The latest release of the top 10 food trends in 2020 by whole foods
Source: foodailydaily
Recently, whole foods, the largest natural and organic food retailer in the United States, has gathered the opinions of more than 50 experienced team members, from local gourmets, global purchasers to cooking experts, based on their decades of product purchasing experience, professional knowledge, research results on consumer preferences, and what they saw in the global food health exhibition I want to bring you the most anticipated top 10 innovative food trends in 2020, and predict the trend of star food in the new year.
In the top 10 trends released by total food supermarket in 2019, cannabis products, vegetarian meat snacks and environmental protection packaging products are still hot. In addition, green sustainability will be upgraded again in the world. From fresh frozen snacks, plant-based wave, to vegetarian nut paste, meat and vegetable matching products, they will become several hot spots in 2020. Let's explore the complete contents of the ten trends in 2020!
1 instant cold snacks
Life has not slowed down. How can snack choices keep pace with the times and meet the new needs of the younger generation? "Fresh" has become a new keyword for a new generation of instant snacks.
The supermarket cold storage area is full of all kinds of healthy and fresh snacks: boiled eggs with salty topping, pickled vegetables, instant soup and various dips, which usually need to be prepared in advance at home and separately packed. Now they can be bought directly in the supermarket.
With the addition of fresh fruits and vegetables, even nutritional bars have begun to move from normal temperature shelves to refrigerated areas. The emergence of these innovative snacks means that the ingredients in the ingredients list are less and simpler, and also means that consumers can reduce their concerns and choose convenient frozen snacks that feel better.
2 plant protein other than soybean
By 2020, as an important role that used to dominate the field of plant-based protein, soybean will slow down its development speed, and other proteins from more sources will emerge.
Some products that claim to be "soy free" will gradually be replaced by new plant protein blends, such as cereals and mung beans, to mimic the cream texture of yogurt and other dairy products. In the field of supplements, brands will increasingly use mung beans, marijuana, pumpkin, avocado, watermelon seeds and Chlorella to replace soybeans, so as to ensure the smooth taste of vegan protein powder and provide a series of amino acids from plant sources.
With the growing popularity of vegetarians, major brands are seeking to avoid major allergens (such as soybeans) as much as possible, and innovatively launch more plant-based prefabricated foods, especially meat substitutes, and seasonings without soybeans!
The new world of daubing sauce
Make nuts, seeds and snacks into all kinds of spreads?
Think of seed sauces other than sesame paste, such as watermelon seed paste and pumpkin seed paste; nut paste other than cashew nuts, almonds and peanuts, such as Hawaiian jam, even chickpea sauce; all kinds of delicious Vegan Butter paste suitable for toast, crackers and bagels will come to people's table.
At the same time, product transparency is also a key factor in this trend. Many brands are looking to reduce the use of palm oil or promote certified palm oil from sources and use nuts grown in ways that have less impact on the environment.
4 new inspiration for children's food
It is expected that 80% of millennials will have children by 2026, which also provides new opportunities for food brands to focus on the new generation of consumers.
How to make full use of organic and healthy ingredients to enrich children's lunch box menu and satisfy their tastes? Salmon fish intestines, or fermented food, seasoned snacks, food rich in flavor, interesting shape and made from alternative flour? Maybe it's time to take some cues from children's daily menus as inspiration for new product development.
5 not simple sugar
For those looking for sweetness in addition to sugar, stevia, honey and maple syrup, there are more healthy sugar options to meet your cooking, baking, tea or coffee partner's needs.
Syrup is extracted from fruits such as Siraitia grosvenorii, pomegranate, coconut and jujube. These novel natural raw materials can be used as a substitute for sugar in desserts, meat products and marinades. Sweet syrup made of starch such as sorghum and sweet potato can be compared with the strong flavor of molasses or honey, and can be used for baking and sweet drinks. For example, as a zero calorie, zero GI, brown sweetener, swerve is a combination of erythritol and ingredients extracted from fruits and starchy root vegetables.
6 meat and vegetable combination
In 2020, meat and meat brands will no longer be excluded from the "plant-based" boom. Of course, they will not become vegetarians, but for those elastic vegetarians who want to achieve a balance between meat and plants, they can expect more mixed products in the future.
James Beard Foundation's "the blended burger project" began in 2014, by adding at least 25% of fresh mushrooms to beef patties, making its iconic Burger "more customer-friendly and earth friendly.". Subsequently, chefs from all over the United States are following this trend of combining health and delicacy. For healthy family chefs, adding vegetal ingredients to meatballs and burgers has the added benefit of reducing budgets.
Big brands like Applegate are wondering whether meat consumers are willing to accept adding 30% plant-based ingredients to traditional beef burgers, and publicizing that compared with the data of USDA regular ground beef, the new mixed meat cake contains less fat and cholesterol, which is more beneficial to human health. Other brands have also noticed the trend, such as hamburger products made from 75% ground beef and 25% Lika plus (wheat, mushroom, barley yeast and water) are appearing in the meat counter of the whole food supermarket in the southwest.
7 zero alcohol
As many consumers are looking for alternatives to alcohol, from the world's most acclaimed bar menu to specialty stores, the ubiquitous unique non-alcoholic beverage is emerging.
Many of them try to use alcohol specific distillation method to reproduce the classic cocktail flavor. For example, using a zero degree gin substitute as a gin and tonic, you can also enjoy a variety of options directly from bottles or cans, such as soda water injected with hops and zero degree aperitif.
The magic power of flour
As bakers open their heads in the kitchen, a variety of interesting flour products are pouring into the market, making baking more inclusive and adventurous. Consumers in the baking trend are looking for ingredients used in traditional dishes, such as teff flour used to make the Ethiopian food ingira.
In 2020, more interesting fruit and vegetable powders, such as banana flour, will enter consumers' homes. Compared with the baked bread and snacks, the Broccoli Powder Used in bulk and baking will have a new attraction. In packaging products, the substitution of traditional flour has become an increasingly popular trend. For example, tiger nut flour is used to replace the traditional flour in chips and leisure food, and the mixture of seed flour is used to make delicious cakes.
With consumers' expectation of more diverse baking effects, "super" flour with high protein and fiber will become a new trend. Let's look forward to the new adventure of baking!
9 charm of West African food
From indigenous superfoods to rich local dishes, traditional West African flavors can be found everywhere in food and drinks. The perfect combination of tomatoes, onions and peppers has become the basis of many West African dishes, with peanuts, ginger and lemongrass as common seasonings. Under the subtle influence of the Middle East and Western Europe, the food of 16 countries in West Africa is similar, but each country has its own specialties.
Major brands are also looking for famous super foods in West Africa, such as horseradish and tamarind, as well as relatively unknown grain sorghum, funiomi, tebran and millet.
10 environmental protection and renewable agriculture
With the enhancement of environmental protection and ecological awareness, more and more farmers, producers, scholars, government agencies and retailers are paying close attention to how to improve soil health and carbon sequestration through land and animal management practices. While the term "renewable agriculture" has many definitions, in general it means sustainable agricultural and grazing practices, including the restoration of degraded land, improved biodiversity and increased carbon capture to create lasting environmental benefits (such as positive impacts on climate change).