While cauliflower pizza bases, courgetti, and hot dog alternatives dominated 2019, 2020 brings fresh food trends on the horizon.
Plant-based eating remains a major force this year, building on last year's momentum. Food trend experts Aneke Ammerlaan and Esther Haanschoten note its steady growth. "The supermarket selection is expanding, and restaurants plus fast-food chains are adding more meat alternatives," they shared with Nu.nl.
Read also: ‘We looked up these recipes the most in 2019’
Drawing from these specialists, here are the standout trends:
Ammerlaan highlights mushrooms' rise in supermarkets and restaurants alike. "They offer a meaty flavor, satisfying texture, and simple prep—think pulled mushrooms or mushroom shawarma."
Hybrid meat blends animal protein with plants like peas or pumpkin for balanced nutrition and flavor.
Ammerlaan sees tempeh and tofu surging in popularity. "They're appearing in diverse dishes with bold flavors and textures, not just from soy but beans too."
Beyond Dry January, non-alcoholic wine is gaining traction year-round. Quality options mimicking real wine are proliferating in supermarkets.
Familiar to U.S. visitors, seltzer—flavored sparkling water, alcoholic or not—is now sparkling up shelves here too.
