Trends Report 2020 - Les Dames d'Escoffier Report 2020 FINAL reduced... · 2019-12-05 · other aromatics; often used as a marinade for meat and especially chicken. 0% 8% 52% 41%

2020TRENDSREPORT

LES DAMES D’ESCOFFIER INTERNATIONAL2020 TRENDS REPORT

Objectives:Methodology and Demographics:

§ 192 Dames surveyed § Conducted over a period of 25 days § Close-ended and open-ended questions were

asked

The experts who took the survey included a wide range of expertise from many different disciplines in the food industry. Their professions and fields included:

§ Catering § Restaurant/Foodservice§ Retail§ Publishing Media § Writers§ Beverage Industry§ Chef§ Consultant § Cooking and Culinary Education§ Event Planner§ Farmer § Food Broker§ Health Professional/Nutritionist§ Hospitality§ Wholesale/Distributor

Members of Les Dames d’Escoffier were asked about International Food Trends, Restaurant Trends, Catering Trends, Retail Food Trends, Health and Lifestyle Trends, Beverage Trends and much more.

§ To gather comparable data about the current and emerging trends in the food, fine beverage and hospitality industry.

§ To gather in-depth insights from Dames, experts in the food, fine beverage and hospitality industry.

Les Dames D’Escoffier International | Trends Report 2020

§ International Food Trends………………………………………………………………………………………….3-7§ Restaurant Trends …………………………………………………………………..…………………………………….8-10§ Catering Trends………………………..………………………………………………………………………….………….11-12§ Retail Trends ………………………..………………………………………………………….………………….……………13-14§ Kids And Food ………………………..………………………………………………………….………………….…………15-16§ Health And Lifestyle Trends ………………..……………………………………………………….…….…….17-20§ Superfood Trends ……………………..…..……………….…………………………………………….………….……21-23§ Beverage Trends ………………………..………………………………………………………………….…….…………24-27§ Cooking Methods ………………..……………………….…………………………………………….…….…..……….28§ Culinary Inspiration ………………..…………………………..…..…………….………………………………………29§ Environmental Policy and Food ………………..……………………….……………….……….…………30§ Food Fads………………..……………….……………………………………………………………………………...…………31§ Flavor Of The Year………………..……………………………………………………………………….…….…………32

Table of Contents

INTERNATIONAL FOOD TRENDS

In the next year:1) Regional Mexican

2) Latin America

3) South East Asia

In the next 3 years:1) North Africa

2) East Africa

3) The Balkans

In the next 5 years:1) Caucasus

2) The Balkans

3) East Africa

Most influential parts of the world on the American

food scene

Most likely international food

concepts and flavors to become prominent food

trends

1) Piri Piri (Africa / Portugal) Chili pepper

used to make a spicy sauce with onion,

lemon, oil, bell peppers and other

aromatics; often used as a marinade for

meat and especially chicken..

2) Baharat (Middle East) A warm spice blend

that typically includes black pepper,

cardamom, cloves, cumin, nutmeg,

coriander and paprika; used to add depth

to meat dishes and soups.

3) Manakish (Lebanese) A flatbread dough

topped with herbs, cheeses and meats

that is similar to a pizza, and is served for

breakfast or lunch.

Least likely international food

concepts and flavors to become prominent food

trends

1) Chapulines (Mexico - Oaxaca) Edible

grasshoppers that are fried in oil and

seasoned with pepper, garlic and lemon.

2) Crni Rizot (Croatia) A black risotto

cooked with squid and/or cuttlefish.

3) Teishoku (Japan) Typical Japanese

breakfast that is a complete meal

comprised of rice, soup, vegetables and a

protein such as fish.

Les Dames D’Escoffier International l Trends Report 2020



13%

48%38%

44%

31%25%

60%

22%18%

42%33%

24%

64%

18%17%

40% 39%

22%

Which of the following regions or parts of the world do you think will exert the most influence on the American food scene in the next 1, 3 and 5 years?

