5. Increasing dietary options
Looking ahead, it’s essential that the catering industry evolves to accommodate a wide range of restricted and speciality diets. DWTC is based in Dubai, yet caters to a global clientele. As such we’re very aware of the cultural and religious associations of food. In addition, we also create menus that meet the needs of guests who follow a wide range of diets. In 2019, a responsible caterer should offer vegan, vegetarian, paleo, keto, gluten-free, grain-free, nut-free, dairy-free and fat-free dishes. These aren’t fads, or requests from ‘minority’ customers; they’re now mainstream and essential. As a nutritionist, I’m proud that DWTC continues to lead in this field.
6. Bread is back
In 2019, bread came back into fashion – in a big way. Not that it ever went away, but as a catering trend it’s been very much at the forefront of industry discussion. This is largely because people are exploring the possibilities of baking bread made with speciality and heritage grains, or even not from grains at all, but from gluten-free, preservative-free flours that have been produced from legumes, nuts, seeds, cereals and fermented sourdoughs. As a trend there are some really interesting loaves out there, including chickpea flour, cassava flour and pea flour. It’s absolutely fascinating what you can make bread from.
7. Taking taste buds around the world
Menus that offer ‘tasting around the world’ has also seen a resurgence in 2019 and could well be the key trend for DWTC in 2020. Global food does, of course, mean two things. First, it’s about giving guests who have travelled to your event a taste of the local cuisine, culture and ingredients. For us, that means authentic Arabic dishes and Arabic experiences. Second, it’s about creating menus that combine and contrast different global cuisines in fresh, exciting ways. With Expo 2020 taking place next year, and the world coming to Dubai, this could definitely be the style, certainly here at DWTC. A year of taste-bud-tingling experiences awaits.