When the population is more than 7.8 billion, it is more critical to feed all the people on earth. This brings a lot of new challenges and business as well.
Australian are now thinking about the right way to eat, which includes questions such as "is this healthy for me?", "is the food prepared or produced by conventional methods?" or "is the portion too big for me?" These questions comes to the answer: alternative food.
Besides alternative food, globalization / localization makes Australian dining more diversity, consumers can experience all the different cuisines in one single city, at the same time, it is more booming of having indigenous ingredients here.
Thanks to all the social media and self-publishing, chefs have to tell great stories about the food, and present it photogenic.
For the drinks, people are drinking less alcohol than they used to, which promotes more low and no-alcohol options to the drinkers.
The last but not the least, food delivery is definitely a huge wave to change the industry. This two-sides-service brings foods directly to the consumers, however it could decrease the taste of the food, and the connection as well.
However, no matter what makes the changes, customers want the same things: more delicious, faster, safer, and cheaper.
For Indigenous Australian, it has been a long while to see insects on the menu. And now the market is getting bigger. According to Barclays, the insect protein market will be worth US$8 billion (about $12 billion) by 2030. This is 8 times than its current value.
Plant-based innovation is indeed a rising star in food and beverages industry. For those consumers concern about health, sustainability and ethics, this could be a great alternative choice. In 2019, US retail sales of plant-based meat up 9.6% YoY, which comes to US$800 million (about $1.2 billion).
A relatively new superfood is seaweed, which has been used for ages in Japanese, Korean and Chinese cuisine. There are over 10,000 varieties and can brings great benefits for health.
People believe having insects or planted meat can help about environmental sustainability, especially agriculture could be a major contributor to global carbon emissions.
Globalization & Localization
It is no news to see Asian, European or Middle Eastern cuisine in big cities in Australia, however it is getting bigger.
People no longer just want to try foreign food, they also want to learn more through cooking classes, tours or hands-on experiences. During these experiences, people can know more about foreign culture.
You might already notice, wild indigenous meat such as kangaroo, emu and game birds are more often seen on the dining table.
Because of environmental challenges and the rising prices of beef and lamb, it could be another choice to use these wild meat. It is also fantastic to see local ingredients become essential ingredient.
The extra bonus could be you are certain where the meat comes from.
Social media not only shorten the distance between people, also between chefs and customers.
For those showing-up customers, they are not satisfy about eating itself, they want to discover the story behind the food, they are curious about why and how the cuisine is made, and sometimes recipes as well.
In this case, how to tell a story become more significant to chefs.
Chefs have to take great concern about all the ingredients, in order to highlight the flavor/taste, processing methods, cultural and traditional backgrounds, as well as the more obvious geographical origin.
Not to mention food presentation, which is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. However it could create more arguments if it sees different from internet.
Low and no-booze beverages
Not matter it comes to beer or cocktail, zero-booze is the newest trend.
People are drinking less alcohol than they used to, and beverage companies are providing low and no-alcohol options.
The culture of overconsumption is changing, which makes people rethink is it really necessary to drink that much, which makes manufacturer moving away from mass production and focusing on fine produce and skill. That's the reason why you may see more no-alcohol drinks in the store.
For the modern cocktail bars, they are now embracing alcohol-free drinks.
From Kimpton Hotels & Restaurants Culinary + Cocktail Trends Forecast, there is 42 per cent of bartenders were excited to the no-alcohol culture as part of their overall bar experience in the year ahead, and could be very possible to reflect Australian trends.
FOOD HOME DELIVERY
They are everywhere, you can see the home delivery motorcycle riders jumping up and down to complete their tasks, and this could be the double-edged sword to the food and beverage industry.
It is convenient for sure, only need a few taps, foods and drinks will magically appeared in front of your door. This new service can also help restaurant owners extend to those customers they never get in touch before.
However, it is a challenge to keep foods as delicious as they meant to be. After a period of time and all the traffic stumbles, it could taste totally different.
According to Restaurant and Catering Australia (R&CA), the cost of delivery platforms could be another stress to restaurants owners. Additionally, restaurants owners still have to pay all the rents of the empty seats