The year 2021 will be remembered not only for the pandemic but also for immense innovation and sustainability in the food industry. We witnessed the emergence of concepts in food preparations, which would withstand delivery mishaps. This has made the chefs go back to their tables and innovate with produce to withstand delivery to home, while ensuring there is no compromising on quality, taste and visual appeal.
The year also caused a lot of anger and frustration in individuals because of conditions out of their control. This gave rise to consumption of ingredients or meals that would help reduce stress, hence the pinata cake gained lots of popularity. This cake is enclosed in a chocolate shell that is broken with a hammer to reveal the cake inside. What felt good was bashing up the cake and according to me this will continue onto the new year. Chefs will continue innovating the presentation from just a ball to different shapes of the breaking mould (the external mould).
Health and strong immunity have become the essentials of life, hence it helped in reintroducing a lot of healthy options through dessert ingredients, such as all-purpose flour substituted by whole wheat, jowar, bajra or ragi flour, hydrogenated fats and margarines substituted for butter or ghee or olive oil, nuts were consumed more. Demand for more ingredients which have energy boosting property or rich in vitamins were being introduced in every day diets so desserts will incorporate many healthier options in 2021.
Dairy free ice-creams, macaroons from aquafaba, vegan meringues and marshmallows are to look forward to. Frozen desserts are showing use of exciting colours, innovative textures and new technologies. Plant based frozen desserts will also make inroads in the coming year with concepts based on novel non-dairy bases, such as bananas for non-allergen. Dairy-free experience and veganism has leveraged banana base and will continue widely in2022.
Ruby chocolate will continue to grow and will find itself on a lot of plates next year. In the coming year, as chocolate cocoa crops deplete, substitute for chocolate – the carob – is set to make a bigger presence in international markets and subsequently in our markets as well. Carob gains relevance as a plant-based source of hydropoxyline, an amino acid linked to producing collagen, which till date was mostly sourced from animal-based products. This plant-based product is gluten free, caffeine free, low in carbs, and high in fibre, calcium, iron, antioxidants and proteins. This plant is super sustainable for the environment, easier to grow with a low amount of water;it will be seen in a lot of products, paired with chocolate in desserts and sweet baked products, as well as a booster in smoothies.
Coconut oil is going to be used in a lot of baked goods for desserts. The next pairing to grow big in desserts will be the sweet and salty trend. So, expect new combos like apple pie with cheese, cheesecakes and cookies with popcorn, cookies with popcorn. A lot of animal produce like lard, bacon etc., will find itself heading into combinations as new elements for desserts. ACAI health bowls will trend big in our country this coming year as health takes a big prominence in our everyday diets.
Kombucha will find itself heading into flavour profile of desserts in some form or the other. A lot of underused and neglected products will find itself in the menus as chefs get more conscious and try to go on the path of reducing food waste. Expect coffee flavours to pop up in some form or the other as interesting desserts such as Coffee granolas, bars, smoothies or even yoghurts. Chickpea will gain relevance not only as flour but also as the liquid being used for an egg substitute. Innovative dessert kits and food delivery will continue to boom, comfort foods and desserts will continue to come back in new styles.
Spice will also find its way into desserts, which will get more sophisticated and less sweet will be appreciated. Gone is the trend of crazy candy sweets, ultra-sweet desserts, freak shakes and on a whole the idea of using too much sugar. One of the key features of 2021 will be the rise of sophisticated desserts with bitter elements like dark butter chocolate with salty flavours, subtle milk desserts, green tea ice creams and ginger flavours.