These are the most important trends from Horecava 2020
Horecava 2020 has come to an end once again. The 64th edition offered a clearer glimpse into the future than ever before and focused primarily on food waste. These are the five most notable trends. From dining based on your DNA to Dark Kitchens.
1. DNA dinner
What will the chef of the future serve? Koppert Cress, which specializes in ‘cresses’ (cultivated greens), took cheek swabs from six people and, after analyzing them, knew exactly how much fat, protein and carbohydrates each body needed for an optimal energy level. During Horecava, the company prepared a customized menu for everyone.
2. Futuristic restaurant
By 2050, the food industry will have to provide food for almost ten billion people. Food production therefore needs to increase and food waste needs to decrease. The spectacular pop-up restaurant Brasserie 2050, an initiative of Rabobank, offers solutions to this challenge. After previously appearing at, among other places, Lowlands, the circular pavilion has now arrived at Horecava and served a future-proof menu. It included, among other things: velouté of locally grown mushrooms on coffee grounds, served with an herb pesto made from old bread and green herbs from leftover vegetable stems. And how about seaweed caviar, a hybrid steak and Karma Shoarma made from celeriac?
3. Meatless meat
Speaking of food of the future: never before have I seen so many high-quality meat substitutes as during this Horecava. I was even asked whether, following Dry January, I was already taking part in Veganuary. The question of how serious this new ‘hype’ will become is no longer relevant. Vegan has moved beyond the hype, and more and more chefs, from both 100% vegan restaurants and ‘regular’ restaurants, are successfully putting ‘meatless meat’ on the menu.
4. Dark Kitchens
Are you familiar with the term Dark Kitchen? It is a production kitchen for delivery meals, without seating and without waiting staff. They are often found on a remote industrial estate, but last week there was one at Horecava! In the Dark Kitchen of Vegan Masters, normally located in the culinary hub Kitchen Republic in Amsterdam, chefs prepared vegan dishes for visitors and for people who ordered them online for delivery at home.
The slogan ‘We eat, we dine, now we should mind’ by Laser 3.14 captures the zeitgeist and trend of Horecava in a single sentence.
5. Dry January
I feel I simply have to ask this question: are you taking part in Dry January? In any case, the selection is extensive: from non-alcoholic gin to non-alcoholic wine, and the number of flavorful non-alcoholic beers just keeps growing. We are ready for this next step, which is now really taking serious shape. The non-alcoholic market is booming , and that was more visible than ever at Horecava.
Images: Ming Chao and Pim Ras
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