Innovation and creativity are always an important element for restaurants, chefs, and food consumer products professionals, and as we embark on a new journey through flavors, textures, and presentations, the food industry invites us to experience the latest trends that will capture our imagination and interest in areas such as new flavors, popularization of traditional foods, and even how F&B companies brand their products.

Year after year we have seen how culinary creativity and innovation can flourish anywhere, from the bustling streets of global metropolises, tasting menus from award-winning restaurants, or even from a recipe book we inherited from our grandma. Join me one more time as we explore the different food trends that promise to influence the way we will experience and appreciate food in 2024. From new product developments and
technologies to the popularization of niche foods, revisiting branding designs, and tasting what is being served at some of the world’s best restaurants, we will navigate next year's most captivating gastronomic trends.

FOOD

Cultivated Meats.
The culinary world is on the cusp of a transformative shift, as cultivated meat prepares to debut on global restaurant menus, addressing both environmental and animal welfare concerns. With biotechnological advancements and evolving government regulations, the concept of cultivating meat independently of traditional farming has become a viable, sustainable, and ethical alternative. As this technology matures and production costs diminish, cultivated meat options are expected to proliferate on restaurant menus, allowing discerning consumers the chance to enjoy high-quality, cruelty-free proteins. The adoption of cell-cultivated meat into mainstream cuisine signifies a crucial stride toward a more sustainable and inclusive future in the global food industry.

Currently, there is a surge in capital investment, with over a hundred startups worldwide pioneering these protein alternatives, including trailblazers like Upside Foods, Ivy Farms, Scifi Foods, Hoxton Farms, and
Good Meat. Furthermore, world-renowned chefs such as Dominique Crenn (Upside Foods) and Jose Andres (Good Meat) are backing some of these startups, therefore, it is likely that we will soon witness an increase in the availability of cultivated meats at restaurants, eclipsing the presence of plant-based meat imitations, which consumption decrease we predicted last year.

Pasta chips
Chips and snacks represent one of the most innovative segments in the food industry, owing to their versatility and dynamic production technologies. Their broad appeal means that any novelty in this domain poses a significantmarket opportunity for brands. Observing a staple food like pasta transformed into a snack, I can readily perceive its potential and anticipated popularity. Advances in technology and the integration of new ingredients lay a robust foundation for developing dried pasta snacks, including those exploring gluten-free alternatives.

Brands such as Pasta de Snack in Japan and Penne Straws by Pasta Chips in the USA are making inroads into this niche with noteworthy success. The strong market potential for dried pasta snacks also lies in the diversity of shapes and flavors that cater to a vast consumer base. From garlicky Fusilli to Cacio e Pepe Farfalle, brands have the opportunity to present a beloved dish in a format that is both novel and familiar to consumers. So be ready, because next time you enjoy a Penne all’Amatriciana could be out of a bag instead of your neighborhood trattoria.

Venezuelan Tequeños
If you live in cities that have welcomed the Venezuelan diaspora or have been to a Venezuelan friend’s birthday party, you have probably tried Tequeños, and just like me, you are wondering why they haven’t taken over the world yet.

I might be biased since I grew up eating Tequeños in Maracaibo, Venezuela, but I strongly believe they are primed to take the world by storm, with their irresistibly golden exterior encapsulating its steamy and stretchy, molten cheese. Tequeños are also perfect for parties and social gatherings, as they are meant to be dipped in different sauces (Venezuelans prefer ketchup, tartar sauce, or a contrasting cane sugar-sweet sauce). The world already loves cheesy fried snacks such as Mozzarella Sticks or Arancini, so as more people around the globe get a taste, Tequeños are set to become one of the main players in the snack market. We will see this trend spread on different fronts, from the frozen foods aisle in supermarkets to menus in bars and restaurants, and even becoming a top favorite at events.