East Africa

India

North Asia

South East Asia

Latin America

Caribbean Sea

Next Year

Next 3 YearsNext 5 Years

Detailed Results 38% 38%

25%

Scandinavia

16%

41% 43%

The Balkans

11%

33%

56%

North Africa

31%

49%

20%

Caucasus

57%

27%

15%

Middle East

66%

16% 18%

Regional Mexican


Rank the likelihood of the following international food concepts and flavors becoming prominent food trends:

Manakish (Lebanese), a flatbread dough topped with herbs, cheeses and meats that is similar to a pizza, and is served for breakfast or lunch. 1%

19%53%

27%

Pkhali (Balkans – Georgian), cold vegetable pate that is a mixture of chopped greens with a garlic, walnut and herb paste; served as a dip, spread or appetizer.

4%40%

43%13%

Piri Piri (Africa / Portugal), chili pepper used to make a spicy sauce with onion, lemon, oil, bell peppers and other aromatics; often used as a marinade for meat and especially chicken.

0%8%

52%41%

Sinigang (Filipino), a soup or stew characterized by its sour and savory taste most often associated with tamarind. 9%

43%36%

12%


Very Likely Likely Unlikely Very Unlikely

Detailed Results

Crni Rizot (Croatia), is a black risotto cooked with squid and/or cuttlefish.

19%40%

33%8%


Rank the likelihood of the following international food concepts and flavors becoming prominent food trends:

Baharat (Middle East), a warm spice blend that typically includes black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika; used to add depth to meat dishes and soups. 3%

9%57%

31%

Chapulines (Mexico - Oaxaca), edible grasshoppers that are fried in oil and seasoned with pepper, garlic and lemon. 38%

34%21%

7%

Chow Chow Poriyal (South India), chayote cooked with coconut and spices and served as a side dish.

10%32%

46%12%



Detailed Results

Chaga Tea (Finland), mushrooms that are dried and ground into a powder and then used to brew a tea; the tea is consumed for its health benefits, such as anti-oxidant and anti-inflammatory properties.

5%27%

42%26%

Teishoku (Japan), typical Japanese breakfast that is a complete meal comprised of rice, soup, vegetables and a protein such as fish. 13%

39%36%

12%


Undiscovered & Authentic

Healthy & Sustainable News Cycle & World Dynamics

Spices & Flavors

§ “More focus on vegetable and grains. More unconventional varieties of

the fruits and vegetables we are already eating. Also a focus on spices

especially ones with proven healing powers. Food for health benefits

such as anti inflammation..”

§ “More dishes featuring little or no meat and seasoned with more herbs

and spices.”

§ “I think there will be a broadening of our flavor palate to include many

mixtures of condiments and prepared sauces from other countries and

combine with traditional preparation.”

§ “Indigenous herbs and spices unique to native populations, not just

regional (aka: hyper local)”

§ “People are influenced by their travels. Spices are more accessible than

produce.”

§ “Any area where tourism is just starting to open up more, such as

Bhutan, Tajikistan, Uzbekistan, Ghana, although other than Japan, these

would all be at the very, very beginning stages. Japan also seems to be a

desired destination, although not new to tourism..”

§ “Using new techniques with familiar ingredients or new ingredients with

familiar techniques.”

§ “Hyper regional based on our travel and immigration patterns - Syrian

instead of Middle Eastern, Filipino, Vietnamese instead of Asian.”

§ “A push towards anything Middle Eastern. Food is the best way for

people in different areas of the world to come together and appreciate

each other, and I think that many Americans want to understand the

cultures and traditions centered around Jewish and Muslim countries.”

§ “Food security in the face of the climate crisis.”

§ “African food or regional Mexican, as a backlash to the current

administration's perspectives.”

§ “Anything that has a social conscience.”

§ “Traditional dishes as prepared in homes that provide a medicinal

benefit.”

§ “Southeast Asia countries especially India with their use of healthy anti-

inflammatory spices such as turmeric. Older adults are looking into [a]

healthier way of eating.”

§ “More green space on city rooftops -- This is especially big in London

and growing in NYC.”

§ “Continued concern for food waste, eating more fresh, natural, concern

for the environment and human impact.”


DAMES INSIGHTS

RESTAURANT TRENDS

1) CBD Menus

2) Upcycling

3) Cashless /

Cash-free

Emerging

Established and Growing

1) Plant-based

Menus

2) Pop-up /

Experiential

3) Chef-driven

Fast-casual

1) Food Trucks

2) Small Plates

3) Hyper-local

Losing Steam

At its Peak

Dames Insights

Health Focus Concepts§ “Plant based trends become a menu mainstay. Vegetarianism makes a comeback.”

§ “CBD/cannabis.”

