{"id":36937,"date":"2023-08-08T09:40:00","date_gmt":"2023-08-08T07:40:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=36937"},"modified":"2023-08-29T15:40:03","modified_gmt":"2023-08-29T13:40:03","slug":"ezek-lesznek-2024-varhato-trendjei-a-vendeglatasban","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/ezek-lesznek-2024-varhato-trendjei-a-vendeglatasban\/","title":{"rendered":"Toto bud\u00fa trendy v pohostinstve v roku 2024"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Bola uverejnen\u00e1 spr\u00e1va Hanni R\u00fctzler \u201cFood Report 2024\u201d, ktor\u00e1 n\u00e1m poskytuje v\u0161etky potrebn\u00e9 inform\u00e1cie o tom, s \u010d\u00edm sa bude sektor pohostinstva v nadch\u00e1dzaj\u00facom roku stret\u00e1va\u0165 a ak\u00fd trend ur\u010dite z\u00edska na sile.<\/strong><\/p>\n\n\n\n

Potravinov\u00e9 pl\u00e1ny u n\u00e1s zvy\u010dajne zost\u00e1vaj\u00fa p\u00e4\u0165 a\u017e desa\u0165 rokov. S\u00fa v neust\u00e1lom v\u00fdvojovom cykle, niekedy sa posil\u0148uj\u00fa, inokedy oslabuj\u00fa, stagnuj\u00fa alebo sa sp\u00e1jaj\u00fa do nov\u00fdch trendov. Pre\u010do je v\u0161ak d\u00f4le\u017eit\u00e9 vedie\u0165 dnes, \u010do budeme jes\u0165 zajtra? Hanni R\u00fctzler, jedna z popredn\u00fdch eur\u00f3pskych odborn\u00ed\u010dok na potraviny a v\u00fdskumn\u00ed\u010dok trendov. Vo svojej Spr\u00e1ve o potravin\u00e1ch 2024, ktor\u00fa tento rok vydala u\u017e po jeden\u00e1sty raz, na\u010drt\u00e1va k\u013e\u00fa\u010dov\u00e9 trendy v oblasti potrav\u00edn a najv\u00e4\u010d\u0161ie zmeny v stravovacom priemysle. Zd\u00e1 sa, \u017ee v s\u00fa\u010dasnosti je v\u0161etko inak - \u010do jeme, kedy to jeme, kto n\u00e1m jedlo pripravuje a ako sa vyr\u00e1ba. D\u00f4raz sa (op\u00e4\u0165) kladie na udr\u017eate\u013enos\u0165, regionalizmus a nov\u00e9 technol\u00f3gie<\/a> dod\u00e1vka.<\/p>\n\n\n\n

P\u00d4DNE POTRAVINY<\/span><\/h3>\n\n\n\n

Rastlinn\u00e9 potraviny zostan\u00fa jedn\u00fdm z najd\u00f4le\u017eitej\u0161\u00edch potravinov\u00fdch trendov aj v roku 2024. Tento trend je poh\u00e1\u0148an\u00fd rast\u00facim klimatick\u00fdm a environment\u00e1lnym povedom\u00edm, najm\u00e4 medzi mladou gener\u00e1ciou. Posil\u0148uje ho aj odmietanie masovej produkcie m\u00e4sa, ktor\u00fa u\u017e mnoh\u00ed \u013eudia nepova\u017euj\u00fa za eticky prijate\u013en\u00fa. Predstava, \u017ee spotreba m\u00e4sa v rozvinut\u00fdch krajin\u00e1ch by sa mala v bud\u00facnosti zn\u00ed\u017ei\u0165 aspo\u0148 o 75 %, aby sa zachr\u00e1nila plan\u00e9ta, je s\u00edce pekn\u00e1, ale nere\u00e1lna. Preto mus\u00edme n\u00e1js\u0165 in\u00e9 rie\u0161enia - vr\u00e1tane rastlinn\u00fdch n\u00e1hrad m\u00e4sa a r\u00fdb.<\/p>\n\n\n

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Foto: www.envato.com <\/figcaption><\/figure>\n<\/div>\n\n\n

