Food Trends That Are About To Take Over 2021

2020 has been a heck of a year ... but you don't need us to tell you that. For most people, it's likely going to be a huge relief to be able to draw a line under the last year or so, and look forward to — hopefully — a better year to come.

It's been kind of a weird year for food, too. The rapid spread of COVID-19 and ensuing global lockdowns forced an adjustment in our eating and drinking habits, mostly as a way of coping with the new normal. Baking has made a huge comeback, online shopping has become the norm, and, let's face it, many of us are getting way more takeout than we were before. Many of us are also drinking a lot more, too — while others are taking the opportunity to cut down on their booze intake, instead.

But what's going to happen as we march wearily (and warily) into 2021? Which food trends are going to be taking off in whatever world we find ourselves in? From novel ways of dining out to fresh ingredients to a whole new slew of healthy-eating initiatives, these are the food trends that are about to take off in 2021.

In 2019, Forbes reported that the upcycled food industry was worth $46.7 billion. Then, in May 2020, the term "upcycled food" was officially defined by the Upcycled Food Association, made up of a group of representatives from Harvard University, Drexel University, Natural Resources Defense Council, World Wildlife Fund, and the food waste nonprofit ReFED. Upcycled food also made it onto Whole Foods' list of 2021 food trends. By all accounts, this is going to be a pretty big deal going forward. But just what is it?

Well, the Upcycled Food Association defines upcycled food as "use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment." It's essentially a way of tackling food waste and becoming more sustainable at the same time.

And while you may not have come across much upcycled food in your grocery store — yet — there are a number of products out there that meet this definition. White Moustache, a Brooklyn-based yogurt company, uses surplus fruit and whey for its products; WTRMLN WTR makes flavored waters from what the food industry refers to as "discarded" melons; RISE Products makes flour from spent grains; and Toast Ale makes beer brewed from surplus bread. These are just a few examples, too, and it appears that more and more companies are making the most of pretty much whatever they can get their hands on.

In 2019, a report suggested that, by 2040, 60 percent of meat consumed by people will be either "grown in vats" or "replaced by plant-based products that look and taste like meat" (via The Guardian).

It's a bold assertion, but holds some credence considering the massive rise in popularity enjoyed by plant-based meats and proteins over the last few years. Thanks to the pandemic, 2020, in particular, saw a whole new level of consumer interest towards meat-free meat, with sales up 264 percent over March and April in U.S. grocery stores. The industry is making new innovations and putting out fresh products, too, with many companies, such as Impossible Burger and Beyond Meat, solidifying their leading positions in the market.

All in all, the plant-based meat industry seems set to reach new heights in the years to come. Indeed, according to Tasting the Future, forecast growth of meat alternatives is projected to reach $480.43 billion by 2024. According to the outlet, an increased focus on the sustainability and health benefits of plant-based meats, heightened popularity of legumes (such as chickpeas and split peas) used in alternative meats, a "renewed focus on taste and texture," and new plant-based foods such as fish, cheese, milk, and chicken will all help the meatless meat market meet those expectations.

But if you're still not convinced, then how about the fact that McDonald's will finally offer their own plant-based burgers in 2021? Talk about going mainstream.

Ah, boxed wine. Who among us can say we haven't succumbed to temptation and curled up at home with what seems like an entire crate of vino to keep us company? Well, thanks to the pandemic, it seems like the answer to that question is: basically nobody.

According to Star Tribune, boxed wine became a "pandemic staple" after consumers started bulk-buying inexpensive wines during the first rounds of lockdowns. In the 15-week period ending June 13, boxed wine sales jumped 36 percent compared to the same period in 2019. Anissa Gurstel, a wine buyer for Lunds & Byerlys, told Star Tribune that "we have seen an astronomical rise in boxed-wine sales. [Boxed wines are very 'of the moment.'"

But will this trend carry on into 2021? It sure looks like it, mostly thanks to the fact that boxed wines have risen in quality, thanks to improving growing and winemaking techniques, as well as an increase in wine imports from overseas. And these same companies are marketing to young people for the first time ever. Guy Willenbacher of Blue Ventures Wine Marketing told Star Tribune: "Instead of being a badge of poor taste, boxed wine has even become a popular quarantine prop for Instagram photos.".

Now that the stigma has vanished, the quality has improved, and whole new demographics have emerged, it's becoming increasingly clear that, far from being a flash-in-the-pan pandemic fad, boxed wine really is here to stay.

Just a quick heads up to save you some disappointment: ghost kitchens aren't what they sound like. No, there's sadly nothing spooky in sight here — just an innovative new way of bringing you food.

Also known as "dark kitchens," ghost kitchens are delivery-only cooking establishments, often featuring food from more than one restaurant brand. They've got cooking facilities, chefs, and a wide range of recipes, but nowhere whatsoever for customers or diners to sit, order, or eat. Instead, the customer takes to a platform such as UberEats or GrubHub, chooses what they want, and gets it delivered to their door. Often, because they utilize a range of brands and styles, customers can order a mish-mash of cuisines in one go.

These places have a load of advantages over traditional dine-in restaurants. For one, they're cheap and easy to set up, since you don't need to build a brick-and-mortar restaurant; all you need is a kitchen. They're also low-risk, with fewer overheads, permits, inspections, and rent payments for entrepreneurs and investors to worry about. And with a tragic number of independent restaurants having to shut down as a result of the COVID-19 pandemic, there's every chance many will reopen as ghost kitchens in the future. Throw in a customer base that's becoming more comfortable with ordering take-out by the day, and you've got a real recipe for success.

Foods that promote gut health have been in vogue for a few years now. However, customer awareness of gut microbiome, and how to keep it healthy, has increased greatly in the last year, thanks to — you guessed it — the COVID-19 pandemic. Findings from ADM's consumer insights platform suggest the gut is a "gateway to wellness," and indicate that awareness of this topic counts as one of the significant behavioral and societal changes that have taken place during the pandemic. Going into 2021, the company says, "the gut microbiome's role in weight, mental health, and immunity will become a global trend."

ADM also predicts a few other, similar trends to occur over the next year. "Consumers are gravitating towards food and beverages with bright and exciting colours that indicate citrus flavours," they say, "with their naturally occurring Vitamin C, as well as products with familiar, nostalgic flavours during these stressful times."

They also suggest greater transparency in the production process to come to the fore, predicting: "Consumers expect food labels to provide greater transparency around the entire product life cycle helping drive the demand for locally sourced products as consumers seek greater clarity on where the ingredients in food and beverages come from."

Put simply: expect lots of colorful, flavorsome, locally-sourced, and gut-friendly food and drinks to hit grocery store shelves. Doesn't sound so bad, does it?