§ “A continued emphasis on plant based elevated offerings while incorporating classic

food traditions.”

Regional and Sustainable Importance§ “Continued growth of waste-reducing cooking/cooking with scraps or uncommon

parts of plants.”

§ “Plant-based, hyper-local, socially conscious (worker welfare).”

§ “Great food sources primarily local. Authentic. Meaning what is advertised is what

the chefs use.”

Reinvent Venues§ “Ultra casual and relaxed while at the same time top-of-the-line food-wise.”

§ “More items that remain quality with take out.”

§ “Surprise elements in the dining experience; robotics; Instagram-worthy cuisine; less

plastic; delivery-only restaurants.”

§ “Dining around, one course here, one course there food hall style.”

New Family Friendly§ “More home delivery and online order and at the same time family friendly. The two

are linked— neither require a babysitter.”

§ “Family friendly - multitasking - games in restaurants/bars - (shuffleboard - x boxes -

sports) good food, drinks, fun.”

§ “Neighborhood bistro/bars/pubs that incorporate community, family, causes and

local foods. Community tables/meals.”

Convenience and Economy§ “Aging boomers will want reasonably priced places to celebrate big milestones (50th

anniversaries, 90th birthdays, first great-great grandchild) without big checks.”

§ “Tech takeover of ordering and less human-based service interaction coincides with

a reduced labor force.”


Making a Come Back

1) Food Trucks

2) Small Plates

3) Lifestyle Diet

Menus

1) Family

Friendly

2) Small Plates

3) Food Halls

RESTAURANT TRENDS


Categorize each of the following restaurant trends according to:

EmergingEstablished and Growing

At its PeakLosing Steam

10%0%

4%5%

17%62%

Making a ComebackI am not familiar with this trend

CBD Menus

Food Trucks

0%2%

37%30%30%

1%

Small Plates

0%6%

27%30%

34%3%

Food Halls4%4%

13%24%

43%12%

10%1%

3%2%

42%42%

Cashless / Cash-Free

Pop-up/Experiential

1%1%

15%17%

54%13%

Detailed Results

RESTAURANT TRENDSEmergingEstablished and Growing


Making a ComebackI am not familiar with this trend

Upcycling

10%1%

3%2%

35%50%

Plant-based Menus 1%

2%2%

9%61%

24%

2%3%

13%21% 49%

13%Chef-driven Fast-casual

Pet Friendly16%

0%9%

12%41%

22%

Family Friendly2%

22%14%

19%37%

6%

Hyper-local

4%2%

18%26%

39%11%

Categorize each of the following restaurant trends according to:

Detailed Results

Lifestyle Diet Menus (ie, Keto, Vegan, etc.) 2%

2%20%20%

43%13%


CATERING TRENDS


When it comes to evaluating the catering business and its future, how much do you agree or disagree with the following statements?

1%

12%

9%

5%

2%

1%

19%

18%

16%

10%

22%

45%

43%

38%

42%

76%

24%

29%

41%

46%

Caterers need to be mindful of their customer’s values

Today’s catering business may be more about providing great experiences than it

is about serving delicious food

It has become increasingly more difficultto wow guests who have seen it all with

great catering

Caterers need to provide social mediaworthy experiences

Caterers are offering more specialtythemed meal packages for holidays and

special occasions

Disagree Somewhat Disagree Somewhat Agree Agree

CATERING TRENDS

More Than Just Food

Global Party

The Party Comes to You


§ “Shaved ice food truck was the most recent interesting thing I have seen..”

§ “Beer, wine and cocktail based trailers or trucks to hire in place of bar and bar staff to pull up and serveyour guests at your party or corporate function.”

§ “Pizza Truck - with oven and staff to keep things going hours on end.”

§ “Butchering class…followed by eating what you've butchered, prepared for you.”

§ “Wedding event offered bunnies to pet in a pen near the dining venue.”

§ “Team-building activities where food is created and served by the team to underserved populations.”

§ “Catering built around a theatrical experience with historically appropriate food.”

§ “Themed events, e.g. Paella party, crab boil, sear your own steak etc..”

§ “I love love love the Heirloom Fire guys, Snappy Chaps, etc. who cook whole animals onsite using openfires and custom equipment. Vintage clothing adds to the experience. Best concept of the decade.”

§ “Small stations with international foods.”

