One thing is clear—plant-based foods are here to stay, with a majority of 2019's top foods comprising of vegetarian- or vegan-friendly options.

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.

Cauliflower, pho, bone broth and keto-focused products are just some of the trends on the rise.

Data shows consumer plant-based meats use is low in developed markets, but rising fast, with consumer burger trialing at just 8% in the United States and mid-20% in the UK and Germany.

While there is still a sizable gap in the availability of sustainable products, a number of trends for 2020 indicate that brands and consumers are moving in a positive environmental direction.

It takes a lot of people from a lot of different parts of the country to put quality, safe, healthy, delicious food on the table for you and your families.

The younger demographics continue to explore multicultural flavors with a current cultural affinity for Asian flavors, while the popularity of raw cookie dough remains prevalent.

As global economic factors, political implications and labor concerns gain steam, consumer behaviors are impacted and their sensibilities are more attuned to the value equation for dining occasions.

The average of panelists' probability estimates for a 2020 recession rose to 38.3%, up from 36.6% over the summer.

Channels are blurring and C-stores now compete with an array of players that include quick-serve restaurants, drugstores and smaller formats of grocery and mass that increasingly focus efforts on fresh and fresh prepared/grab-and-go offerings.