Food trends

Over time, we have seen changes in dietary trends. They come and go, but they also reflect changing values, concerns and priorities in the mindsets of society’s stakeholders.

Trends can sometimes be contradictory

Back to tradition 

This trend could almost be described as purist. This is the current phenomenon of going back to authenticity, simplicity and placing the emphasis on the products. People want 100%. 100% pure juice, 100% beef, whole, authentic products with no additives, preservatives or added sugars.

Even though the trend towards forgotten vegetables such as Jerusalem artichokes and parsnips is now less talked-about, it did instil in consumers the desire and search for authenticity and the need to get back to basics. Peeling away all the superficial layers accumulated over the years, and getting back to the raw product, “just like at grandma’s house”.

This can be seen in the shift in marketing messages, which now place greater emphasis on the product itself, and even its connection with the land. And also by the emphasis on “wholemeal” (cereals, bread, etc.).

Simplicity and authenticity

If we widen our perspective, we can see that the luxury sector is following the same dynamic. Beyond simplicity, the wild is becoming a luxury, and we’re calling for simplicity in gastronomic restaurants.

Even in the home, the need for authenticity can be felt. The French are increasingly returning to basic values, with 82% of them now cooking for themselves. Conviviality, meals taken together and dishes to share are becoming increasingly popular (raclette, pancake parties, fajitas, etc.), as meals are above all a moment of sharing and pleasure.

Going back to traditions is the perfect compromise between today’s desire to eat healthily and the desire to indulge. Here, “pure and authentic” can be combined with “healthy and tasty”.

Going against the flow

A strong demand for originality

On the other hand, we can also observe a perpetual search for originality. A need to stand out from the crowd. And so we find concepts that keep pushing the envelope further.

In this age of “seen everything”, “done everything” and “experienced everything”, some of us are constantly on the lookout for new, unprecedented originality to break our routine. Since “sweet and savoury” is no longer enough to satisfy our thirst for food discoveries, we want even more surprising combinations.

“Trompe l’œil” is in vogue and plays with appearances, for example with a dish that looks like a well-known dessert (ex: icecream sandwich). Products can also be used differently from their traditional uses, such as using coffee as a condiment for instance.

Imported concepts

We’ve also noticed a particular craze for world cuisine, which is becoming increasingly popular, and the development of molecular cuisine. Finally, innovations are also largely in the form. We want to eat in increasingly original places to awaken our senses and break down our prejudices.

This has given rise to restaurants in the dark (blind tasting), cat cafés, a concept born in Taiwan that’s slowly coming to Europe, and “funny bars/bistros” (such as the Urgence Bar in Paris). Here, the exceptional is more off the plate than on it, and form takes precedence over substance.