THIS IS THE TEN MOST IMPORTANT FOOD TRENDS OF 2022

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: these are the ten most important food trends of 2022.

2022 will be a year to celebrate. After the unpredictability and all the drama of the previous year, we take matters into our own hands and go for positive vibes, quality, and especially clarity and control – of what is on our plate, of course. Trend forecaster Vincent van Dijk lists the 10 most important food and hospitality trends.

1. Celebrate life
We want to experience short moments of happiness to celebrate life again. Between fasting and healthy eating, we occasionally choose a small cake, fries with. And that's allowed, because we are always in control. We see a comeback of carbs; real butter, luxury pastries. Conscious, hyper-quality, in very small portions, but fat unhealthy.

2. Health freaks
That is of course all compensation, because we are more aware than ever: life is short and fragile. The earth also does not have eternal existence. Less meat, less salt, less sugar, less alcohol, no drugs and no cigarettes. We set immensely high demands on our food and ourselves and on the production of our food and drinks and demand complete transparency.

3. Vegan forever
Vegan cooking is finally embraced by top chefs and star restaurants, elevating the dishes to a higher level. More people are becoming flexitarians. We are also inspired by international dishes that are so rich in flavor and texture that you never miss the meat. So goodbye meatless burger, welcome samfaina (the Spanish answer to French ratatouille), usal (an Indian curry dish with legumes), gobi manchurian (a Vietnamese appetizer with cauliflower, ginger, and garlic) and ajapsandali (the Georgian answer to French ratatouille).

4. Go exotic
Yes, because we appreciate being in the Netherlands, but we also want to travel again. If necessary in our heads or on our plates. We are becoming mega adventurous and are open to food and drinks from other cultures again. We see a rise of taquerias (taco bars), exotic fruits and have an interest in dishes from cuisines that may be unknown to us. Afghan, Syrian, Georgian, Mongolian; we want to try it all.

5. Culture clash
We love to drink champagne, but just with a bitterball or a piece of pizza. We are fond of stuffed eggs, but with caviar. Just as you can wear Louboutins under a Zara dress, we also seek contrasts in our food and dare to play shamelessly with it.

6. Forgotten drinks
Vieux, or Dutch cognac, is making a comeback. Just like other drinks that our ancestors enjoyed, such as (lemon) brandy, tokkelroom, old liqueurs, and cod liver brine, but also international herbal bitters and eau-de-vie. They are being reinvented. Quality and in a sleek package. International drinks from the past are also experiencing a renaissance.

7. Luxury
We go out to eat and drink much less, but when we do, we do it well and with a lot of fanfare. Michelin restaurants, champagne, good wines, impressive pieces of meat or fish. Better to splurge once a month on truly special food than to eat something out twice a week that you can also prepare at home. With a lot of theater at the table.

8. On demand
We are cooking less and less, going to the supermarket less and less. Preferably, we have everything delivered. Fresh, fast, and affordable. We are no longer tempted into unnecessary shopping, but only buy what we need at that moment. Less unhealthy snacking, less waste.

9. Firm and certain
Muslims have been doing it for years, but we are now also discovering that it is not so bad to occasionally eat and drink absolutely nothing. This only works if you always eat and drink in moderation, because otherwise your body goes into stress. We will live like monks: moderation is the new luxury. But you can also decide to only eat and drink truly delicious things. A luxury diet.

10. Simple
We want more grip on life, so we see what happens on our plate and in our glass. Simple dishes that consist of a few ingredients, instead of very incomprehensible recipes. Fortunately, the menu of restaurants is also becoming simple. Three, four, five, or seven courses is the only choice you have to make, the chef does the rest.