Among food trends for 2023 – brine, ‘regenivores’ and conspicuous thrift
December 29, 2022
In her end-of-year column, NY Times’ Kim Severson riffed on emerging trends she sees influencing the world of food, foodies and food manufacturers in 2023. For example, Ms. Severson has declared brine the flavor of the year, evident in “a craze for coastal cocktails.” She believes fried chicken skins — perhaps replacing tortilla chips in nacho dishes — will ride on the tail of fried chicken mania. Also, “regenivores” will not be satisfied with food suppliers that work on sustainable practices; these folks will be looking to support companies that are actively healing the planet. And, not surprisingly, frugality will become more acceptable to demonstrate in public, as perhaps is evident in the increase in well-to-do customers frequenting dollar stores.
Recent News
Peloton CEO Steps Down and Layoffs Begin
Peloton, the popular fitness technology company, has announced significant changes in its leadership and organizational structure.
California Restaurants Must Start Eliminating Special Surcharges
Starting July 1, California is changing the game for restaurant bills.
T-Mobile Now Owns Ryan Reynolds-Backed Mint Mobile
The deal is worth upwards of $1.35 billion.
Chipotle Is Giving Away Over $1 Million in Burritos to Healthcare Workers
In acknowledgment of the tireless contributions of healthcare workers, Chipotle Mexican Grill has announced a notable gesture of appreciation: the distribution of 100,000 free burrito e-cards.