2022 culinary trends will be inspired by metaverse, magnesium, and more

Next-gen culinarians are modernizing heritage and old-world cuisine while adapting for the future.

Metaverse-inspired candy, biscuits, and even restaurants are among the top trends identified in the 9th Annual Top Food Trends report from the Sterling-Rice Group (SRG), an innovation leader on trends in the food industry.

Culinary trends
Virtual worlds popularized by media and entertainment are driving new foods.

The 2022 Future is Now report examines the revolutionary development of new foods inspired by Artificial Intelligence (AI), virtual experiences, functional and healthful ingredients and the imperative to create more sustainable commodities. SRG’s Culinary Team drew insights from over 175 food experts, sociologists, chefs, nutritionists, and other trend-spotters.

Here are the key trends

Metatrends are the new megatrends:

Virtual worlds popularized by media and entertainment are driving new foods from Salgona Candy from Squid Game to Ted Lasso signature shortbread biscuits.

Embracing artificiality:

AI algorithms are creating new types of milk products beyond nuts, reinventing craft cocktails and fuelling restaurant optimization with robotic helpers. 

Future of functionality:

Empowering moods and mental health is leading to new explorations of the healing power of plants.

Pushing the limits of labriculture:

Move over cell-based meats commoditized foodstuffs in the plant world are also due for the lab treatment.

Badge values:

The latest certifications place purpose-driven consumerism front and centre

Making way for magnesium:

Functional wellness opens up a new daypart, with magnesium poised to be the latest mineral superstar.

Restaurant re-balancing act:

Rapid technology meets the ever-fluctuating dining world

Digging deeper into diversity:

Next-gen culinarians are modernizing heritage and old-world cuisine while adapting for the future.

“The thread that ties together all of the new ingredients and market forces is how our desire to improve all aspects of the human experience profoundly influences the foods we will be eating well into 2022. The industry is meeting the challenges of the prolonged pandemic in inspiring ways, with new restaurant models emerging and a greater awareness of societal priorities – from sustainability to economic wellbeing – coming to the fore,” says Daniel Carpenter, Managing Director, Culinary at SRG.  

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