"Spectacle is out. Connection is in. Diners are no longer chasing every TikTok novelty (we're looking at you, Dubai chocolate) or racing to pickle the next unsuspecting ingredient. Instead, there's a clear shift toward food that feels cozy, meaningful and comforting, alongside a deeper embrace of global cuisines. We're craving consistency and care, not gimmicks - and we want to eat together, which means more sharing, more group dining and more dishes designed for the middle of the table."
"The GLP-1 effect is also reshaping how Americans eat, influencing how grocers and restaurants think about high-protein, high-fiber and less-processed foods. Meat is back in vogue after many consumers recoiled from heavily manufactured plant-based alternatives. At the same time, rising beef prices are pushing cooks toward alternative cuts and nutrient-dense, cost-efficient organ meats that are quietly finding their way onto menus."
Diners are shifting away from spectacle toward connection, preferring cozy, meaningful meals and shared, middle-of-table dining experiences. Interest in global cuisines is increasing alongside demand for consistency and care rather than gimmicks. The GLP-1 effect is influencing food choices, pushing grocers and restaurants to prioritize high-protein, high-fiber and less-processed options. Conventional meat regained popularity as many consumers rejected heavily manufactured plant-based substitutes. Rising beef prices are driving cooks to explore alternative cuts and nutrient-dense, cost-efficient organ meats. Specific flavors such as black currant and tiramisu are gaining attention while sweet-spicy trends evolve into sweet-savory blends.
Read at The Mercury News
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