Specialty Food Magazine

Winter 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1194330

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Page 50 of 115

BY DENISE PURCELL Health benefi ts and sustainability concerns will continue to drive more food and beverage trends in 2020, but there's also room for fun whether in the form of ruby chocolate or canned cocktails, says the Specialty Food Association Trendspotter panel. This group of buyers, chefs, culinary education professionals, and industry watchers has weighed in on the top trends for the next 12 months. SPECIALTY FOOD SPECIALTYFOOD.COM C M Y CM MY CY CMY K TREND REPORT Plants as Plants: Meat Replacement Pushback Plant-based meat alternatives are undeniably popular, with leading brands showing up in retail and on foodservice menus. While this growth will continue, some Trendspotters predict a consumer move to real fruits and vegetables themselves. More consumers will begin to think critically about meat replacements, looking more closely at the ingredient lists, supply chains, water usage, and food safety, prompting renewed interest in plants as plants, according to the panel. Trendspotter Panel Reem Assil, chef/owner, Reem's California Melanie Zanoza Bartelme, global food analyst, Mintel Jonathan Deutsch, Ph.D., CHE, professor in the Department of Food and Hospitality Management in the College of Nursing and Health Professions at Drexel University Andrew Freeman, founder, af&co. Lawrence Jacobs, buyer, Oliver's Markets Vallery Lomas, writer, on-air host, and the blogger behind Foodie in New York Tu David Phu, chef Wendy Robinson, buyer, Market Hall Foods 1 T P FOOD FOR 2020

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