Food Trends That Are Set To Rule 2020

Zero waste, seasonal and local, vegan, turmeric and almond latte, ghee, rainbow grilled cheese, cone pizza – you have seen more trends than ever before in recent years. And if there is one thing that continues into the new decade, it is this buzzing food space. Prepare yourself for the food trends of 2020 that match step with our anything is possible generation.

Rainbow Bagels: –

Every now and then, a totally instagrammable food is created and we can’t get enough of it. These trends are changed the way we enjoy some of our favorite treats. Whether you’re looking for an over the top desert or a new take on a favorite meal, these creations are such to catch your eye.

These bagels are the creation of Brooklyn Bagel Artist, Scot Rossillo. His store, The Bagel Store has gone viral with the colorful carb. Instagrammers around the world have travelled to get one of these cotton candy and funfetti-filled bagels. They’re so popular that many other store around the country have begun to copy these eye-catching breakfast finds.

Here’s what you get in one serving (3.5 ounces) of cooked ube: –

Calories: 120
Fat: 0 grams
Carbs: 27 grams
Fiber: 4 grams
Protein: 1 gram
Sugar: 0 grams
Sodium: 10 mg

In addition to that, you also score 12 milligrams of vitamin C, plus small amounts of calcium, iron and vitamin A.

Sushi Donuts: –

A sushi roll shaped like a donut may be the newest craze when it comes to sushi creations that go beyond the traditional sushi roll.
Recently a sushi chef , took on the challenge of creating a sushi shaped donut after seeing a video of a similar creation online.
Chef said he used rice to create two patties that looked like hamburger patties and spread an avocado puree and spicy crab in the center. He molded the patties into a donut shape , cut a whole in the center and layered fish on top of the creation.
“The variety is endless, you can put whatever you want on it,” he said. “It’s just like a roll in the shape of a circle, but you’ll need a knife and fork or chopsticks to eat it.”
You can also look at this step by step recipe to make sushi donuts: – https://kirbiecravings.com/sushi-donuts/

Omakase Menus: –

The trend that is about to conquer the world is from Japan and is not for control freaks or picky eaters, the trend is called Omakase. It means “I’ll leave it up to you” and puts diners fate in the hands of the chef.

Typically a multi-course, theatrical affair seen through from appetizers to desserts, it gives diners the chance to sample some of the tastiest, weirdest and most wonderful dishes Japan has to offer.

The phrase is not exclusive to service of raw fish with rice and can incorporate grilling, simmering and other cooking techniques as well. Customers ordering omakase style expect chef to be innovative and surprising in the selection of dishes, and the meal can be likened to an artistic performance by the chef. Ordering omakase can be a gamble, but the customer typically receives the highest quality fish available at a lower cost than if it had been ordered a la carte.

Low And Non Alcoholic Spirits: –

An alcohol free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. They may take form of a non-alcoholic mixed drink ( a “virgin drink” ), non-alcoholic beer (“near beer”),and are widely available where alcoholic drinks are sold.

Alcohol is legal in most countries of the world where a drinking culture exists. In countries where alcohol is illegal, similar non-alcoholic drinks are permitted. The definition of “alcohol free” may vary from country to country. The term non-alcoholic is often used to describe a drink that contains 0.0% ABV.

Boozy Kombucha: –

Beer lovers often grapple with how to balance their beverage of choice with a healthy lifestyle. Among the millennial generation, especially, this seems to be a significant concern, with many people in their late 20s and 30s reportedly cutting down on alcohol or opting for low-alcohol drinks.
Depending on who you ask, the word kombucha can elicit dramatically different reactions. Somme refer to the fermented probiotic tea as an elixir from the gods, extolling the benefits it contributes to the gut biome, while those who judge solely on taste have referred to it as everything from armpit sweat to fermented foot juice.
While its reasonable to assume most people would not pay for armpit sweat, Forbes says kombucha is considered the fastest-growing product in the functional beverage market, with sales estimates of $1.8 billion by 2020.
For many health conscious imbibers, beer-kombucha blends have become the drink of choice. In addition to the health benefits kombucha delivers, it also offers one surprising component: alcohol. Because its fermented, kombucha winds up containing a mild about of booze and so insignificant that its not even considered as an alcoholic beverage.
In fact, even the purported health virtues of traditional kombucha are mostly unsubstantiated by research. The sour, bubbly drink – with origins in East Asia some 2000 years ago now wildly popular – has been said to reduce cholesterol levels and blood pressure, slow the spread of cancer and boost function of liver, the immune system and digestive functions.

Most commonly found Kombucha are Boochcraft, Kombrewcha and Wild Tonic.

Fermented Wine: –

The process of alcoholic fermentation requires careful control for the production of high quality wines. Requirements include suppression of the growth of undesirable microorganisms, presence of adequate numbers of desirable yeasts, proper nutrition for yeast growth, temperature control for prevention of oxidation, and proper management of the cap of skins floating in red musts.

Grape skins are normally covered with bacteria, molds and yeast. The wild yeasts such as Pichia, Kloeckera and Torulopsis are often more numerous than the wine yeast Saccharomyces. Although species of the later are generally considered more desirable for efficient alcoholic fermentation, it is possible that other yeast genera may contribute to flavor, especially in the early stages of fermentation. Saccharomyces is preferred because of its efficiency in converting sugar to alcohol and because it is less sensitive to the inhibiting effect of alcohol. Under favorable conditions, strains of Saccharomyces cerevisiae have produced up to 18% of alcohol (by volume), although 15-16% is the usual limit.

Pistachios: –

American-grown pistachio consumption numbers are up globally. According to a research pistachio consumption has increased substantially in international markets between 2015-2018.
Pistachios are the perfect addition to any eating plan for health minded individuals as they offer a number of health benefits which result from their strong nutritional values, key amino acids, healthy fats, minerals like magnesium, and dietary fiber.
There are findings that not only is overall consumption of U.S pistachios increasing, but consumers are also broadening their consumption timeframe. While traditionally been consumed during winter months and holidays, we’re seeing increases during spring and summer months as consumers learn about the health attributes pistachios have for athletic individuals and weight management.
Nuts are a great healthy alternative snack as more consumers demand snack choices that will help them maintain their active lifestyles. A rise in awareness about healthy snacking habits along with consumers desire for grab and go options is further propelling this segments growth.
Although there are a multitude of reasons individuals choose to snack, the two predominant global themes are: enjoyment – 75% of the world eats snacks to satisfy hunger or cravings in between meals and nutrition – 63% of the world’s consumers snack for nutritional reasons.