{"id":39090,"date":"2024-07-01T09:54:00","date_gmt":"2024-07-01T07:54:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=39090"},"modified":"2024-06-28T13:21:37","modified_gmt":"2024-06-28T11:21:37","slug":"gasztronomiai-trendek-2025","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/gasztronomiai-trendek-2025\/","title":{"rendered":"Gastronomick\u00e9 trendy pre rok 2025 s\u00fa tu!"},"content":{"rendered":"
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Ak\u00e9 trendy m\u00f4\u017eeme o\u010dak\u00e1va\u0165 a ako sa bud\u00fa navz\u00e1jom ovplyv\u0148ova\u0165? Ak\u00e9 pr\u00edle\u017eitosti otvoria pre potravin\u00e1rsky a gastronomick\u00fd priemysel? V\u00fdskumn\u00ed\u010dka trendov Hanni R\u00fctzler prin\u00e1\u0161a vzru\u0161uj\u00face odpovede a rie\u0161enia ot\u00e1zok, ktor\u00e9 sa t\u00fdkaj\u00fa \u0161\u00e9fkuch\u00e1rov, hotelierov, majite\u013eov re\u0161taur\u00e1ci\u00ed aj host\u00ed.<\/strong> <\/p>\n\n\n\n

Ak by sme mali prejs\u0165 priamo k veci, v roku 2025 ned\u00f4jde k \u017eiadnym radik\u00e1lnym inov\u00e1ci\u00e1m alebo zmen\u00e1m v porovnan\u00ed s trendmi v oblasti potrav\u00edn v roku 2024 alebo 2023. D\u00f4jde v\u0161ak k posunom, synergi\u00e1m a vz\u00e1jomne prepojen\u00fdm \u00fa\u010dinkom, ktor\u00e9 s\u00fa pre cel\u00e9 odvetvie hotelierstva nemenej vzru\u0161uj\u00face.  <\/p>\n\n\n\n

ZDRAVIE, UDR\u017dATE\u013dNOS\u0164 A OCHRANA KL\u00cdMY<\/h3>\n\n\n\n

Prv\u00fd hlavn\u00fd trend v oblasti potrav\u00edn sa oproti predch\u00e1dzaj\u00facim rokom nezmenil, a to zdravie, udr\u017eate\u013enos\u0165<\/a> a ochranu kl\u00edmy. Pre v\u00fdskumn\u00edka potravin\u00e1rskych trendov s\u00fa kombinovan\u00e9 \u00fa\u010dinky okolo m\u00e4sov\u00e9ho v\u00fdrobku bud\u00facnosti takmer klasick\u00e9. Nejde len o nahradenie m\u00e4sa bielkovinov\u00fdmi inov\u00e1ciami na rastlinnej b\u00e1ze - aspo\u0148 zatia\u013e nie. Bez oh\u013eadu na individu\u00e1lny uhol poh\u013eadu tento trend ukazuje, \u017ee m\u00e4sov\u00fd priemysel sa mus\u00ed vyv\u00edja\u0165. Star\u00e1 paradigma \u201cr\u00fdchlej\u0161ie, lacnej\u0161ie a viac\u201d je u\u017e d\u00e1vno prekonan\u00e1. \u201eTeraz ide o to, kde m\u00e1 m\u00e4sov\u00fd priemysel zmysel a ktor\u00e9 geografick\u00e9 a klimatick\u00e9 oblasti s\u00fa menej vhodn\u00e9. Tento v\u00fdvoj sa prejavuje najm\u00e4 v zmen\u00e1ch jed\u00e1lnych l\u00edstkov a koncepci\u00ed re\u0161taur\u00e1ci\u00ed, ktor\u00e9 s\u00fa sledova\u0165 trendy v oblasti vegetari\u00e1nskej a veg\u00e1nskej stravy.\u00a0<\/a><\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

