Second edition of Godrej Food Trends Report unveiled with much fanfare; says Grandma’s secret recipe will be the top trend this year
05 February 2019
Category : In the news
After the wildly successful first edition of the Godrej Food Trends Report in 2018, the second edition was launched on February 2, 2019, at L’Affaire 2019, the Godrej group’s annual brand agnostic lifestyle soiree. The report was unveiled in the presence of the country’s leading food connoisseurs and influencers
The Godrej Food Trends Report 2019 is a treasure trove of trends and predictions that have been carefully collected and collated after interviewing top food writers, chefs, food influencers and other leading food professionals from the industry.
Tanya Dubash, Executive Director & Chief Brand Officer of Godrej Industries, unveiled the report in the presence of stalwarts Adi Godrej, Chairman, Godrej Group; Nadir Godrej, Managing Director, Godrej Industries; Sujit Patil, VP & Head, Corporate Brand and Communications, Godrej Industries Limited and Associated Companies; Rushina Munshaw Ghildiyal, Managing Director of A Perfect Bite Consulting; food consultant Kalyan Karmakar; chef Rakhee Vaswani; celebrity chef Varun Inamdar; celebrity chef Saransh Goila; culinary anthropologist Kurush Dalal, and food writer and gourmand Nikhil Merchant.
The respondents of the Godrej Food Trends Report - 2019 include a mix of caterers, chefs, home chefs, food bloggers, health professionals, media professionals, mixologists, nutritionists, producers, PR professionals, restaurateurs, retailers, sommeliers, and food writers, who have shared deep and nuanced insights about their respective areas.
According to the report, traditional recipes and convenience cooking will be the most prominent trends this year. Not only are traditional recipes becoming the norm among those seeking comfort food, they are also showstoppers to serve guests at any occasion – be it your grandma’s signature dal or your family’s favourite biryani.
Speaking about the report, Sujit Patil, VP & Head Corporate Brand and Communications Godrej Industries Limited & Associate Companies, said, “We embarked on this journey last year with our first edition. In its second edition, we have doubled the respondents and reached out to over 100 experts – chefs, thought leaders and food influencers across major cities. It is heart-warming to note that regional Indian cuisines and flavours, as well as local ingredients, are predicted to rise and gain supremacy this year.”
Survey designer Rushina said, “The Godrej Food Trends Report is the only report of its kind that reaches out to thought leaders across verticals in the Indian food industry, collects quantitative and qualitative inputs that are then collated, analysed and distilled into trends that will prevail in the forthcoming year. This year the Godrej Food Trends Report is bigger, wider in scope and deeper in insights. It will prove valuable to everyone in the food industry to plan strategy for the year to come.”
The top predictions for 2019
This year, regional Indian cuisines and flavours as well as local ingredients are expected to reign supreme. Another welcome change is the increase in the number of people who are embracing a greener way of life. This eco-conscious lifestyle is also reflecting in food preferences.
Here is a look at the top 10 food trend predictions for this year:
1. Artisanal will be the new “cool”
Expect a boom in availability of unusual products with labels like rustic, artisanal, small-batch, crafted, and handmade. This is spurred by a growing desire to support local and sustainable practices, at both individual and institutional scale.
2. Convenience cooking will become respectable
Consumers who are pressed for time will rely on concepts such as speed-scratch cooking. This in turn will drive a demand for products that offer the convenience of rustling up personalised meals at home.
3. Functional foods will influence daily diet choices
An increasing number of consumers are expected to pay attention to the functional and medicinal attributes of food products to help them select those that align best with their diet or lifestyle choices.
4. Revival of more indigenous grains
While millets were the focus of attention last year, consumer interest in 2019 will trigger the revival of other traditional grains and indigenous varieties of rice.
5. Ordinary vegetables will be the new exotic
Gharelu vegetables such as bathua, tendli, lauki, and tinda, which haven’t shown up in commercial kitchens so far, will feature prominently in restaurant menus.
6. Conscientious cooking and responsible eating will gain traction
As consumers become aware of and appreciate the intricate relationship between food choices and environmental wellbeing, they will actively seek solutions that help minimise impact on themselves and the environment.
7. Fermented foods will be everywhere
There will be a rise in the variety of naturally fermented products that are available on shelves and menus in 2019. This is fuelled by newfound consumer respect for traditional wisdom around the perceived health benefits of fermentation, as well as its potential to infuse deeper and complex flavours into food.
8. Micro cuisines will hit the spotlight
There will be an explosion of conversations, events, products, and dining experiences inspired by micro-cuisines from specific sub-regions, communities, and even family kitchens.
9. Nani, Dadi and Ma’s recipes will rule menus
The food industry will create more opportunities to pay homage to mothers, grandmothers and home chefs as the original sources of inspiration, and custodians of our rich culinary diversity.
10. The reinvention of snacking
Consumers will get more opportunities to replace their main meals with credible snacking products that align with their priorities around health, convenience and costs.
The Godrej Food Trends 2019 Report promises to be an important addition to every food professional’s reading list.
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The genesis of Vikhroli Cucina was the result of the Godrej vision to bring all its brands operating in the food category together. The aim was to create an ecosystem where chefs, bloggers, influencers, food lovers and others can collaborate to engage, exchange new ideas, gain insights and make new connections with each other.
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