Promising Food Trends of 2023

What trends await us in the world of cooking and dining? To stay in sync with consumer expectations, the nut and dried fruit industry needs to keep its finger on the pulse of new culinary tendencies. The INC has identified several food trends that the nut and dried fruit industry should try to leverage this year.

The zeitgeist of 2023 is decidedly mixed. The economy, although rebounding in many countries, is marred by high inflation, a shortage of manpower and supply chain disruptions. Energy prices remain high, against a backdrop of geopolitical tensions. And meanwhile, the specter of climate change looms larger than ever. Nevertheless, as the lockdowns and social distancing of the COVID-19 era fade into distant memory, consumers are eager to indulge in long-neglected pleasures such as travel and dining out, presenting attractive opportunities for savvy players in the hospitality industry.

Let’s take a look at some of the gastronomic trends that the nut and dried fruit industry could harness in the year ahead.

Back to Basics

The mood of 2023 is a joyful lack of artifice. With the pandemic now squarely in the rear-view mirror, consumers have developed a taste for the simple pleasures. TheFork[i] predicts a resurgence of ancient traditions and customs: while some restaurants will return to “Grandma’s know-how,” others will go a step further, embracing indigenous cuisine and primal-fire cooking. The Michelin Guide,[ii] citing star-bearing chefs, spots a similar trend: “Faced with increasing uncertainty, more diners will go back to basics and value local experiences, and in doing so, may rediscover and reinterpret the value of the classics.” In practice, this means traditional preparation techniques, local seasonings, earthen vessels and rustic forms of cooking such as wood-fire grilling. According to Michelin, the dining scene will be casual, relaxed and grounded in “fresh, ingredient-centric cooking made with simple produce.” Along similar lines, consumers have become more frugal and committed to minimizing waste —both in packaging and in the food itself. Accordingly, the Michelin Guide urges chefs to “find creative ways to minimise food waste by using all parts of the ingredient.”

Provenance

The origin of ingredients has never been more important. “Supply chain disruptions and inflationary pressure on food costs will put product provenance and responsible sourcing of ingredients from sustainable sources in the spotlight more than ever before, and the connection between chefs and farmers, fishermen and food producers will become key,” proclaims the Michelin Guide. This emphasis on local sourcing and traceability —knowing “who the producers are”— was also spotted by TheFork. However, for today’s most demanding diners, merely sustainable production methods may no longer be enough; regenerative agriculture is now the gold standard. “Calling yourself a climatarian is so 2022,” writes food correspondent Kim Severson in the New York Times.[iii] “The new term is regenivore. It’s no longer about eating sustainably, which implies a state of preserving what is. A new generation wants food from companies that are actively healing the planet through carbon-reducing agriculture.”

Energy-Saving Products

The impact of high energy prices on food can no longer be ignored. “Energy costs, both monetary and environmental, are expected to persuade home cooks to increase the use of small appliances like microwaves, air fryers and electric kettles rather than turn on the oven,” writes Severson in the Times. The desire to offset high energy prices is also turning up elsewhere in the value chain. “Brands can share how food and drink use less energy to store or prepare,” suggests Mintel, a leading market intelligence agency, in its report 2023 Global Food and Drink Trends.[iv] If energy prices continue to rise and rolling blackouts are imposed in certain jurisdictions, cold-chain storage could be jeopardized. “Companies can ensure product safety by making more shelf-stable formats,” urges Mintel.

Focus on Health

Among the lasting effects of the pandemic is the widespread adoption of healthier lifestyles —and this means a heightened focus on food choices. In 2023, according to Severson, “more diners will choose food and drink that improve their health and the planet’s.” Health-conscious eaters, even non-vegetarian ones, are increasingly turning to plant-based options —and high-end restaurateurs are taking note. “Plant-based options that have taken root among fast-food chains and many other sectors of the food industry [are] finally gaining traction among fine-dining restaurant chefs who need to adapt to diner demands for a healthier option and a more ethical choice,” declares the Michelin Guide. Meanwhile, some consumers are interested in foods that offer more specific health benefits —notably, ingredients that enhance cognitive capacity. “The next few years will see brands promoting the brain boosts available from familiar energising ingredients, such as caffeine, and plant-based ingredients like fruits, vegetables and legumes,” according to Mintel.

As we barrel ahead into 2023, it is clear that the nut and dried fruit industry has ample opportunity to leverage some of the key tendencies in the food world. Simple, natural, back-to-basics cooking; sustainability-minded frugality; products sourced with the utmost rigor and traceability; energy-friendliness and shelf-stability; and the inclusive, wholesome joy of plant-based eating —let’s embrace these trends vigorously in the year to come.

[1] “Discover 2023 Food Trends and take your restaurant to the next level.” TheFork. December 1, 2022.

[2] “5 Restaurant Trends For 2023, According to MICHELIN Chefs.” Michelin Guide. January 3, 2023.

[3] Severson, Kim. “How Will We Eat in 2023? Here Are 10 Predictions.” The New York Times. December 27, 2022.

[4] 2023 Global Food and Drink Trends. Mintel. November 8, 2022.