food and beverage trends: what will change on menus and shelves in 2023

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• Artisanal butter
• Boutique salt
• THC and CBD in food
• Yaupon ? a native caffeinated tea
• Heritage meats
• Koji and umami-first cooking
• Trini food and Caribbean influence
• Time-saving cooking solutions
• Steamed foods and home steam ovens
• Korean condiments go mainstream
• Budget grocery models
• Goat milk dairy
• Functional foods and adaptogens
• Experiential and adventurous dining
• Tepache and fermented pineapple drinks
• Craft cider
• Reimagined bread-and-butter service

After years of closed kitchens and wildly viral recipes, the food world has shifted from survival mode to experimentation ? and those changes are shaping what lands on plates, shelves and menus today. From fermented starters to heritage breeds and shelf-stable convenience, these culinary movements matter because they affect costs, health choices and where people eat and shop now.

Trend	Why it matters
Artisanal butter	Higher-fat, cultured butters are changing texture and flavor expectations at home and restaurants.
Boutique salt	Specialty salts are becoming souvenir items and flavor tools rather than pantry afterthoughts.
THC & CBD culinary products	Legal shifts and product innovation are bringing cannabinoids into mainstream food and beverages.
Yaupon	A native caffeinated tea gaining traction for mild stimulant effects and regional identity.
Heritage meats	Rare breeds are rising as consumers pursue flavor, traceability and sustainable practices.
Koji	This fermentation starter is being used beyond Japan to add umami and depth.
Trini cuisine	Trinidad & Tobago dishes and snacks are turning up in more restaurants and retail lines.
Time-saving meal solutions	Pre-prepped ingredients and meal kits answer busy schedules without sacrificing quality.
Steaming & home steam ovens	Steam cooking is promoted for nutrient retention and oil-free preparations.
Korean condiments	Beyond kimchi: fermented pastes and oils are mainstreaming as everyday flavor enhancers.
Budget grocers	Discount supermarket models are reshaping where consumers buy staples amid inflation.
Goat milk dairy	Alternative dairy from goats is expanding in products and perceived digestibility.
Functional foods	Adaptogens, nootropics and mushroom extracts are moving into everyday snacks and drinks.
Adventurous dining	Experiential restaurants and immersive meals are back as travel and dining rebound.
Tepache	Traditional Mexican fermented pineapple drinks are appearing in retail and craft beverage lines.
Craft cider	Small-batch ciders diversify alcohol choices with fruit-forward, low-ABV options.
Bread-and-butter service	Restaurants are elevating or charging for the pre-meal course to curb waste and cost.

Artisanal butter

Consumers and chefs are treating butter like a fine ingredient rather than a basic condiment. Imported and slow-churned varieties with higher fat content and cultured fermentation are prized for their mouthfeel and tang ? qualities that change how sauces finish and how bread is presented at the table.

Smaller producers and specialty lines are also adding flavors ? herbed, smoked or sweet ? which shifts bread service away from generic tubs toward curated, paid additions on restaurant menus.

Boutique salt

Salt has graduated from shaker to souvenir. Harvested salts ? from volcanic basins to desert lakes ? and infused blends are being sold as regional specialties and culinary tools, not just seasoning. Pairing salts with specific dishes or even wines is a new way brands add value.

THC and CBD in food

Regulatory changes have accelerated corporate and startup interest in cannabinoid-infused products. From CBD beverages at coffee shops to edible THC lines at licensed retailers, companies are building cookbooks, infusers and pantry items to help home cooks incorporate these compounds safely.

That shift affects everything from retail shelving to consumer expectations about wellness and relaxation, and it raises practical questions about dosing, labeling and where these products are appropriate.

Yaupon ? a native caffeinated tea

Yaupon, an evergreen that grows across the U.S. Southeast, has resurfaced as a low-tannin, slow-release caffeinated beverage with deep cultural roots. Its gentle stimulant profile and savory-fruity notes make it a candidate for cocktails, tonics and ready-to-drink formats seeking a regional identity.

