The National Restaurant Association’s “What’s Hot: 2020 Culinary Forecast” features survey results from more than 600 American Culinary Federation chefs.
The overarching theme this year: New alternatives, sustainability and wellness.
Among trends heating up for 2020: mushrooms, which has replaced cauliflower as the food of the year, zero-waste dishes featuring new takes on “rabes” from turnips and corn, and stress-relieving ingredients like CBD-infused coffee.
Here is NRA’s top food trends for 2020:
Top booze trends for 2020:
What’s not hot this year? Whey protein (in favor of plant-based proteins), seaweed and insect ingredients (consumers want natural, but not that kind of natural).