This season’s global food trends

As Cassandra has tracked through numerous reports, including our most recent Bringing Culture into Focus global culture report, being a “foodie” is a central component of the Gen Z identity. Cassandra is seeing these Gen Z behaviors continuing to play out past the pandemic, giving way to a renewed enthusiasm for culinary exploration. Younger consumers are prioritizing taste, nutrition, and overall improvement of mental health, whether it be by exploring new restaurants in their city or, thanks to TikTok food trends, placing more emphasis on global cuisine; Gen Z is hungry and ready to dig in, so read below as we explore this season's delicious global food trends.


Serving up a hole-in-one in London, England, a quaint cafe, Your Coffee Hub, in Islington, has become quite the hot spot, amassing hour-long queues after a video of its coffee donuts went viral. The Nutella ‘conut’ garnered 11.9M views and more than 260k likes on Instagram and has since created a fierce following on TikTok, with coffee and donut lovers alike eager to try the latest caffeine-infused craze since the Cronut took the world by storm ten years ago.


Just when you think there’s nothing left to surprise your palette, along comes a cuisine that delivers something truly, deliciously new. Head over to the southern hemisphere, and Japanese-Peruvian food– known as Nikkei cuisine – is having a huge moment in Australia right now. This fusion of flavors, which dates back to the early 19th century, has really only taken off at a global level, with the likes of global establishments such as Nobu using Peruvian ingredients — tropical fish, aji amarillo peppers — molded by Japanese techniques.


With global Gen Zs emphasizing using locally sourced and artisanal ingredients while nourishing their mental health, there is now a renewed appreciation for indigenous South African ingredients that have long been an important part of the country's traditional cuisine. These greens, such as wild spinach (morogo), sour fig leaves (vygies), and stinging nettle (sisulu), which are used in salads, stir-fries, and traditional dishes like potjiekos, are often referred to as "wild greens" or "indigenous vegetables," and are known for their unique flavors. As such, modern SA chefs are incorporating these ingredients into their dishes to celebrate the region's unique flavors and cultural heritage.