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  • Giorgio Pintzas Monzani

2022 Food Trends

We could call it a food horoscope, but unlike your celestial horoscope, 12 different items will not be covered here, instead some of the most exciting “spoilers” from the culinary world will be examined. We're going to look at what we can, should or hope to see in 2022: trends, new arrivals, and waves of culture.

It's always hard to make predictions about what's coming in a realm like food.

It's not about economic or political trends: it's about culture and DNA.

Nevertheless, let's take a look at five food trends that could break out this year.

Photo: Intelligent Living


For years, golf has been increasingly carving out a starring role in Western entertainment. This year, however, following the statistical trend of 2021 we will see an increase in memberships at various golf clubs.

Lockdowns, distances, and limitations have triggered a search for activities in close contact with nature in people, which has already resulted in an increase in interest in this "niche" sport last year.

So, what does food have to do with it?

In private clubs, catering has always brought excellent results and has always been in great demand, both in terms of quantity and, above all, quality.

The increase in membership will lead this year to new openings of important names and sparkling new features within the food & beverage sector in golf centers.

So: keep an eye on the courses in your vicinity, they could hold some big surprises.


The Korean soul is no longer waiting to enter the mainstream.

It's inside all of us.

And no, that's not a bad thing at all.

This secret peninsula, which has always been politically closed to public scrutiny, has been the talk of the town in the last three years.

Starting from the boom of contagions (sorry for the similarity) of k-pop, passing through extravagant fashion houses up to the (yet unfinished) crown jewel: the TV series of 2021.

Yes, the Squid game has something to do with our discussion.

The series of records smashed by Squid Game’s popularity has brought to the doors of all of us a new, different Eastern wind. And consequently, since the beginning of human civilization every one of our fashions, crazes or inspirations also passes through the act of eating, we will surely see an increase, or birth, of pro-Korean inspirations in many food-trends this year.

No, it won't be strange to start to witness the birth of outlets dedicated to Korean street food culture: which remains a flagship of "K" culture.


Yes, we often talk about the covid effects.

Again, we see how eating habits, starting with the basics, like schedules and rhythms have precisely changed.

The way of experiencing food has changed as well.

But will it affect the professional field of gastronomy as well? Yes.

We're not saying, of course, that your trusted steakhouse will make you steaks even at 9am. Nevertheless, it is clear and logical that the moments of the day dedicated to food will increase and leave behind the familiar three traditional meals.

We could see in the course of this year the birth or the adaptation of professional realities to the new rhythms.

More cafes with savory breakfasts?

More restaurants with extended hours?

More "tea-points" for a tasty but ALSO substantial afternoon snack? Who knows, as always: keep your eyes open.


Yes, you read that right, it's not a typo.

The vegetable beverage market is making huge progress and the latest trend is to extract, through a process of emulsification of cooked potatoes with canola oil, a milky substance, similar to milk.

The peculiarity that bodes well is the incredibly low environmental impact: if already all vegetable beverages have reduced CO2 emissions compared to traditional milk, the one obtained through these tubers lowers them even more.

In addition, thanks to the high productivity of the potato in a small amount of land, another fact that ecologists around the world are increasingly worried about is lowered deforestation.

But can we already find it in our local supermarket? Hmm, not quite.

Apart from the American market, until the end of 2021 it has only been introduced in the UK and Sweden (in addition to online trade).

But who knows, could 2022 be the year that brings the drink to new borders?


The new frontier in the fight against waste.

It's no longer enough to try not to waste or throw away food; not even to create programs for the redistribution of leftover food from supermarkets or restaurants.

We need to give new life to waste, since limiting it would seem impossible.

It consists in the production of food products with a base, or small presence, of recycled food that would have ended up thrown away.

An example? Toast Ale, a U.S. company that uses leftover bread to produce its own blonde beer.

The phenomenon of upcycling is not new, by any means.

In the United States alone it is a market worth about 46 billion dollars. What bodes well is the expansion to more global markets, even if at the moment the process seems too slow for the topic's importance.

Many chains argue that this will be the year where a large portion of consumers will finally become aware of the processes and opportunities in this sector. Let's hope so.

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