As we welcome a new year, the food and beverage world buzzes with fresh influences. Drawing from insights by leading culinary experts and market analysts, expect West African flavors, innovative meat-vegetable blends, and novel flours to lead the charge. Here are the nine key food trends set to dominate 2020:
Innovative Flours Beyond the Basics
Exciting new flours are transforming baking, making it more inclusive and creative. In 2020, look for fruit and vegetable-based options like banana and cauliflower flours, plus 'super' flours packed with protein and fiber. Time to elevate your baking game!
West African Culinary Delights
Traditional West African ingredients and dishes are gaining global traction, from nutrient-rich superfoods to hearty, earthy flavors. Core elements like tomatoes, onions, and chili peppers form the foundation, enhanced by peanuts, ginger, and lemongrass.
Fresh, Refrigerated Snacks
Grab-and-go snacks are evolving toward freshness. Stock your fridge with home-prepped, portioned options: hard-boiled eggs topped with savory seasonings, pickled veggies, drinkable soups, and mini dips with dippers.
Plant-Based Proteins Beyond Soy
Top brands are diversifying beyond soy in plant-based proteins. Innovative blends using grains and mung beans replicate creamy dairy textures in yogurts and more. Alternatives like mung bean, hemp seed, pumpkin, avocado, watermelon seed, and golden chlorella deliver smooth vegan powders rich in amino acids.
Creative Butters and Spreads
2020 brings butters from unexpected sources. Beyond tahini, try watermelon seed butter; seasonal gems like pumpkin butter; nut butters from macadamia; and even chickpea spreads (distinct from hummus).
Revamping Kids' Menus
With kids' cooking shows inspiring a new generation, picky eating is fading. Parents are successfully introducing bold flavors: non-breaded salmon fish fingers, fermented or umami-rich foods, and colorful pastas from alternative flours in playful shapes.
Complex Natural Sweeteners
Move past sugar, honey, and maple with fruit reductions like monk fruit, pomegranate, coconut, and date syrups for desserts, glazes, and marinades. Starch-based options such as sorghum and sweet potato syrups offer molasses-like depth for baking and beverages.
Meat-Plant Blends
Health-focused home cooks love blending 30% plant ingredients into meatballs and burgers. This cuts fat and cholesterol while stretching budgets without sacrificing flavor.
Zero-Proof Cocktails
Non-alcoholic beverages are everywhere, from elite bar menus to specialty stores. Enjoy alt gins in tonics or botanically infused mock spirits for sophisticated martinis.
