While sourdough starters and ‘quarantinis’ have been among the biggest food and drink crazes of the COVID-19 pandemic, jelly has witnessed a quiet renaissance. How have social media platforms and a desire for nostalgic escapism helped add cultural cachet to this once-reviled foodstuff?

Will homes remain the main destination for food and drink experiences? How can diets help maintain mental health? And who will people turn to for their groceries? In this part of the 2021 Expert Outlook, we speak to three experts about how the events of 2020 are shaping eating and drinking habits.

The perceived ‘grossness’ of entomophagy has long prevented insects from becoming a regular part of diets around the world. But between a desire to broaden culinary horizons and concerns about the ethics and sustainability of eating meat, is the time right for bug-based cuisine to take off?

The proliferation of plant-based meat products at restaurants and grocery stores across the US has expanded the dining options available to vegans and vegetarians – but their appeal is not limited to those following niche diets. What’s driving more and more omnivores to gorge on meat alternatives?