Taste of the times

Health, innovation and versatility will continue to rule the food platter in 2024.

Sustainable superfood

There’s a renewed interest in ancient wisdom driving millet consumption in India – something that was evident at the recent G20 meet which had a special millet-based menu. All of a sudden, millets became the most celebrated grain for being nutritionally, environmentally and ethically good. Reverberations are even being felt in the run-up to the Grammy Awards 2024 after Abundance in Millets was nominated in the Best Global Music Performance category. The song, which spreads global awareness on millets to help minimise world hunger, features PM Narendra Modi and was performed byMumbai-based singer-songwriters Falguni Shah and Gaurav Shah. Medical experts are now gung-ho about the small-grained, warm-weather cereals that are evolving into a naturally gluten-free, nutrient-dense and heart/diabetes-fighting food of the future. Why wouldn’t they be? Foxtail millet (kangni) has low glycemic index and high amount of minerals and fibres; sorghum (jowar) is the king of millets loaded with nutrients, fibres and antioxidants. Finger millet or ragi is rich in dietary fibre, polyphenols, proteins and iron.

So, be it bajra roti with lahsun chutney or foxtail millet pulao, jowar upma and khichdi, we will make the most of this wholesome meal for breakfast, dinner and snacks in the year ahead.

Nurturing nature

If sustainability is in the air, can botanicals such as herbs, leaves, flowers, seeds, bark, roots and twigs of plants be left far behind? Offering a balance of flavours — sweet and spicy, earthy and floral — these botanicals are now moving up the food chain for their perceived health benefits.

In the new year too, hand-picked Indian botanicals such as lemongrass, ginger, chamomile, fennel, orange peel, gondhoraj lime, turmeric and ginger in spirits will have a strong preference while a mix of sweet and spicy flavours willadd diversity tothe menu.

The use of botanicals in food menus and mixology labs will emerge as a significant trend with customised flavours and distillation methods. According to a report by market research firm Market.us, the global botanicals market size is expected to be $207.3 billion by 2032 from $107.2 billion in 2022, growing at a CAGR of 7% during the forecast period from 2022 to 2032. The consumption will only increase for it being a rich source of bioactive compounds to support a healthy lifestyle.

Looking far east

Global travel and social media have made a strong influence on the Indian culinary scene as more people now desire for exotic flavours and cooking techniques. Japanese and Korean cuisines are a case in point. Both offer diversity, flavour and versatility in colours, ingredients and choices in food menus. While health and cultural richness is a prominent feature of the Indian palate, the choices offered by these cuisines are unmissable for vegetarians and non-vegetarians alike. Think crispy edamame avocado, spicy asparagus, veg futomaki or teriyaki tenderloin in Japanese and kimchi, ramen or bibimbap in Korean fare. From Wasabi by Morimoto at The Taj Mahal Palace, Mumbai, which has menu developed by legendary chef Masaharu Morimoto, the first executive chef of the iconic Nobu restaurant in New York, to JW Marriott ADRIFT Kaya in Delhi with Michelin-starred Chef David Myers at the helm, there is a now lot of flavour-forward and ingredient-focused Japanese options with a huge selection of microgreens including kalesalad, honshi meji, hazelnuts, truffle vinaigrette and more.

There’s even fervour for such food and appreciation for such cuisine-led restaurants as most people are mindful of what they eat. For instance, Korean cuisine is sure to capitalise on the growing healthy dining trend. Ingredients such as seafood, vegetables, and tofu align with the increasing health-consciousness among Indian consumers. Unique taste, aroma, texture and appearance, fermented foods have varioushealth benefits like reduced risk of cardiovascular disease, high blood pressure, diabetes, obesity and inflammation.

Korean restaurants in India such as Seoulmate in Mumbai and Gung The Palace in Delhi serve ramyeon, a variety of noodle soup similar to Japanese ramen; bokkeum, or stir-fried noodles with veggies, meat, sea food; kimchi fried rice and Korean style mapo tofu. The cuisine is perceived as healthy due to its emphasis on fresh vegetables, lean proteins, and fermented foods. This aligns well with the growing health-conscious trend in India, contributing to the appeal of Korean dishes.

Aroma of AI

Tech-inspired ingredients and recipes will continue to help food brands innovate. Using AI, to develop new flavours, foods, recipes or making robots experiment new ingredients, will help understand consumers’ choice of emotions and aspirations. Coca-Cola’s Y3000 Zero Sugar is a recent example of co-creation with humans and AI to create the flavours of the year 3000. McDonald’s is partnering with Google to deploy generative AI into restaurants in 2024. Carlsberg invested dollars to detect a type of yeast for taste in its new beer, while Kirin, another Japanese brewery, has used AI to determine the correct methodology for the desired flavour, aroma, colour and alcohol content. Luxury spirits company Comte de Grasse, launched his 44°N Gin and 06 Vodka Rosé spirits, in the 19th-century perfumery in Grasse, France. This showed that techniques and technology used in fragrances can now be applied to the creation of spirits.

Food & functionality

Functional and immune-boosting products, which became a rageduring the pandemic, are still showing strong signs of market resilience for key micronutrients. Also, consumers now choose products on the basis of nutritional value, climate and healthiness labels like organic, clean, functional and immunity boosting foods. Seeds and berries like blueberries, cranberries, acai berries have nutritional benefits including immunity-boosting. Health will be a significant clean-label target with awareness on flavours, food labelling on packaged foods. The use of natural plant extracts or concentrates for colouring foodstuffs in place of colouring additives will only make brand manufacturers look for innovation in labels. This will be across F&B ingredients with special emphasis on no-preservatives or processed foods and those that exist in natural and purest forms.

Even as clear communication becomes necessary for informed decisionsabout how processed andultra-processed food and drink fit into one’s diets. According to global market intelligence and research agency Mintel, brands will focus on the positive aspects of food-processing techniques, such as enhancing nutrition, reducing environmental impact. Innova Market Insights explores the rise of natural claims and the use of natural flavours, colours, sweeteners, preservatives and antioxidants. The research shows natural alternatives are most advanced in the more developed economies of the world. It demonstrates that use of basic raw materials in place of additives is very much in favour. Nestlé’s new Pirulo Frutti ice lollies combine green, orange and red sections that are coloured using only beetroot juice, carrot concentrate, safflower concentrate, carotene and curcumin.