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The New York Times makes its annual food predictions for 2022

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Courtesy of the New York Times, here are some potential developments that could define how we eat in 2022, based on trend reports, interviews with food company executives and global market researchers.

The predictions?

R&R Mushrooms oyster

Ingredient of the Year: Mushrooms


Flavor of the Year: Hibiscus


Vibe of the Year: Kind and Patient


Cocktail toast

Drink of the Year: 1980’s cocktails


Chicken Gets Re-hatched (Plant-based, thighs instead of wings, vegan-based … you get the idea.)


Seaweed Makes a Statement (The prediction? Farmed kelp will move beyond dashi and the menus at high-end restaurants and into everyday foods like pasta and salsa.)


Low Pigeon coffee

The Rise of Robusta. (According to the NYT, robusta is a bitter, heavily caffeinated bean that is less expensive and easier to cultivate than arabica, the world’s most popular coffee. It is the predominant bean grown in Vietnam.)


Candy Makes a Comeback (Childhood favorites from China and South Korea just might start appearing in desserts and drinks.)


Maple chipotle chicken

“Swicy” treats and meals. (Will we see a new love for sweet and spicy mixed together?)


Edible tableware (Is this the start of a revolution that will reduce single-use waste?)


Other trends: Koji bacon, the Chinese spirit baijiu, the noodle soup laksa, jollof rice, seeds instead of nuts, animal-free cheese, potato milk, moringa, Taiwanese breakfast dishes, high tea and olives

For the full story, visit:

https://www.nytimes.com/2021/12/28/dining/food-trends-predictions-2022.html

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