§ “Mexican Barbacoa: Whole animals & home made blue corn tortillas.”

§ “Catering companies/restaurants that use Refugee women to create dishes from their homelands.”

Involve the Audience

DAMES INSIGHTS

§ “Oyster Shuckers roaming the party shucking oysters per order with the accoutrements.”

§ “Pop up Events - The owner works in tandem with current catering events and adds unique details for a"pop" or wow factor.”

§ “Mousses and pates in a toothpaste tube.”

The WOW Factor

RETAIL TRENDS


MOST CONSUMER EXCITEMENT

Meat

1Prepared Foods / Grab and Go2

33

54

6

7

89

“Grocerant,” in-store drinking and dining

10

121313

Produce

Food Delivery

Plant-based Foods

Organic

Sustainable Packaging

Seafood

Frozen Foods

Bakery

Deli

Grocery

Other:

Smart Appliances

11

RETAIL TRENDS

Make it Easy

Make it Diverse

Make it Fresh

Make it “Healthy”


§ “Plant-based everything - when will we see the consumer backlash as they discover how ultra-processed these

products are?”

§ “CBD everything from mac and cheese to chocolate to soda.” “Hemp.”

§ “Veggies as a starch, including cauliflower pizza crusts and rice, and veggie pasta.”

§ “Tastier, healthy, vegetarian and vegan grab and go .” “Nutriceuticals.” “Energy bar made with cricket flour.”

§ “Take home meal kits curated by local/regional growers and chefs.”

§ “Ready to go, or easy to prepare at home meals that serve a specific diet (keto, plant based, etc)... Food trends tend

to be encouraged by food fads so whatever the next big fad is, that's where it will go. Also, self service kiosks.”

§ “In-house made RTE [Ready to Eat] meals combined with online grocery shopping for delivery or pick-up.”

§ “I noticed people love twists on common foods. For example, cauliflower products are very much in. Swapping a

main ingredient on a familiar item makes it adventurous but still "safe" to the average consumer.”

§ “Exotic produce: Asian pears, lychee, rambutan, horned melon, kohlrabi, jicama, watermelon gherkins, dragon fruit.”

“New exotic spice blends.”

§ “Frozen prepared foods from international cuisines.” “International ingredients and foods.”

§ “High-quality, gourmet frozen food--tastes fresher than refrigerated case food.”

§ “Wide variety of fresh produce even in low-end supermarkets..”

§ “Amazingly fresh seafood.” “Single source farm products (exclusive to one place, no blending).”

DAMES INSIGHTS

Make it Sustainable§ “Healthy and sustainable packaging.” “Organic packaging.”

§ “Compostable packaging, ready to eat with minimal prep foods.”

KIDS AND FOOD


THE LATEST KID FRIENDLY FOODS AND CONCEPTS

1 Introducing globally diverse flavors at an earlier age

2

34

65

7

8

9

Low-carb cereals

"Hidden" plant-based desserts

High-protein snacks

Targeted healthy nutrition (i.e., eye-health gummies,fortified food and beverages, etc.)

Socially conscious food productsFresh vegetable juices

Keto-friendly kids foods

Kid friendly menus in restaurant design

§ ”They’re going to get back to cooking from scratch. Already there’s a fascination with it.”

§ ”Convincing peers to cook could be their biggest contribution.”

§ “I think they are going to cook much more than their parents and become advocates for sustainable sourcing as a matter of practice.”

§ “Generation Z shows more independent and they do more meal prep for themselves.”

THE ROLE GEN Z (BORN 1995-2010) WILL PLAY IN FOOD AND COOKING


Those That Like to Cook Those That Like to Eat Out

§ “My Gen Z'er is a real foodie, but doesn't want to cook. Heloves to go out to eat, and it's all about taste, whether it’s agreasy burger, ramen or oysters.”

§ “They will be living in work/live/play communities so willcook less, but have quick and easy access to great tastingfreshly prepared foods.”

§ “They seem in general to not be into cooking so they will drive what restaurants and grocery stores provide.”

§ Sophisticated & Adventurous - “They will play a large role as they are experimenting a lot with food such as vegan diets...” “They are not afraid of new international flavors!” “The Gen Z generation are eager to explore, experiment and dive into ethnic cuisines. I think this generation will drive growth in diversity of restaurants and forge in product availability.”

