Plated: Food Trends For 2020
1 minute read
If there’s one thing that us humans all share in common is that we all need to eat. Food is our common denominator. Over the past few decades, the consumer’s conscious into the food industry has increased, along with their desire to know where their food is sourced and how it is made, which has led to changing tastes and dietary priorities. Health food grocery store Whole Foods has released their top 10 food trends for 2020, based on buyer preferences and forecasts by their panel of experts. We focused in on three that we think are really shaking things up.
Regenerative agriculture
Regenerative agriculture is all about farming and grazing practices that restore degraded soil, improve biodiversity and increase carbon capture to create long-lasting environmental benefits, such as positively impacting climate change. In the small town of Bluffton, GA, a cattle rancher named Will Harris has become the poster child for regenerative agriculture. His farm, White Oak Pastures, is free of pesticides, chemical fertilizers, hormones, and antibiotics. Using Regenerative Land Management, they rotate complimentary animal species side-by-side through their pastures. Farming this way allows them to be good stewards of the environment and soil, the animals, and the end consumers.
Will Harris of White Oak Pastures. Photo by The Bitter Southerner.
Foodie Kids
As parents become more and more aware of what’s on their plate, they’re passing their tastes and habits onto their kids. These “foodie” kids are eating organic chicken nuggets, non-breaded salmon fish sticks, and pasta made with alternative flour and veggies. They’re even eating California Rolls alongside their parents. Many restaurants have caught wind and are updating their kids menus to include choices that are more nutritious and exotic.
Along with more adventurous palates, kids are also more adventurous and knowledgeable in the kitchen. They’re comfortable experimenting with their favorite recipes or whipping up a new creation.
No booze, no problem
Craft mocktails are gaining popularity with consumers. Look out for liquor and spirit alternatives, such as botanical-infused faux gin, craft non-alcoholic beers, and hops-infused sparkling water. On the West Coast, bars are bringing in $13,000 on average per year for non-alcoholic drinks, while New York bars are making an average of $10,500 according to recent research. What’s behind the new trend? Health and wellness, according to Nielsen data, which cites that as the reason why nearly half of wine drinkers report that they’re trying to drink less.
In our consumer democracy, we truly vote with our wallets. As for the upcoming year, food trends seem to be focused on health and environmental sustainability. Thank goodness, our well-being is at stake. What other culinary trends have you seen recently? Are you a trendsetter and have experienced these already? Do you agree with Whole Foods’ predictions?