THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.THP has released its fifth Flavour & Trend Forecast for 2020 an annual report highlighting the latest ingredients, cooking techniques and culinary.
For 2020, THP’s culinary team have identified 10 key global trends, many with a focus on sustainability and conscious consumerism. Edible flowers and botanicals like wild sorrel, juniper, maple blossoms, and balsam add a delicate and unique sweetness to a dish and are predicted to boom in 2020.Sour foods are growing in popularity because of exactly what they are not: sweet.
Thanks to globalisation, more palates are beginning to appreciate flavours from around the world, like vinegar, tamarind, and other ingredients that provide a distinctly tasteful tartness.This is the intersection of desserts and naturality. In line with consumer trends leaning toward the inclusion of simple.
They are looking beyond mainstream dishes like banh mi sandwiches and pho that have proliferated the industry. Inspired by street food and fusions, they are on the hunt for rising Vietnamese cuisine stars like bún bò huế – a popular soup made with rice vermicelli and beef – and egg coffee – a drink traditionally prepared using egg yolks and condensed milk that give it a deliciously creamy flavour.
The creation of top food psychologist and professor, Charles Spence, ‘Gastrophysics’ is a new way of dining founded on the idea that food can impact the way we feel (not to be mistaken with eating our feelings). Set menus are popping up around the globe that offer a catered selection of foods that will shift your mood in various directions.Looking beyond farm to fork.
Michelin star restaurants around the globe are seeking traditional indigenous ingredients from some of the oldest civilizations. They are searching for the strong influences of South American cooking – superfoods like cucuaco, cassava, bijao leaves, cocona, acaï, aguaje, and maracuya are examples of ingredients that are gradually becoming mainstream.
Michelin star restaurants will be searching for strong South American influences next year, such as the Brazillian national dish pictured here: feijoada, in yucca with rice. “Our Flavour & Trend Forecast helps our customers continue to be the best in the world at what they do,” said Dana Speers, classically trained chef, award-winning television producer, and THP’s Director of Operations
Keeping a finger on the pulse of upcoming trends, enabling them to capture key insights that often inform their product research and development strategy.”“This year’s report is much more immersive than years prior. Marketers can taste the trends for themselves and learn best practices, enabling them to develop forward-thinking brand and marketing strategies,” added Brittany Watson, THP’s Marketing Specialist