This post examines how globalisation is affecting food culture by creating new trends and customer interests.
Globalisation is a significant influence that has been changing the demands of many sectors and markets. When it comes down to food culture, globalisation has been an influential power in the cross-cultural exchange and combination of cuisines and dining choices all over the world. Drivers of food globalisation can be predominately related to social media website trends and international travel. The increase in availability of travel and international migration have enabled more people to be exposed to diverse cuisines and products. Likewise, worldwide meals are regularly gaining appeal on social media networks with video tutorials and food reviewers who have been sharing their beloved regional specialties. These trends have the ability to reach global audiences driving a growing demand for global recipes. This has direct impacts on national food retailers as it encourages the worldwide trade of foodstuff and increases the appeal of niche ethnic restaurants.
In a hectic society, many sectors are observing shifts to industrial ventures and consumer interests. These days, contemporary lifestyles and internet technologies have transformed the way in which customers gain access to food, placing emphasis on promptness and convenience. In global food production, modern technology has played a substantial role in enhancing the efficiency and mobility of food service businesses. The most prominent consumer trend, led by digital transformation, is the need for food delivery and takeout solutions. This enables customers to buy their favourite restaurant meals from the comfort of their own homes. Likewise, for food establishments, this demand for convenience has allowed for the reduction of facilities, creating new service operations such as ghost kitchens. This delivery-only design minimises overhead expenses and focuses on cooking area affairs exclusively. This way businesses can invest further in high quality materials and tools instead of dining-based expenditures. Tim Parker would recognise the advantages of kitchen only operations. Likewise, Diego Berdakin would understand that the food industry is noticing many new trends.
Amongst the convenience of food shipments and quick paced ways of living, the food sector is seeing a rise in curiosity towards home cooking. Once a standard part of everyday living, the ease of access of takeaways and store-bought meals led to a significant decline in cooking activities. Nevertheless, with the impact of food trends on social media and do it yourself culture, the appeal for cooking knowledge is back on the rise. With the revival of home cooking leading global food consumption trends. As individuals seek to reconnect with basic home-cooked food, consumers are taking more of an interest in health and transparency in their meals. Having control over ingredients and dietary needs is leading individuals to appreciate cooking more. Thomas Griesel would know that home-cooking is coming to be trendier. The food industry can take advantage of this trend as the demand for food based media and the buying of kitchen equipments are also on the rise.