10 Culinary Trends of 2023

As the year draws to a close, it's customary to reflect on culinary predictions made by industry experts. We have taken as a basis the opinions of professionals from the marketing company AF&CO, the communication agency Carbonate, the owners of the Whole Foods Market chain and the owners of the popular restaurateur app Upmenu, which they proclaimed in 2022-2023.

So, let's check - how many of the gastronomic prophecies they promised have come true in your country? 

Digital Gastronomy

Photo: 3D-food printer, Source: Mycusini.com

A groundbreaking fusion of culinary art and high technology, resembling the visions of science fiction writers. Digital gastronomy establishes new norms, where progress intersects with traditional cooking methods, offering numerous possibilities for the restaurant industry and engaging a youthful audience. With technologies like 3D-printed food and AI-generated personalized menus, gastronomic establishments can tailor dishes to individual customer preferences and dietary requirements.

Laminaria-Based Products

Photo: Laminaria, Source: Freepik.com

Experts predicted an increase in products derived from seaweed on store shelves in 2023. Items such as salads, chips, pasta, and more would feature seaweed, a nutritious and environmentally friendly product. Notably, laminaria, with over 30 varieties, aids in carbon absorption from the atmosphere and requires no fresh water or additional nutrients during cultivation.

Maitake Mushrooms

Photo: Maitake mushrooms, Source: Semena.cc

Known as "sheep's head" or "baranyacha holova" in Ukraine, Maitake mushrooms have been under state protection since 2009. Formerly a delicacy in the Hutsul cuisine of the Carpathians, Maitake mushrooms are gaining popularity worldwide. Rich in vitamins and micronutrients, studies suggest these mushrooms stimulate certain immune system components, help control blood sugar levels, and balance hormone levels. Their market is projected to grow steadily.

Date Palm-Based Products

Photo: Date fruit, Source: Finik.family

Dates from the date palm have been known to humanity for thousands of years. Recently, scientists have explored this fruit as an alternative natural sweetener. Date syrup, dehydrated dates, and date paste are expected to be utilized in various ways, even in condiments like ketchup and other sauces to enhance flavor. However, caution is advised for individuals prone to obesity and diabetics when consuming these natural sweeteners.

Pastes from Various Grains

Photo: Pasta Kinoa, Source: Makaronomania 

Consuming plant-based food is becoming more convenient, as global giants in paste production have now embraced the use of alternative ingredients. Examples include quinoa and pea pasta, chickpea and corn pasta, lentil, rice, cassava, amaranth, and even lupin seed pasta.

Particularly noteworthy is the role of Ukrainian scientists and breeders in the development of lupin crops. Recently, they have created new varieties of white, low-alkaloid lupin and devised a rational way to use lupin seed flour and its malt.

Culinary experts also recommend trying pasta made from young zucchini, seaweed, and banana pasta—not the sweet variety we are familiar with, but rather those made from vegetable varieties.

Avocado Oil

Photo: Avocado oil, Source: Freepik.com

While the presence of avocado oil on supermarket shelves worldwide is no longer surprising, Whole Foods experts predict its increased popularity in packaged products such as mayonnaise and potato chips.

Avocado oil, rich in naturally occurring beta-carotene and omega-3 fatty acids, offers numerous health benefits. With a neutral taste and a high smoke point due to essential oleic acid, it can be safely used in various dishes that undergo high-temperature cooking processes.

Regenerative Farming

Photo: Regenerative Farming, Source: Freepik.com

In the near future, regenerative food, as promised by experts, will capture the attention of environmentally conscious gourmets and take the lead in premium-class products. Futurists believe that regenerative farming methods will stand side by side with essential cultivation methods like organic farming and permaculture in the mid-term perspective.

The increasing importance of healthy soil for growing local produce is driven by the popularization of mini-farming and various progressive initiatives by eco-activists worldwide. These initiatives help preserve ancient culinary heritage and ensure that traditional knowledge does not disappear amid relentless globalization.

Buckwheat Reigns

Photo: Buckwheat, Source: Freepik.com

Another traditional Ukrainian product is finally gaining popularity worldwide. In many countries, buckwheat is grown only as a cover crop to support soil health, but it is a true gluten-free superfood containing carbohydrates, proteins, and fiber.

If you are not from Slavic countries, where buckwheat has been a staple since childhood, you may have encountered this unique pseudocereal in the form of Japanese soba noodles. However, experts promise buckwheat a triumphant march through world restaurants, ensuring that you will get acquainted with it if you wish.

Drinkable Foods

Photo: Drinkable Foods, Source: YFood

The world is witnessing a growing fascination with this versatile food trend, providing ample space for experimentation with flavors, textures, and ingredients to suit every palate.

Soups, broths, smoothies, and even drinkable desserts are gaining popularity as options that can be consumed on the go without compromising taste, nutritional value, or benefit. Modern drinkable foods represent an innovative blend of convenience and new culinary experiences, offering an inclusive approach to flavors and dietary requirements for the majority of people.

Alternative Meat

Photo: Alternative meat, Source: SteakholderFoods

This high-tech trend is rapidly gaining popularity and, despite criticism from enthusiasts of traditional burgers and bacon, is actively selling in dozens of countries worldwide, including Ukraine over the past few years.

Technologists produce this product from plant-based protein, mainly derived from soy, wheat, and legumes. It is transformed into fibrous structures, and then oils, fiber, and specific functional ingredients are added to give it mass structure and similarity to real meat.

According to scientists from Stanford University, who conducted studies over two months, alternative meat is beneficial to the human body, significantly reducing cholesterol and preventing cardiovascular diseases.

If you found this article intriguing, please note that The Gaze has previously covered trends in the food market for the year 2024.