Foodie Fads or Futureproof – what’s trending?
Food moves fast in the culinary industry – with new flavours, ingredients of the moment and dining trends bursting onto the scene, increasingly courtesy of all that is instagrammable. Here in Chokdee headquarters, nothing inspires our chefs more than experimenting with the new – from innovative cooking methods to unexpected combinations of ingredients – and making it accessible for all.
Flower Power
The focus on wellbeing – both for the planet and ourselves as individuals – has shifted from a trend into an enduring movement as customers continue to show a keen interest and increasing knowledge of, the health benefits associated with individual ingredients from vegetables, herbs and spices to proteins – turmeric being one such example, having once been associated primarily with Thai and Indian cuisines to becoming a staple in many Western households. An interesting off-shoot from this focus on healthier ingredients, fuelled by a concern for the health of our planet, is a fascination with all things floral from edible flowers to flavours such as rose, honeysuckle, lavender and violet. Botanical ingredients are hitting the spot with consumers looking for options they perceive as healthier both for themselves but also for the planet.
Hot on Insta
Chefs are always on the quest for the flavour of the moment to wow their customers and three ingredients in particular have led this year’s big menu trends – yuzu, ube and gochujang. Yuzu, a Japanese citrus fruit with a powerful aromatic flavour that combines notes of mandarin, grapefruit and lemon lends an incredible versatility to making it perfect for puddings and savoury dishes alike. Ube, a purple yam originating in the Philippines, is another exciting ingredient to experiment with. With its natural, deep purple hue it has earned its place in the heart of many Instagram accounts and shaped the creation of many fantastical desserts and sweet treats whilst maintaining the all important tag of a natural ingredient. Gochujang is another flavour hit of the moment, riding the wave of a Western fascination with Korean culture and satisfying a collective hunger for all things spicy and fermented.
Back to the future
A strong sense of nostalgia and a rose-tinted backwards glance to more peaceful times has led to a hankering for the dishes, desserts and drinks of days gone by. A big trend for 2024 has been to deliver classic dishes, desserts and drinks with a modern twist. With a growing trend towards Mexican and Asian dishes, classic European fare has had to compete for customers’ affections by delivering their classics with a modern twist to engage Gen Z and tap into older generations’ sense of nostalgia. Think Italian comfort dishes but with a spicier kick or French classics re-visited as lighter options. Spam has been making a surprise re-entry into our culinary landscape, sweet condensed milk (a staple in many Thai desserts including the vibrantly orange Thai tea) is becoming more widely used and the 1990s cocktail of the decade – espresso martini – is back with a bang and looks here to stay…
A taste of what’s to come…
What can we look forward to in the near future in terms of trending flavours and ingredients? According to Datassential’s Foodbytes report, the appetite for Asian culinary influences remains strong with some exciting new focuses including Nam Prik Pao, a powerhouse Thai chilli jam, Shiso also known as perilla leaf and belonging to the mint and basil, popular as a sushi garnish but also in Korean and Vietnamese cooking and sweet-sour Japanese salad Sunomono. Amba, a popular condiment in Iraqi cuisine, made of fermented mango and spices,is also one to look out for, offering an exciting flavour profile whilst continuing the trend for that tangy, sweet-sour goodness. We’re already feeling inspired…
