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Wisefood Food Trends Report 2021 nach Corona!

Wisefood Food Trends Report 2021 after Corona!

Welcome to the Wisefood Food Trends Report 2021 after Corona!

The corona pandemic has opened our eyes in many ways. The food industry was shown the weaknesses in its supply chain, which at the same time make new food trends necessary for the future. For many people, probably for the first time in their lives, they found themselves in front of empty supermarket shelves and could not buy toilet paper, pasta or canned goods. Now the need among the population to return to the restaurants is great. However, after Corona , they do not have the same demands that they had before the pandemic and are therefore demanding new food trends .

A rethinking of one's own eating habits determines the food trends

The unfamiliar restrictions on food also made it clear to consumers that the food they eat has a more than great effect on their health. Studies show that consumers read labels more often to understand what they are consuming. They also increasingly want to know where the food comes from and try to avoid certain foods. This trend will also continue after Corona in the catering industry.

The results of the study on changing needs

A large-scale study of Americans' eating habits and their rethinking during the corona pandemic shows the following about the upcoming food trends : - 54% of all people have placed more importance on the health of the food they eat since Covid-19. Health factors and taste play a much more important role than price. - In 2020, 36% more people started dieting than in the previous year. They mainly rely on healthy foods to change their diet permanently. - 18% of all consumers use an app to monitor their food intake. - 28% of all respondents made an effort to use plant-based foods as their main source of protein and 17% increased their use of plant-based meat alternatives.  

The food trends of the future

The basic Food Trends 2021 are based on these studies . The basic idea is to satisfy the newly discovered health needs of consumers. The consumer wants to return to the weight he had before Corona . In addition, he would like to eat healthier in general, not only to remedy the health problems he noticed during the pandemic, but also to counteract them permanently. Successful restaurants and bars can satisfy exactly these customer needs with the right dishes and offers and thus set the food trends for 2021 .


Biodiversity, also known as biodiversity , is exactly what the most health-conscious consumer will love. It is about the approach of a holistic diet that focuses on the regeneration of the body from the inside out. This is also linked to the ideas of local food production in order to keep the food chains as short as possible. 'From the region' is the keyword for the Food Trends, which should be used as a reference on the menu. Consumers will also love particularly seasonal vegetables and fruit. The trend is also about putting almost forgotten vegetables back on the menu. Because chefs and restaurateurs are responsible for acting as a link between agriculture and the consumer. What is not eaten is threatened with extinction in today's society. So remind your guest about unknown types of vegetables. Bring diversity back onto the plate and let your guests rediscover food.

Alternative for meat protein

Meat is increasingly under criticism. Not only for the high CO2 emissions, but also as one of the main sources of many diseases. Therefore, protein sources are the food trend 2021 in the foreground, which have a rich base of protein, but do not come from a meat source. This means that post -COVID-19 consumers want more seafood on their plates and, most importantly, dairy and meat alternatives. Some consumers are already willing to consume protein that has been grown in the laboratory. One also thinks about the smallest creatures. Insects have been a major food source in Asia for centuries. Thinking in Europe is slowly changing. But it's still too early for locusts. Small insects are suitable for the European market, the shape and appearance of which have been changed by the preparation in such a way that they are no longer visually recognizable as insects. The consumer doesn't want to know that exactly.


A new habit we picked up while working from home during Corona is snacking. At work there is no refrigerator that is only a few meters away from us and whose contents belong to us alone. And as much as we concentrate on work, the more aware we are that the fridge has a delicious selection of our favorite snacks ready. Especially during Corona , we started to eat smaller portions and therefore significantly more times a day, unconsciously creating one of the food trends of the future . This eating behavior will continue to prevail. For restaurants, this means adapting their menu accordingly. Smaller portions appeal to consumers' interest in snacking while also encouraging them to try something new. You can vary wonderfully with the different snack options and test what your clientele likes best. Again, you can fall back on particularly healthy snacks for in between meals. The concept of offering a healthy snack to go will also be very well received by customers.
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  • sustainability and responsibility

    Sustainability is the key word, as it is welcomed in all sectors. Gastronomy is known to be one of the main problems for unsustainable business. Far too much food is thrown away in supermarkets and restaurants every day even though it has just passed its sell-by date. Society is also increasingly criticizing the piling up of plastic waste. One of the special food trends is therefore to use edible tableware and thus make a contribution to the preservation of our planet. Straws in particular are an easy-to-replace item that still accounts for a large proportion of the plastic waste in our oceans. We at Wisefood have developed a biodegradable drinking straw that is made from apple pomace and other renewable raw materials, is tasteless in the drink and can be stored in any storage room for up to two years. Many customers will prefer their restaurant simply because our straws make them feel like they are not only doing something for themselves, but also for the environment. Sources: https://www.

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