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A nutritionist shares the top food trends for 2021

Banana bread is so 2020. - by James Halim
  • 27 Jan 2021

The new year is upon us and perhaps more than ever before, people are looking forward with anticipation and hope. Banana bread, stress baking, and comfort food dominated 2020. We were forced to cook more than ever before, following the meteoric rise of sourdough bread and gourmet meal kits.

But what will the world of food look like in 2021? Here are a few ideas we can expect to see during 2021…

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Elevated charcuterie

2020 was the year of getting creative with charcuterie, as our social media feeds were spammed with jarcuterie, charcuterie chalets, and charcuterie pizzas. This viral trend is showing no signs of slowing down but instead, is continuing to evolve.

It’s no longer about just cured meats and cheese; Australians are experimenting with pancake-topped breakfast boards, Mexican-themed charcuterie boards, and loaded fries boards. As this trend continues to rise, we anticipate more sustainable charcuterie creations will be the trend of 2021, and may in fact come to life as plant-based boards.

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Innovative meal kits and ready-made meals

At this stage of 2021, we have all been cooking so much, in our homes, that we are suffering a slight case of kitchen fatigue; we now no longer need step-by-step instructions to roast our chickens.

Enter gourmet ready-made meals, offering consumers an opportunity to enjoy a diverse range of options whilst simultaneously, giving what could be considered a lifeless dinner, a makeover. As we assimilate back to work, consumers will be hunting for ready-made meals that provide restaurant-quality food to enjoy throughout the week without the hassle of shopping, cooking, and cleaning.

MACROS has some really great meals that are inspired by global cuisines, delivering you quality food to enjoy throughout the week without the hassle of shopping, cooking and cleaning. All you need to do is heat and eat! With new dishes weekly, there’s always something exciting to try on their menu. All of the meals are dairy-free, and can cater to a range of dietary requirements while also offering high-protein, low-cal and low-carb options.

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Gourmet and healthy ready meals? Yes please!

Supplied

Going climate friendly

The events surrounding the COVID-19 pandemic, particularly in 2020, has changed food conditions and consumer thinking. Consumers are looking to the hospitality industry to lead the charge in sustainability campaigns and climate policy, and more restaurants are considering how to think and act climate-friendly.

This might seem unlikely given the extensive single-use packaging we’ve been utilising amid the pandemic, however, that’s exactly why consumers are more conscious now more than ever to ensure this year is not like their last. Following the introduction of beeswax wraps and recycled sandwich bags, companies are going to get more eco-conscious as brands race to be more sustainable.

Alternative protein

The demand for plant-based protein is rapidly expanding beyond just burgers. Increased interest and update in alternative protein has been a trend in 2020 that will continue. The demand for plant-based cheeses and protein snacks are emerging in the market with no signs of slowing down. Driven by wellness, consumers are opting to eat a meatless meal both when home or when dining out.

pizza

Comfort food is in in 2021.

Columbia Pictures

Fermentation

As Australians continued to experiment in the kitchen in 2020, they began to feel more inspired to tackle all types of interesting food projects. Due to this, fermentation, preserving and canning is beginning to really grow in popularity and will continue to do so during 2021. Fermented veggies of all kinds can elevate all kinds of dishes or be a really unorthodox, yet delicious snack on their own.

Comfort food

As a result of the pandemic, consumers are seeking a sense of comfort, hence the notable rise in nostalgic comfort food. Australians are looking to tap into familiar tastes, and memories of childhood meals. Stress eating has also played a part these last few months, and consumers are now opting for venues who prioritise heavier, comfort foods on their menus such as steaks, spaghetti, and schnitzels.

James Halim is a Nutritionist and Food Service Dietician at MACROS.

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