As we wrap up the decade and look forward to 2020, we asked celebrated chefs, industry experts and added a few of own predictions of what’s next for food in 2020.
The Rise of Hemp & Cannabis in cooking
Everyone is going on about CBD products these days and it won’t be long before it becomes a full-on food trend. As many countries have now started legalizing marijuana in small quantities, CBD products will start making its way into the Restaurant industry very shortly
Sustaining the trend of Food Sustainability
Again, not new but definitely being driven forward.
Global warming has become a massive thing and many people are trying to help with awareness. As such, a lot of chef’s have taken spreading that awareness to their food and the plate by going green, using sustainable products and creating less waste by reusing and recycling.
“In 2019, we saw that sustainable cooking and sourcing is becoming less of an aspiration and more of an expectation. So many restaurants have made positive changes to how and where they source their food, however we anticipate 2020 will bring even bigger changes, especially when it comes to sourcing seafood. At odo we’ve sourced our ingredients locally—including our seafood, since we opened, where as many Japanese restaurants here in New York City consider “premium” fish to come from Japan. However, more and more Japanese restaurants are realizing that sourcing domestically doesn’t mean there is any sacrifice in quality. Therefore, we anticipate more Japanese restaurants will be exploring dish preparations with fish from Maine, Long Island, and other East Coast cities.” — Hiroki Odo, chef and owner of Michelin-starred odo and HALL in New York
A Focus on Healthier Eating (again)
More and more restaurants have started adding carb-free/gluten-free/lactose-free/plant-based options to their menus and some even provide nutritional charts so that people can see what their intake will be. It’s a food trend that’s growing and will make its mark in 2020
A Rise Plant-based menus
A lot of research has been done behind plant-based menus, which makes being Vegetarian or Vegan much easier.
Catering for dietaries and visibility on menus
A lot of people these days have dietaries that need to be taken in account when it comes to designing a menu. Food producers are trying to make it less difficult for the industry by going organic, using less of certain items or completely removing certain things to accommodate those needs.
The ketogenic, or “keto,” diet has seen a surge in popularity over the last few years. As more people turn towards the low-carb way of eating, keto diet foods are increasing in popularity as well. According to Mordor Intelligence, the global ketogenic diet food market is projected to grow by 5.3% between the years 2019 and 2024.
Intermittent fasting
It’s not exactly new, but it’s here to stay. Unlike other trendy diets that remain controversial (cough, keto, cough), not many scientists are squabbling over the idea of limiting your eating hours throughout the day. Research is proving a host of benefits that include an increase in longevity and stress resistance and a decrease in the probability of cancer and obesity.
According to UBER Eats
UBER Eats took a look at which food searches are accelerating in popularity on their app for 2020 and have uncovered a few key trends rising to the top as we start the new year – from collagen to an older trend; squid ink to the highly ‘grammable starfruit.
And a few faves are here to stay. Check out the rest of their list and 2020 food trend predictions:
- Starfruit
- Squid ink
- Collagen
- Reishi
- Keto
- Brussels sprouts
- Farro
- Harissa
- Pho
- Bone broth
- Chickpea hummus
- Cold brew
- Cauliflower
- Udon
- Cabbage
- Kale
- Impossible burger
- Kimchi
- Ginger
- Oat milk
