A new year means exciting new food and dining trends are on the horizon. Based on predictions from top chefs, food industry experts, and emerging food tech, here are some of the top trends expected to take over in 2023.

Hyper-Local Ingredients

Farm-to-table dining will become even more specific with chefs sourcing all ingredients from within a very small radius. Some restaurants will source everything within walking distance or just from one localized farm. This hyper-focus on sustainability means fresher, seasonal foods on the plate. Menus will evolve throughout the year as chefs work closely with farmers to utilize the immediate harvest. You’ll also see more on-site gardens at restaurants and home kitchens so ingredients go straight from ground to table.

Next-Gen Alt-Proteins

The plant-based protein movement will continue to grow with new meat, dairy and seafood alternatives hitting menus in 2023. Expect more alt-proteins using unique, nutrient-dense ingredients like water lentils, chickpea or fava bean protein. From plant-based shrimp made from algae to coconut yogurt, innovative foods will provide new ways to get protein while diversifying flavors and textures. Hybrid dishes will combine plant-based ingredients with small amounts of meat for enhanced sustainability.

Ancient Grains, Seeds & Flours

Forgotten ultra-nutritious ancient grains like sorghum, amaranth, teff and farro will gain popularity on menus. The same goes for antioxidant-rich seeds like chia, hulled hemp and flax. You’ll see these healthy grains and seeds milled into gluten-free flours for baking or used whole in salads and sides. Their versatility plus nutritional benefits make them attractive alternatives to overused ingredients like quinoa.

Gut-Healthy Foods & Drinks

With gut health continuing to be a focus in 2023, expect more probiotic and fermented foods to aid digestion. Hot menu items will include kombucha, kimchi, miso, kefir and sourdough bread. Turmeric lattes, ginger shots and gut-healthy smoothies packed with anti-inflammatory ingredients will be go-to beverages. Restaurants will also add more fermented items like beet kvass, coconut yogurt and kraut to balance gut flora.

Upcycled Foods

Food waste will be reduced through upcycled ingredients finding new life on plates and in glasses. For example, coffee grounds from the morning brew will resurface in chocolate brownies or upcycled vanilla extract. Fruit pulp leftover from juicing gets transformed into vegan leathers or fruit roll-ups. Even vegetable peels and stalks won’t go to waste, instead shining in creative small plates or garnishes. It’s the ultimate form of sustainable eating.

Hyper-Regional Cuisines

Diners will move beyond generic pan-Asian or pan-Latin food to explore cuisines hyper-focused on specific provinces, cities or towns. Vancouver-style Japanese food will differentiate from Kyoto-style. Yucatan dishes might share a menu with Oaxacan specialties. Expect highly specialized regional cuisine that showcases food traditions and ingredients native to smaller locales.

Next-Level Mocktails

The interest in non-alcoholic beverages will result in more complex, exciting mocktails in 2023. Top restaurants will put as much care into zero proof drinks using unique ingredients, mixology techniques and garnishes. Botanical infusions, acidic complements and specialty syrups will create grown-up mocktails as delicious as any cocktail. Just minus the hangover.

Food as Medicine

Hippocrates said, “Let food be thy medicine” – and restaurants will fully embrace that in 2023. Stress-busting, mood-lifting and immunity-boosting foods will dominate. Think anxiety-reducing chamomile, mucus-clearing pine nuts or inflammation-fighting cacao. We’ll see more science-backed functional foods and tonics designed to heal and nourish the body. It’s food with benefits beyond just taste.

Magical Mushrooms

Psychedelic mushrooms offer more than a trippy high – they can enhance flavor. Safe micro-doses of shrooms and truffles will make their way into menus through pairings like chocolate and mushrooms. Their earthy, umami flavors will layer nicely in complex dishes. Mushroom-infused oils and butters add depth without the mind-altering effects. Plus possible health perks like lowering inflammation make them extra appealing.

Carbon Labeling

Eco-conscious dining means carbon counts will soon appear next to calories on menus. Look for food and drink items labeled with their carbon footprint, calculated from farm to table. It helps diners choose low-carbon options and motivates chefs to reduce emissions through their sourcing and cooking techniques. As climate awareness grows, carbon counting on menus will be the new normal.

Those are some of the top food trends poised to make a splash in 2023. From high-tech alt-proteins to back-to-basics ancient grains, the future of food looks both revolutionary and comforting. One thing that never changes though? Food’s amazing power to bring people together. Here’s to mindful, sustainable, nutritious dining ahead.