Restaurants Canada reveals top dining trends in 2019
Restaurants Canada, Canada, released a list of top food and dining trends in 2019.
1. Root-to-stem cooking. A new trend addressing food waste has taken root. That’s why root-to-stem cooking focuses on vegetables and makes use of all the parts typically removed and thrown away. Chefs have found that ingredients like broccoli stalks and leaves, beet greens, asparagus stems, carrot tops, jackfruit cores and more bring unique tastes, textures and colors to a dish, yet are 100% edible.
2. Restaurant robotics. Bring on the bots. In 2019, a new generation of gizmos, gadgets, autonomous robots and artificially intelligent (AI) technologies will be making their way into dining experiences. Innovations like the hands-free sushi-making machines and Sally the Salad Robot from Chowbotics, Redwood City, Calif., reveal that the future is here, and the kitchen is evolving faster than ever. Expect everything from robots delivering meals to AI providing training to ordering systems replacing waiters and cashiers.
3. Clean motherless meat. As more and more meat lovers are becoming opposed to eating animals and concerned about the impact that raising livestock has on the environment, interest is growing in innovative alternatives. Lab-grown meats, or “clean meat,” is meat grown from small samples of muscle tissue from animals like cows, pigs, chickens etc. These small samples are then combined with stem cells to multiply growth and generate large amounts of meat without having to raise and kill any animals. These companies are expected to greatly impact the world by reducing water usage, taking up less land and significantly cutting greenhouse gas emissions.
4. Incredible edibles. Now that Canada has become the second country to legalize recreational use of the herb nationwide, interest in cannabis is taking the country’s hospitality industry by storm. With regulations around edibles expected in 2019, new doors might be opening for chefs to introduce this green to their menus. From infusing dishes and beverages, the possibilities are endless.
5. We sea greens. In 2019, expect to see more marine greens, anything from kelp noodles and jerky to fish alternatives made from algae. Seaweeds have been found to be a natural source of vitamins A, B1, B2, C, D and E, as well as being rich in minerals like zinc, iodine, magnesium, iron, copper, potassium and calcium. Turns out the ocean floor is a literal breeding ground for healthy, green ingredients with unique flavors that add diversity to menu offerings.
6. The plant-based movement. If you aren’t adventurous enough to test out lab-developed meat, you will still have a growing number of plant-based protein options in 2019. With ingredients like heme as well as plant-based milks derived from pea protein and barley proving to be worthy animal product replacements, the future is looking greener than ever.
7. Pretty please, without sugar. Once upon a time, consumers were fighting against fat. Now the culprit is sugar. The quest for creative ways to reduce sugar and sugary counterparts continues in 2019. Expect to see chefs substituting sugar, honey and agave on their menus for equally sweet but more nutritious alternatives such as carrot, sweet potato, golden beet, butternut squash and corn.
8. Culinary cocktails. Forget the fruity and sweet. In 2019, consumer will be sipping on endless, refreshing blends of juiced herbs and vegetables, edible flowers and splashes of tequila, brandy, rum or vodka. The food and hospitality industry’s move to more sustainable practices can also be credited for bar glass innovations, as chefs now have uses for the leaves, stems and vegetables that aren’t quite plate perfection.
9. In and out. Kale has officially outstayed its welcome. In 2019, expect to see this leafy green replaced by gut flora-friendly ingredients, such as dandelion greens (a natural prebiotic) and amaranth (a hypoallergenic grain substitute for wheat), both pushing the notion that food really is medicine. Other trends making their way into dining experiences include oat milk and other dairy alternatives, dry and hot pot cooking, more substitutions for diners with food sensitivities, creative approaches to reducing waste from single-use items, virtual restaurants and cloud-based dining, spice palettes from countries such as Kazakhstan, Tajikstan, Azerbaijan, Uzbekistan and edible flowers.