Food trends for this summer

Food trends for this summer

Tasty summer trends

The holidays are just around the corner. Time to enjoy eating outside. But what should we been serving up this summer? We have gathered together the five most important food trends currently around.

1. Vegetable BBQ

The era of blackened chicken and split open sausages is over. This summer it is especially vegetables that we on the bbq. How about sweet potatoes, cauliflower, beets or a vegetable kebab. For the real fish and meat lovers there is one nice piece of fish or meat, such as a swordfish or a tomahawk steak. For advice on how to prepare these properly, please visit butcher Hergo or the Centrale Vishandel.

2. Innovative ice-cream

Black ice cream, poppy seed ice cream, pumpkin ice cream, humus ice cream or an ice cream made from ube, a slightly sweet tuber. An important trend is that ice cream is becoming less sweet and frequently more vegan, for example ice cream based on vegetables. This is in line with the growing attention for our health, but we also like to be surprised by new flavours. How about the syrup waffle or fresh rhubarb ice cream from IJscuypje.

3. Minimalism

Following the Nordic Food trend of the last few years, we are seeing more and more cooking with fewer ingredients. Rather a few quality products on our plate with a lot of taste than an unrecognisable mishmash of flavours and textures. We go more often to a specialist than to the supermarket and spend money on better ingredients.

4. Vegan & plant-based

We are eating less and less meat, but as an alternative to a slice of soya dressed as a hamburger, more and more tasty meat substitutes are available in which the meat structure is approximated by processing vegetables. Examples of these can be found in the Lazy Vegan frozen meals from Marqt. No, vegan is no longer a swear word, but the food trend of the moment.

5. Ethnic cuisine

The time of local food has gone. Of course it is still sustainable to obtain products from our own region, but that does not mean that we cannot combine them with international products and flavours. It is especially the exotic countries around the Pacific that have a lot of influence on what we put on our plate, but we easily mix French influences with Hawaiian, Sri Lankan or Burmese. After all, we travel all over the world.