
Gen Z ditches cookbooks and turns to TikTok for recipe inspiration
Only 32 per cent use cookbooks while 45 per cent get inspiration from family and friends. This shows a move away from what were considered traditional sources of inspiration.
According to the survey, two thirds of the 1,000 Gen Z adults surveyed follow food content creators on social media and consider influencers as the most trustworthy source for food content. This is ahead of celebrity chefs and cooking channels.
The study, commissioned by Publicis Commerce, found Gen Z spends nearly four hours on average, each week, consuming food-related content on social media, it also showed that 42 per cent are purchasing their ingredients through social media content.
Discount codes and affiliate links were significant incentives, while speed and convenience were also key factors, as 21 per cent claimed this method of shopping sped up the process.
Other benefits mentioned included saving them the trouble of searching for ingredients elsewhere (37 per cent), making a trip to the shop (30 per cent) and jotting down a list (22 per cent).
Steve Ricketts, chief commerce officer at Publicis Media, commented: "The way Gen Z shops is clearly being shaped by what they see online, with platforms like TikTok turning food content into an easy way to purchase.
"For brands, that means the time between inspiration and buying is shrinking and the implications for how people shop are huge. We help clients navigate that change, making sure their products are discoverable and shoppable in the right moments."
The research also indicates this transformation in shopping habits could be fostering a new generation of home cooks.
A third admitted they never dine out due to financial pressures and time constraints.
More than half relish cooking and exploring new recipes, whilst 42 per cent favour preparing quality meals at home rather than eating in a restaurant or café.
Nearly a quarter acknowledged they would find it difficult to devise meal ideas without the assistance of social media, and a staggering 63 per cent give it credit for encouraging them to sample flavours and dishes they wouldn't have considered otherwise.
The reesearch, carried out via OnePoll, also revealed the social media food trends people have tried to replicate, including bubble tea (33 per cent), roast dinner wraps (24 per cent), and pancake cereal (20 per cent).

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Independent
5 minutes ago
- The Independent
Trump admin is targeting Gen Z for ICE roles now
Donald Trump 's administration is urgently seeking to launch an advertising campaign to recruit over 14,000 immigration officers for rapid removals. Immigration and Customs Enforcement (ICE) plans to target Gen Z, early-career professionals, and individuals from law enforcement, military, and legal backgrounds via social media and streaming platforms. Congress has earmarked significant funding, including $30 billion for the hiring spree and $45 billion for ICE detention centres, contributing to over $170 billion for immigration enforcement over the next decade. Recruitment incentives include signing bonuses of up to $50,000 and student loan forgiveness, with age limits removed to allow applicants from 18 years old and older than 40. Despite a recent decline in daily arrests and reported morale issues, the agency's rapid expansion is projected to result in its highest-ever deportation capacity, making it challenging for future administrations to scale back.


