The hospitality industry has seen a great number of food trends come and go over the past ten years. From food delivery to plant-based meals, Australians have been quick to embrace these new fads. We've identified the seven most influential trends that have had an impact on establishments across Australia, regardless of size. Melbourne, the gastronomic capital of Australia, took the trend one step further with the opening of a vegan café, Matcha Mylkbar.
Here, customers could find traces of matcha on every plate. The café offered vegan eggs with matcha powder sprinkled on top, breakfast bowls with scrambled product, and a variety of iced teas, matcha milkshakes and coffees with milk. The matcha trend was driven by two main types of customers: those who were health-conscious and sought out its high antioxidant content, energy, weight loss and health properties; and those who simply enjoyed its unique flavor and color properties. The concept of food trucks provided chefs with the opportunity to chase after crowds and try new flavors and foods while keeping costs to a minimum.
Investing in a food truck business became an option for chefs who didn't have the resources to open a physical kitchen. Food trucks focused on serving traditional street foods. It was a smart concept that allowed consumers to enjoy a delicious meal quickly without having to go to a fancy restaurant. The trend toward plant-based alternatives was mainly driven by the younger generation, vegetarians and vegans - terms that have now become commonplace in kitchens and on menus.
This rapid growth of non-animal products has earned the last decade the title of “the decade in which veganism became widespread”. Many companies have banned disposable straws, plastic water bottles, and single-use coffee cups in an effort to reduce waste. The UK alone wastes more than 10 million tons of food every year. People throw food in the trash because they don't consume it on time or because they misunderstand expiration dates and throw away things that are still safe.
Another type of food waste is “crooked” fruits and vegetables - supermarkets often reject misshapen or imperfect products. Asda found that 75% of customers would buy oddly shaped foods if they cost less, so some stores sell “ugly” vegetables at discounts. The trend of “mindfulness” has been extended to include mindful eating. Conscious shoppers are looking for nutritious, safe, and ethically sourced food.
They study food labels and buy brands that demonstrate their commitment to quality. Sensitivities such as lactose intolerance and celiac disease drive sales of dairy-free milk as people perceive the gluten-free diet as healthier. People are also looking for foods that improve brain health - mature adults value foods rich in omega-3 fatty acids, B vitamins and antioxidants such as oily fish and green leafy vegetables for boosting intellectual capacity.
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