Les Dames d’Escoffier International (LDEI), Louisville, Ky., revealed data gathered from its international membership of over 2,400, which forecasts the most innovative trends in the culinary and cultural landscape for the next year. The report focuses on international, restaurant, catering, retail food, health and lifestyle, children, environmental policy and beverage trends, looking at what’s emerging, slowing down and just around the corner in the culinary and hospitality industries.
“Les Dames d’Escoffier members are on the cutting-edge in the food, fine beverage and hospitality professions, and have generously shared their knowledge, expertise and analysis in this insightful trend study,” says Bev Shaffer, president.
Here is a snapshot of LDEI’s top culinary trend predictions for 2020:
World influencers: Mexico, Latin America, South East Asia, North and East Africa, the Balkans and Caucasus
Foods to watch for: Insects, regional chilis and spice blends, flatbreads, risotto made with fish and a full Japanese breakfast, including rice, soup, vegetables and a protein.
Emerging: CBD menus, upcycling and cashless/cash-free transactions
Established: Plant-based, pop-up/experiential, chef-driven and fast-casual
Making a comeback: Family friendly, small plates and food halls
Health and Lifestyle
Emerging: CBD foods and drinks, plant-based meat/meat substitutes and eating for health/beauty benefits, gut health and clean eating
Established: Vegan, vegetarian cuisine and eating for health/beauty benefits
At its peak: Non-dairy beverages, paleo diet and ketogenic diet
Emerging: CBD-infused, lesser known wine varietals and regions, low alcohol cocktails and mocktails
Established: Craft/artisan/locally produced, lesser known wine varietals and regions and fermented drinks
At its peak: Cold brew, sparkling water and seltzer and cold-pressed juice
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