The Godrej Food Trends Report – 2019, curated by culinary expert Rushina Munshaw-Ghildiyal and featuring predictions made by more than 100 thought leaders in the industry, has named convenience cooking, functional foods, indigenous grains, grandma’s cooking and the revival of snacking amongst the top 10 trends in the food space this year
Godrej Group unveiled the Food Trends Report – 2019 at their annual brand agnostic lifestyle soiree – L’Affaire 2019. It was released by Godrej Group chairman Adi Godrej, Godrej Agrovet chairman Nadir Godrej and Executive Director and Chief Brand Officer — Godrej Group Tanya Dubash, who unveiled the report along with Rushina Munshaw Ghildiyal, Chef Rakhee Vaswani, Chef Varun Inamdar, Chef Saransh Goila, Food Writer and Gourmet Consultant Nikhil Merchant, Food and Travel Author Kalyan Karmakar, Archaeologist and Culinary Anthropologist, Kurush Dalal and Business Head and Executive VP, Godrej Appliances Kamal Nandi.
The report, now in its second edition, highlights significant trends that will impact everyone in the food space. The report not only covers food trends but also focuses on restaurant trends, trends in kitchen designs, beverage and desserts as well.
With food patterns diversifying into multiple varieties of diets and meal plans, people are becoming increasingly conscious of what they stock in their kitchen. According to the Report, traditional recipes and convenience cooking will be amongst the most prominent trends. Not only are traditional recipes becoming the norm among those seeking comfort food, they are also showstoppers to serve guests on any occasion. Such traditional recipes could be your grandma’s signature dal or your family’s elaborate biryani.
Speaking about the report, Sujit Patil, VP & Head Corporate Brand and Communications Godrej Industries Limited & Associate Companies, said, “The Godrej Group is well ensconced in the food industry through various brands such as Godrej Nature’s Basket, Godrej Appliances, Godrej Interio, Godrej Protekt, Real Good Chicken, Cartini Knives etc. The idea is to put together a report that would serve as a compendium of thoughts and predictions for the year ahead. In its second edition, we have over 100 experts who have contributed to the report. We are hopeful that this becomes a ready reckoner for anyone who is associated with the food industry.”
Survey designer Rushina Munshaw-Ghildiyal, Managing Director, A Perfect Bite Consulting LLP 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, analysed and distilled into trends that will prevail in the forthcoming year. This year the Godrej Food Trends Report is Bigger, Wider in scope and deeper in insights. It will prove valuable to everyone in the food industry to plan strategy for the year to come.”
Top 10 trends, per Godrej Food Trends Report 2019
1. Artisanal will be the new “cool”
Expect a boom in availability of unusual products with labels like rustic, artisanal, small-batch, crafted, and handmade.
2. Convenience cooking will become respectable
Consumers who are pressed for time will rely on concepts such as speed-scratch cooking. This in turn will drive a demand for products that offer the convenience of rustling up personalised meals at home.
3. Functional foods will influence daily diet choices
An increasing number of consumers are expected to pay attention to the functional and medicinal attributes of food products to help them select those that align best with their diet or lifestyle choices.
4. Revival of more indigenous grains
While millets were the focus of attention last year, consumer interest in 2019 will trigger the revival of other traditional grains and indigenous varieties of rice.
5. Ordinary vegetables will be the new exotic
Gharelu vegetables such as bathua, tendli, lauki, and tinda, which haven’t shown up in commercial kitchens so far, will feature prominently in restaurant menus.
6. Conscientious cooking and responsible eating will gain traction
As consumers become aware of and appreciate the intricate relationship between food choices and environmental wellbeing, they will actively seek solutions that help minimise impact on themselves and the environment.
7. Fermented foods will be everywhere
There will be a rise in the variety of naturally fermented products that are available on shelves and menus in 2019.
8. Micro cuisines will hit the spotlight
There will be an explosion of conversations, events, products, and dining experiences inspired by micro-cuisines from specific sub-regions, communities, and even family kitchens.
9. Nani, Dadi and Ma’s recipes will rule menus
The food industry will create more opportunities to pay homage to mothers, grandmothers and home chefs as the original sources of inspiration, and custodians of our rich culinary diversity.
10. The reinvention of snacking
Consumers will get more opportunities to replace their main meals with credible snacking products that align with their priorities around health, convenience and costs.
The Godrej Food Trends 2019 Report promises to be an important addition to every food professional’s reading list.