The Independent
3 hours ago
- The Independent
ICE wants to target Gen Z in PR blitz including ads on YouTube, HBO and X to fill 14,000 roles
Donald Trump's administration is urgently trying to launch an ad campaign to help recruit more than 14,000 immigration officers who can rapidly remove people from the country, government documents say. Immigration and Customs Enforcement specifically wants to target 'Gen Z and early-career professionals,' as well as former law enforcement officers, military veterans and people from legal fields, according to the agency's request for information, the first step in a government procurement process to begin contracting with eligible firms. ICE wants to reach more than 42 million people in those 'target audience groups' across social media platforms as well as through ads on Hulu, HBO Max and Amazon Prime, among other networks, the pitch says. 'This is a critical priority,' the agency wrote on the government's procurement website. 'ICE has an immediate need to begin recruitment efforts and requires specialized commercial advertising experience, established infrastructure, and qualified personnel to activate without delay.' Marketing firms should be able to zero in on potential recruits through 'geofencing,' which delivers ads based on a viewer's location, as well as 'behavioral' practices, according to the documents, first reported by 404 Media. The effort ties together with the Trump administration's 'national launch and awareness saturation initiative aimed at dominating both digital and traditional media channels with urgent, compelling recruitment messages,' according to the pitch. The Independent has requested comment from ICE. Republicans in Congress earmarked $30 billion for the hiring spree, alongside $45 billion in new funding for ICE detention centers. Altogether, Trump's 'big, beautiful' domestic policy bill sets aside more than $170 billion for immigration enforcement over the next decade. That injection of taxpayer cash makes the law enforcement agency one of the most expensive police forces in the world, outpacing most foreign military budgets. Homeland Security is also advertising a 'maximum $50,000 signing bonus' and student loan forgiveness for new recruits. Secretary Kristi Noem announced Wednesday that she is dropping age limit requirements and allowing people older than 40 to apply, 'so even more patriots will qualify to join ICE in its mission to arrest murderers, pedophiles, gang members, rapists, and other criminal illegal aliens from America's streets,' according to DHS. And people as young as 18 years old can apply, Noem told Fox News Wednesday. ICE is looking to hire more removal officers, Homeland Security Investigations agents, attorneys and other personnel. The pace of daily immigration arrests fell by nearly 20 percent in July following a wave of court challenges, mass protests, and reports suggesting that morale within ICE ranks has been plummeting with officers spending more time 'arresting gardeners' than investigating major crimes. 'It's miserable,' one ICE official told The Atlantic last month. 'It became a contest of how many deportations could be reported to Stephen Miller by December,' added Adam Boyd, an attorney who resigned from the agency's legal department in June. In May, White House adviser Stephen Miller announced on Fox News that the administration had set a goal of arresting 3,000 people a day, and that Trump 'is going to keep pushing to get that number up higher each and every day.' But in court filings, government lawyers have denied any such arrest targets. ICE has not been directed to 'meet any numerical quota or target for arrests, detentions, removals, field encounters, or any other operational activities that ICE or its components undertake in the course of enforcing federal immigration law,' they wrote to a federal appeals court last week. Between July 1 and 27, ICE averaged 990 daily arrests, down from 1,224 the previous month, according to government data analyzed by the Transactional Records Access Clearinghouse, a nonpartisan research project at Syracuse University. ICE is likely to face significant roadblocks in reaching 14,000 new recruits, according to analysts and former law enforcement officials. Without effective guardrails to screen how those agents are hired and who exactly is filling those roles, the government may be setting itself up to repeat critical past mistakes the last time there was a surge in new recruits, experts said. But the agency is growing at such a rate that 'we're going to see an ICE that it is going to be hard for any future administration to shrink,' former acting ICE director Josh Sandweg said earlier this year. The agency's 'capacity to deport will certainly be at the highest level it's ever been in the history of the United States,' he added.


Scotsman
4 hours ago
- Scotsman
How traditional Scottish food is causing stir on world stage, bringing tourists and trade
Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... All around the world, food is becoming more than simply a fuel. It is a cultural experience rooted in place, heritage and story. Social media and increased travel for leisure have amplified this shift, with platforms like TikTok and Instagram thriving on vibrant, shareable content about food. Diners want meals that connect them with the culture and character of where they are or where they dream of going. As a result, under-explored cuisines and ingredients like Mayan sikil pak and Filipino banana ketchup are taking centre stage. Advertisement Hide Ad Advertisement Hide Ad With rich traditions and an enviable natural larder, Scottish food has the opportunity to thrive as a result of this growing appetite for exploring global food experiences. It is tough for food producers at the moment, so looking for a competitive edge is more important than ever. However, despite the challenges, it is also an exciting time for producers in Scotland; and the time is ripe for us to stand proudly on the world stage and turn local flavours into global fascination. Scotland's unspoilt landscapes and traditional Scottish ingredients like heather are part of the reason why global food tourists want to come here (Picture: Peter Thompson/Heritage Images) |Tapping into tradition The global culinary tourism market is growing, driven not just by food but by the stories behind it. According to Skyscanner, San Sebastian in northern Spain is rising in popularity partly because of travellers looking to try Basque cheesecake and pintxos – a Basque version of tapas – which are both rooted in regional identity. Advertisement Hide Ad Advertisement Hide Ad This reflects a broader trend: consumers value food that connects to heritage. And this authenticity is something Scotland offers in spades. Our research found that if an item is identifiably grown, reared or produced in Scotland, it makes it more attractive to 87 per cent of UK tourists. And that enthusiasm isn't limited to people living overseas – just over half of Londoners say the same. Traditional Scottish ingredients like oats, seaweed, heather and barley are part of Scotland's story. There's a renewed interest in these ingredients, with many of them inspiring new and exciting products, such as Six Degrees North's Foraged Saison beer, made with foraged elderberries and heather. Scotland's sensory appeal Visual appeal dominates on social media as well as on our plate – as the old adage goes, we eat first with our eyes. And with regulatory pushback against artificial dyes in countries around the world, producers are exploring natural ways to appeal to consumers' senses. Advertisement Hide Ad Advertisement Hide Ad This shift is opening the door to other sensory experiences, particularly scent. Our sense of smell is not only central to flavour, but also closely linked with memory and emotion. Scottish cuisine is naturally rich in evocative aromas and colours: briny seaweed and green samphire evoke our coastline; purple heather and yellow-green juniper recall untamed countryside; and woodsmoke and peat offer a dark depth that contrasts with our open skies. These elements create a sensory landscape on our plates that resonate with visitors, locals and expats alike. For those who have visited, Scottish food brings back memories. For those planning a visit, it's a taste of what's to come. And for Scots abroad, it delivers a comforting sense of home. READ MORE: Our 4 favourite blended Scotch Whisky releases that are as good as any single malt Advertisement Hide Ad Advertisement Hide Ad Culinary curiosity As consumers search for authentic experiences, hybrid flavours are gaining ground – especially when they balance novelty with familiarity. We see this in crisps with globally inspired flavours like Manchego and olive or Thai red curry. Scottish producers are making their mark here, too, fusing international techniques with local ingredients to make something distinctly Scottish – such as Matugga, bringing African rum distilling techniques to a Scottish distillery. These reflect Scotland's long-standing openness and culinary curiosity, both parts of our culture. Products made in Scotland, by Scots or for Scots, are embraced as part of our identity. That sense of hospitality and inclusion is something to celebrate and is a strength as Scotland's food and drink sector continues to evolve for a global audience. Naturally nutritious Authenticity isn't the only thing driving consumer decisions. Wellness plays a central role in how people choose what to eat. Health is no longer a niche concern. Consumers are increasingly aware of the link between soil health and human health, and they're beginning to avoid ultra-processed foods in favour of naturally nutrient-rich options. Advertisement Hide Ad Advertisement Hide Ad Scotland is already well-suited to meet this demand. Our well-earned reputation for unspoilt landscapes, crystal-clear waters and open skies reinforces perceptions of purity and quality. Many traditional Scottish ingredients also align with contemporary dietary preferences, whether natural animal protein, gluten-free or nutrient-dense. They appeal to a broad and health-conscious market. Even trends like fermentation – despite their polarising flavours – are opening the door to more adventurous products with added health benefits. Scottish brands are well-placed to innovate here and use familiar local ingredients to create products that resonate globally and have functional value; consider Slow Sauce's miso made from fermented Aberdeenshire oats. A global presence Scottish cuisine has long been valued for its quality: just look at the £844 million of Scottish salmon and £5.4 billion of whisky exported last year as proof of the global appetite for our products. But there's more to share than seafood and spirits. Advertisement Hide Ad Advertisement Hide Ad From heritage grains and foraged botanicals to health-driven innovation and cross-cultural creativity, Scottish food is already delivering on the values that modern consumers want: authenticity, quality and nutrition. To fully embrace this momentum, Scottish producers must continue to pair innovation with approachability and lead with the compelling stories which show we deliver on the authentic, meaningful food experiences that consumers are looking for.