right now, it might be a swing in the direction of sameism, but i assure you that eventually new dishes will arise.
I do hope you're right, and I agree that there are some fusions that are quite exciting and add diversity to some cuisines that are otherwise quite bland and monotonous (Swedish food has definitely got a massive lift from introduced diversity, for instance).
But what I've mostly seen so far, is convergence towards the vaguely 'international' and inoffensive.
In this process, items like blood pudding (a sausage made mostly from blood and fat) or pork wrapped in cabbage with almonds and raisins get phased-out, in favor of homogenous crowd-pleasers that taste the same across Europe.
Other than a lazy dig at "bland Nordic cuisine"[1], I'm not sure what makes this different from the situation bemoaned in the GP post?
[1] ie a culinary tradition of letting the taste of the ingredients stand for themselves, rather than covering them up with spices (originally a measure to make up for the fact that things spoil easily in warm climates)
I'm afraid if you think that Swedish food is about "the taste of the ingredients stand[ing] for themselves, rather than covering them up with spices" then you really don't have a good familiarity with this cuisine.
Historically the need to preserve food through the long winter, or even make scarce food appetizing during the summer, means that Nordic food has always been much more processed (salting, pickling, smoking, smothering with dill or mustard, and so on) than the much more fresh and unadulterated recipes of the Mediterranean, where fresh fish, fruit and vegetables have always been more plentiful, and a greater part of traditional recipes (together with the sausage and other 'winter' food I mentioned).
I'm also sad to hear that you think my comment amounted to a "lazy dig".
It's a pity that the only food that gets international success is mostly pizza, burger, döner kebab and taco. If restaurants world wide started learning and integrating the French cuisine, they could make some great combinations with local traditions and also let local ingredients shine in a way that you can never do with a god damned burger or kebab.
While salt was used to preserve meat, the idea that the huge historical demand for spices was to cover up the taste of spoiled meat is a myth.
https://culinarylore.com/food-history:spices-used-to-cover-t...
https://historymyths.wordpress.com/2014/10/25/revisited-myth...
https://www.reddit.com/r/AskHistorians/comments/vztzpd/where...
etc
one example that springs up to mind is in dutch cuisine. take for example the "kapsalon" which is a mix of surinamese, dutch, and middleastern dishes. this is a new dish created in 2003 but which enjoys of massive popularity; you cannot find a snackbar in the netherlands that does not prepare kapsalon.