Sustainability is having a significant influence on almost every aspect of life at the moment as we see more and more sustainable food practices introduced in the culinary world along with a further focus on well-being and healthy eating. How does this affect the culinary industry in Ireland? 

According to the Food and Agriculture Organisation of the United Nations, a sustainable diet is a dietary pattern that promotes all dimensions of health and wellbeing, has a minimal environmental effect, is accessible, inexpensive, safe, and egalitarian, and is culturally acceptable.

In 2023 we saw an introduction of some new innovative foods and flavours to the Irish palate with the use of marked by the incorporation of enticing ingredients such as exotic spices, global superfoods, and unique culinary techniques. 

What flavours will 2024 bring? 

• Plant Based Foods 

Our first prediction for 2024 is the increase in plant-based foods across the board from supermarkets to restaurant menus. Already in 2023, we have seen an increase in interest in plant-based foods and we expect this to continue into 2024 and become even more popular in 2024 with a much more innovative approach than previous. With dishes looking to attract not just vegans and vegetarians but everyone. Particularly those interested in having a more eco friendly and sustainable diet that includes less meat. 

Expect to see foods such as locally produced plant-based cheeses, and protein alternatives such as plant-based sausages, chick peas or soy because of their functional qualities, pea and soy proteins have been popular protein alternatives for plant-based dairy product manufacturers. 

Plant-based burgers are also one to look out for in 2024, according to Datassential, in 2023 39% of consumers say they would swap a meat burger for a plant-based if it were less expensive. 

• More Colour, More Flavour 

In Ireland, a trend involving high-quality ingredients and a strong connection to their production has been present in the drinks circuit for years. However, there is an anticipation of a significant rise in the use of florals and botanicals as decorative elements in cocktails, desserts, and savory dishes. This trend is expected to add a unique and visually appealing touch to various culinary creations.

In 2023 we saw Ballygowan add a new range of drinks “Hint of Fruit” which includes a choice of Strawberry, Summer fruits & Mango and Passion fruit. 

This trend also focuses on crafting visually striking dishes that appeal to the digitally savvy generation. For instance, as stated by QSR Magazine, 67% of Gen Z individuals have captured videos of their meals, underscoring the significance of aesthetic appeal in how dishes are presented. 

As the Irish palette continues to grow, we also will see further interest in trying new global flavours with the likes of Japanese, Korean and Brazilian foods already proving very popular.

• Wellness and Healthy Eating-focused Menus and Diets

January always brings about a renewed focus on well-being however we believe this focus is here to stay throughout 2024. Irish consumers are increasingly conscious of the environmental impact of their food choices but are also becoming more and more considerate towards eating a healthy well-balanced diet. 

Although plant-based diets are increasing in popularity, the consumption of meats will continue to grow. Particularly meats that are lean in fat and offer a high level of protein and Iron. 

One topic we have noticed has surged is the importance of Gut Health and the benefits of Probiotics. Yoghurt, kefir, kimchi, sauerkraut, fermented cheeses, tempeh, miso, pickled vegetables, and even drinks like kombucha have long been at the top of people's gut-friendly diet lists.

• Small Plates and Snacks 

Charcuterie and sharing boards continue to remain popular, and there is a growing trend towards sharing larger dishes, such as expansive starters, tapas or shared meals. 

The inclusion of small plate selections on menus has been on the rise for several years and is expected to persist in 2024. This also coincides with the Irish Government’s plans to try and reduce the amount of food waste that occurs from the food industry in Ireland.