§ Health-conscious – “Concern for healthy food for the body and planet.” “They are more ingredient conscious because of the massive increase in food allergies.” “Most diverse and health educated of any cohort yet. I think they will lead a cooking renaissance…”

§ Environmentally & Sustainably Focused - “Sustainable farming, packaging and eating will the be the crux of their food culture.” “They will support local and sustainable ideals with a fast food /delivery feel.”

§ Demand Transparency – “They're looking for purpose and social values behind brands and products and companies.” “They will be more aware of where their food is grown and how it is handled. They want fresh food delivered to their office or home.”

§ Food 24/7 – “They will be demanding consumers, who want everything customized, rated, and immediate.”

§ Tech-savvy – “They will combine tech and food delivery more.” “The digital age has always been with them.” “Attached to Smart Phones and You Tube…”

Gen Z Common Ground

VS.

HEALTH AND LIFESTYLES TRENDS


THE LIFE CYCLE OF HEALTH AND LIFESTYLES TRENDS

1) Vegan Cuisine2) Vegetarian Cuisine 3) Eating for Health / Beauty

Benefits

1) Whole302) Ketogenic Diet3) Detoxification & Paleo Diet

Established and Growing Trends

Fads That Need to Go Away

At its Peak

Losing Steam

1) Non-dairy Beverages2) Paleo Diet3) Ketogenic Diet

1) Paleo diet2) Detoxification3) Whole30

1) CBD Foods and Drinks2) Plant based Meat / Meat Substitutes3) Eating for Health / Beauty Benefits,

Gut Health, Clean Eating

Emerging Trends

HEALTH AND LIFESTYLES TRENDS


DAMES INSIGHTS

Looking at Dames’ answers gives a great holistic view of what Health and Lifestyles trends are (and will be) in today’s society:

èLowering intake of certain food groups“Low carb”, “Low or no sugar”, “Gluten free”, “Lactose free”, “Low to no alcohol”“Vegan and vegetarianism””Processed foods”

èUsing nutrition as medicine, ie, eating for specific health benefits“Gut health”, “Cancer fighting”, “Brain power retention”, “CBD”“Anti-inflammatory eating for health”, “Clean eating”“Intermittent fasting”

èIncreasing consumption of whole and plant-based foods sustainably produced“Simple, whole foods.” “Whole food plant based diets.”“Socially conscious production and sourcing of food.”

èThese all contribute to the idea of striking for a more holistic and balanced diet:“At some point someone has to realize that a balanced diet combined w/exercise is the way to go.”“Well-balanced diets that allow for occasional splurges.”“More interest in alternative, holistic health as the public continues to question pharmaceutical company ethicsand healthcare delivery becomes more expensive.”

èAdding science to the process:“Scientific testing to analyze individual diet.”“Nutrigenomics and DNA driven food selection.”“Eating for your body type; diets designed for your specific nutritional blueprint”

HEALTH AND LIFESTYLE TRENDS


Categorize each of the following health trends and lifestyles:EmergingEstablished and Growing


4%6%

13%68%

9%

Fad that needs to go away

Vegan cuisine

Gut Health (probiotics, fermented foods/drinks, etc.) 4%

5%19%

51%21%

Eating for Health/Beauty Benefits

6%9%

8%56%

21%

Vegetarian Cuisine1%

9%24%

64%3%

12%3%

4%20%

62%

CBD Foods and Drinks

Paleo Diet

20%30%

26%15%

9%

Detailed Results

HEALTH AND LIFESTYLE TRENDS

Categorize each of the following health trends and lifestyles:EmergingEstablished and Growing


1%10%

31%53%

5%

Fad that needs to go away

Non-dairy Beverages (almond milk, oat milk, coconut milk, etc.)

Plant Based Meat/Meat Substitutes (vegetable patties, tofu, etc.) 4%

6%11%

54%26%

No Sugar and/or Natural Sugars

3%11%

20%51%

14%

Ketogenic Diet (high-fat, adequate protein, low carbohydrate) 22%

17%26%

25%10%

24%18%

20%22%

16%Whole30 (eliminate sugar, alcohol, grains, legumes, soy and dairy)

Clean Eating (anti-inflammatory diets, conscious nutrition, etc.)

7%3%

19%51%

20%

Detailed Results

20%26%

13%26%

15%Detoxification


SUPERFOOD TRENDS


The top of the food chain

1 Blueberry

23

1

2

Avocado

Salmon

Moringa

Collagen powders

Not so strong Hercules

Say what now?

