Continuing with their annual tradition, Godrej unveiled the 3rd edition of the Godrej Food Trends Report 2020 on 22nd February at Godrej L’Affaire. Adi Godrej, Chairman Godrej Group, Tanya Dubash, Executive Director and Chief Brand Officer, Godrej Group, Sujit Patil – VP & Head Corporate Brand and Communications Godrej Industries Limited & Associate Companies, C N Nageshwaran, Deputy General Manager Corporate Brand and Communications, Godrej Industries Limited unveiled the report along with Rushina Munshaw Ghildiyal, Chef Varun Inamdar, Chef Ranveer Brar, Sanjay Kumar, CEO & Managing Director, Elior India, Amit Nair, Business Head, Living Foods, Aslam Gafoor, General Manager, Luxury Dining – Dineout, Kunal Vijayakar, Actor, Food Writer, Author, TV Personality, Tara Deshpande, Cookbook Author, Chef, Shathbi Basu – Mixologist, Bar Consultant, Owner – STIR Academy Creative Consultants and Karen Anand – Food and Travel Writer, Founder – Markets by Karen Anand.
Each year, the Godrej Food Trends Report has been growing in its scope. This year, the third edition is wider, bigger and deeper than ever before. This year we have reached out to over 150 experts – chefs, thought leaders and food influencers across major cities. For the first time, the report will include on-ground insights from North (Delhi), South (Chennai and Bengaluru), East (Kolkata) and West (Mumbai).
Data was collected through round-table discussions and personal interviews with regional industry experts. The respondents included celebrity chefs, home chefs. professional chefs, food bloggers, health professionals, media professionals, mixologists, nutritionists, restaurateurs, sommeliers, food producers, and many more, all of whom shared deep insights about their respective areas of expertise. Their collective insights, top picks, and detailed opinions were collected, collated and analyzed to finally arrive at the visible trends for 2020.
Speaking about the report, Sujit Patil, VP & Head Corporate Brand and Communications Godrej Industries Limited & Associated Companies, said, “Godrej Group is well ensconced in the food industry through various brands such as Godrej Real Good Chicken, Godrej Vegoils, Godrej Appliances, Godrej Interio, Godrej Protekt, Cartini Knives, etc. We embarked on this journey two years ago with our first edition. It is interesting and heartwarming to note, 2020 will see the Emergence of the neighbourhood Foodpreneur, Revival of culinary traditions and proliferation of desi flavours in everything from small plates to cocktails, and even desserts.
We are hopeful that this becomes a ready reckoner for anyone who is associated with the food industry. We have also transformed the blog Vikhroli Cucina – www.vikhrolicucina.com into a publishing platform where all foodies can Network, Engage and Collaborate. I urge all foodies to log on to Vikhroli Cucina to download the report and enjoy the gastronomic delights.”
Survey designer Rushina said, “The Godrej Food Trends Report is the only report of its kind that reaches out to thought leaders across verticals in the Indian food industry, collects quantitative and qualitative inputs that are then collated, analyzed and distilled into trends that will prevail in the forthcoming year. For the first time, we travelled across the country and collective insight was distilled into a close-ended survey of category-specific questions designed to draw out insights. This was done through round tables and personal interviews with experts in each region.”
The Godrej Food Trends 2020 Report promises to be an important addition to every food professional’s reading list. The report can be downloaded from www.vikhrolicucina.com
Here is a look at few of the top predictions for 2020:
Continued commitment to provenance and mindful eating
Powered by the growing demand for sustainable practices, consumers will continue to make active choices that help minimize the impact on themselves and the environment by supporting local/artisanal producers and eating locally and seasonally.
Deeper exploration of South-East Asian flavours
In 2020, the restaurant industry will offer diners a greater variety of South-East Asian flavours through deeper explorations of the popular cuisines, along with specialist menus from previously unexplored regional, cultural and ethnic cuisines from the region.
The emergence of the neighbourhood Foodpreneur
Growing demand for fresh, healthy, hygienic and familiar ghar-ka-khana, combined with the convenience of digital communication and payment platforms, 2020 will see many more traditional, regional and community cooks start mini-enterprises from their home kitchens, offering limited daily-specials to small communities of their fans.
Keeping it real
Fuelled by ever-growing consumer demand for authenticity and relatability, 2020 will see a definitive growth of dining experiences designed around real issues, real people, real ingredients, and real stories!
Longing for ghar-ka-khana
A decline in daily cooking activities at home due to changing social dynamics and attitudes towards cooking will see nostalgic diners of 2020 ordering food that reminds them of their own ghar-ka-khana, more often than ever before!
No-compromise convenience cooking
A discerning consumer of 2020, experimenting with the latest health-fads and lifestyle diets can look forward to many more options for quickly and conveniently assembling personalized meals at home, with little or no compromises to their choices.
Proliferation of desi flavours
As an outcome of persistent demand for all things indigenous, consumers should expect to see a proliferation of desi flavours in everything – from small plates to cocktails, and even desserts in 2020!
Return to traditional fats
A growing appreciation for the significance of our choice of the cooking medium on key facets of our lives will inspire more consumers in 2020 to choose with desi ghee, and cold-pressed local seed oils, traditionally used by their ancestors, over other options.
Revival of culinary traditions
Riding the ongoing wave of deeper exploration and discovery of our culinary heritage, food businesses and restaurants will find exciting new ways of packaging traditional food wisdom, knowledge, cookware, cooking techniques and food preparation methods to make it suitable for the demands of the modern dining experience.
Rise of the culinary explorer
An evolving sense of social, financial, and cultural independence amongst the youth will drive greater demand for aspirational, novel, and even exotic travel and dining experiences. These experiences will be inspired by exciting new cuisines from within, and outside the country.