Turkish-style wet burgers
I know, we've all had enough of the Smash Burger craze and are either going back to classic burgers or wondering what's next for this uber-popular food. The good news might be found in the streets of Istanbul, where you can find small shops that serve a super moist and flavorful burger called Iskal Burger, which literally translates to "wet burger". I witnessed the potential popularity of the wet burgers in a recent visit to the Besiktas neighborhood, where I savored how the juicy blend of meticulously seasoned meat, combined with a savory sauce, adds an unparalleled richness to the burger experience. When burgers sit in a steamer, all of the flavors are incorporated into one deliciously homogeneous bite, allowing you to taste the beef, the sauce, the seasonings, and the moist bread.

As food lovers worldwide seek diverse and novel taste experiences, the Iskal Turkish Burger is poised to make its mark in street markets and casual restaurants around the globe. The marriage of traditional Turkish flavors with the universal love of burgers is a winning combination that will captivate burger lovers. If you are still wondering what a wet burger looks like, imagine a Shake Shack burger with some spicy seasonings and steamed with a rich broth, I know, this might not sound that appealing, until you actually taste it.

Savory desserts
Savory desserts strike a sophisticated balance between the comfort of sweetness and the sharp allure of a salty touch, creating a flavor profile that satisfies but also plays with our perception of what a dessert is (or should be) is intrigues and satisfies. Even though we have been eating salty caramel for a while now, high-end restaurants have led the charge, where a salty element is added by simply sprinkling Maldon sea salt, or providing a more complex savory profile through caviar, olive oil, or spices. Three recent meals by chefs Jorge Vallejo (Quintonil, Mexico), Manu Bufara (Manu, Brazil) and Bruno Verjus (Table, France) have incorporated caviar into their desserts. As the trend trickles down to casual eateries and packaged foods, the mass market is developing a palate for these saline-infused sweets. The future is poised for an open spectrum of flavors, with consumers eagerly embracing this yin and yang of dessert menus, and manufacturers sprinkling a bit of savory into their sweet treats.

BEVERAGE

Leche de Tigre outside the Ceviche

If you know ceviche, you also know that the secret of a great ceviche is a good Leche de Tigre. The good news is that you will be able to enjoy the rich fishy acidic liquid in different forms, some of them involving a wine glass. Leche de Tigre is already served in a shot glass in traditional “Cevicherias” in Perú, but its flavor profile makes it perfect to explore other ways of enjoying it. In cocktails, Leche de Tigre can add a complex touch replacing citric juices or shrubs, and chefs like Diego Oka from la Mar Miami, are pushing the envelope by fermenting it and serving it as a sparkling non-alcoholic drink.

The potential of Leche de Tigre is still unexplored, and as chefs and mixologists incorporate it into their creative pipeline, we will see many more uses. The non-alcoholic trend has also paved the road, as consumers are looking for a delicious drink with a punch, sans the alcohol.

BRANDING

Food brands with handmade logos.
In the last years, food branding has been riding the wave of the organic movement, shifting from polished, corporate logos to designs and fonts that feel more handcrafted and earthy. It's like the brands have ditched the suit and tie for a more casual, farmer's market vibe. Nowadays, many food brands or restaurant logos often look like they've been sketched out on a napkin over a cup of artisanal coffee – all friendly, approachable, and with a touch of rustic charm. This shift aims to evoke a sense of authenticity and trustworthiness, whispering tales of natural ingredients and traditional processes in the shopper's ear.

Handwritten logos and branding will become more popular as consumers are inclined to favor pop & mom shops against corporate brands, valuing a human touch behind the product, indicating that someone cares about what you're eating as much as you do. But don’t get me wrong, opposite to what many people might think, sometimes these logos and branding require more work, as they still need to look professional, and work from a technical point of view on different media (print, digital, packaging, etc.). At Gluttonomy, we
created logos with that hand-made or street art vibe for clients such as The Roystone, a cocktail bar in Miami, and Itamae AO, the most recent venture by the team behind staple Miami restaurants Itamae and Maty’s. This branding is ideal for brands that want to appeal to a younger audience, giving an artisanal look and vibe.