How will the food scene develop in 2019? What are the 2019 food trends? The Food Report by nutritionist and trend researcher Hanni Rützler explores this question. Here is a brief summary of the most important buzzwords and what they mean.
A term that is less ideologically charged than vegan nutrition. According to Rützler, all those who simply want to reduce their meat consumption – for both health and ecological reasons – could also make friends with this. Proteins play a major role in this and are served as meat substitutes in the form of burger patties, sausages and fish dishes or as completely new food creations. Alongside nuts, soy, cereals and pulses, mushrooms and algae are the newcomers in this area.
Recipes with a high health value and the pleasure of sensual indulgence – these two aspects are no longer mutually exclusive. The principle of abstinence (e.g. no gluten, no cow’s milk, no meat) is replaced by the awareness of listening more to the body’s actual needs. Whatever is really good for you is allowed. This also brings the type of food into focus: food in a beautiful, quiet atmosphere, aesthetically presented and prepared with carefully selected, high-quality products. However, what remains important in the new desire for indulgence without a twinge of conscience is the quality of the products and proof of their sustainable origin.
“The interest in safe food and concern about its origin has become an ongoing theme in our food culture,” writes Hanni Rützler about food trends in 2019. Responding to quality expectations with meaningful communication is essential. There are now many ideas on how blockchain can be integrated into communication with consumers. De-processing, i.e. processing original products as little as possible and avoiding artificial additives, is also still important.
According to Rützler, an important change can also be seen in the food trade: “Digitalization is also changing the food trade. The key issue here is to encourage people to shop and cook for themselves. Individualization instead of mass suitability: Customers will increasingly look for personalized eating solutions. Rützler’s thesis: pure sales locations will change into places that awaken and serve desires.
Rützler identifies the return of French cuisine as one of the top trends. It is freeing itself from tradition and opening itself up more to influences from other, even exotic, food cultures. This trend is particularly noticeable in bistros, Rützler even refers to this as “bistronomy”.
