A few weeks ago Kate and I were lucky enough to be invited along to a Bauer media event where their expertise of the latest food trends were presented to us through our minds and our stomachs. These trends were ‘sustainability’, ‘new’, ‘wellthy’, ‘storytelling’, ‘convenience’ and ‘simplicity’.
The attendees flowed through grazing tables of food representing these trends: from kombucha to cheeses to sourdough, friands and a delicious rhubarb yoghurt pot which I’ve recreated here.
Being a generator of food content I try to produce recipes which are either timeless or trendy; Bauer managed to provide trends which have major stickability. As our lives get busier we look for more convenience and simplicity while curiosity will have us constantly looking for what is new. With our population ever growing and our resources dwindling, considering the sustainability of food will never be “so last year”. And armed with so much knowledge about the benefits of eating healthy and the effects of eating junk will continue to support eating for wellness.
Storytelling is one trend that may not come as easy for future generations as we have access to millions of recipes and it’s all easy to pick what to make for dinner from an image on instagram. It’s still nice to know what a recipe means to an author and amidst the push for convenience, where our food comes from. This trend struck a cord with me and it’s nice to know we are doing our bit to keep this one alive by way of our little blog.