10 Food and Beverage Trends to Know for 2020
by杰西卡·蒙特瓦哥/
厨师在迎合消费者不断变化的饮食和生活方式喜好的同时,从使用海藻,Ashwagandha和营养酵母等成分,到提供新鲜,升高的酸橘汁腌鱼和可口的利万坦美食等食材,以及在享用较低的葡萄酒之类的菜肴,这些菜肴正在享受较低的酒精味在酒吧。
根据Kimpton Hotels&Restaurants的第六届年度“烹饪和鸡尾酒趋势预测”,该预报调查了130台厨师,侍酒师,总经理,总经理和调酒师,来自75家Kimpton餐厅和酒吧 - 这是最热门的趋势。
1.替代饮食成为主流。
Diets once considered alternative are now the norm, so expect to see gluten-free, dairy-free, vegetarian, vegan, and keto options become menu mainstays. According to 31% of chefs surveyed, it is no longer enough to have just one or two of these options on the menu. Oat and hemp milks will continue to dominate menus in 2020, alongside nut-based, dairy-free cheeses; and we’ll see more gluten-free options in traditionally carb-centric dishes like pasta and breads, using almond flour, rice flour, guar gum, or tapioca.
2.健康成分成为焦点。
超级食品现在很普遍,我们将看到更多新兴的健康物品,例如营养酵母,Ashwagandha,胶原蛋白肽和海藻。作为去年趋势的发展,具有肠健康益生菌的发酵食品正在继续流行,坦佩(Tempeh),腌制蔬菜,注入醋和发酵乳制品在全球范围内弹出更多菜单。
3.基于植物的成为主流。
Kimpton的研究说,有51%的受访者预测植物性肉类的替代品将巩固其在2020年的主流状态,并且传统肉类菜肴将有更多基于植物的菜肴。实际上,在新的一年中,有30%的厨师预测蔬菜art将渗透餐厅菜单。厨师还将在面食,比萨饼,面包和调味料中添加更多蔬菜。甚至可以制作由蘑菇,茄子,地瓜,胡萝卜,菠菜或花椰菜等成分制成的全食汉堡,生涩和薯条。
4. Love for Levantine cuisine.
Levantine cuisine — including Israeli, Turkish, and Lebanese — is predicted as the most influential style for menus in 2020, according to nearly 40% of chefs surveyed. S'chug (a Mediterranean hot sauce) and muhammara (a red pepper and walnut spread found in Turkish and Levantine dishes) topped the list for spreads and sauces in this year's forecast.
5.跨文化融合增加。
Dishes that bridge culinary regions will be among the most popular trends, with more than half of chefs incorporating cross-cultural fusion dishes onto menus such as Mexican and Southeast Asian cuisine, French with Scandinavian flavors, Cantonese Chinese and Peruvian (or Chifa), and American South with Japanese. Expect to see regional and indigenous-inspired cuisine, including more Native American, Scandinavian, Peruvian, and Russian influences.
6.有目的的餐厅。
与当地艺术家,酿酒师,农民,供应商,社区成员等的合作伙伴关系对食客和餐馆都很重要。随着食客需要跨成分,采购和生产以及减少餐馆环境足迹的政策,可持续性也将继续占据中心地位。
7.喷射将统治至高无上。
Influences from Mediterranean regions will shape bar menus, according to nearly half (46%) of respondents. Light, refreshing, often low-alcohol spritzes will be all over bar menus in 2020. These lower-sugar, crisper cocktails are the next evolution of the Spanish Gin & Tonic, which took over bars a few years ago.
8. Mezcal统治着酒。
Mezcal will continue to dominate in 2020, with more than a third of respondents choosing it as the predicted spirit of choice next year. Expect to see the rise of alternative-grain spirits like Baiju, Shochu, and Soju, which originated in China, Japan, and Korea, respectively. Whisky highballs — a trend largely driven by the popularity of lighter Japanese whiskies — are predicted to gain a cult following next year, followed closely by spiked seltzers and the return of the Paloma.
9. Sour beers and organic wines rise up.
调酒师预测,随着朦胧或多汁的IPA和高酒精康普班的流行,酸啤酒的兴起是啤酒替代品。明年最大的葡萄酒趋势将是出现更多天然葡萄酒,或者有机地养殖葡萄酒,而无需在地窖中添加或去除任何东西。橙葡萄酒和Pét-nat起泡葡萄酒也在葡萄酒迷中越来越受欢迎。
10. Spritz culture will also affect coffee.
Coffee spritzes will be the drink of 2020, according to nearly a third of respondents. Drinks like the Espresso Tonic will be requested all year round. The other top coffee trends for 2020 include nitro coffee on tap, cold brew alternatives, and CBD coffee.