2020年知道的10种食品和饮料趋势
经过Jessica Montevago/
Chefs are getting creative while catering to consumers' changing dietary and lifestyle preferences, from using ingredients like seaweed, ashwagandha, and nutritional yeast to serving up dishes like fresh, elevated ceviche and flavorful Levantine cuisine, and lower-alcohol spritzes that are taking center stage at bars.
According to Kimpton Hotels & Restaurants' sixth annual “Culinary & Cocktails Trend Forecast” — which surveys 130 chefs, sommeliers, general managers and bartenders from 75 Kimpton restaurants and bars — here are hottest trends that will take over the food and beverage industry next year.
1. Alternative diets become mainstream.
曾经被认为是替代品的饮食现在是常态,因此希望看到无麸质,无乳制品,素食主义者,纯素食和酮类选择成为菜单中流菜。根据接受调查的厨师中有31%的说法,菜单上只有一两个选项还不够。燕麦和大麻奶将在2020年继续与螺母的无乳奶酪一起在菜单上继续占主导地位。而且,我们将在传统上以碳水化合物为中心的菜肴(如意大利面和面包),使用杏仁粉,米粉,瓜尔口香糖或木薯粉的菜肴中看到更多不含麸质的选择。
2. Healthy ingredients take the spotlight.
Superfoods are now commonplace, and we’ll see more up-and-coming healthy items, like nutritional yeast, ashwagandha, collagen peptides, and seaweed. As an evolution of last year's trend, fermented foods with gut-healthy probiotics are continuing to grow in popularity, with tempeh, pickled vegetables, infused vinegars, and fermented dairy products popping up on more menus across the globe.
3.基于植物的成为主流。
金普顿研究之前,51%的受访者说dict plant-based meat alternatives will solidify their mainstream status in 2020, and there will be even more plant-based takes on traditional meat dishes. In fact, 30% of chefs predicted vegetable tartare will be infiltrating restaurant menus in the New Year. Chefs will also be adding more vegetables into pasta, pizza, breads, and sauces; and even creating full-vegetable burgers, jerky and chips, made from ingredients like mushrooms, eggplant, sweet potatoes, carrots, spinach, or cauliflower.
4.热爱黎凡特菜。
据调查近40%的厨师,列万坦美食(包括以色列,土耳其语和黎巴嫩)被预测为菜单最具影响力的风格。S'Chug(地中海辣酱)和穆罕默拉(在土耳其和黎凡特菜肴中发现的红辣椒和胡桃木酱)在今年的预测中以涂抹酱和调味料的名单排名第一。
5. Cross-cultural fusions increase.
桥梁烹饪区域的菜肴将是最受欢迎的趋势之一,一半以上的厨师将跨文化融合菜肴纳入墨西哥和东南亚美食等菜单上美国南方日本人。期望看到地区和土著启发的美食,包括更多美洲原住民,斯堪的纳维亚,秘鲁和俄罗斯的影响力。
6. Restaurants with a purpose emerge.
Partnerships with local artists, distillers, farmers, purveyors, community members, and more will be important to diners and restaurants alike. Sustainability will also continue to take center stage, as diners demand transparency across ingredients, sourcing and production, and policies to reduce restaurants' environmental footprints.
7. Spritzes将统治至高无上。
近一半(46%)受访者的影响,地中海地区的影响将塑造酒吧菜单。光线,令人耳目一新,通常会在2020年遍布酒吧菜单。这些低糖,酥脆的鸡尾酒是西班牙杜松子酒和补品的下一个演变,几年前接管了酒吧。
8. Mezcal dominates liquors.
Mezcal将在2020年继续占据主导地位,其中三分之一以上的受访者将其视为明年选择的选择精神。期望看到分别起源于中国,日本和韩国的Baiju,Shochu和Soju等替代谷物精神的兴起。威士忌高球(这是由日本威士忌较轻的普及到很大程度上的趋势)预计明年会获得邪教,然后紧随其后的是尖刺的seltzers和paloma的回归。
9.酸啤酒和有机葡萄酒上升。
Bartenders predict the rise of sour beers in the year ahead, following the popularity of hazy or juicy IPAs and high-alcohol kombuchas as a beer alternative. Next year's biggest wine trend will be the emergence of more natural wines, or wines farmed organically without adding or removing anything in the cellar. Orange wines and Pét-Nat sparkling wines are also becoming more popular with wine aficionados.
10. Spritz文化也会影响咖啡。
据近三分之一的受访者称,咖啡将是2020年的饮料。像浓缩咖啡这样的饮料将全年要求。2020年的其他顶级咖啡趋势包括硝基咖啡,冷啤酒替代品和CBD咖啡。