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Culinary fashion dictates its own conditions, and this year, in principle, continues the traditions of the previous one, at the same time making its own adjustments. The imagination of the chefs is amazing. What new flavors and cooking techniques should you be amazed at this year?
Gluten free food
The anti-gluten movement is gaining momentum. And if earlier it was problematic to find such food, today baking made from gluten-free flour is not only fashionable, but also everyday. In a restaurant, you can easily ask for a gluten-free dish – pasta or pizza, and not envy those sitting next to you who are indifferent to gluten.
Carbonated drinks
The ban on drinks with bubbles has upset many consumers who are looking for a slim figure. But this limitation was more likely due to the fact that carbonated drinks that were offered in stores contained a huge amount of sugar and harmful additives. This year, manufacturers are trying to return sizzling bubbles to the shelves, only drinks as sweeteners already contain mainly natural ingredients – maple syrup, fruits, berries or birch sap.
Functional mushrooms
Now the mushroom platter is available not only in the autumn season. Reishi, Chaga and Cordyceps are available all year round dried and fresh and are functional from a nutritionist perspective. They are a source of antioxidants and vitamins, making them not only desirable, but a must in your salad. These mushrooms are added to smoothies, tea, coffee, soups and other dishes.
flowers
If earlier flowers were used in cooking only as part of the decor, then this year promises us pleasant floral aromas and tastes of dishes. Lavender, hibiscus, rose – everything that previously attracted you only in the flower bed is now in your plate.
Expansion for vegans
If earlier you had to try pretty hard to think over your vegan menu, now manufacturers have significantly expanded the range of dishes for those who prefer plant foods. Thanks to high technologies, burgers without meat and sushi without fish, yoghurts made from peas and nuts, ice cream, glaze and cream, and much more have become real.
Convenient powders
Your familiar food is now available in powder form – just add the powder to smoothies, shakes or soup. Matcha, cocoa, poppy root, turmeric, spirulina powder, cabbage, herbs – all this will diversify your menu and give your meals a vitamin benefit.
East direction
Middle Eastern cuisine is firmly entrenched in our menu – hummus, falafel, pita and other equally well-known nutritious dishes with an oriental accent. This year’s novelties are spicy spices that no gourmet can resist.
Japanese motives
Japanese food continues to be the trend this season. The range of traditional Japanese dishes is significantly expanding – baked chicken, fried tofu, new tastes of noodles and soups.
Snacks
Crispy snacks, as an alternative to healthy snacks, have won the hearts of consumers. Healthy chips are not made of anything, and this year you can try snacks from exotic vegetables that are not grown in our country, snacks from pasta, new types of seaweed, cassava.
Feel the food
Whereas before we ate food with our eyes, now the world’s chefs are focused on ensuring that food brings you a pleasant tactile sensation. Different structures can be mixed in one plate, which will feel completely different in the mouth.