Courtesy of the New York Times, here are some potential developments that could define how we eat in 2022, based on trend reports, interviews with food company executives and global market researchers. Farmed kelp will move beyond dashi and the menus at high-end restaurants and into everyday foods like pasta and salsa.) (According to the NYT, robusta is a bitter, heavily caffeinated bean that is less expensive and easier to cultivate than arabica, the world’s most popular coffee. Candy Makes a Comeback (Childhood favorites from China and South Korea just might start appearing in desserts and drinks.) Edible tableware (Is this the start of a revolution that will reduce single-use waste?)

Source: New York Times January 04, 2022 13:03 UTC