DandelionsCollagen PowdersMoringa

Least likely products to be perceived assuperfoods by the mainstream consumer:

123

Most likely products to be perceived assuperfoods by the mainstream consumer:

Products that are somewhat unknown by theexperts:

Dames super choices

Seaweed

Mushrooms

Fermented Foods

ARE YOU READY FOR SEAWEED, MORINGA, MUSHROOMS AND ARONIA BERRIES?

123

Products mentioned by Dames:

7%

27%

15%8%

42%

2% 5%

26%

67%

0%5%

24%

43%

28%

1% 1% 4%

28%

67%

0%

1% 2%

24%

73%

0%4%

32%38%

26%

0%

Moringa

SUPERFOOD TRENDS

Rank the likelihood of the following products to be perceived as superfoods by the mainstream consumer:

Seaweed / Sea Vegetables

Avocado Salmon Dark Chocolate

2% 5%

32%

61%

0%



Blueberry Mushrooms

11%

57%

25%

6%1%

Dandelions

Detailed Results

I am not familiar with this trend

4%

13%

32%

51%

0%

2%

17%

36%

43%

2%

2%9%

29%

61%

0%

18%

41% 38%

1%

2%

12%

37%48%

2%

Acai

SUPERFOOD TRENDS

Rank the likelihood of the following products to be perceived as superfoods by the mainstream consumer:

Whole Grain Turmeric Fermented Foods

Collagen Powders

8%

36%31%

17%

9%


Cauliflower Goji Berries

4%

33%39%

23%

1%

Aloe

Detailed Results


I am not familiar with this trend

3%

18%

40% 38%

2%

BEVERAGE TRENDS

1) CBD Infused Beverages2) Lesser Known Wine

Varietals and Regions 3) Low Alcohol Cocktails

and Mocktails

1) Craft/Artisan/Locally Produced Beverages

2) Lesser Known Wine Varietals and Regions

3) Kombucha and Other Fermented Drinks

1) Cold Brew Coffee2) Sparkling Water

and Seltzer3) Cold Pressed

Juice

1) Rosé and Frosé2) Tea Rooms and Bars3) Cold Pressed Juice


1) CBD Infused Beverages2) Nitro and Carbonated

Coffee3) Drinks with Ingredients for

Health and Beauty Benefits

EmergingEstablished

and Growing

Losing Steam

At its Peak

Need to go Away

QUENCH YOUR THIRST WITH THESE DRINKS

Dames agreed that CBD infused beverages are an emerging trend, but some thought they already need to go away!

Don’t Start Chilling Just Yet

BEVERAGE TRENDS


MOST DAMES AGREED THAT COCKTAILS ARE TRENDING TOWARD LOW/NO ALCOHOL AND “HEALTHIER” INGREDIENTS

ARTISAN

HERBS & SPICES

LOW ALCOHOL

WELLNESS

SAVORYMOCKTAILS INFUSIONS

DIGESTIFS

CRAFTARTISAN

LOW SUGAR

BOTANICALSAPERITIFS CBD

FRESH FRUITS & VEGETABLES EXOTIC FLAVORS

SUPERFOODS

SUPERFOODS

COFFEE & TEA BASED

ZERO CALORIE

TIKI

BEVERAGE TRENDS


Categorize each of the following beverage trends: EmergingEstablished and Growing


13%10%

19%25%

33%


Nitro and Carbonated Coffee

Rosé and Frosé4%

17%36%

27%16%

CBD Infused Beverages 14%

2%3%

26%55%

Lesser Known Wine Varietals and Regions 0%

1%2%

54%43%

1%5%5%

46%42%Low Alcohol

Cocktails and Mocktails

Tea Rooms and Bars1%

17%15%

42%26%

Detailed Results

BEVERAGE TRENDS


Categorize each of the following beverage trends: EmergingEstablished and Growing


