Veganism, fermented foods, urban agriculture and non-alcoholic beverages, discover the major culinary trends of the coming year!
1.
An increasingly plant-based diet
While the trend has been around for a while, 2022 will see the popularity of plant-based food increase significantly. The interest in vegetarian, vegan and flexitarian diets, already on the rise in recent years, should continue to grow. Watch for a decrease in meat consumption, especially red meat perceived as less healthy, and a popularization of plant-based diets.
2.
Non-alcoholic beverages
Mocktail recipes are taking the web by storm while alcohol-free products are multiplying on the shelves of SAQ stores and grocery stores: after drinking more than usual since the beginning of the pandemic, we are turning more and more often to alcohol-free solutions.
3.
Simplicity
The least amount of processing possible is the credo that many people adhere to. We focus on tasty but simple dishes, made with fresh food and a short list of ingredients. We want to emphasize natural goodness and taste without the fuss. Complicated recipes with hard-to-find ingredients? We're getting further and further away from that...
4.
Fermented products
Traditionally consumed around the world for ages, fermented products are known to increase the nutritional value of foods and allow us to take advantage of bacteria and micro-organisms for the benefit of our digestive system. Breads, beers, wines, cheeses, yogurts, kefirs and kombuchas, the fermentation technique is enjoying a resurgence in popularity.
5.
International street food
Quebecers already have a passion for fried chicken, cutting edge pizza, gourmet sandwiches and burgers reinvented. We are now seeing an increase in street food from around the world. A trend that is certainly not about to fade away, and that's a good thing!
6.
Urban agriculture
Rooftop, backyard and balcony farming will continue to take off in 2022. Over the past two years, many people have been experimenting with growing herbs, fruits and vegetables. Access to fresh, quality food is one of the main motivations for developing a green thumb.
7.
Zero waste
In recent years, zero waste has become a habit in many Quebec households. Whether it's by encouraging local businesses that work to minimize the impact of their production, by cooking smart to avoid food waste, or by simply reducing consumption, we are seeing a growing awareness within our society, and it promises to be even more prominent this year.
