The Philippines’ dining scene has always been in a state of flux, with old classics standing toe to toe with fresh new faces in the industry. As the palates of Filipino diners continue to evolve through their own personal experiences and international food trends spread via social media, the dining landscape also transforms to cater to these changes. Some might have their 15 minutes of fame such as the Dalgona coffee which boomed during the pandemic, while others would surpass the fad phase and become crowd favorites such as ramen.
In 2024, Filipino cuisine is expected to continue to rise in popularity internationally. This will also have an effect on how local restaurants and Filipino diners view our own cuisine. There will be a revitalized take on classic dishes. Many people embrace yesterday’s trends to find comfort, familiarity, and safety, especially after the pandemic. As such, a revival of retro-themed foods and flavors is seen, enabling people to reconnect with their beloved brands and feel-good favorites from childhood.
Aside from Filipino dishes, local ingredients are also gaining global popularity, with calamansi, pandan, ube, and other root vegetables gaining culinary prominence. Diners can expect new dishes using these ingredients in an imaginative manner, highlighting a different aspect to a familiar ingredient.
Tech-savvy food producers can leverage AI to improve efficiency in food production while minimizing food waste while AI can also assist restaurateurs in recipe creation, menu planning, flavor prediction, and ingredient combination recommendations.
The many decades of migration from different countries have led to many individuals growing up in countries that do not have the same cultural background as their parents. This has resulted in the emergence of third culture cuisine — a growing trend led by restaurateurs and chefs that reflect their unique, multi-layered cultural identities. Rather than obsessing over authenticity, third-culture cooking celebrates the way dishes organically evolve in diaspora communities.
Artificial Intelligence (AI) has been claimed as one of the biggest disruptors in modern life. It has seen widespread use, from content generation to scientific research, and the food industry is no exception. Tech-savvy food producers can leverage AI to improve efficiency in food production while minimizing food waste while AI can also assist restaurateurs in recipe creation, menu planning, flavor prediction, and ingredient combination recommendations.
The worsening effects of climate change are also affecting how food is consumed today. Many diners are choosing to be more mindful of how their food choices impact the environment and how to minimize food waste. As consumers realize the importance of food choices, new and creative trends in sustainable dining are emerging.
Under sustainable dining is the climatarian diet, which emphasizes low environmental impact, promotes plant-forward choices, and highlights the use of local and seasonal ingredients. Restaurants will also be more mindful in the sourcing of their ingredients, with many looking to pivot to a higher use of local ingredients to lower food costs and also help local industries.
Plant-based cuisine is expected to continue to grow this year as well. The continued development of plant-based meat analogue products will make it easier for conventional diners to incorporate vegan and vegetarian dishes. Notably, sustainable seafood alternatives are on the rise, incorporating ingredients such as mushrooms, soy, seaweed, fruits, vegetable oils, and starches.
The boom of food delivery services will also result in restaurants using eco-friendly packaging in their food items, meeting consumer demand for regenerative and upcycled material.
A keener understanding of how food impacts the world also leads diners to consider how their food choices impact their own bodies. The wellness trend has continued to grow after the pandemic, and this also translates into which foods are consumed.
Consumers are choosing better-for-you foods with vibrant flavors and colors, offering functional benefits like energy, focus, and relaxation. The trend gravitates towards a plant-forward approach, featuring mushrooms, botanicals, florals, exotic fruits, tropical flavors, protein alternatives, and fermented foods.
While there will still be times of feasting on rich meals, many will look towards healthier options. With lifespans continuing to extend, Healthspan, defined as disease-free years lived, is now a crucial focus, highlighting the importance of the quality and quantity of productive years.
In response, consumers are choosing better-for-you foods with vibrant flavors and colors, offering functional benefits like energy, focus, and relaxation. The trend gravitates towards a plant-forward approach, featuring mushrooms, botanicals, florals, exotic fruits, tropical flavors, protein alternatives, and fermented foods.
This trend also sees diverse beverage options, with alcoholic beverages having more unique flavors, emphasizing energy, and options for low-alcohol and zero-proof drinks. Botanical ingredients will also be present to enhance presentation and taste, with low-alcohol and vegetable-forward cocktails incorporating savory elements like herbs, spices, and mild cheeses.
There is also a growing trend of indulgence and self-care as people look to experience a richer life. In food, this is done through the exploration of bold flavors and colors to bring a sense of luxury and joy.
Popular indulgent dessert profiles will feature strawberry, vanilla, and chocolate flavors. Emerging trends include caramelized fruits, glazed fruit desserts, floral and fruit-infused desserts, and sweet-savory combinations with herbs and spices like mango-habanero. The demand for indulgent flavors with healthier formulations is also on the rise.
In baking, the trend leans towards reinventing classics such as flaky croissants with creative shapes, inclusions, and fillings. Handcrafted or artisanal treats are gaining popularity as a premium indulgence, and dessert-inspired flavors are making their way into various baked goods.