3%14%

39%37%

7%


Cold Pressed Juice

Craft / Artisan / Locally Produced Beverages 0%

3%30% 60%

7%

Kombucha and Other Fermented Drinks 4%

11%29%

50%6%

Drinks with Ingredients for Health & Beauty Benefits 10%

4%13% 41%

32%

1%12%

41%43%

3%Sparkling Water and Seltzer

Cold Brew Coffee

2%11%

45%36%

5%

Detailed Results

COOKING METHODS


EXPECT TO FIND MORE IN RECIPES AND/OR MENUS IN 2020

SOUS VIDE

GRILLINGQUICK & CONVENIENT

OVEN ROASTING

RAW

FIRE ROASTINGSLOW COOKING & BRAISING

MICROWAVE

FERMENTING & CANNING

STEAMING

AIR FRYINGPRESSURE COOKER / INSTANT POT

SHEET PANSMOKING

CULINARY INSPIRATION


TravelingCookbooks

Restaurants

Food Magazines

People and Culture

Farmers Markets

Chefs

Social Media

Food Blogs

Seasons and Nature

1

2

34

4

5

6

6

7

8

TAKE IT ALL IN

9 Ingredients and Fresh Produce

10 Podcasts

ENVIRONMENTAL POLICY AND FOOD BUSINESS


MOST DAMES AGREED THAT CURRENT ENVIRONMENTAL POLICY WILL HAVE A HUGE IMPACT ON THE FUTURE OF FOOD

èProtecting food systems:“Customers will demand transparency, health, and environmentally conscious food sourcing. ”

“Environmental policy is essential/critical to the health & safety of food products as well as their nutritional quality, taste and texture. Chefs have an obligation to lead the way in educating consumers about these issues.”

èFarming practices:“As a farmer, every bit of food I produce is influenced by environmental policies from local to federal level. As artisan, craft, local becomes more innovative, regulations and limitations follow closely often squelching early adopters as larger businesses gain market share. We need smart policies instead of policies driven by a few big players.”

èReducing waste, especially packaging and plastics:“As an industry, we should be leading the way in innovative changes that can be made to reduce our footprint on the environment - efficient cooking appliances, reducing water consumption, reducing food waste, more innovative ways of growing our food, sustainable packaging.....and the list goes on. ”

“Packaging that's coming in our back door as raw product and going out the front for delivery/carry out. Single-use plastics bans are here and convenience food (take-out / delivery) needs to rethink convenience, how do we get our product to the consumer using sustainable packaging that doesn't break the bank."

èEffects of climate change and global warming:“How we manage or legislate for global warming will affect how and what our farmers will be able to grow and when.”

“Already farmers are struggling with weather changes, both in good and bad ways. Environmental policies will help strengthen the future of farms and in turn the produce we get.”

FOOD FAD OR TREND


Diets: Paleo, Vegan, Keto, Whole30 Gluten free

CBD

Kale

Avocado Toast

Plant-based Foods

Instagrammable Food

12

34

5

6

7

TRENDS EXPERTS WANT TO SEE DISAPPEAR IN 2020

7

Processed Food

Fried Food

7

7

“Precious” Food

FLAVOR OF THE YEAR


Sour

Exotic

Earthy

Simple Sweet - Familiar

WHAT WILL 2020 TASTE LIKE?

CitrusVinegar

KumquatTamarind

Pomegranate

MushroomsBlack sesameCinnamon, Clove, Cardamom

Berries of All KindsChocolate

Caramel

Za’atar, Chinese Five Spice, Garam MasalaFloral, Lavender, Elderflower, HibiscusTropical fruitsSpicy PeppersTurmericYuzu

è2020 is going to tantalize our taste buds with flavors from all over the globe. From bitter to sour, berry sweet to tropical, our palate will not get bored. Add to that familiar tastes like chocolate and caramel that will sweeten and comfort our senses.

èWe see influences from the Middle East, Latin American, Caribbean and South East Asia in the flavors mentioned by Dames. This brings us back to our first question about the role played by the different parts of the world on the American food scene.

èThe coming year is anticipated to bring to the front more tangy, sour and global flavors such as tamarind and Za’atar as we look for new and exciting tastes and experiences!

THANK YOU VERY MUCH To the members of Les Dames d’Escoffier International

who contributed their time and talent to this survey.

If you have any questions about the Trends Report 2020 Please email [email protected]

All photographs used are royalty free images that do not require attribution. A complete list of sources is on file at LDEI.

All data charts were created by Plateful Solutions.

Documents

Trends Report 2020 - Les Dames d'Escoffier Report 2020 FINAL reduced... · 2019-12-05 · other aromatics; often used as a marinade for meat and especially chicken. 0% 8% 52% 41%