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What’s going to be popular in 2020?

Food and Drink Containing ‘CBD’

So, if you don’t already know what CBD is –it’s a non-psychoactive compound found in the marijuana plant. Its’ popularity is already on the rise and it is expected to gather even more pace in 2020. Food experts believe it will appear in everything from food to cocktails and drinks infused with oil will grow in popularity. Restaurants, cafes and shops that provide food and drinks containing CBD are also on the rise and supermarkets keen to join in, could soon be increasing products containing it, such as CBD infused sparkling water and coffee.

Food experts believe this is all part of a wider trend that sees consumers buying into products that bridge the gap between medicine and food. We are becoming increasingly conscious of the role that food and drink plays in our mental wellbeing and CBD is right at the forefront of that trend.

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Going ‘Local’

We have become increasingly concerned about the environmental impact of food and because of this we are most likely to see an uplift in local and seasonal eating.

2020 will see the food focus shift towards seasonal eating, with much more home-grown ingredients and produce from the UK. This is probably due to a couple of main drivers, the first being a less predictable import market and potential increased costs, the second more awareness about our food miles and our carbon footprint.

This is good news for small producers and local farmers and will give them much-needed support.

Seacuterie

Look out for an emerging trend for ‘charcuterie’, fish style! Time to think about salmon or octopus salami, swordfish ham and shellfish sausages. This originated in Australia and basically incorporates pickling, fermenting, smoking and ageing fish. Chefs and experimental cooks who are looking to do different things with fish are likely to help popularise this trend and add another dimension to serving fish.

Vegan & Flexitarian (following a mostly plant-based diet)

The Vegan Society tells us that the number of vegans in Britain has quadrupled to 600,000 since 2014. They also say that statistics indicate vegans and vegetarians will make up a quarter of the population and flexitarians half, by 2025.

We will therefore start to experience the flexitarian diet having a big impact on restaurant menus in 2020 and an increase in restaurant guests who don’t live a vegan lifestyle, but request vegan dishes because they want to make flexible changes to their diet. 2020 will see more of us adopting a flexitarian diet as meat will no longer be demonised, but rather consumed in more conscious measures.

Flour Alternatives

Alternative flours will definitely grow in popularity in 2020 and we will see a rise in recipes that use a wide variety of flours that includes coconut flour and chickpea flour. We may also see a rise in a trend for adding wholemeal flour or ‘atta’ (which is used in Indian cooking) to dishes and is high in fibre.

The range of alternative flours available is huge, for example: almond, coconut and cassava and look out for new additions such as cauliflower, green banana and cashew flour, vegetable and fruit flours. This range of alternatives means people can choose low-carb and grain-free options that suits their diet and stays in line with their nutritional goals.

Why not try something new this year – you never know, you might surprise yourself!

February 13, 2020

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