It’s the start of a new year and as everyone is inclined to do in January, we begin looking at publications and companies from around the world to see what the food predictions are for the coming 12 months.
Whole Foods is an American multinational supermarket chain, which exclusively sells products free from hydrogenated fats and artificial colours, flavours and preservatives. It had its panel of trend-forecasters – culinary experts, buyers and foragers in their global offices and across their 490 stores - make their predictions for 2020, and of their Top Ten Trends, here are our top five.
1. Flour Power
As seasoned and amateur bakers alike look to scratch a creative itch in the kitchen, an array of interesting flours are entering the market making baking more inclusive and adventurous. 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. As consumers look for more ways to boost their bake, “super” flours delivering protein and fibre join the trend.
2. Out-of-the-Box, Into-the-Fridge Snacking
Life isn’t slowing down, but snack options are more than keeping up. The keyword is “fresh” in this new generation of grabbing and going—gone are the days when the only options were granola bars and mini pretzel bags. 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 savoury toppings, pickled vegetables, drinkable soups and mini dips and dippers of all kinds, all perfectly portioned and in convenient single-serve packaging.
3. Rethinking the Kids’ Menu
Are the days of picky eaters numbered? Judging from the number of kids’ cooking and baking competitions on TV, kids are kitchen-savvier than ever. By 2026, 80% of millennials will have children, and many parents are introducing their kids to more adventurous foods — with great results. Food brands are taking notice for the next generation – possibly our first true “foodies” – expanding the menu beyond nostalgic foods with better-for-you ingredients and organic chicken nuggets. They’re bridging the gap from old-school basic kids’ menus and taking more sophisticated younger palates into consideration.
4. Meat-Plant Blends
Butchers and meat brands won’t be left out of the “plant-based” craze in 2020, but they’re not going vegetarian. Chefs across the country have been on board with the trend for years through James Beard Foundation’s The Blended Burger Project, a movement that strives to make the iconic burger “better for customers and for the planet” by blending in at least 25% fresh mushrooms. For the health-conscious at-home chef, adding plant-based ingredients to meatballs and burgers has an added bonus – it’s budget-friendly! Flexitarians looking to strike a tasty balance between meats and plants can expect more blended products in their future.
5. Zero-Proof Drinks
With so many consumers seeking out alternatives to alcohol, unique non-alcoholic options are popping up everywhere, from menus at the world’s most acclaimed bars to specialty stores. Many of these beverages seek to re-create classic cocktail flavours using distilling methods typically reserved for alcohol, creating an alternative to liquor meant to be used with a mixer rather than a drink on its own. Think alt-gin for gin and tonics and botanical-infused faux spirits for a faux martini. Add to that options enjoyed straight from the bottle or can, like hops-infused sparkling waters and zero-proof aperitifs, and you can be sure guests avoiding the bar cart will never get bored.
