"Spectacle is out. Connection is in. Diners are no longer chasing every TikTok novelty (we're looking at you, Dubai chocolate) or racing to pickle the next unsuspecting ingredient. Instead, there's a clear shift toward food that feels cozy, meaningful and comforting, alongside a deeper embrace of global cuisines. We're craving consistency and care, not gimmicks and we want to eat together, which means more sharing, more group dining and more dishes designed for the middle of the table."
"The GLP-1 effect is also reshaping how Americans eat, influencing how grocers and restaurants think about high-protein, high-fiber and less-processed foods. Meat is back in vogue after many consumers recoiled from heavily manufactured plant-based alternatives. At the same time, rising beef prices are pushing cooks toward alternative cuts and nutrient-dense, cost-efficient organ meats that are quietly finding their way onto menus."
Bubbling broths such as hot pot, ramen, pho and donburi are trending as interactive, warming, shareable meals that combine comfort with mild theatricality. Diners are favoring cozy, meaningful food and consistent, well-crafted dishes over gimmicks and spectacle. Group dining and dishes built for the middle of the table are increasing. GLP-1 medications are affecting demand, prompting grocers and restaurants to emphasize high-protein, high-fiber and less-processed options. Meat demand rebounds as heavily processed plant-based products fall from favor, while rising beef prices encourage use of alternative cuts and nutrient-dense organ meats. Flavors like black currant and tiramisu are gaining traction as sweet-savory profiles rise.
Read at www.pressdemocrat.com
Unable to calculate read time
Collection
[
|
...
]