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

The National Restaurant Association’s “What’s Hot: 2020 Culinary Forecast” features survey results from more than 600 American Culinary Federation chefs.

PREVIOUSLY RECORDED

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).