See seven trends for gastronomy in 2024 – 01/01/2024 – Food

The way we eat in 2024 will be influenced by topics including TikTok and inflation — so it’s difficult to predict exactly. But the exercise of thinking about trends helps to understand changes in habits, culture and business models in gastronomy.

Some of these predictions reach the new year in a more consolidated stage. This is the case of portions to share, fashionable in restaurants such as Sororoca, in São Paulo, and Si-Chou, in Rio. In these restaurants, the idea of ​​a main dish gives way to several small plates, divided by those who like to explore flavors and textures.

But there are also those trends that are already visible, and it is not yet known exactly what form they will take. This is the case of artificial intelligence, mentioned by most of the experts consulted. The tool can be used to reduce food waste and even support chefs in creating menus — which doesn’t happen yet.

Below, see seven predictions to watch in gastronomy, an area that, like others, will also face a polarizing scenario.

Polarization has arrived at the table

Polarization in political and social issues has reached gastronomy and this trend is expected to accelerate more and more, says Rodrigo Mattos, an analyst at Euromonitor.

According to the expert, a large portion of consumers today look for brands that align with their ideology and, at the other extreme, are also willing to boycott companies that conflict with it. “We are going to have elections this year in Brazil and this effervescence should raise the question of how and if brands and restaurants should position themselves on controversial topics,” he says.

Rise of private labels

Private labels, the private brands operated by large retailers, are being improved and increasing their portfolio, says Rodrigo Mattos, from Euromonitor. Furthermore, they begin to lose the image of items purchased only by those who want to save money.

“For retailers, they are interesting sources of revenue. For consumers, they are the opportunity to buy quality products at competitive prices”, he says.

Non-alcoholic wine

The success of non-alcoholic beers should boost the same category among wines, says Thiago Mendes, founder of the Eno Cultura school. The trend is already strong in markets like Germany, for example.

“We realized that this category is here to stay. From now on, the quality of products will only improve”, he says. Non-alcoholic wine is a fermented drink from which the alcohol is subsequently removed.

AI even to create menu

It was to be expected that the expanding use of artificial intelligence would reach the table. But, as in other areas, its role is still being defined. “I’ve already made attempts to use the tool to harmonize menus with wine and the results were surprising,” says Thiago Ramos, from the Favo Hospitalidade consultancy.

Likewise, these platforms can support chefs in creating not just recipes, but entire menus, he says. Another possible use is to provide insights for the visual presentation of recipes, increasingly important in Instagrammable times, without the need to spend inputs, says Ramos.

More Asian options out there

After South Korea gained the influence of its soft power in cinema, music and gastronomy, other Asian cultures began to seek more space in the sun, says Alexandre Cymes, partner at Ghesta Consultoria. The Vietnamese restaurant Bia Hoi, in São Paulo, which changed its address and gained a branch last year, is an example.

Mapu, representative of Taiwanese gastronomy, which combines Chinese and Japanese influences, was joined last year by Aiô, a neighboring restaurant owned by the same owners. And there is still room for experimentation, such as the Kuromoon bar, which combines Japanese and Korean cuisine.

Less processed, more vegetables

“Ultra-processed is an increasingly toxic food term”, says Rosa Moraes, gastronomy and hospitality ambassador at Ânima Educação. Therefore, she continues, it is increasingly common for consumers to pay attention to the packaging to find out the amount of sodium, fat and
the presence of preservatives.

This includes plant-based products with “real vegetables”, says she, also president of the World’s 50 Best Restaurants in Brazil ranking. Case, for example, of the vegetarian Caracolla, open
in 2023, which makes its inputs at home, in the capital of São Paulo.

Dishes come out, portions come in

Meals characterized by several dishes shared by two or more people are already popular in other countries. More and more houses with this vocation are appearing here, such as the new Sororoca, in São Paulo, and Si-Chou, in Rio de Janeiro, all opening in 2023.

The idea is that the meal becomes an experience similar to a tasting menu, which allows you to explore new flavors and textures, says Alexandre Cymes, partner at Ghesta Consultoria.

“The customer ends up trying three to four dishes, but it’s not an option for every day, because it’s more expensive. From the restaurant’s point of view, it’s interesting because it increases the average ticket.”