Food Trends 2022

There are a few months left in the year, but we've taken a dive into which trends we're seeing now, and which ones will follow us into 2023. Get inspired to try something new this fall!

Many of your customers have probably been traveling again after a long pandemic. Keep summer going a little longer by exploring exotic recipes this fall.

Ingredient innovation

Due to limited access to raw materials, manufacturers are forced to think outside the box and find new ingredients in their products. In Addendum, new ingredients are constantly being developed: Super ingredients that will make the food we eat even healthier and more multifunctional.

Food that is good for you and the planet: It is still important for many to stay healthy, from the inside out, and preferably without compromising the earth we live on. The focus on food for the immune system and gut health also continues. We are talking about food that is good for your health - and for the planet.

Nostalgia is a clear food trend that has been ravaging social media for a long time. It's about food and flavors that you remember from your own childhood. Preferably made from scratch, and with the best ingredients. Desserts with a nostalgic twist have been especially popular.

Social media and TikTok have been perhaps the biggest drivers of food trends in recent years, and it doesn't seem to be stopping anytime soon. Here's where you can follow along and get inspired!

Climate-friendly and plant-based : This is a trend we can't avoid; the focus on cutting down on meat consumption. Guests are increasingly demanding plant-based alternatives when they go out to eat. Various meat substitutes are constantly coming out in new versions and chefs are challenged to create tasty, vegetarian dishes that are satisfying.

A simpler everyday life: The everyday dinner at consumers' homes should preferably be made from scratch, but the cooking should preferably be quick. We will probably see more hot food service in stores, more types of lunch boxes and cooking courses and meal kits from restaurants.

Company's footprint: It's no longer enough to say you're environmentally conscious: You have to mean it and it has to be visible to the guest. Do you do something extra: Do you actively use up leftover food, or are you part of a charitable program or labeling scheme? Find good solutions for the planet and the local environment, and make sure the customer sees it!

Food for everyone: Food should be shareable with everyone. Whether your guest only eats gluten-free, is vegan or has an allergy: Several people should be able to share a meal together, and it should taste good.

The arrival of small dishes: Charcuterie boards have already been all the rage on social media for a couple of years: A platter is set up with a variety of small dishes with different flavors and options. Breakfast, lunch, dinner or dessert can be served this way. The guest can pick and explore flavors themselves, and does not have to be tied to a plate portion. A "board" is also wonderful to share!

Nightlife trend, - and good news for us: The pandemic is over, and guests will meet and eat out again.

Guests want food with cultural history: Knowledge of food traditions creates a greater dining experience for the guest. We will see more culturally authentic restaurants and more cultural descriptions of food and dishes in restaurant menus.

Breakfast is becoming more important at home. According to surveys in the US, more guests will also want to eat breakfast out at restaurants or as a take-away.

The NoLo trend: Less or no alcohol in drinks. The social aspect of drinking should still be there. That's why guests still want flavors that remind them of alcohol. Manufacturers have caught on, and several have started to offer fresh alternatives. You can also get non-alcoholic drinks with flavors of tequila, gin, rum and bourbon. In addition, pre-mixed cocktails in bottles, with a little less alcohol than usual, are becoming increasingly popular.

Biodynamic wines are still very popular, and in this country we are lucky to have a good selection.

Drink with multiple functions : The consumption of energy drinks has grown significantly in Norway in recent years. People have really started to open their eyes to drinks that also give you a little extra energy in everyday life, and energy drinks are now available in many different varieties and flavors. Something for every taste!

Umami is a trendy taste: It's no wonder that Asian cuisine, and especially Japanese cuisine, is particularly popular at the moment. Japanese food is also seen as healthy and beneficial.

Mushrooms have been trending for a long time, and now they are appearing in ever-new forms, including in beverages.

Meat imitations: Consumers want to eat less meat, and manufacturers are responding with even more and better products on the market. It's a good idea to keep an eye on this going forward!

Potato milk : A milk-like drink made from potatoes is now well on its way to taking off in the market, it is already available in many varieties. One of the biggest advantages of the product: It has a very low CO2 footprint.

Packaging: This is something the guest notices! Eco-friendly packaging makes a good first impression.

Food with less sugar : More and more people are choosing sugar-free products. Did you know that we Norwegians are the best in the world at drinking sugar-free soda?

Buzz words for 2022, according to the American Baum + Whiteman report:

Tiger nuts also called chufa or earth almonds in Norwegian. So-called superfruits: Small tubers with three times more potassium than bananas, they are rich in magnesium, contain a lot of vitamin E and iron.

Birria has been popular for a long time. This is a Mexican meat dish that is often served with flatbreads.

Churros A Spanish dessert dish that has been popular for a long time. Small sticks of sweet pastry that can be dipped in various sweet sauces. There are more and more toppings that are worth trying out.

Tater tots Deep-fried balls of grated potato. These have been popular for a long time, but they are used in more and more ways: in fondue, as a topping on pizza or in salads.

The espresso martini is still a popular drink

Labneh, a Greek fresh cheese made from yogurt, is becoming increasingly common on tapas tables.

Asian barbecue restaurants have had a boom in major cities, and this doesn't seem to be stopping.

Fruit vinegar in all kinds of cooking

Pot pies American meat or chicken pies with a dough lid.

Khachapuris Bread with cheese inside. Actually a traditional dish from Georgia.

Chilli crunch/crisp/crack Useful spice mix with chilli

Salsa macha A late type of salsa that can be used as a flavor enhancer in many different types of dishes.

Jackfruit Fruit often used in vegan restaurants. The flesh of the fruit resembles pulled pork when cooked properly.

Breakfast sandwiches often have an exotic twist

Fusion ramen Asian soup with inspiration from several parts of the world

Hummus with a different twist

Pasta alla gricia Pasta dish that is a bit reminiscent of carbonara

Sources: newhope.com, spoonagency.no, baumwhiteman.com