POTRAVINY RASTLINN\u00c9HO P\u00d4VODU<\/span><\/h3>\n\n\n\n

 Hoci \u010doraz viac napodob\u0148uj\u00fa chu\u0165 a \u0161trukt\u00faru m\u00e4sa a r\u00fdb, dokonal\u00e1 alternat\u00edva zatia\u013e neexistuje. V\u010faka nov\u00fdm technol\u00f3gi\u00e1m v\u0161ak konkurencia r\u00fdchlo napreduje. Napr\u00edklad prec\u00edzna ferment\u00e1cia m\u00e1 ve\u013ek\u00fd potenci\u00e1l pre udr\u017eate\u013enej\u0161iu v\u00fdrobu potrav\u00edn. Je to technika, ktor\u00e1 syr<\/a> pomocou kvasn\u00edc - teda bez kravy. \u010eal\u0161ou alternat\u00edvou ku konven\u010dn\u00e9mu po\u013enohospod\u00e1rstvu na v\u00fdrobu potrav\u00edn je v laborat\u00f3rnych podmienkach<\/a> \u201echovan\u00e9\u201d m\u00e4so alebo hal.<\/a> Ide o m\u00e4sov\u00e9 a rybie v\u00fdrobky vyroben\u00e9 zo svalov\u00fdch a tukov\u00fdch buniek zvierat. In\u00fdmi slovami, ide o v\u00fdrobky, ktor\u00e9 s\u00fa rovnako chutn\u00e9 ako p\u00f4vodn\u00e9, ale na ich v\u00fdrobu nie s\u00fa potrebn\u00e9 zvierat\u00e1. To, \u010do sa e\u0161te pred nieko\u013ek\u00fdmi rokmi zdalo by\u0165 vzdialenou ut\u00f3piou, je dnes vysoko konkuren\u010dn\u00fdm trhom bud\u00facnosti. Americk\u00e9 zdravotn\u00edcke org\u00e1ny dali len ned\u00e1vno zelen\u00fa takzvan\u00e9mu m\u00e4su \u201cin vitro\u201d. USA s\u00fa tak po Singapure druhou krajinou, ktor\u00e1 povolila predaj laborat\u00f3rne vypestovan\u00e9ho m\u00e4sa. Najv\u00e4\u010d\u0161ou a zatia\u013e takmer jedinou v\u00fdzvou je nedostato\u010dn\u00e9 prijatie zo strany spolo\u010dnosti.<\/p>\n\n\n

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Foto: www.ktchrebel.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Girlpower<\/span><\/h3>\n\n\n\n

Aj odvetvie pohostinstva prech\u00e1dza transform\u00e1ciou, v ktorej prib\u00fada \u017eien. Nielen\u017ee s\u00fa viac zast\u00fapen\u00e9 v \u0161pi\u010dkov\u00fdch re\u0161taur\u00e1ci\u00e1ch, ale dominuj\u00fa aj na sc\u00e9ne foodblogov, zakladaj\u00fa inovat\u00edvne za\u010d\u00ednaj\u00face podniky v oblasti gastron\u00f3mie alebo preberaj\u00fa uznanie v tomto odvetv\u00ed ako barmani\/vin\u00e1ri. \u017deny otriasaj\u00fa odvetv\u00edm t\u00fdm, \u017ee klad\u00fa v\u00e4\u010d\u0161\u00ed d\u00f4raz na soci\u00e1lne a ekologick\u00e9 ot\u00e1zky a ur\u010duj\u00fa smer udr\u017eate\u013enej\u0161ej a rozmanitej\u0161ej bud\u00facnosti.<\/p>\n\n\n\n

Zni\u017eovanie \u0161k\u00f4d<\/span><\/h3>\n\n\n\n

\u010eal\u0161\u00edm r\u00fdchlo sa rozv\u00edjaj\u00facim, ale relat\u00edvne nov\u00fdm trendom s\u00fa regenera\u010dn\u00e9 potraviny. Pozornos\u0165 sa u\u017e nezameriava len na potraviny, ktor\u00e9 si d\u00e1vame na tanier, ale aj na sp\u00f4sob ich v\u00fdroby. In\u00fdmi slovami, cie\u013eom je podporova\u0165 biodiverzitu a minimalizova\u0165 alebo dokonca akt\u00edvne p\u00f4sobi\u0165 proti vplyvu po\u013enohospod\u00e1rstva na zmenu kl\u00edmy s cie\u013eom regenerova\u0165 na\u0161u p\u00f4du.<\/p>\n\n\n\n

