The “What’s Hot: 2020 Culinary Forecast” is out

The Lempert Report
March 27, 2020

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:

  • Eco-friendly packaging
  • Plant-based proteins
  • Delivery-friendly menu items
  • Healthy bowls
  • Scratchmade
  • Creativity with catering
  • Revamped classic cocktails
  • Stress relievers
  • Specialty burger blends (mushroom-beef)
  • Unique beef and pork cuts

Top booze trends for 2020:

  • Revamped classic cocktails
  • Alcoholic seltzers
  • Aperol spritz
  • Mezcal varieties
  • Asian spirits (baijiu, soju shochu)

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).