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While traditional comfort food will undoubtedly still be popular as a way of coping with the pandemic, consumers will also be looking for healthier, more nostalgic dishes that transport them back to simpler times. Also look for non-traditional comfort food to rise in popularity, such as ramen dishes, pho, and tacos.
“Traditional comfort food is dead in the water,” said California-based Chef Keith Lord during an International Caterers Association executive chef roundtable last year. “They’re looking for comforting food that they haven’t been able to make
at home.”
Pho will continue to be popular throughout 2021.
aking a page from the Roaring 1920s, and the years of bathtub gins and speakeasy culture, high-octane cocktails are making a comeback on bar menus across the country.
While beverage pros speculate that the rise in popularity for 100 proof and higher could be backlash from the “sober curious” movement, others believe the swing is in response to the pandemic and consumers’ desires for a much-needed indulgence, while getting the most for their money by making every drink count.
vocado toast has been all the rage in recent years; and 2021 will see new toast trends pop up as well, everything from mushroom to sweet potato, and even open-faced comfort options like the Hot Brown.
Maybe this tasty trend was born of quarantine cooking: 2020 was the year everyone began to bake homemade bread!
Seafood was having a moment in 2020, and this will continue into 2021 as beef prices remain high, and consumers and culinary professionals alike are exploring with seafood as a center of the plate alternative.
As delicious as seafood is though, the industrial fishing industry has a history of leaving destruction in its wake, which is why sustainable seafood has become such a hot button topic. Everything from plant-based shrimp to sales of wild fish that are caught in ways that don’t damage ecosystems are on the radar.
And lastly, tinned fish is making a steady climb, appearing on menus as apps, small plates, and bar snacks.
Pictured: poke bowl with tuna, furikake steam rice and lotus crisps.
Will we see chickpea everything in 2021? Now is the time to think beyond hummus and falafel, since chickpeas will be found in products such as pasta, sliders, tofu, cereal, and even in desserts.
Rich in fiber and plant-based protein, chickpeas are the new cauliflower.
Plant-based menus will continue to reign supreme in 2021 with the continued popularity of protein alternatives such as jackfruit, mung bean, and pulled oats. Garden fresh vegetables will be in high demand, as well as new emerging trends like jerky.
When we think of jerky, we may typically think of beef or fish jerky. Not anymore. All kinds of produce from mushrooms to jackfruit, even bananas, are being served jerky-style, providing a new, shelf-stable way to enjoy fruits and veggies.
2021 will usher in a major dessert shift. Gone are the days of overly sweet desserts, and instead we will see the rise of “sophisticated” desserts, with a mix of bitter elements. Think: dark bitter chocolate, salty flavors, subtle milk desserts, green tea ice cream, and ginger flavors.
Coffee will also be king in 2021, so expect to see coffee-flavored bars and granolas, smoothie boosters and booze, even coffee yogurt. You can get your java fix in so, so many new forms.
Corn is one of the most versatile foods on the planet, enjoyed in salads, on the cob, within melange, and ground up for tortillas. This corny trend will only continue into 2021 as everything from elote to esquites to comforting salads will continue to grow in popularity.
Picutred: Street Corn Crab Salad. Photo courtesy Catersource
Fermented foods and beverages are taking center stage in 2021, everything from kimchi to sauerkraut to kombucha, and Korean jangs.
Fermented foods containing probiotics are going to be more in demand for the health-conscious consumer. In addition to probiotics, many fermented foods also contain various vitamins, along with other nutrients, which help strengthen the immune system, improve digestion, reduce the risk of certain diseases, and, because it is rich in fiber, might even help with weight loss.
Pictured: Korean braised beef brisket with homemade kimchi, jalape ños and natural jus.
Pizza has gone from comfort-food staple to shutdown star during the pandemic, upping the stakes. When we talk about pizza, we do not mean pepperoni or sausage, we are talking creative takes on the to-go favorite. With pizza, many other food trends can be incorporated to create something truly unique. Kimchi on pizza? Sure, why not? Comforting chicken and potatoes? Yes, sign me up! Vegan pizza? Of course!
“Pizza allows for the bringing in of trends that is comfortable for consumers because they are comfortable with pizza,” said Luke Zahm of Wisconsin’s Driftless Café during a recent demonstration for the International Foodservice Editorial Council.
