Food trends

Over time, we have seen changes in dietary trends. They come and go, but they also reflect changing values, concerns and priorities in the mindsets of society’s stakeholders.

Trends can sometimes be contradictory

Back to tradition 

This trend could almost be described as purist. This is the current phenomenon of going back to authenticity, simplicity and placing the emphasis on the products. People want 100%. 100% pure juice, 100% beef, whole, authentic products with no additives, preservatives or added sugars.

Even though the trend towards forgotten vegetables such as Jerusalem artichokes and parsnips is now less talked-about, it did instil in consumers the desire and search for authenticity and the need to get back to basics. Peeling away all the superficial layers accumulated over the years, and getting back to the raw product, “just like at grandma’s house”.

This can be seen in the shift in marketing messages, which now place greater emphasis on the product itself, and even its connection with the land. And also by the emphasis on “wholemeal” (cereals, bread, etc.).

Going against the flow

A strong demand for originality

On the other hand, we can also observe a perpetual search for originality. A need to stand out from the crowd. And so we find concepts that keep pushing the envelope further.

In this age of “seen everything”, “done everything” and “experienced everything”, some of us are constantly on the lookout for new, unprecedented originality to break our routine. Since “sweet and savoury” is no longer enough to satisfy our thirst for food discoveries, we want even more surprising combinations.

“Trompe l’œil” is in vogue and plays with appearances, for example with a dish that looks like a well-known dessert (ex: icecream sandwich). Products can also be used differently from their traditional uses, such as using coffee as a condiment for instance.