The $435 billion global food and beverage industry is undergoing a change shaped around the concepts of transparency, trust and sustainability. Digital technologies are guiding the industry, which focuses on the slow food movement with increasing awareness of healthy living. Platforms that bring world-famous flavors to the kitchens spread this movement, and bring together those who want to be the star of their own cuisine and world-famous chefs.
The trends in the food and beverage industry, which finds its way out of the pandemic with digital technologies, are also changing. According to Kadence International's research, the latest trends driven by the global pandemic are shaped around the concepts of plant-based, immune-boosting foods and home flavors, as well as transparency, trust and sustainability. The global food and beverage industry, which reached a size of 2021 billion dollars in 435, is expected to exceed 500 billion dollars at the end of the year, with the support of these trends, and to exceed 2025 billion dollars with a growth of 19,2% until 850.
Stating that food and beverage concepts have undergone a great change with the pandemic, The Daily Meal Food and Beverage Director Coşkun Kaplan said, “Digital technologies are guiding the food and beverage industry, which focuses on the slow food movement with the rising awareness of healthy living. We are spreading the slow eating movement with our platform, where we make delicious, healthy and nutritious cooking accessible to everyone. As The Daily Meal, we guide the latest trends by adding healthy and delicious recipes as well as the latest news in the industry and various restaurant analyzes to our platform. Users can create their own signature lists by sharing their favorite recipes on our platform, learn different cooking techniques with training videos starring world-renowned chefs, and gain new golden keys to their chef careers in the kitchen or business life.
The star of the kitchen, the guide for those who want to be a world-famous chef
Noting that they aim to provide qualified workforce to the tourism and food and beverage sectors through The Daily Meal platform, Coşkun Kaplan said, “When I discovered the happiness and joy that food creates, I left my education halfway and started studying gastronomy and culinary arts. With the education I received at the Swiss Hotel Management School, I earned the title of the first Turkish person with a gold diploma. My passion for good food has shaped my career. I had the opportunity to experience the best cuisines of the world by participating in food and beverage trainings at The Landmark Mandarin Oriental in Hong Kong. I gained expertise in the events held in the world's first Michelin-starred restaurants and the best hotels. I have experienced every stage of the kitchen by taking a managerial position in the kitchen for many years. When I reached my peak in the kitchen, I decided to develop The Daily Meal platform. We aim to guide the change in the sector through our platform, which guides those who want to be the star of their cuisine and world-famous chefs.”
It provides companionship to those who cannot access education opportunities.
Stating that they focus on the concepts of sustainability, trust and transparency on the platform, which includes the recipes of world-famous flavors and different production techniques, The Daily Meal Food and Beverage Director Coşkun Kaplan said, "While we contribute to sustainability with our herbal-based recipes that contain ingredients that support the immune system, we also contribute to the flavors served in the most expensive restaurants in the world. We give the passwords. We provide companionship to those who want to develop their careers in this sector but cannot access education opportunities. We also guide the travel organizations of the users with our recipes, each of which is the representative of different world cuisines. While we take the users on a journey back to their childhood with our recipes in their diary books, we guide their travel plans with flavors bearing traces of different cultures.”
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