Image: Colourbox
Image: Colourbox
What goes into the pot in home kitchens? How has the pandemic affected here? And what will we cook in the future? Questions like these are answered by the Wedl Food Report 2024, which was carried out by the Imark Institute on behalf of the food wholesaler of the same name. “One thing is very clear: the change in the world of work also brings with it a change in eating habits. For example, dinner is becoming increasingly important,” says nutrition expert Hanni Rützler, who analyzed the results of the study at a press conference in Vienna. “It is also noticeable that more and more men are cooking for themselves.” And these are four further trends that can be seen from the Austria-wide figures:
Health as a megatrend
“This has always been important, but the difference is that in the past people usually only reacted when a problem arose. Today, prevention plays a big role – including with nutrition. Food should help you stay healthy, fit and beautiful remain,” says expert Hanni Rützler.
The ‘New Normal’
Even if the majority of those surveyed still cook quite “conservatively” and classic home cooking is often served, overall more emphasis is placed on a balanced diet. Vegetables and salads are an integral part of the cooking repertoire. “Especially for younger people, ‘flexitarian’ – i.e. a balanced, health-oriented diet with less meat – is the ‘new normal’,” says the Austrian trend researcher.
Vegetarian is feminine
The group of people who eat an exclusively vegan, lactose-free, gluten-free or vegetarian diet is still comparatively small, shows the Wedl Food Reports. It is said that enormous growth cannot be expected in the foreseeable future. “Strong nutritional awareness is still more of a female and younger issue,” says Rützler.
Image: Colourbox
Better to be at home more often
People are currently cooking at home significantly more often than before. “This is certainly an after-effect of Corona. During the pandemic we had a lot of time to cook. A lot of young people got involved and got a taste for it,” says Hanni Rützler. Habits when eating out have also changed. “People are more conscious of the price-performance ratio. That doesn’t mean that it has to be cheap, but the quality has to be right,” says study leader Christoph Antretter from Imark. This applies regardless of whether it is a lunch during the week or a visit to a restaurant at the weekend.
Regionality of food will be considered the ultimate quality feature in 2024. Regionality also beats organic farming because local products are automatically viewed as “high quality”. (had)
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Source: Nachrichten