Len v Nemecku sa st\u00e1le vyhadzuje viac ako tretina vyprodukovan\u00fdch potrav\u00edn. V minulosti za to mohli najm\u00e4 spotrebitelia, ale v s\u00fa\u010dasnosti za\u010d\u00ednaj\u00face podniky, supermarkety a re\u0161taur\u00e1cie \u010doraz \u010dastej\u0161ie vyv\u00edjaj\u00fa udr\u017eate\u013en\u00e9 koncepcie na boj proti plytvaniu potravinami. Trend obehov\u00fdch potrav\u00edn ide e\u0161te o krok \u010falej. Nesta\u010d\u00ed len zn\u00ed\u017ei\u0165 mno\u017estvo odpadu, cie\u013eom je mu v prvom rade predch\u00e1dza\u0165, napr\u00edklad spracovan\u00edm zlo\u017eiek, ako s\u00fa semen\u00e1, \u0161krupiny at\u010f. a ich vr\u00e1ten\u00edm do biologick\u00e9ho cyklu.<\/p>\n\n\n\n

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Foto: www.envato.com <\/figcaption><\/figure>\n\n\n\n

Kedy sa nie\u010do st\u00e1va trendom?<\/span><\/h3>\n\n\n\n

A ako zist\u00edte, ktor\u00fd trend m\u00e1 bud\u00facnos\u0165? \u201cPotravinov\u00e9 trendy definujem ako reakciu na s\u00fa\u010dasn\u00e9 t\u00fa\u017eby, probl\u00e9my a a\u0161pir\u00e1cie v oblasti v\u00fd\u017eivy alebo v\u00fdroby potrav\u00edn v na\u0161ej spolo\u010dnosti. Potravinov\u00fd trend by teda mal v\u017edy pon\u00faka\u0165 potenci\u00e1lne rie\u0161enia,\u201d vysvet\u013euje odborn\u00edk na potraviny. Ak to tak nie je, bude to len kr\u00e1tkodob\u00fd fenom\u00e9n.<\/p>\n\n\n\n

Jej \u0161irok\u00e9 vzdelanie - \u0161tudovala v\u00fd\u017eivu, psychol\u00f3giu, sociol\u00f3giu, potravin\u00e1rstvo a biotechnol\u00f3giu - jej pom\u00e1ha pozorova\u0165, analyzova\u0165 a klasifikova\u0165 potraviny z ve\u013emi r\u00f4znych h\u013ead\u00edsk. Jej pr\u00e1ca zah\u0155\u0148a aj spolupr\u00e1cu s odborn\u00edkmi v oblasti v\u00fdskumu a politiky, v\u00fdroby potrav\u00edn, stravovania a maloobchodu, ako aj v\u00fdstavy a ter\u00e9nny v\u00fdskum.<\/p>\n\n\n\n

Zdroj z<\/a><\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Odvetvie pohostinstva sa neust\u00e1le men\u00ed, ale jedna alebo dve veci s\u00fa ist\u00e9... <\/p>","protected":false},"author":14,"featured_media":36942,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[1673,10,1674,209,177,15],"class_list":["post-36937","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-eteltrend","tag-etterem","tag-fenntarthatosag","tag-gasztronomia","tag-trend","tag-vendeglatas"],"yoast_head":"\nEzek lesznek 2024 v\u00e1rhat\u00f3 trendjei a vend\u00e9gl\u00e1t\u00e1sban<\/title>\n<meta name=\"description\" content=\"A vend\u00e9gl\u00e1t\u00e1s folyamatos v\u00e1ltoz\u00e1sban van, de egy-k\u00e9t dolgot m\u00e1r biztosan tudhatunk. N\u00e9zd meg milyen trend fog er\u0151s\u00f6dni a k\u00f6vetkez\u0151 \u00e9vben!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/ezek-lesznek-2024-varhato-trendjei-a-vendeglatasban\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ezek lesznek 2024 v\u00e1rhat\u00f3 trendjei a vend\u00e9gl\u00e1t\u00e1sban\" \/>\n<meta property=\"og:description\" content=\"A vend\u00e9gl\u00e1t\u00e1s folyamatos v\u00e1ltoz\u00e1sban van, de egy-k\u00e9t dolgot m\u00e1r biztosan tudhatunk. 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