European Food Summit - What shall year 2020 put on our table?

What shall year 2020 put on our table?

Sora pri Medvodah, 7. 1. 2020
Each year brings new trends and new guidelines. So what shall we eat the most of in 2020, what will adorn our kitchen countertops and what foods will titillate our taste buds? We have collected some nutrition trends for 2020.

“Over the last year, we've seen how important it is for people to feel good about what they eat and order, driving an even greater increase in socially conscious and health-conscious dining,” said Jeanette Mellinger, head of Uber Eats user research. She added: "What started as a trend last year has become even more mainstream, with milk and meat substitutes gaining in popularity, and eaters looking to enjoy foods that contain added health benefits — like collagen.” (Business Insider)

Thus, year 2020 shall continue the trend towards a healthy diet. Cabbage, cauliflower, savoy cabbage and Brussels sprouts will continue their catwalk on our menus. In 2020, we will be toasting with our mocktails, that is, non-alcoholic cocktails. Alcoholic beverages will be replaced by non-alcoholic beverages. Fermented beverage Kambucha will gain popularity. Following the model of Nome, a two-Michelin star restaurant, fermentation will transfer to high-end cuisine as well. Social networks will be filled with color purple this year. Have you heard of ube? In 2020, you definitely will, as we will create eye-catching desserts from this purple sweet potato. Food containing squid ink will become more attractive for all the foodies. Success is also predicted for Asian cuisine, with dishes such as Pho, Udon and Kimchi on the rise in 2020. However, the stars of 2020 will definitely be meatless burgers and other substitutes for meat and dairy products.

The European Food Summit also attributes buying local food and wasting as little food as possible as a trend for 2020.