With a new year comes new trends. The same goes for food and drink. West African food, meat-vegetable blends and new varieties on flour are among the food influences and movements expected to take off next year. Here are 9 food trends for 2020:
Flour but different
There are all kinds of interesting flour products on the market that make baking more inclusive and adventurous. 2020 will bring interesting fruit and vegetable flours (like banana!) to the kitchen, with products like cauliflower flour and “super” flours that provide protein and fiber. Let the baking adventures begin!
Foods from West Africa
From native superfoods to rich, earthy dishes, traditional West African flavors are popping up everywhere in food and drink. The trio of tomatoes, onions and chili peppers form a base for many West African dishes, and peanuts, ginger and lemongrass are all common additions.
Snacks from the refrigerator
Snack options are plentiful. The key word is “fresh” in this new generation of grab and go. The fridge is filled with healthy, fresh snacks that are usually pre-prepared and portioned at home:hard-boiled eggs with savory toppings, pickled vegetables, drinkable soups and mini dips and dippers of all kinds.
Vegetable, beyond soy
In 2020, the trendiest brands are taking it easy with soy, which has traditionally dominated the plant-based protein space. Instead, soy is being replaced by innovative blends (such as grains and mung beans) to mimic the creamy textures of yogurt and other dairy products. Brands are swapping soy for mung bean, hemp seed, pumpkin, avocado, watermelon seed and golden chlorella, preserving the smooth texture in vegan protein powders and bringing a spectrum of plant-based amino acids to the table.
Butters and Spreads
Has (seed, nut, snack) already been made into butter? It will likely happen in 2020. Think seed butters beyond tahini — like watermelon seed butter — and seasonal products like pumpkin butter. Nut butters beyond cashews, almond and peanut (hello, macadamia) and even chickpea butters (no, it's not a new name for hummus).
Rethinking the kids menu
Are the days of picky eaters numbered? Judging by the number of kids cooking and baking competitions on TV, kids are more kitchen conscious than ever. Many parents are introducing their children to more adventurous foods – with good results. More sophisticated younger palates are catered for. Think non-breaded salmon fish fingers. Foods that are fermented, seasoned, or rich in umami flavors. Colorful pastas in fun shapes made from alternative flour.
Not-so-simple sugars
For those seeking sweetness beyond the usual sweeteners like sugar, honey, and maple syrup, there's plenty more to choose from for your cooking, baking, and tea or coffee stirring needs. Syrup-like reductions from fruit sources such as monk fruit, pomegranates, coconut and dates are a way to add concentrated, unique flavors to dessert recipes, meat glazes and marinades. Sweet syrups made from starches such as sorghum and sweet potato can be compared to the deep flavors of molasses or honey, and can be used for baking and sweetening drinks.
Meat-plant mixtures
For the health-conscious chef at home, adding plant-based ingredients to meatballs and burgers has an added bonus — it's budget-friendly! Instead of opting for a traditional meatball, it is mixed with 30% vegetable ingredients, with benefits of less fat and cholesterol.
Zero-proof drinks
Non-alcoholic options are popping up everywhere from menus in the world's most renowned bars to specialty shops. Think alt gin for gin and tonics and botanically infused faux spirits for a faux martini.
