food trends we hope to see this year<\/a>, this is a round-up of the ones we hope to see the back of in 2023.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Butter boards” module_id=”bye-butter-boards” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
1. Butter boards\u200b<\/h3>\n
\n
This likely won\u2019t be a surprise to many, but butter boards were one of the more questionable trends from last year. For those who aren\u2019t aware, as the name suggests, a butter board is an off-shoot from the charcuterie board. They are made by placing (or smearing) blobs of butter onto a platter of some kind, before being served alongside bread for scooping. For extra flavour and interest, they can be topped with flaky sea salt, herbs and other textural garnishes.<\/p>\n
At face value, serving butter this way might seem fairly innocuous, but there are a number of reasons this trend isn\u2019t worth the hype. Practically speaking, the butter can melt and make a huge mess, and to make an impressive TikTok-level board, you would need a lot of butter, increasing the risk of mess. Added to this is the cost of a butter board. Unlike butter served in a dish, you can\u2019t really keep the leftovers from a butter board to use up elsewhere, especially if you have added garnishes. As much as we all love butter, the ratio to bread tends to be way off, so let\u2019s forget this ever happened and stick to using knives and butter dishes.<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.dineplan.com\/blog\/wp-content\/uploads\/2023\/02\/Butter-board.png” alt=”Butter board” title_text=”Butter board” _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Experiential cocktail vessels” module_id=”bye-experiential-cocktail-vessels” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
2. Experiential cocktail vessels<\/h3>\n
\n
Don\u2019t get me wrong, I love trying a new, inventive cocktail, especially if it\u2019s inspired by a nostalgic memory or someone\u2019s imagination and creativity. The cocktails I\u2019d like to see the back of are the ones where it\u2019s less about what you\u2019re drinking and more about how you\u2019re drinking it. Do I need to drink out of a fish bowl? How about a child\u2019s sippy cup? A rugby ball? Hard no, thank you. A perfectly-blended cocktail will always stand out, but oftentimes these vessels get in the way of the simple pleasure of enjoying a great drink. More beautiful stemware, and fewer kitsch containers, please!<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.dineplan.com\/blog\/wp-content\/uploads\/2023\/02\/Cocktails.png” alt=”Cocktails” title_text=”Cocktails” _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Hyperrealist cakes” module_id=”bye-hyperrealist-cakes” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
3. Hyperrealist cakes<\/h3>\n
\n
How many times have you been scrolling online just to see someone sliding a knife into a luxury handbag or a cute kitten, only to find that it\u2019s\u2026 cake? This trend of hyperrealism has to be one of the strangest. From a technical standpoint, it is incredible what some people are capable of making. Anyone familiar with fondant icing will tell you how difficult it can be to work with, but that doesn\u2019t make this trend any less weird. A novelty cake for a kid\u2019s birthday party is one thing, but do we really need the traumatic rollercoaster of thinking we\u2019re seeing someone decapitate a kitten to appreciate some craftsmanship? A good old chocolate cake will do just fine.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”TikTok trends” module_id=”bye-tiktok-trends” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
4. TikTok trends<\/h3>\n
\n
TikTok has been one of the main sources of food trends over the last few years and, while some of them have been pretty great (hello, baked feta pasta!), some just aren\u2019t \u2013 as we\u2019ve seen above. The problem with TikTok food trends isn\u2019t that some are quite wacky, it\u2019s that the nature of social media makes everyone think they have to adopt a trend to keep up. I don\u2019t need to see “nature\u2019s cereal” on a restaurant\u2019s menu to know that they\u2019re cool. In fact, I don\u2019t want to see nature\u2019s cereal anywhere. Similarly, did anyone need Olivia Wilde to tell them how to make a good salad dressing? There\u2019s a fine line between keeping an eye on trends and being a slave to them and I encourage everyone to try to release themselves from TikTok\u2019s chokehold in 2023.<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.dineplan.com\/blog\/wp-content\/uploads\/2023\/02\/Feta-pasta.png” alt=”Feta pasta” title_text=”Feta pasta” _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Cultural insensitivity” module_id=”bye-cultural-insensitivity” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
5. Cultural insensitivity<\/h3>\n
\n
Thankfully the food industry has progressed enough to know that embracing a nation\u2019s culture or cuisine isn\u2019t merely a trend. However, there is still a lingering lack of awareness about how unfamiliar foods are viewed. A perfect example is this: one of this year\u2019s biggest shifts is celebrating African \u2013 and in particular, West African<\/a> \u2013 cooking, but that doesn\u2019t mean its interpretation is fair game. With trends like the #fufuchallenge currently doing the rounds on social media, it\u2019s easy to see how cultural appreciation can quickly take a turn towards ignorance, with users displaying a range of reactions from outright disgust and mockery to bizarre misappropriation. We should all be encouraged to try new foods, but it\u2019s important to acknowledge and respect their origins and cultural significance and, where possible, seek out people cooking these cuisines authentically.<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.dineplan.com\/blog\/wp-content\/uploads\/2023\/02\/Fufu-challenge.png” alt=”Fufu challenge” title_text=”Fufu challenge” _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
From butter boards and hyperrealist cakes to over-the-top TikTok trends, these are the 5 food fads we look forward to leaving in the past. <\/p>\n","protected":false},"author":9,"featured_media":3483,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","footnotes":""},"categories":[212],"tags":[759,821],"class_list":["post-3476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-jess-spiro","tag-trends"],"yoast_head":"\n
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