A couple of years ago, vegan emerged as the most happening thing in the food industry. Today, veganism is no longer just a trend, but a way of life for many across the world.
The year 2020 will see a similar rise in trends — which may turn into long term visions. We’re talking about sustainable and healthy eating, with a focus on vegetarianism and plant-based substitutes for meat products.
So, what will you be ordering in 2020?
Uber Eats and Whole Foods have come-up with some interesting ideas and trends for the future, based on the emerging consumer demands. Let’s take a look.
Read: Top tech predictions of 2020
Uber’s Food Predictions of 2020
The online food ordering and delivery platform launched by Uber in 2014 has really taken off.
“We took a look at which food searches are accelerating in popularity on Uber Eats and uncovered a few key trends rising to the top as we approach the new decade – from collagen to squid ink to the highly ‘grammable starfruit. And a few faves are here to stay.” says Uber.
Here’s their top 20 food predictions for 2020:
- Starfruit
- Squid ink
- Collagen
- Reishi mushrooms
- Keto
- Brussels sprouts
- Farro
- Harissa
- Pho
- Bone broth
- Chickpea hummus
- Cold brew
- Cauliflower
- Udon
- Cabbage
- Kale
- Impossible burger
- Kimchi
- Ginger
- Oat milk
Read: 12 Best Fast-Casual Lunches in New York, From Top World Cuisines
Whole Foods’ Predictions for 2020
Whole Foods, the American multinational supermarket chain, also released their food trends for 2020. It predicts there’s a new crop of flavors and products consumers will soon be seeing on grocery stores shelves.
“What’s the next big food trend in 2020? We asked our panel of trend-forecasters to make their predictions. These culinary experts, buyers and foragers in our global offices and across our 490 stores have decades of experience and expertise in product sourcing, consumer preferences and more. When they talk, we listen,” writes the supermarket chain.
Here’s what to watch out for in 2020, according to Whole Foods:
1. Regenerative Agriculture
Regenerative Agriculture refers to a way of farming and grazing techniques that practices reversing climate change. It focuses on restoring “degraded soil, improve biodiversity and increase carbon capture to create long-lasting environmental benefits, such as positively impacting climate change,” says the chain.
2. Flour Power
A new range of flours are entering the market. “Consumers on the baking bandwagon are seeking out ingredients used in traditional dishes, like teff flour used for Ethiopian injera,” says Whole Food. “2020 will bring more interesting fruit and vegetable flours (like banana!) into home pantries, with products like cauliflower flour in bulk and baking aisles, rather than already baked into crusts and snack products. Consumer packaged goods are getting in on the trend by replacing traditional alternative flours with tigernut flour in chips and snack foods, and tasty pastries made with seed flour blends,” it adds.
3. Foods from West Africa
We’re talking moringa and tamarind, and lesser-known cereal grains sorghum, fonio, teff and millet. These items have a rich and earthy favours, and “traditional West African flavors are popping up everywhere in food and in beverage.”
4. Out-of-the-Box, Into-the-Fridge Snacking
Forecasters are predicting a new generation of grabbing and going foods. “The refrigerated section is filling up with the kind of wholesome, fresh snacks typically prepared and portioned in advance at home: hard-boiled eggs with savory toppings, pickled vegetables, drinkable soups and mini dips and dippers of all kinds, all perfectly portioned and in convenient single-serve packaging,” says Whole Foods.
5. Plant-Based, Beyond Soy
“In the supplement aisle, brands are swapping soy for mung bean, hempseed, pumpkin, avocado, watermelon seed and golden chlorella, maintaining the smooth textures in vegan protein powders and bringing a spectrum of plant-based amino acids to the table. As the plant-based movement gains traction with flexitarian eaters, brands are looking to avoid as many of the top allergens as possible, so look for plant-based prepared foods (especially meat alternatives) and traditionally soy-based condiments going soy-less!” says the chain.
6. Everything Butters and Spreads
Year 2020 will witness seeds and insert nut being turned into butter. So think of, let’s say, watermelon seed butter, pumpkin butter, macadamia butters, chickpea butters (not hummus), etc.
Read: It’s Getting More Expensive to Eat, and Economists Are Worried
7. Rethinking the Kids’ Menu
Making kids love food equates to hard work with little success. And hence, the evolution of food brands for the next generation. “They’re bridging the gap from old-school basic kids’ menus and taking more sophisticated younger palates into consideration. Think non-breaded salmon fish sticks. Foods that are fermented, spiced or rich in umami flavors. Colorful pastas in fun shapes made from alternative flours,” it adds.
8. Not-So-Simple Sugars
For sugary treats, try the new innovations from fruit sources like monk fruit, pomegranates, coconut and dates. “Sweet syrups made from starches like sorghum and sweet potato can be compared to the deep flavors of molasses or honey, and can be used for baking and sweetening beverages.”
9. Meat-Plant Blends
Like Uber, Whole Foods too is betting on plant-based substitutes. “For the health-conscious at-home chef, adding plant-based ingredients to meatballs and burgers has an added bonus – it’s budget-friendly!” says Whole Foods.
10. Zero-Proof Drinks
And finally, ending things with drinks.
Creating an alternative to liquor is the next big thing. “Think alt-gin for gin and tonics and botanical-infused faux spirits for a faux martini,” says the supermarket chain.
