Despite being one of the most favoured Christmas dinner sides for older generations, nearly one in four people aged 18-24 say they hate Brussel sprouts, according to new research from Tesco. And it’s not just the trimmings that Gen Z are ditching. The number of young adults opting for Christmas pudding for dessert this year is a mere eight per cent – down from 24 percent in 2020.
The number of 25-34-year-olds opting for the traditional pudding has also fallen drastically, having halved from 30 per cent in 2020 to just 15 per cent in 2021 – with the supermarket saying chocolate desserts are likely to be the most common thing served on December 25 in the future.
Instead of a classic roast dinner, young adults are looking for picture-perfect food which looks good on Instagram – with a fifth even opting for a Christmas brunch over dinner.
As a result, supermarkets are launching modern versions of traditional fare.
On the other hand, one traditional Christmas dinner staple not at risk of going anywhere is pigs in blankets with popularity soaring.
Two-thirds of UK adults claim them to be their favourite trimming (63 percent) – a 24 percent increase on last year.
A quarter (24 percent) of 25-34-year-olds will eat more than ten over the Christmas season.
Food innovation is a key trend for Christmas 2021, with over a third of UK adults seeking out innovative dishes and products.
This is especially true for 18-34-year-olds, with 62 percent planning to be innovative with their food and drink choices this year.
Ways in which they plan to do this include buying new, talkable products, opting for twists on classics, and looking to social media trends for inspiration.
Alessandra Bellini, Tesco Chief Customer Officer said: “As we enjoy the freedom to extend the dinner table and make wonderful memories, it’s perhaps no surprise that 86 percent of the nation say nothing will stop them from having a joyful Christmas in 2021.
“In our fourth annual Tesco Christmas Report, we’ve lifted the lid on what the seasonal comeback will look like – from reviving family traditions to finding new food occasions and being sustainably savvy throughout celebrations.”