Heritage meats

Interest in breed diversity is returning to the meat case. Pastured, rare breeds such as Berkshire pigs and heirloom turkeys offer different fat distribution and muscle structure ? and a flavor profile many find superior to commodity meat. That matters for chefs and shoppers focused on traceability and on-farm practices.

Koji and umami-first cooking

Koji, the mold-fermented culture behind miso and soy sauce, is being repurposed in Western kitchens to boost umami in snacks, condiments and even spirits. Home cooks can buy starter cultures or ready-made koji to experiment with marinades, ferments and sweet-savory applications.

Trini food and Caribbean influence

Trinidadian cuisine, with its Indian and Creole fusion, is becoming more visible in restaurants and specialty shops. Street foods like doubles ? curried chickpea fillings in soft fried dough ? along with pepper sauces and regional snacks are appearing on more menus and at food trucks.

Time-saving cooking solutions

After pandemic-era experimentation, people increasingly prioritize convenience that still tastes homemade. That means expanded demand for pre-prepped vegetables, chef-driven meal kits, and oven-ready entr?es that reduce prep time without returning to processed TV-dinner quality.

Steamed foods and home steam ovens

Steaming is being reframed as high-quality cooking rather than just a method for diet food. Combination steam ovens and countertop steamers promise moisture retention and minimal added fat, while microwavable steam bags and multi-purpose rice cookers offer lower-cost entry points.

Korean condiments go mainstream

Beyond kimchi, a suite of Korean condiments ? from gochujang and doenjang to ssamjang and toasted sesame oil ? are being used to deepen flavor in everyday cooking. These sauces are not just for Korean dishes; they’re increasingly versatile pantry staples for marinades, dips and dressings.

Budget grocery models

Rising food prices have driven shoppers toward discount and limited-assortment chains that keep costs down through private labels and lean operations. Meanwhile, surplus-focused outlets and warehouse clubs remain attractive options for bulk savings, changing shopping patterns for staples.

Goat milk dairy

Goat milk is expanding beyond specialty cheeses into milk, yogurt and infant formulas, buoyed by perceptions of easier digestibility and distinct tang. As distribution grows, expect goat dairy to move from niche markets into mainstream caf?s and grocery aisles.

Functional foods and adaptogens

Products claiming cognitive, sleep or stress benefits ? via mushrooms, adaptogens, or targeted botanicals ? are branching into familiar formats: chocolate, coffee creamers, and RTD beverages. Consumers looking for everyday wellness options are driving brands to embed functional ingredients into snack and drink categories.

Experiential and adventurous dining

With travel rebounding, immersive dining experiences are back in vogue. From high-altitude pop-ups to restaurants built around unusual settings, consumers are paying for meals that double as memorable events ? a trend that supports tourism and niche hospitality ventures.

Tepache and fermented pineapple drinks

Tepache, a lightly fermented Mexican beverage traditionally made from pineapple rind and panela, is moving from home kitchens to commercial cans and bottles. Its approachable fizz and fruity tang have found a place among craft kombuchas and other probiotic drinks.

Craft cider

Small-batch cider makers continue to expand the category with single-varietal presses, hybrid fermentations and fruit-forward flavor experiments. Cider?s gluten-free, lower-ABV profile keeps it attractive to drinkers seeking alternatives to beer and classic cocktails.

Reimagined bread-and-butter service

Restaurants are responding to higher ingredient costs and waste concerns by elevating or monetizing the opening course. Instead of a complimentary basket, diners increasingly see curated breads and artisanal butter served as a paid option ? a change that repositions a simple ritual as a deliberate choice.

• Takeaway for shoppers: Expect more premium staples (butter, salt, condiments) and more value-oriented retail options competing at the grocery level.
• Takeaway for home cooks: Ferments, functional ingredients and time-saving kits offer ways to experiment without long prep time.
• Takeaway for diners: Dining out is shifting toward experiences and higher-quality staging, including charged or curated bread service.

These patterns grew out of shifting consumer priorities ? health, provenance, convenience and experience ? and they continue to adapt as regulations, retail channels and culinary creativity evolve. Watch for these categories to inform what you buy, cook and order over the coming months.