Over the last few years, people’s tastes in food have more and more refined. Globalization has increased access to all kinds of goodies and exotic items, and social media has boosted the imagination as well as the taste buds of gourmands who nowadays have websites, videos and all kinds of tricks at their fingertips to make sure they don’t miss any of the culinary challenges of the day.
The Institute of Food and Agricultural Sciences at the University of Florida has recently published a document on the trends which will dominate the market in 2016. Thus, food producers will offer buyers multiple sensory experiences: the success of a food will be driven by flavour, taste, texture, and also visual appeal at the same time. Studies have shown that when we experiment with a new taste, the probability of satisfaction is higher as the visual aspect of that food becomes more appealing.
Furthermore, another trend would be giving up grilling food due to the carcinogenic compounds developed during cooking. Improved pots now allow you to cook food and retain its flavour, in the oven, with no health risks.
Another important trend will focus on the presence of pre- and pro-biotic bacteria in foods, extremely beneficial microorganisms that reduce the inflammation in the gut as well as reducing the effects of stress. By consuming fermented foods such as yogurt and pickles, we can decrease the risk of cancer and cardiovascular diseases too.
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