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
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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
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