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Dessert boards, potato ‘milk’: Food trends of 2022
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9:42 pm | Tuesday, January 11th, 2022

The Duke of Earl Pie from Bakerton

There’s something beautiful about trends. Not only do they connect people and provide a sense of belonging, but trends also make people aware of the present, as they find themselves being a part of the now. And in a time when many people are trying to find stable footing in this time of uncertainty, that can be comforting.

Trends keep us relevant. And throughout the pandemic, we found pertinence in a bunch of food items, including sourdough bread, Dalgona coffee, lechon baka and ube-cheese pastries, which I am not particularly fond of. But that’s totally OK, because we don’t have to conform to every fad that comes our way.

Being trendy, for me, means being aware of the current preferences of a demographic, not necessarily of everyone. With that said, I list down what many reports predict to dominate the food and beverage scene this 2022.

Dessert board is new grazing board

Charcuterie and cheeses, Mediterranean dips and pita, even breakfast fare—all these have graced the picture-pretty platter. There’s simply no strict and standard formula when designing the grazing board. And this year, everybody’s go-to entertaining piece heads to the sugary side. Instead of cakes, people will end their meal with a dessert board containing fruits, chocolates, French pastries, a chocolate dip and, what is also predicted to be a big trend this year, mochi.

Social media is the new cookbook

From Erwan Heussaff teaching you how to fry eggs 10 different ways to chef Melissa Miranda showing you how to make adobong pusit pansit on Bon Appétit’s channel, YouTube has definitely given a lot of people instant access to recipes worth trying at home.

Erwan Heussaff dishing out cooking tips and recipes on YouTube

Social networking service TikTok is at it, too, with viral dishes such as pancake cereal and feta cheese pasta encouraging viewers to don their aprons and enjoy some action in the kitchen. Platforms such as Facebook and Instagram also allow recorded cooking videos to be shared, which definitely makes this case real.

Potato ‘milk’

A lot of things have already been turned into milk, from oats, soy and almonds to pecans and even bananas. The new dairy-free “cow” is one nobody definitely saw coming—potato! Well, okay, perhaps the health-conscious citizens of Sweden, who are already enjoying this trend, saw it. By heating and emulsifying the potato with oil, you get “milk” that’s low in sugar, free of allergens and cholesterol, and with calcium content equal to that of cow’s milk. Best of all, it’s cheap to produce and easy on the environment!

‘Katsu sando’

The fried chicken sandwich may have dominated the pandemic thus far, but it will find stiff competition this 2022. And it comes in the form of the katsu sando.

Wagyu Studio’s “katsu sando” —SONNY THAKUR

As with most Japanese products, this sandwich is something pretty simple but done well—a bronzed, fried-to-a-crisp chicken cutlet is drizzled with umami tonkatsu sauce before being wedged in between cloudlike Japanese milk bread. Wagyu Studio makes a very indulgent version.

‘Reducetarianism’

It’s like dipping your toes into plant-based territory. “Reducetarianism” is basically a conscious effort to reduce the consumption of animal products such as meat and dairy. Unlike vegans who totally eliminate these in their diet, a reducetarian, as the term implies, simply reduces the amount of their intake. It’s a diet born out of mindful eating to have a more meaningful impact on the planet. Apart from limited consumption of meat, people abiding by this belief also opt for pasture-raised and grass-fed products whenever possible.

Afternoon tea is new happy hour

Because of COVID, people have relied on teas to improve their sleep, relieve them of anxiety and boost their immunity. And now that tea has lodged itself snugly in a lot of people’s lifestyles, people will look for experiences to enjoy it better. That’s where tea parties come in. Apart from that, chefs will be turning to tea when creating their dishes, and the same goes for mixologists with their cocktails. Fish poached in chamomile tea? Oolong tea cheesecake? Hibiscus spritz? Local brand Bakerton is already in the game with The Duke of Earl, a crumbly pie with Earl Grey creme legere. INQ


Tags: Food , Tall Order

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