\u010cO \u010eALEJ S RASTLINN\u00ddMI POTRAVINAMI?<\/h3>\n\n\n\n

Napriek tomu, \u017ee niektor\u00e9 ve\u013ek\u00e9 spolo\u010dnosti, ako napr. Za hranicami m\u00e4sa <\/a>alebo Impossible Foods, zaznamenali pokles, \u010do je trend, ktor\u00fd n\u00e1s bude sprev\u00e1dza\u0165 e\u0161te dlho. Vo v\u0161eobecnosti sa technol\u00f3gie alternat\u00edvnych bielkov\u00edn alebo rastlinn\u00fdch n\u00e1hrad zlep\u0161uj\u00fa. V\u00fdber surov\u00edn je \u010doraz rozmanitej\u0161\u00ed a udr\u017eate\u013enej\u0161\u00ed. Z h\u013eadiska chuti, \u0161trukt\u00fary a organoleptick\u00fdch vlastnost\u00ed sa \u010doraz viac podobaj\u00fa m\u00e4su, morsk\u00fdm plodom a mlie\u010dnym v\u00fdrobkom. Plat\u00ed to najm\u00e4 pre komplexn\u00e9 zna\u010dkov\u00e9 v\u00fdrobky, ktor\u00e9 s\u00fa primerane drah\u0161ie.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

OTEC M\u00c4SA<\/h3>\n\n\n\n

V oblasti kvalitn\u00fdch m\u00e4sov\u00fdch n\u00e1hrad existuje obrovsk\u00e1 konkurencia. Podobne aj v m\u00e4so \u201cvypestovan\u00e9\u201d v laborat\u00f3riu<\/a> pri v\u00fdvoji. U\u017e bol schv\u00e1len\u00fd v USA a Singapure a v bud\u00facnosti m\u00f4\u017ee by\u0165 zaveden\u00fd v E\u00da, \u0160vaj\u010diarsku a Spojenom kr\u00e1\u013eovstve. Hoci sa zd\u00e1, \u017ee skepsa spotrebite\u013eov kles\u00e1, spolo\u010dnosti v niektor\u00fdch krajin\u00e1ch st\u00e1le \u010delia mnoh\u00fdm probl\u00e9mom. Medzi tieto v\u00fdzvy patria ekonomick\u00e9 n\u00e1klady alebo politick\u00fd odpor. Okrem toho zatia\u013e nie je jasn\u00e9, do akej miery a kedy bude tento typ v\u00fdroby pr\u00ednosom pre kl\u00edmu vzh\u013eadom na vysok\u00fa spotrebu energie.\u00a0<\/p>\n\n\n\n

V strednodobom horizonte sa preto bud\u00fa pravdepodobne vyr\u00e1ba\u0165 bielkovinov\u00e9 v\u00fdrobky rastlinn\u00e9ho p\u00f4vodu (vr\u00e1tane huby <\/a>Pova\u017euj\u00fa sa za samostatn\u00fa potravinu, \u010d\u00edm sa roz\u0161iruje sortiment v\u00fdrobkov a nie s\u00fa len bielkovinovou n\u00e1hradou m\u00e4sa, Morsk\u00e9 plody<\/a> a mlieko.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

REGION\u00c1LNOS\u0164 A GLOBALIZ\u00c1CIA<\/h3>\n\n\n\n

Druh\u00fd hlavn\u00fd trendov\u00fd uzol spr\u00e1vy Potraviny 2025 zah\u0155\u0148a dve t\u00e9my, ktor\u00e9 sa na prv\u00fd poh\u013ead zdaj\u00fa protichodn\u00e9: region\u00e1lnos\u0165 a globaliz\u00e1ciu. V skuto\u010dnosti ide o megatrend, ktor\u00fd rastie u\u017e desa\u0165ro\u010dia. Je to dos\u0165 nezvy\u010dajn\u00e9 a \u013eudia sa u\u017e nejak\u00fd \u010das p\u00fdtaj\u00fa, kedy sa spomal\u00ed globaliz\u00e1cia, bez ktorej by neexistovala potravinov\u00e1 bezpe\u010dnos\u0165. Spotrebitelia u\u017e nie s\u00fa len medzin\u00e1rodn\u00e9 chute, v\u00fdrobky a jedl\u00e1<\/a> s\u00fa d\u00f4le\u017eit\u00e9. Teraz sa zameriavaj\u00fa na kvalitu potrav\u00edn, ktor\u00fa m\u00f4\u017eu o\u010dak\u00e1va\u0165, a na to, odkia\u013e poch\u00e1dzaj\u00fa. A dva najv\u00e4\u010d\u0161ie faktory, ktor\u00e9 za t\u00fdm stoja, s\u00fa vojna a zmena kl\u00edmy.\u00a0<\/a><\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

