The Food Trends Set To Soar In 2022

 Namnews, 14th December 2021

As we approach the end of another tumultuous year, Tasneem Alonzo, Joint Managing Director at Lähde by EHL Ingredients, shares her predictions on the foods we can expect to see on supermarket shelves during 2022.

Escapism and experimentation, new flavour combinations, niche world cuisines, climate awareness and wellness are the key trends to look out for, coupled with a rise in informal dining, BBQ foods and nutritious ingredients.

The Covid-19 pandemic has affected all areas of life, and many eating, ordering, cooking, shopping and dining habits have changed dramatically. While travel was restricted, foods from faraway that offered new flavour combinations appealed to those looking for a sense of escapism. We see this as a trend that will continue into 2022 with spice blends, marinades, and seasonings from Korea, Brazil, Mexico, Ethiopia, South Africa, Tunisia and Georgia set to be in demand.

Consumers are also enjoying Levantine foods – they’re fresh, full of flavour, colourful, varied, suitable for sharing and packed full of healthy ingredients such as chick peas, seeds, nuts, beans, pulses – and spice blends such as baharat, za’atar and sumac. We’re also expecting to see Afghan foods start to appear in stores, using ingredients such as asofetida, dried fruits, and spices for aromatic and flavourful dishes such as ashak, bolani, mantu, and kabuli pulao.

Americana is also a burgeoning food trend – there is a definite interest in regional specialities from different parts of the USA, especially Louisiana, Texas, California and Hawaii. Alongside the traditional American foods such as burgers, ribs, wings, pizzas and Southern-fried and BBQ dishes, we’re witnessing an increase in healthier eating trends and fresh flavours from herbs and spices.

These foods fit into the trend for informal dining, sharing foods, grazing boards, and group gatherings – easy to eat, great to share, suitable for dipping, and with stylish presentation, they appeal to the Instagram generation looking to share tempting food photos on their feeds.

Climate awareness and wellness

Sustainability, climate change and care for the planet are key buzzwords in the food industry and cutting down on meat consumption is one way consumers are playing their part. Consumers of all ages are becoming increasingly experimental with their food choices, with a surge in those following a plant-based, meat-free, vegan, vegetarian, flexitarian diet, and those cutting out animal products from their diets for health, lifestyle and environmental reasons.

Alongside this, we’re seeing the rise of ‘climatarians’ – those who have changed their eating habits to help combat global warming, including eating local, seasonal foods with as little carbon footprint and environmental impact as possible. Conscious eating is definitely a trend that is set to burst onto the food and dining out scene so we expect to see locally made foods, along with produce from local farms, producers and businesses with few food miles. This is an issue that will be at the forefront of food choices for years to come.

Consumers are also aware of the potential health benefits of certain ingredients and are welcoming natural, functional foods and ingredients with micronutrients. We’re seeing sales of turmeric, ginger, cardamom and cinnamon surge as consumers opt for foods to support immune systems and general wellbeing – and we expect this to continue into 2022 and beyond as health continues to be a concern for consumers.

In summary, modern Brits’ tastes and lifestyles are ever-evolving, and 2022 will be a hotbed for creativity and innovation in new product development. The challenge is for retailers to offer global, exotic flavours and foods for a sense of adventure, dishes packed with nutrients, with an eye on sustainability, climate-friendly options to suit new eating habits, preferences and concerns.

NAM Implications:

• FYI, Levantine foods include dips and salads such as hummus, baba ganoush, and tabbouleh…
• …as well as more niche small plates such as fadi (zucchini, yoghurt, lemon, tahini), pancar (beetroot, yoghurt, garlic, pistachio) and hammera (red pepper, pomegranates, walnuts).
• From Lebanon, Israel, Palestine, Syria, Turkey, Egypt and Cyprus
• Watch this space.!
• NB. If those don’t suit, there’s always Americana (also a burgeoning food trend) from Louisiana, Texas, California and Hawaii.
• Alongside burgers, ribs, wings, pizzas and Southern-fried and BBQ dishes…