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Food industry trends for 2022: what to expect

"The New Normal" is the theme of food trends in 2022. E-food, sustainable and local foods, and post-covid cookery are causing consumers to change their behaviour. We will be affected by the Corona Pandemic for the long haul.
After the crisis, our consumer behaviour and lifestyles will continue to be shaped by the behaviours we were forced to try out.  However, if we learn from the experience of the lockdown, producers, the food industry, retail, and gastronomy can move to a much more stable future.

Here is a quick glimpse of what food trends will look like in 2022

1. In the pandemic, zero waste is gaining traction

To live sustainably, we must live by the Zero waste motto. Sharing economy concepts such as Cradle-to-Cradle philosophy and the notion that we cannot just recycle or recycle rubbish or apparent rubbish, but must not let it accumulate are driving forces behind the idea.

2. Introducing local exotics to your menu

As a result of the lockdowns, local food production has become more important, as well as a new passion for culinary explorations and exotic foods. This contradiction will soon be resolved.

3. A true omnivore 

An omnivore who enjoys variety takes responsibility for it. You will not only be concerned with your health in the future, but also with a responsible eating culture that takes environmental concerns into account.

Topics & Industry Insights for Food Trends 2022

It is the new norm

A new understanding of healthy nutrition is being created based on the Corona pandemic and its long-term impact on consumption and eating. People's thinking and behaviour were affected by the Corona crisis, as changed in the food industry. A New Normal will eventually emerge that is more optimal and appropriate for people as their needs change in the future.

A vegetarian's delight

The post-corona cuisine will be more vegetable-centric. The topic relates to new gastronomic offers that are a response to the changes that are taking place in the food culture due to the financial crisis. The popularity of vegan and vegetarian cuisine is increasing. There will be more and more plant-based dishes at good restaurants in the future. To achieve this, chefs must not only be imaginative in the kitchen but also possess specific knowledge.

The e-food revolution

The food system is undergoing structural change due to connectivity. With the proliferation of e-food, our food system may undergo a permanent change. Rather than selling food via digital channels, the future may depend on e-food. New social networks also create novel socio-cultural structures that have a profound effect on the food industry, agriculture, and how we cook and eat. This new connectivity enables a wide variety of players to come into contact with one another, exchange ideas and find more direct ways to one another.

Conclusion 

The catering and hotel industries will continue to require a distinctive profile for anyone who wants to be successful in the future. The creative solutions developed to get meals to people during the crisis are no longer sufficient. As the New Normal emerges, food trends are changing through the experiences of the pandemic, we changed our behaviour, breaking down long-established structures, but the food industry is also discovering new markets.
As a result, it is particularly vital at this time to be able to observe and assess what will remain the same and what will change. Although the food industry is experiencing tense times currently, it is important to be long-sighted and well-prepared for future changes caused by the health crisis.

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