As we wrap up the decade and look forward to the new year, predictions for the top food trends to watch out for in 2020 are at the forefront of foodies minds. Read on for a round-up of top trends that are set to dominate next year;

 

Meat Substitutes

After the explosion of the Beyond Meat burger launch in the UK during the summer it’s time to look forward to other plant-based meat alternatives.  As the number of those switching to a plant-based or flexitarian diet there is a demand for more variety in the meat substitute category. Get ready for fish and chicken substitutes from brands such as Good Catch and This.  Manufacturers are also changing their formulas, moving away from soy which has long been the plant-based protein of choice despite being a top allergen, introducing mung bean, hempseed, avocado and other plant-based alternatives.

 

Mocktails

With increasing health-consciousness the non-alcoholic drinks sector is steadily rising. You can look forward to happy hour without the hangover in 2020. The drinks industry is expecting to see an increase in the variety of botanical-infused faux gins, such as Seedlip and Ceder’s, hops-infused sparkling waters and non-alcoholic beers.

 

West African Cuisine

West African food is set to be the new “it” cuisine. Except a rise in grains like fonio, the grain that is predicted to defeat quinoa among foodies. It’s a kind of millet that has a nutty flavour – a cross between couscous and quinoa. Fino is a rich source of amino-acids and has the added benefits being gluten-free. It works well in salads, stews, porridges and can be ground into flour. Teff, a staple from Ethiopia, is another grain we can expect to see more of. It’s a high fibre-food, something the majority of us need much more of, and a strong source of protein, manganese, iron and calcium.

 

An even bigger emphasis on the environment

The rise of the conscious shopper means that sourcing locally and seasonally won’t be good enough in 2020. Consumers will be demanding more knowledge and awareness of their consumption, seeking out high-nutrient vegetables and grains sourced from producers whose practices are ethical and designed to regenerate the soil and encourage biodiversity.

 

Sourcing sustainable fish means there will be a drive from seafood lovers to swap from cod, tuna, haddock, prawns and salmon to more sustainable fishes such as European hake, coley, mackerel, herring, rope-grown mussels and rainbow trout. The demanding for higher quality meat is set to increase the availability for high-quality, unprocessed, and hormone-free meat options.