PR\u00cdLE\u017dITOSTI PRE GASTRON\u00d3MIU<\/h3>\n\n\n\n

\u010ci u\u017e hovor\u00edme o mest\u00e1ch alebo vidieckych oblastiach, mnoh\u00ed majitelia re\u0161taur\u00e1ci\u00ed, \u0161\u00e9fkuch\u00e1ri a re\u0161taur\u00e1tori si v s\u00fa\u010dasnosti d\u00e1vaj\u00fa z\u00e1le\u017ea\u0165 na spolupr\u00e1ci s miestnymi v\u00fdrobcami a zvidite\u013e\u0148uj\u00fa ju v jed\u00e1lnom l\u00edstku. Je to pr\u00edle\u017eitos\u0165 odl\u00ed\u0161i\u0165 sa od ostatn\u00fdch, cenovo orientovanej\u0161\u00edch konkurentov a vytvori\u0165 si vlastn\u00fd profil. <\/p>\n\n\n\n

Preto\u017ee to hostia oce\u0148uj\u00fa, s\u00fa ochotn\u00ed aj napriek infl\u00e1cii utr\u00e1ca\u0165 viac za kvalitn\u00e9 a udr\u017eate\u013ene vyroben\u00e9 potraviny. Hanni R\u00fctzler to pripisuje skuto\u010dnosti, \u017ee \u010doraz viac \u013eud\u00ed var\u00ed doma, \u010do zv\u00fd\u0161ilo o\u010dak\u00e1vania. \u201eHostia u\u017e nechodia na jedlo len preto, aby sa \u010do najr\u00fdchlej\u0161ie nas\u00fdtili. H\u013eadaj\u00fa in\u0161pir\u00e1ciu, pocit spolupatri\u010dnosti a z\u00e1\u017eitok. To nemus\u00ed v\u017edy znamena\u0165, \u017ee si daj\u00fa to najdrah\u0161ie m\u00e4so - rastlinn\u00e9 jedlo, zauj\u00edmav\u00e1 pr\u00edloha alebo jedine\u010dn\u00e9 pou\u017eitie korenia m\u00f4\u017eu by\u0165 rovnako atrakt\u00edvne.\u201d To otv\u00e1ra obrovsk\u00e9 mo\u017enosti aj pre sektor stravovac\u00edch slu\u017eieb. Bez oh\u013eadu na to, \u010di v bud\u00facnosti d\u00f4jde k de- alebo reglobaliz\u00e1cii, ekologick\u00e1 udr\u017eate\u013enos\u0165 v profesion\u00e1lnych kuchyniach a transparentnos\u0165 dod\u00e1vate\u013esk\u00e9ho re\u0165azca zostan\u00fa dlhodobo zachovan\u00e9. <\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

