{"id":39683,"date":"2025-07-19T11:00:00","date_gmt":"2025-07-19T09:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=39683"},"modified":"2025-07-18T16:47:24","modified_gmt":"2025-07-18T14:47:24","slug":"hogyan-eszunk-holnap","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/hogyan-eszunk-holnap\/","title":{"rendered":"How will we eat tomorrow? - Gastronomy trends 2025"},"content":{"rendered":"
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The way people think about food and what they want is changing faster than ever. Today, trends are not only driven by cookbooks or chefs, but also by social media, as food increasingly reflects the inspirations of the online world.<\/strong><\/p>\n\n\n\n

For 2025, several international trend studies (BMEL, MINTEL, Innova, ZukunftsInstitut) have been carried out on what should be included in modern gastronomy in addition to the already well-established dishes. These were grouped into three main trends that are transforming menus, purchasing and restaurant concepts in Hungary. Let's see what we can expect.<\/strong><\/p>\n\n\n\n

Sustainability - domestic ingredients at the forefront<\/strong><\/h2>\n\n\n\n

More and more people are demanding meat, vegetables and dairy products from local producers. There are signs that many would like to return to older, shorter and more reliable supply chains. Today, organic certification alone is not enough: they are looking for real producer values and stories.<\/p>\n\n\n\n

Focusing on domestic specialities - such as the Angus minced meat<\/a>, mangalica<\/a>, game meat<\/a>, goat cheese<\/a>, artisanal dairy products, tapioca shiitake or wild mushrooms - all are inviting words that will help you gain the trust of your guests. In addition, the emphasis on regional diversity, be it from the Great Plain, Bakony, B\u00fckk Mountains or the Balaton highlands, also increases food engagement.<\/p>\n\n\n\n

Today's customers are not just looking for Italian Parmesan or Proven\u00e7al rosemary, but also for what their own region has to offer - and they want and need to see it on the menu.<\/p>\n\n\n

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(Source: www.agrarszektor.hu)<\/figcaption><\/figure>\n<\/div>\n\n\n

 Plant-based food - more than vegan burgers<\/strong><\/h2>\n\n\n\n

We cannot ignore the further strengthening of the plant-based trend, which goes beyond meat substitutes. More and more people are choosing to eat several times a week meat-free <\/a>without being vegetarian or vegan - they are simply looking for a variety of lighter, vegetable-centred meals, especially in the summer when fatty, heavy meals are pushed to the background. You can also find them here at home Beyond Meat products<\/a> which show that plant-based eating doesn't stop at salads, as many people think. These products are completely GMO, antibiotic and hormone free. They are also an excellent choice for those who do not follow a purely plant-based diet but just want variety.<\/p>\n\n\n

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Source: www.greensandgrains.com)<\/figcaption><\/figure>\n<\/div>\n\n\n

Inspiration from the Hungarian kitchen:<\/strong><\/h4>\n\n\n\n