• The Chefs

TOP TRENDING FOOD FOR 2020



Just as is the case in the fashion world, some dishes and/or ingredients go in and out of popularity. For example, this year was all about adding avocado toast, celery juice, and CBD to your dietary routine. And some experts have already made predictions about the ones you'll be hearing more from next year. So without further ado, find eight trending foods ahead that you might want to get to know better — unless, of course they're already a part of your repertoire. And if that's the case, congratulations, you're officially a trained chef!!!


NEXT-GEN PIZZA SERVER BYE BYE CHEF HELLO AI

The capabilities of this automated pizza assembly robot, Picnic will be working showcased at the end of Jan in Las Vegas. For the first time ever, people will be able to enjoy pizza made by artificial intelligence, cloud and automation technology. The bot is able to produce up to 300 12-inch customized pizzas in an hour, offering a look at some of the robot-run systems that are already in place behind-the-scenes in restaurant kitchens to enhance quality and speed of service, all the while providing opportunities for mass customization.


LEVANTINE LOVE-IN

With Moroccan Kitchen, Turkish Delight and Chicken Shawarma courses selling out at its cookery schools and sales of sumac and za’atar spiking, Leading retailers reckon more of us will be cooking North African and Middle Eastern food at home. Its ‘winning blend of spice, heat and sweetness. Home cooks will soon think nothing of whipping up baba ganoush or tabbouleh.’

THE DESSERT BAR –POPPING UP EVERYWHERE

Going mini is very popular nowadays—Not just for saving calories, but also for incorporating greater variety of flavours and textures to a dish. Since people are looking for more styles and diversity to the menu, a trend like this provides more room for creativity and more unique pairing of components. Which has lead of a huge rise the Dessert Bar, the one thing our US guest blogger and Pastry Chef can agree on!. The trend began in Paris and across cities in Europe, and is now making its way across the globe. Some places like to make the guests guess what they are going to be served, and offer people the chance to sample different desserts without feeling guilty. Among the different patisseries and restaurants, Pierre Hermé and KOI Dessert Bar in Sydney and Jason Atherton’s are among the best and the team here are currently working on our own pop up dessert bar for events.



More Milk Alternatives

Sure, you walk into any Starbucks or major coffee shop in North America or Europe nowadays and you’ll likely find that they offer, at the very minimum, almond and soy milk. However, one of the biggest food trends in 2020 to follow is the rise in even more milk alternatives. In addition to soy and almond milk, you can expect to see more coconut, rice, hemp, and oat milk.


CROSS-CULTURAL CUISINE

Consumers seem to have tried everything “normal” this is out there to try. This means that, in order to appease boredom with traditional cuisine, more restaurants are beginning to offer cross-cultural fusions. In 2020, expect to see lots of unique fusion cuisine. This includes everything from Mexican and Southeast Asian fusion all the way to French-Scandanavian and even Chinese-Peruvian

DESSERT HUMMUS

This trend seems to have started way back when cream cheese got a sweet makeover. Before there was dessert hummus there was cinnamon sugar cream cheese spread. It seems that now that that fad has passed, people are moving on to dessert hummus. Flavours include snickerdoodle, brownie batter, and even peanut butter cookie dough. Honestly, it’s as delicious as it sounds.

PLANT-BASED REVOLUTION

Plant-based innovation in food and beverages continues to flourish as a result of consumer interest in health, sustainability and ethics, which ties into the broader consumer lifestyle trend towards cleaner living. As the use of the term “plant-based” moves more into the mainstream, the industry and start-up companies in particular, are taking up the challenge to deliver more clean label meat and dairy alternatives with improved nutritional profiles.


ALTERNATIVE FLOURS


Cauliflower made into pizza crust was just the beginning. Now, other seeds and vegetables can be turned into all manner of baked goods, like bread and muffins. “A lot of trends are pointing towards functionality and better-for-you type ingredients,”


Alternative flours are not only a great option for people looking to consume fewer grains, but also for those who have dietary restrictions. The flour space came out of necessity for customers who were looking to replace wheat flour, something they can’t eat. But it’s becoming more accepted and adopted by consumers across all areas of the spectrum because they’re looking for something more nutrient dense that they can enjoy


If you have a favourite ingredient that hasn’t been made into a butter yet, 2020 is the year it’ll happen,

We’ve already tipped tahini for the big time, but look out for other seed butters, such as pumpkin, and new vegan spreads such as olive and sunflower ghee.

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