When it comes to food and beverages, consumer preferences are always changing. Trends that started building momentum a couple of years ago, like non-dairy milk and plant-based foods, are still popular. But a large portion of consumers are also ready to embrace new flavours and ingredients. Plus, people are focused on the sustainability and health benefits of food more than ever before.

A large percentage of consumers, especially younger generations, are seeking out food that’s good for them and good for the environment. They’re adventurous enough to try new options, possibly foods and flavour combinations they’ve never considered before.

Here are some of the top trends right now…

Mushrooms dominate as a meat alternative

Plant-based foods have been rising in popularity for years, but now, mushrooms have taken centre stage among culinary trends. In fact it has been identified as the “it” ingredient. 

So, what kinds of mushrooms are on the table?

King oyster mushrooms are ruling the day. Chefs are using this thick-stemmed mushroom to create mushroom scallops, calamari, wings, and more – all with this fungi as the substitute for meat. 

What else can you use mushrooms for, and which types should you choose?

• Portobellos for the classic mushroom steak or burger
• Enoki mushrooms for white fish
• White button mushrooms for chicken bites

Serve up the global flavour of the year: Tamarind

Tamarind is a sweet-and-sour flavoured fruit that originated in Madagascar. Its pulp and kernel powder are both used in cooking (and even cocktails), and it has skyrocketed in popularity with Chefs globally.

Here are a few ideas for incorporating tamarind into your menu.  

• Grilled tamarind chicken
• Pineapple and tamarind mocktail
• Tamarind-chile jam

Mindful drinking

Consumers are showing a  continued rise of mindful drinking. There used to be a lot of polarization in discussions about alcohol which tended to be about: drink or don’t drink. Now there are “blenders,” or people who switch between non-alcoholic and alcoholic adult sophisticated-beverages based on the occasion.  Around 23% of millennial and Gen Z customers are considered “blenders’ meaning they order both cocktails and spirit-free drinks, often on the same night out. Sometimes they’re in the mood for a craft cocktail, other times, a low or no-alcohol option. 

Another trend bubbling toward the surface is non-alcoholic wine. Attention has largely centred on non-alcoholic beer until now, but now companies are offering no alcohol wines. Many add teas and extracts to compensate for the lost body and it still tastes amazing. 

Zero-waste practices

Sustainability is a cornerstone of modern culinary practices. Chefs and restaurateurs are minimising food waste by maximising ingredient usage. This approach results in innovative dishes that make the most of every edible component. It extends to staples too. Leftover bread? Bread and butter pudding, handmade croutons or crumb for your next schnitzel. Not only will your customers embrace a no-waste approach but your bottom line will thank you for it.

Charcuterie makes way for Seacuterie

Seafood is taking over a charcuterie board near you! Different from a pricey high-end seafood tower, seacuterie is all about taste for a price you can digest.

These boards typically feauture assorted fish that’s either raw or that’s been smoked, pickled, or cooked, as well as shellfish. The seafood is usually accompanied by various house-made sauces and condiments. 

What kind of seacuterie board can you create this year?

• Combine fresh seafood with tinned and dried seafood
• Throw on favourites like lobster, shrimp, and raw oysters
• Use seaweed salad for a perfect pairing

Changing sourcing strategies

Culinary exploration of algae is just one indication of how chefs are trying to protect food sources in the ocean and on land in light of climate change. There’s also been a movement among environmentally conscious restaurants towards sourcing from farmers who are working to improve soil health and ecosystems. It’s been tagged “restorative agriculture.”

Sourcing seed-free oils is part of the same trend. Cultured oil made from fermented sugar cane is gaining ground as a sustainable and healthier alternative to canola and corn oil, and is starting to be used more widely for French fries, fried chicken and other frying applications.

Floral flavours bloom in popularity

Floral is one of the hottest food trends right now. The fastest-growing floral flavours include chamomile, peach blossom and honeysuckle. 

Here’s how you can infuse floral flavours into your menu

• Mix up a floral cocktail unique to your location
• Offer floral teas alongside your regular selection
• Use cherry blossoms and their leaves in sweet treats

The coming years will likely be filled with a host of new ingredients, new flavours, and new combinations. For the hospitality industry, keeping an eye on consumer tastes will be more important than ever.

The most beautiful hotel in the most beautiful town, The Marine Hotel in Hermanus offers unparalleled first-class splendour and elegance. Thanks to its prime location on the cliffs, guests are treated to a phenomenal view of the Atlantic Ocean where whales frequent close to the shore. With a plethora of luxury amenities there is never a dull moment at this sumptuous spot.

The rooms and suites are individually and stylishly decorated and have magnificent views of the sea, the mountains or The Marine’s beautiful internal courtyard and finely manicured gardens. Stroll along the cliff path overlooking Hermanus Bay or have a dip in the tidal pool right in front of the hotel. Enjoy exquisite dining or sip a glass of local wine in the lounge, where there is nothing but 3,000 miles of ocean between you and the South Pole

Those with the taste for fine dining can indulge at the Marine Hotel’s phenomenal Restaurant where , guests are treated to the impressive bounty of the Overberg. Seasonal produce and local flavours combine to create marvellous culinary creations that take inspiration from the region.

Hermanus is a seaside haven with a history, too. Discover the museums, art galleries and quirky bookshops a short stroll from the hotel. The Fernkloof Nature Reserve is ideal for plant enthusiasts, hikers and family picnics, and places like Grotto Beach are great if you have little ones in tow. But chances are that whale watching is going to be top of your agenda. Get closer to these gentle giants, as well as seals, dolphins and penguins, on a boat tour from Hermanus. Or see it all from above with a magnificent flight over the bay. 

During whale season, from June until November, Hermanus offers some of the best land-based whale watching in the world and at The Marine you don’t even have to get out of bed to experience it.