pandemic for many entrepreneurs and for entrepreneurs who saw it as a business opportunity.

But what to expect from 2021 after such an unusual year? Even specialist consulting firms don’t take a lot of risk with specific forecasts. The focus is on major behavioral changes. Below is a selection of a few points from the report by Baum + Whitemanm, a New York-based restaurant consultancy.

• The big challenge for restaurants in 2021 will be to reinvent the restaurant experience in a warm and joyful way. With social distancing, reduced service and fewer celebrations, resuming human interaction, while the population is not immune, is the crux.

• The farewell to menus printed using the QR code, which we saw in 2020, should evolve towards direct cell phone ordering in the kitchen, speeding up service. But if the emphasis is on maintaining human warmth, servers must have their place.

• Instagrammable foods should increasingly give way to high quality comfort foods: from perfect pastries to jaw-dropping sauces executed by chefs who have embarked on personal projects at pop-up restaurants or as chefs personal.

• Products with renowned catering brands in domestic kitchens. How many restaurants do not sell your branded breads, oils, preserves, sauces and frozen foods? The forecast is that this phenomenon will gain even more strength as a means of increasing yields.

• Eat globally at home. You don’t have to go to Egypt or to an Egyptian restaurant to taste its cuisine. Exotic spices should be highlighted, such as Dukkah, which blends Egyptian spices and can be used with fish, poultry, and even yogurt. Jerk Seasoning, from Jamaica, Tajin, Mexico and even our Baiano Seasoning, are some suggestions for ingredients that should color the flavors of home kitchens.

• African and African American cuisine is expected to emerge in the United States, with new restaurants and a bountiful crop of cookbooks on the subject, with authors such as Marcus Samuelsson, Hawa Hassan and Julia Turshen.

• Diet of the year: flexitarian. Consumers are rethinking the consumption of animal proteins and opening up more and more space to foods of plant origin. You don’t have to become a vegan or vegetarian to consume products intended for this market, but you can sometimes substitute animal meat for foods of plant origin, which have health and environmental benefits.

Source: Baum + Whiteman International Food and Restaurant Consultants
Photo: Marcelo Katsuki / Folhapress

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