From Convenience to Consciousness - 50 Years of Western Food Trends
- Apr 2
- 4 min read
Updated: Apr 9
The Western world's relationship with food has undergone a dramatic transformation over the past half-century, a journey marked by convenience, indulgence, global exploration and a growing awareness of health and sustainability. From the rise of processed convenience foods in the 1970s to the plant-based revolution of the 2010s, our plates and our attitudes towards what we consume have been constantly evolving. 1970s
The 1970s were largely defined by processed and convenience foods. As more women entered the workforce, the demand for quick and easy meal solutions skyrocketed. Household staples like ready meals gained popularity, alongside the ubiquitous presence of canned goods and instant foods...who doesn't want to forget instant mash potatoes! Even seemingly playful creations like flavoured jelly moulds, often featuring fruits and vegetables suspended within their jellied confines, became a hallmark of the era. The rise of artificial sweeteners also marked a shift in how we perceived and consumed sweetness. Simultaneously, the Fast Food expansion continued its relentless march with giants like McDonald's solidifying their place in the culinary landscape. Iconic additions like the Egg McMuffin (officially launched in 1975) and the introduction of the Happy Meal in 1979 further cemented fast food's grip on Western culture. However it wasn't all convenience - home baking continued its tradition from previous decades with elaborate desserts like Black Forest gateau gracing dinner party tables. The first hints of global culinary influences also emerged. Increased international travel exposed Western palates to new and exciting flavours. While the trendy topping of pineapple on pizza might not be considered sophisticated today, more refined French dishes like Boeuf Bourguignon and Duck a l'Orange gained popularity at dinner parties. Seafood, particularly in the form of the prawn cocktail also became a staple addition to formal occasions.
There are parts of 70s food that would certainly not be noted as an improvement in eating habits but certainly aspects would evolve and continue to influence the 80s.
1980s
The 1980s ushered in an era of more aspirational eating with the rise of "Yuppie" cuisine. The emergence of young urban professionals with disposable income fuelled a demand for more adventurous and "gourmet" experiences. Dishes like pasta primavera, blackened fish (though its popularity led to environmental concerns) and the burgeoning trend of sushi became fashionable. Restaurant dining placed a greater emphasis on presentation, with visually appealing plates featuring smaller portions and intricate sauces. However it wasn't
all posh dining, the increasing prevalence of microwave meals, coinciding with the growing ownership of microwave ovens, further streamlined meal preparation. This decade also witnessed the mainstream arrival of Tex-Mex, with staples like chilli con carne and salsa becoming ingrained in the Western palate. Interestingly, the Diet and Low-Fat Foods movement began to take hold, influencing food choices and often prioritizing fat reduction, sometimes at the expense of flavour and health. How the industry marketed food became key - packaging colour, TV ads and supermarket positioning strategies all started to influence the way we eat.
1990s
The 1990s saw culinary boundaries begin to blur with the rise of fusion cuisine. Chefs experimented with combining elements from diverse culinary traditions, resulting in innovative (and sometimes questionable) creations like asian fusion and Mexican hybrids. Alongside this experimentation there was a growing appreciation for "Authentic" flavours, with consumers seeking out more genuine ethnic ingredients like sun-dried tomatoes and Asian spices. The rise of snack culture saw the proliferation of highly processed and often sugar-laden snacks targeted towards children. Coffee also began its glogal rise, exemplified by the popularity of coffee shops, transformed the simple act of getting a caffeine fix into a social and lifestyle experience. The focus on low-fat diets persisted, leading to a market saturated with processed foods marketed as "healthy" alternatives.
2000s
The dawn of new millennium presented a fascinating dichotomy of food trends. On one hand, there was a growing emphasis on health and wellness, with the rise of various Diets and "Superfoods". Conversely, there was a nostalgic embrace of comfort foods with classic, often indulgent dishes like pies and puddings experiencing a resurgence in popularity. Global Ingredients continued their ascent with sushi becoming a truly mainstream food item, becoming a standard next to sandwiches. A growing awareness of food origins sparked the "Grow Your Own" and sustainability movement, with more people taking an interest in home gardening and ethical sourcing. At the higher end of the culinary spectrum, molecular gastronomy emerged, pushing the boundaries of cooking with innovative techniques and surprising presentations.
2010s
The 2010s were characterized by a significant shift towards clean eating, emphasizing whole, unprocessed foods starting to be amplified through the lens of social media. This led to a surge in demand for plant-based alternatives with innovative meat substitutes gaining traction, such as tofu and mycropotein. The visual appeal of food reached new heights, driven by platforms like Instagram, making social media food presentation a key factor for restaurants. Simple yet aesthetically pleasing dishes like grain bowls and avocado toast became emblematic of healthy and trendy eating. Interestingly, this decade also saw a period of intense bacon mania with the salty, smoky treat finding its way into an array of unexpected products, possibly driven by diets favouring more protein. Finally, the craft beer movement grew significantly, offering a diverse range of artisanal brews and transforming the beer landscape.
2020s so far…
The 2020s in Western food focus has been focused on health and wellness, emphasising gut health, immunity, and the link between food and mental well-being. The plant-based movement has expanded with more advanced and diverse alternatives, alongside a growing urgency for sustainability and ethical consumption, including regenerative agriculture and upcycled foods. However social media continues to drive unhealthy options and gluttony via popular videos covering meat cookery. Convenience is redefined through ghost kitchens, health-focused meal kits, and smart kitchen technology. Global flavours continue to be explored, often with a focus on hyper-regional authenticity, while the early part of the decade also saw a resurgence of comfort and nostalgic foods influenced by global events, cuch as COVID-19 and enforced lockdown. Overall, the 2020s reflect a more conscious and technologically integrated approach to eating.
The next 50 years will undoubtedly bring further transformations, driven by new technologies, environmental concerns and drive changes faster via social media which has been a huge influence since the 2010s. Social media will continue to be a force shaping food trends and how this has become a major influence over the last 15 years is a subject for another article!
