Food trends for 2020: Plant-based continues to sprout, focus on mood-boosting ingredients
No, we’re not talking about New Year’s diets – though those may be in your future. We’re looking at the food trends on the nearing horizon.
Items hitting dining tables in 2020 may help promote health and increase awareness of South African cuisine. To see what’s coming hot and fresh out the kitchens, USA TODAY spoke with Jenny Zegler, associate director of food and drink for Mintel, and Mike Kostyo, trendologist at Datassential. Here’s what the experts at the market research companies saw in their isomalt crystal balls.
Plant-based foods continue to thrive
Last year's sprouting of plant-based options isn't over yet. Zegler says plants' popularity goes beyond vegetarian and vegan diets. People are adding more plants to their meals for health purposes or simply out of "taste curiosity," she says.
"To me it’s almost like a re-branding of those age old sneaky veg types of things that would kind of get you, maybe as a parent, to help your kid eat more fruits and vegetables," says Zegler. "Now, it’s for everyone.”
Zegler also believes vegan products will go “more mainstream,” as even non-vegan consumers like “the idea of vegan dairy substitutes or vegan meat substitutes just because they trust that those will have more plants and potentially have more nutrition as well.”
Kostyo cautions consumers may begin to question the healthfulness of plant-based burgers and predicts “a little bit of pushback.” Still, he foresees plant-based items flourishing on menus. “We still see cauliflower growing on menus. We still see Brussels sprouts growing. I think you’ll still see a lot of plant-based options.”
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Consumers want to know about sustainable foods
Diners who care about the environment and animal welfare will continue to ask food makers about the sustainability of ingredients, says Zegler. For their part, companies will increase awareness of their efforts through consumer messaging, social media campaigns and package design, she adds.
"We’re starting to see this other layer ... in terms of my health and my diet could also affect the health of the planet," she adds. "That’s where that sustainability comes in."
Zegler believes while "health is first and foremost for most consumers," products still need to be flavorful and decently priced.
Diners get to know South African cuisine
In addition to increased interest in South African wine, Kostyo mentions other products from the country, including biltong, which he describes as "kind of a South African meat jerky" and braai, South African barbecue.
A post shared by The Braai Guy (@the_braai_guy) on Dec 18, 2019 at 11:02am PST
Interest in various world cuisines is driven in part by the younger generations, he says.
"Demographics are shifting, and the younger generation is just, as a whole, more diverse," he says. "They’ve grown up eating interesting food from around the world. They grew up with social media and access to information at the drop of a hat. So, they’re just more used to eating new things, and they want more new trends all the time, so the trend cycle is speeding up because of that."
A new kind of emotional eating
Zegler spies a trend toward products focused on brain health and emotional wellness. People might look for ingredients that claim to help them focus, boost their mood or have calming properties. Consider nutritionists say turmeric and chamomile can help reduce anxiety, while blueberries and chocolate have a positive impact on mood.
Mentioning the 2020 election, Zegler says, "I wouldn’t be surprised if we might see some more products promoting calming, relaxing. We’ve seen it already with the Pantone color of the year (Classic Blue)... and I could see some more messaging around that specific to the U.S."
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Restaurants delivering new items
Kostyo, citing a labor shortage for restaurants, explains some companies may turn to simplified dishes or using more pre-prepared ingredients so kitchens can continue to function efficiently.
Consumer affinity for food delivery also impacts a restaurant's offerings. Consumers spent $10.2 billion on food delivery in 2018, up 42% from 2017, per market researcher Technomic.
"So, it’s more deliverable options, on the one hand, things that travel well and things that can hold up for 30 minutes when they’re on the way to your house," he says. "But also, the delivery industry (is) also making strides in making sure food can get to your house, or your office, or wherever it may be, and still be good quality and tasty."
Teas-ing new varieties
Kostyo applauds the innovation occurring in the beverage space. Tea latte, anyone?
He predicts inventive offerings reasoning "in order to standout in that crowded landscape, you have to have new ideas on the beverage menu."
In Datassential's 2020 trend report, FoodBytes, elaborates on what it calls "new wave tea," explaining tea cafes will have baristas who can explain history and tasting notes to customers as well as offer "experiential options like matcha tea ceremonies.”
Research and consulting company Technomic names Asian cheese tea (made with cream cheese) as part of its predicted trends. Hospitality company Benchmark mentions butterfly pea flower tea in its forecast of 2020 dining trends. The drink is made from the indigo plant clitoria ternatea, which is also known as the butterfly pea flower. It's blue color turns purple when mixed with an acidic liquid, such as lemonade.
A post shared by Yukko🎀 (@yukokoriri) on Dec 17, 2019 at 10:16pm PST
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Contributing: Jefferson Graham
This article originally appeared on USA TODAY: Food trends in 2020: Plant-based keeps sprouting, focus on function