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Typically around the New Year, a lot of resolutions are made to follow a healthier diet. Over the years, health consciousness has increased and is therefore trending throughout the year. We look at some trends that will likely emerge stronger in the days ahead. The perception of “healthy” varies from person to person and the trick is to identify what reduces the “guilt quotient” and build on that. The point to remember is that people have a great love relationship with their food and thus if it becomes “free” of everything – sugar, salt, artifi cial items, gluten and so on… then, well, it becomes a medicine. It is crucial to identify the boundaries and draw a line. A good beginning would be to bring back grandma’s recipes… from turmeric in milk, ginger & lime to various millets of yore. All of them will come back with a vengeance. Restaurants and cafés to breakfast cereals to snack food manufacturers, this is a trend that cannot be missed. The nostalgic fl avors from our rich cultural past– the lip-smacking street-side delights to our long forgotten grandmas’ recipes will all see a huge comeback. A strong trend emerging is the growing popularity of seeds, which are no longer only for birds. From breads to energy bars to trail mixes and even (believe it or not!) beverages. This trend will sweep across segments. If it can be “seeded”, it will be. There is also a growing interest about bacteria in foods. Not the baddies but the good bacteria. Did you manage to incorporate your daily dose of the good ones coming through yoghurt, kombucha, pickles? Should see this trend explode into even desserts like ice-creams, fermented foods, et al. Gut health and probiotics is in. That’s not to forget the fact that what’s healthy for some will be poison for the other but it has to be addressed.
foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.