Global culinary experts predict drastic changes in nutrition by 2025, with three main trends emerging as leading forces in the global gastronomic scene.
The first trend is related to the introduction of "hot honey" - a spicy-sweet product that revolutionizes classic dishes. This innovative sweetener is already being used on pizza, popcorn, and even in the cocktail industry, expanding the traditional boundaries of taste perception.
The second significant change comes with the massive introduction of pistachio products. The green nut is becoming a key component of desserts, drinks, and fusion recipes, offering unique flavor combinations and rich nutritional value.
The third impressive trend is bean-based alternatives, especially focusing on specific varieties like Judion butter beans. These products are entering plant-based versions of popular dishes, demonstrating exceptional texture and nutritional qualities.
Experts emphasize that these trends reflect not just culinary preferences, but deeper transformations in understanding food - combining taste, healthiness, and ecological sustainability.