More vegan food, hybridevlees, magic mushrooms, alcohol-free wine and home-made refreshments. It is to be in accordance with foodtrendwatchers Anneke Ammerlaan and Esther Haanschoten this year’s trends, when it comes to food and drink.
The trend is to make vegan food for a number of years, at the hall, and set in 2020, steadily, to predict both the trend-watchers. Haanschoten: “The range of products on the grocery store will be even bigger, as well as restaurants and fast food outlets are more alternatives for a meat-offering.”
at the same time, there is, however, a more critical look at meat alternatives. “Many plant-based alternatives that might be more friendly to animals, but it is not necessarily any healthier or more environmentally friendly,” says Ammerlaan date.
less and Less animal products such as
in Addition to vegans, vegetarians, and flexitariërs there is slowly a new trend: reduced-tarians. Replace flexitariërs the flesh a couple of times a week due to a vegaburger or groenteschijf, reduced-tarians eat less animal products, but in addition to natural, unprocessed products such as vegetables and fruits. “They look very, very aware of their food and trying to be healthy and clean food to eat,” says Ammerlaan.
Here we are going to have more to eat and to drink in 2020, Mushrooms, Hybridevlees Tempeh and tofu, non-alcoholic wine Cocktails in cans Seltzer (sparkling water on sale)
According to the Haanschoten growing to fit with the trend for eating less meat: pulled oats – a blend of barley, oats, beans, and peas – as an alternative to meat.
the Mushrooms that we are going to a huge show, it is stated Ammerlaan. “In the grocery store, but also in the hospitality industry. The mushrooms are meaty-flavored, and have a nice snack and are easy to prepare. You can also think of pulled try again later, or shoarma, from the mushrooms.”
in Addition to this, we are hybridevlees, which is partly composed of meat, and includes, for example, peas or squash, and kits, to make myself ramen or noodle soup, this year will see more of in the grocery store, think Ammerlaan.
Haanschoten expects the tahini, sesame paste, is becoming more popular. In New York, and London are already in the shops, where they only make halva and ice-cream and sesame paste-sell. “
Tempeh and tofu to create by 2020, a rise of said Ammerlaan. “You see, it’s enjoyed in the past, in all sorts of different dishes with exciting flavours and textures. Not only in soy products but also beans.”
Alcohol-free wines, and wines with less alcohol is on the rise
in Terms of drinks, we are going to, once again, less alcohol, drink, think, Haanschoten. “Non-alcoholic wines and wines that are less alcoholic beverage now really stay with it. In London, for example, is very high in our country, this trend is slowly getting through.”
On the other hand, according to Haanschoten more cocktails in a can. “At the grocery store and the liquor store, buy now all of a mojito in a can, but we’re going to have multiple different types of cocktails to see in a brightly coloured tin cans.”
you can Also go for this more own drinks to make. For example, ginger beer, and kombucha,” says Haanschoten. “And, well, beer, and wine. Now that all the packages are to purchase to make this at home as well.”
In the United States is currently in the seltzer very popular. Ammerlaan, “That is a spray and is available in a variety of different flavours. With or without alcohol. They are available in cans, but also a bar available to order. Would definitely be in the summer, seltzer, in the us, the country will be a hit.”
