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.

EmergingCBD menus, upcycling and cashless/cash-free transactions

Established: Plant-based, pop-up/experiential, chef-driven and fast-casual

Making a comebackFamily 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

EmergingCBD-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