I love trend reports. I don’t really care what it’s about, but when it hits a topic that I am interested in, I read it. And since I am interested in “food and beverage trends for 2020”, I am sharing them with you!
Celebrity Chef and Author, Mareya Ibrahim has put this pretty detailed list of foods and beverages that will be Hot and Healthy in 2020!
2020 Food Trends
by Mareya Ibrahim
2020 – the year of perfect vision and giving peas a chance. So, what do this year’s food trends hold in store for us
In short: a whole lot of plant-love, served up in a health-conscious way.
- The Buzz is Manuka
- Allergen-FREE? Way to Be!
- Air-Fried Everything
- Give Peas a Chance
- Puffed Up
- The ‘It’ Antioxidant: Black Seed (Black Cumin, Black Caraway) Tomb Raiders’ Treasure
- The Color Purple Becomes 2020’s ‘It’ Veggie: Purple Yams/ Purple Sweet Potatoes
2020 – the year of perfect vision and giving peas a chance. So, what do this year’s food trends hold in store for us? In short: a whole lot of plant-love, served up in a health-conscious way.
As a word of caution, don’t fall for just any label claiming to be “plant-based” – know the ingredients behind it. Every meat and dairy category is out to capitalize on what I’m calling the “plant-based effect.” This means customers and superfans (like you) will need to get savvy about what they’re biting and sipping on every day.
1) The Buzz is Manuka
Used in beauty products across categories and as a home remedy for thousands of years, the topical benefits of this ’nectar of the Gods’ are vast. Legend has it that Cleopatra bathed in honey, along with milk. As an edible, the bee-knitted sweetener is normally just relegated to that – sweetening. But all that is about to change.
Manuka is the ‘it’ honey, harvested from the Manuka bush which grows primarily in New Zealand. While the jury is still out on whether it’s truly more beneficial than raw, unpasteurized honey, it is certainly a potent anti-inflammatory, praised for its anti-cancer properties.
Manuka’s luxury price tag and influencer fan base makes it an enticing addition to drinks, a sparingly-used replacement for syrup (warning: it’s thick) or taken by the spoonful as a food-based supplement (think juice bar add-on). A drizzle or drop may just make the difference in creating marketing buzz around your product.
2) Allergen-FREE? Way to Be!
Paleo, organic, gluten-free, dairy-free – these are all labels we’re now used to seeing on packages as brands get on board with those respective bandwagons. Moms – who make over 70% of the food-purchasing decisions – are all about protecting their flock. According to the Asthma and Allergy Foundation of America, children have food allergies more often than adults – and it costs the US over $25 billion annually. That’s not even including the devastating effects of hyperallergic reactions, which can be deadly.
The ‘trigger’ allergens are milk, soy, eggs, wheat, peanuts, tree nuts, fish, and shellfish. Any product or menu item that excludes these categories can easily be labeled an ‘allergen-free’ safe haven. Some food trends that fit neatly in this category include
- OAT MILK,
- GRAIN-FREE PASTA,
- PLANT-PROTEINS (see trend #3),
- SUNFLOWER BUTTER,
- SEEDS (flax, chia, hemp),
- GLUTEN-FREE GRAINS (quinoa, sorghum, amaranth, etc),
- VEGGIE NOODLES.
3) Air-Fried Everything
“I’ll have it French, hold the fry.” Imagine how liberated people feel, now that they can have all the crunching without the guilt! A definite Insta-worthy trend, watch for it in foodservice as restaurants search for more healthy options without the grease splatter – including better-for-you donuts and chicken tenders. Along with air-fried everything, look for some creative side-dish options using different types of fruits and veggies, like sweet potato (see trend #8), taro, green beans, parsnips, chickpeas, and apple slices.
4) Give Peas a Chance
Just one of these mighty tiny greens got under the Princess’s skin… but peas are no longer the lowly subjects of the plate. Full of phytonutrients, protein, and Omega 3’s, this non-starchy veggie is taking over the plant-based world. The prevalence of peas as a plant-based protein will continue to lead the way as consumers demand cleaner, safer, non-GMO, and non-soy options that are also allergen-free.
Global pea protein sales were estimated around $73 million in 2016 and are forecasted to quadruple by 2025 (according to Grand View Research). You’ll also find them in drinks, plant-burgers and meats, gravy options, and waffles. See them shine in whole form as a snack, as well as gracing the plates of neighborhood restaurants and 3 Michelin star establishments alike.
5) Puffed Up
Just add air. These puffs aren’t your 80’s variety cheese doodles coated in fluorescent dust. A quest for healthier, non-fried options paves the way for sophisticated snacks, cereals, and finger foods that use a variety of whole grains and are rich in protein, fiber, magnesium, iron, and potassium (and relatively low-calorie).