V\u00ddROBA POTRAV\u00cdN A POTRAVINOV\u00dd ODPAD<\/h3>\n\n\n\n

\u201eOdpad je vyn\u00e1lezom priemyseln\u00e9ho veku,\u201d hovor\u00ed \u0161vaj\u010diarsky profesor Tilo H\u00fchn z Univerzity aplikovan\u00fdch vied v Z\u00fcrichu (ZHAW) v spr\u00e1ve o potravin\u00e1ch do roku 2025. V minulosti sa s potravinami skuto\u010dne zaobch\u00e1dzalo \u00faplne inak ako dnes. Vtedy bolo kv\u00f4li chudobe d\u00f4le\u017eit\u00e9 vyu\u017ei\u0165 v\u0161etko. Dnes s\u00fa trendy v oblasti potrav\u00edn, ako napr. Zero Waste alebo Circular Food <\/a>povzbudi\u0165 \u013eud\u00ed k ekologick\u00e9mu pr\u00edstupu k stravovaniu a vareniu a odstr\u00e1ni\u0165 obrovsk\u00e9 mno\u017estvo potravinov\u00e9ho odpadu a obalov\u00e9ho materi\u00e1lu, ktor\u00e9 sa v posledn\u00fdch desa\u0165ro\u010diach vyhadzuje.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

GASTRON\u00d3MIA AKO PRIEKOPN\u00cdK<\/h3>\n\n\n\n

V s\u00fa\u010dasnosti existuj\u00fa aj re\u0161taur\u00e1cie, ktor\u00e9 s\u00fa \u00faplne bezodpadov\u00e9 a tento trend je z\u00e1kladom ich koncepcie. Nie je to v\u0161ak len o \u0161etren\u00ed pe\u0148az\u00ed a efektivite. Ot\u00e1zka plytvania potravinami m\u00f4\u017ee by\u0165 pre kuchy\u0148u aj kulin\u00e1rskym impulzom. Odpad sa u\u017e nevn\u00edma ako odpad, ale ako v\u00fdchodiskov\u00fd produkt pre nie\u010do nov\u00e9. Trendy a koncepcie udr\u017eate\u013en\u00e9ho stravovania, ako napr\u00edklad nose-to-tail a leaf-to-root, maj\u00fa ve\u013ek\u00fd vplyv na gastron\u00f3miu, najm\u00e4 vo vy\u0161\u0161om sektore. <\/p>\n\n\n\n

Hanni R\u00fctzler sa domnieva, \u017ee aj ferment\u00e1cia m\u00e1 ve\u013ek\u00fd potenci\u00e1l do bud\u00facnosti. Rovnako si to myslia aj majitelia re\u0161taur\u00e1ci\u00ed, ktor\u00ed zav\u00e1dzaj\u00fa koncepcie obehov\u00e9ho a udr\u017eate\u013en\u00e9ho stravovania, najm\u00e4 v m\u00f4\u017eu z\u00edska\u0165 \u010derven\u00e9 body medzi svojimi hos\u0165ami.\u00a0<\/a><\/p>\n\n\n\n

Dopyt po varen\u00ed a stravovan\u00ed \u0161etrnom k \u017eivotn\u00e9mu prostrediu rastie a nie n\u00e1hodou je na \u010dele gastron\u00f3mia. \u0160\u00e9fkuch\u00e1ri sa vo v\u0161eobecnosti vyzna\u010duj\u00fa t\u00fdm, \u017ee si ve\u013emi dobre uvedomuj\u00fa, \u010do a z \u010doho varia. Potrebuj\u00fa predov\u0161etk\u00fdm odborn\u00e9 znalosti, remeseln\u00fa zru\u010dnos\u0165 a kreativitu, aby vynikli z davu. \u00a0<\/p>\n\n\n\n

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

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

V\u00fdskumn\u00ed\u010dka trendov Hanni R\u00fctzler prin\u00e1\u0161a zauj\u00edmav\u00e9 odpovede a rie\u0161enia probl\u00e9mov, ktor\u00e9 sa t\u00fdkaj\u00fa \u0161\u00e9fkuch\u00e1rov, hotelierov, majite\u013eov re\u0161taur\u00e1ci\u00ed aj host\u00ed. Kliknite teraz! <\/p>","protected":false},"author":14,"featured_media":39099,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[209,177,1940,15],"class_list":["post-39090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-gasztronomia","tag-trend","tag-trendek","tag-vendeglatas"],"yoast_head":"\nMeg\u00e9rkeztek 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