What new ingredient will you try, come what may? What type of preparation will be the most innovative this year? What English word should you learn so that you stay up to date in all the conversations? In short: what will be on the dinner tables and what will people talk about this year.

TOPIC OF THE MONTH

20 December 2019

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The fast pace of life, fashion, the curiosity for trying new things and the need to look after ourselves change our way of eating and, year upon year, widen our gastronomic vocabulary. New trends that are worth finding out about, whether these are ‘foodie’ or not.

 Fast food but gourmet

We have increasingly less time for cooking and for sitting down for an hour to eat. This results in an increased demand for everything that is fast and easy to take away: burritos, sandwiches, pittas, burgers, pasties…

The counterpoint to this speed is a requirement for quality that is searched for in the ingredients used. There is a demand for fast food, but gourmet, pursuing excellence in the final combination, so that eating can be flavoursome, even if it has to be a short experience.

In this same vein, and in response to the frantic rhythm of life, this year we will also be taking more care of snacking, the meals that we eat apart from the classic breakfast, lunch and dinner. We recommend that these mid-morning, mid-afternoon or even the late-night snacks are well thought out with the aim of making them healthy.  

Anti-aging foods

If in previous years detox and purifying foods were a success, 2020 will be the year for anti-aging, that is, foods with anti-oxidant properties.

These are not new foods. On the contrary, these are foods that are newly valued for their properties. For example, broccoli, tomato, extra virgin olive oil (EVOO), dried fruits, grapes, garlic and black garlic, dark chocolate (minimum 80% cocoa and no sugars), vegetables, cinnamon and red berries.

Vegetable proteins

The reduction in meat consumption is increasing in recent years, particularly with the available choices, flexitarian (vegetarians who eat meat at certain times), vegetarians and vegans.  This trend is looking for alternative sources of proteins from vegetable sources.  

Apart from the so-called vegetable meats, tofu and seitán, or the cold-prepared vegetables, the change from animal to vegetable proteins also has a deep impact on the world of cheese.

 Fermented foods

What began with the yogurt has now extended to all kinds of fermented foods, such as kefir, kombucha (mushroom tea) and sauerkraut (fermented cabbage).  Although the acidity and unusual flavours are an obstacle for many, the health of the digestive system is a growing concern, so demand for these is forecast to continue growing.

Asian cookery

This continues to grow each year, and with the boom of sushi, pad thai and more recently, ramen, other Asian dishes will arrive on our tables, and in our conversation, this year. Kimchi will be one of them.

The great prominence of vegetables, the use of pulses and fish and the reduced use of fats in its dishes, make Asian cookery one of the healthiest. The continent will be in fashion this year with the celebration of the Olympics in Japan, but apart from Japanese gastronomy, Asia offers many other culinary specialities. Korean cuisine is worthy of a special mention, as   it gives great importance to fermented food, and the cuisine of the Philippines is a curious mix of Hispanic and oriental influences.  

The main distinguishing feature common to all variants of Asian cookery is the special importance given to condiments, so that each person can create their own dish, depending on their choice of sauce to accompany it.

With the 5 senses

‘Eating with your eyes’ is not a new concept, but it is in the super-sensory appreciation which food has acquired today. This trend refers to the ability of food to generate an impact that activates the 5 senses: original and different sensations associated with the pleasure of eating and the degree to which we enjoy it, and the pleasure of displaying what we are going to eat. Therefore, it is ‘worked’ both for its external appearance as for the combination of textures and flavours.

The traditional will be trendy

But if what you like is classic food, you are in luck this 2020. Lifelong flavours that take us back to our childhood with one mouthful, grandma’s stews, soups eaten with spoons, winter stews… Those dishes that always warm up their surroundings, and the conversation, will also be in fashion, if they ever ceased to be so…