Look for puffed foods made with gluten-free grains like millet, sorghum, rice, and quinoa in items like cereals, snacks, and large cracker-like bread substitutes for avocado toast (that trend is not going anywhere). You’ll also see veggie-forward snacks as a way to get kids eating healthier, featuring kale, broccoli, and spinach, and loaded up with nutrient-dense add-ons like flax, chia, and hemp. These options are both fun and diverse in flavor profiles, featuring Indian, Spanish, Moroccan, and Mediterranean-inspired spices to please adult palates, too.
CBD lattes and Frappuccinos at Starbucks? Maybe not yet, but some independent cafes have already started serving up the hemp-spiked drinks and menu items. In 2020, be prepared for the full-blown CBD takeover in restaurants and spas, cafes and grocery/ convenience stores. While business is booming – CBD sales in the U.S. are projected to hit as high as $22 Billion by 2022, up from $262Million in 2016 (according to Brightfield Group) – there’s still a lot of confusion about dosing, state laws, and labeling. CBD is still wandering the wild west.
Soon, however, you’ll find CBD-infused products up and down the aisles, in everything from snacks to beverages, coffee to chocolate (see the chocolate above!) Watch that scene unfold before your eyes in what’s considered one of the most exciting new food and beverage categories in decades.
7) The ‘It’ Antioxidant: Black Seed (Black Cumin, Black Caraway) Tomb Raiders’ Treasure
Thank the tomb raiders for this discovery! Buried among the treasures of King Tut, Nigella Sativa (often referred to as Black Seed, Black Cumin, or Black Caraway) is the life-extending secret of the pharaohs. Nicknamed the ‘blessed’ seed in Arabic, science proves it to be quite the little miracle. Nigella Sativa is hock-full of the powerful cancer-fighting antioxidant thymoquinone and is also proven to help with around 100 other conditions based on real scientific data.
Sales of black seed oil increased 202.5 percent from 2016 to 2017, according to a 2018 report from American Botanical Council. Watch the whole seed show up in spice blends, snacks, baked goods, and other “seedy” places, while the oil finds its way into dressings, sauces, and soups.
While celery was the ‘tidal wave trend’ of 2019 with a sales increase of almost 500% and sold-out shelves thanks to popularity around celery juice, celery root, its cousin, is making headway in 2020 with a 20% increase in sales this year according to Robert Schueller of Melissa’s Produce.
8) The Color Purple Becomes 2020’s ‘It’ Veggie: Purple Yams/ Purple Sweet Potatoes
You can thank Instagrammers for this trend. The opulence of the purple veggie (a.k.a. UBE, Okinawan sweet potato, and other varieties) makes for a stunning picture, and that regal color is just sheer magic when it comes to health. Full of anthocyanins with potent anti-inflammatory, antimicrobial, anti-cancer, and anti-obesity effects (according to the National Institute of Health) sweet potatoes and yams are largely interchangeable in their usage.
Available in dehydrated powder and whole veggie form, you’ll soon see them show up in everything from smoothies to soft-serve, baked goods to mashed potatoes, chips to granola. Want to win over the millennials? Add Ube Sweet Potato Toast and Smoothie Bowls to your menu!
Bio for Chef Mareya
Mareya Ibrahim is a chef, holistic nutrition coach, author, and award-winning entrepreneur and inventor.
- She is the founder of Grow Green Industries, INC. and the creator of the Eat Cleaner line of food wash and wipes.
- Mareya is the author of “The Clean Eating Handbook,”
- a signature chef to the NY Times bestseller “The Daniel Plan: 40 Days to a Healthier Life” by Rick Warren, Dr. Daniel Amen and Dr. Mark Hyman
- and a contributor to Recipe Rehab.
- Her book, “Eat Like You Give a Fork: The Real Dish on Eating to Thrive,” was released on June 4, 2019, with St. Martin’s Press.
- Her back page column, “The Fit Foodie”, has appeared in Edible Orange County Magazine since 2011.
- Mareya is also the host of the new podcast “Recipes for Your Best Life”,
- was a featured chef on the Food Network, eHow.com, Livestrong.com. and the Emmy-nominated cooking show, Recipe Rehab.
- Mareya has been an emcee, keynote or featured speaker for dozens of events, including the Sustainable Foods Summit, The California School Nutrition Association Conference, the Western Food Service Conference, The Healthy Food Expo, The Fit Expo and The Daniel Plan.
Mareya’s fun and holistic approach to food will have readers both laughing and getting serious about their cooking at the same time. The eight essential strategies she bases her recipes on are:
—Reset Your Taste Buds,
— Stock Your Real Kitchen,
—Get Up on Greens,
—Take a Vegan Fast Break,
—Go Gluten-Free Super Grains,
—Fill in with Good Fat,
—Become Real Dense, and last but not least
— Live the 90/10 Rule.
Thanks to Chef Mareya for these wonderful insights and ideas on the trends coming in 2020. Some of them I have known about and used for years but she presents new and different ways to see and use these items.!
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