A sneak peek of Godrej Food Trends Report – 2020 was given to the country’s leading food connoisseurs and influencers as a preview. The Godrej Food Trends Report has been a treasure trove of trends, predictions information and insights collected and collated from conversations with thought leaders from the industry.
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, Godrej has 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). The respondents included celebrity chefs, home chefs, professional chefs, food bloggers, health professionals, media professionals, mixologists, nutritionists, restaurateurs, sommeliers, food producers, and more, all of whom shared deep insights about their respective areas of expertise.
The Godrej Food Trends 2020 Report promises to be an important addition to every food professional’s reading list. The final detailed report, a beautiful 50-page book will be launched in January 2020 at L’Affaire the Godrej group’s annual lifestyle soiree in Mumbai. It will be available for download at www.vikhrolicucina.com
In the meantime, here is a look at the top 10 food trend predictions for 2020:
1. 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.
2. 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.
3. 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.
4. Keeping it real
Fueled 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!
5. 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!
6. 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.
7. 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!
8. 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.
9. 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.
10. 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.