What Are the 2023 Gastronomy Trends?

In the developing and changing world, starting from kitchens, various innovations and different areas of expertise have emerged in professional kitchens found in food and beverage and hospitality businesses. Until recently, we can encounter new terms and new professional fields that we did not hear in gastronomy and culinary cultures. New gastronomy trends mean that these terms and new professional areas within them are entering among the new trends not only in Turkey but throughout the world. Currently, nutrition and food are among the most followed areas in the world.

It is evident that the rapid growth of the food and beverage sector in all developed and developing countries in the world has also raised the excitement of commercial businesses serving in the field of gastronomy. Social networks, easy access to information, press work successful with Gastromessage targets on the Importance of Visuality in Gastronomy in restaurant food photos, local and foreign chefs, writers and gastronomy experts are also contributing to the formation of gastronomy trends under the title of World cuisine. Best Restaurants in the City food and beverage establishments do not have much difficulty in introducing their innovations to the public today. Websites in magazine and gastronomy concepts used in this field also play a key role in conveying new gastronomy trends to the public. Especially many new trends have stepped into the sector this year, besides new presentation techniques developed by those who want to become a sought-after and professional chef in international gastronomy and classical or technological cooking techniques.

• Gastronomy
• Gastronomy this year
• New gastronomy trends

Gastronomy in 2023

Economic crises caused by wars in the world, especially food shortages whose first signs we started to see this year, global diseases caused by healthy eating, and energy crises significantly changed 2023 world gastronomy. These changes are reflected in 144 different business lines along with gastronomy in the world. Developing kitchen technology, sustainability, and food shortages experienced in the world are forcing people to take stricter measures regarding food waste. Zero waste management is supported by official controls and incentives in this field in 2023, especially under stricter controls and supervision in food, beverage and hospitality businesses. Even today, zero waste management being tried to be strengthened with new projects in Europe and America does not only work on food products. From 2023 onwards, the zero waste era stands out with new gastronomy research in much more detailed and wider areas.

There are 7 continents in the world and nearly 8 billion people who have to eat every day. While 3500 tons of food is thrown away every day in the world, according to annual data, this waste corresponds to 1.3 billion tons of wasted food. While 1 in every 10 people in the world is not adequately nourished and struggles with hunger, the number of those who die from diseases caused by malnutrition in this struggle is around 35 million according to research. Again, according to related gastronomy research, 40% of the food produced in the world is purchased by the population of developed world countries and thrown away without using. Among the wasted foods, the most common group stands out as bread and unpackaged foods. Speaking of the most used products among new flavors; new flavors to be created from grains such as broad beans, lentils, fava beans, wheat, beans, and chickpeas come to the fore. Every geography has its own special foods. There are also new varieties in dishes to be made from fresh ones. These varieties to be experienced in local and regional products enter world cuisine as new food varieties.

Gastronomy Trends in 2023

Food is not just about nutrition. Cooking is a very important concept and contains many things. Which food we eat and how is shaped by cultural and social factors. Food can bring people together as well as has the potential to distance them. Today, food has become a powerful communication tool. The increasing importance of nutrition also promises great potential. According to research, when Germany is taken as a basis, the total turnover of the sector continuously increased from 30 billion euros to 39 billion euros from 2011 to 2017. According to the same research, it is predicted that this figure will reach 45 billion euros in 2023.

Many differences occurred in consumer behavior in 2022 after the pandemic. After the new normal, new definitions were put forward in the field of food, gastronomy and cuisine; titles such as sustainability, digitalization, personalization, awareness came to the fore. In 2023, although some differences emerged compared to that year, signals were given from the forward direction to horizontal and even returning to the old. So what are 2023 gastronomy trends and new kitchen trends? 2023 gastronomy trends are as follows:

• Zero Waste: As last year, zero waste comes to the fore this year as well. However, this year, in addition to the effort for the sustainability of the world, the necessities brought by the economic crisis have also come into play. Whatever the reason, the excessive increase in food product prices compared to last year brings the idea of transforming food to individuals. Producing as little waste as possible and acting with the next day in mind has become a routine of our lives. There are very different applications related to this subject. Along with this, how to store food products is also important.
• Air Fryers: Air fryers, which have become the darling of kitchens, or airfryers by another name, are now among the indispensable kitchen equipment for many people. Although it seems different and new, the frying process technically called deep fry has been in our lives for quite some time. Air fryers are quite suitable for those who want to have a healthy, practical and simple food experience, especially for those who come home tired from work. This new generation kitchen appliance, which cooks by circulating hot air around the product much faster than a mini oven, is easy and practical to prepare many foods from whole chicken to moussaka, from fish to french fries, from muffin to bread.
• Meal Powders: Powders produced to be consumed instead of breakfast, lunch or dinner and containing vitamins, minerals, protein, etc. are mixed with water and turned into shakes and are quite popular especially among athletes. The healthiness of these products, whose advertisements we frequently encounter, is debated. However, it is clearly evident that they are used by a significant portion.
• Diet Meal Service: Although it is not a new application, it is talked about a lot especially this year. Dieting is a difficult job for many people. Moreover, preparing the lists given by nutritionists is quite troublesome especially for the working class. For this reason, dietitians and nutritionists have now transformed their clinics into kitchens at the same time. In the application currently led by certain companies, your meals are delivered as orders on a program determined by your nutritionist for you.
• Pickles: There is currently a glass jar lid shortage in the market. Tomato preserves made to last the whole winter since September, menemen mixtures, fresh beans, kidney beans, and all kinds of pickles put in the freezer are all tastes we know from past to present. However, they are quite popular this year especially due to both seasonality and economic difficulties.
• Anchovy and Sardine: One of the most preferred techniques by restaurant chefs recently is curing; it means coating the fish with salt, sugar and spices, leaving it for a while and then taking it into olive oil and serving. Canned sardine is already a consumed product. However, this year's favorite stands out as serving anchovy and sardine enriched with crispy breads, pickles and sauces.
• Legume Pastas: Pastas made from legume flours, which were also much talked about last year, are still trending this year. Moreover, they are quite common not only among those who want to eat gluten-free but also among pasta-loving athletes thanks to their rich protein content. These pastas prepared with different products from chickpea to lentil, from bean to pea are on the agenda again in 2023.

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