Food Trends of 2020: Are we too demanding for the next new thing?

As we look at the food trends of 2020, a question lingers, are we bored with what already exists or are we contributing to the push in food innovation?

- Tiramisu Donuts with Caramel Coffee and Coffee Custard. Back when I was working a bakery, we'd always experiment to release the new flavors every week. This was one of mine. And boy, was it coffee overload. -

I’m always on the lookout for new trends and additions to the world of food and beverage. From colour-changing nitro cold brew to different versions of a croissant to beef carpaccio with Asian flavours. Looking at the list compiled by Jessica Montevago, I agree with a number of the statements while staying neutral on the others. Read on to hear my thoughts on the trends of 2020.

It’s not a surprise though; fusion is the big trendsetter and will set you aside from other competitors in the food industry. It is the combination of ingredients or style of cooking from two or more cultural food backgrounds (Escoffier Blog 2016). It has raised a lot of debates, especially on shows such as MasterChef (in any country). If you are a devoted fan like me, you would definitely remember the notorious case of the ‘White Chocolate Veloute’.

So, why is fusion food still such a big phenomenon? Even though it was initially associated with more ‘expensive’ or high-end cuisine, it seems its creeping its way into the mainstream of fast-food to affordable food outlets (Spence 2018). At first glance, when fusion came out prominently in restaurants here in Dubai, you automatically scrunch your face in disgust thinking, “why would anyone want to eat a sushi pizza?”

I wouldn’t. But I’m sure some of you would out of curiosity (and to jump onto the trend band-wagon).

Then there’s the famous Momofuku restaurants by chef David Chang, and all I remember is his appearance on Buzzfeed’s ‘Worth It’ show with Steven Lim and Andrew Ilnyckyj; he advised them to dip the fried chicken in oh-so-glorious caviar. Now, I would definitely want to experience this flavour burst.

But negatives aside, I am delighted that there are more people setting out to the world to find new ingredients, flavour profiles and experimenting on new ways to experience food. Personally, I agree with point number six; sustainability is going to be the separation between normal restaurants and those food outlets that source and produce food with consideration of the environment. It’s a simple equation and domino game. If restaurants market their eco-friendly cutlery such as the pasta straws or sourcing ingredients from local organic farmers, you will believe that you’re contributing to a greater cause.

‘Spritz culture’ and nitro coffee has already been in the market for a while now, but according to Montevago, it seems they’ll be climbing up the ranks exponentially this 2020. Additionally, the demand for ‘organic wines’ or Asian grain spirits like soju or kombucha, seems to sparking high curiosity. It depicts people are more open to experience and taste new things. The demand of customers looking for new ‘cool’ food and drinks or ‘Instagrammable’ items is going to be the knife that kills classic and high-end restaurants. And this is where fusion comes in for the high-end restaurants to survive.

But, in the end, it comes down to you as a consumer. Maybe one day, you just want to buy that one (expensive) container of caviar and home-cook fried chicken and experience the exquisite explosion. Or, perhaps you want to add some muhammara to your toast tomorrow morning, instead of your usual cream cheese on a bagel.

The trends starts with us; we’re demanding and always on the lookout for, “what is the next new rainbow, unicorn cake or beetroot or turmeric coffee?” And this is what pushes the food industry to keep on experimenting, the good, the bad and the weird.

References:

“What Makes Fusion Successful?” 2016. Escoffier School of Culinary Arts, April 28, 2016. https://www.escoffier.edu/blog/culinary-news/what-makes-fusion-successful/

BuzzFeedVideo. 2017. $17 Fried Chicken Vs. $500 Fried Chicken. YouTube video, 14:58. https://www.youtube.com/watch?v=M6XiFKB7j0w

Campbell-Schmitt, Adam. 2019. “Pasta Straws Are Popping Up as an Edible Alternative.” Food & Wine, August 23, 2019. https://www.foodandwine.com/news/pasta-straws

Kalina, Paul. 2015. “MasterChef Ausralia 2015: Did Jarrod take the fall for John at elimination?” The Sydney Morning Herald, May 21, 2015. https://www.smh.com.au/entertainment/tv-and-radio/masterchef-australia-2015-did-jarrod-take-the-fall-for-john-at-elimination-20150521-gh6jrn.html

Kugel, Allison. 2017. “How ‘Food Porn’ Posted Social Media Has Become an Industry.” Entrepreneur, June 1, 2017. https://www.entrepreneur.com/article/295126

Montevago, Jessica. 2019. “10 Food and Beverage Trends to Know for 2020”. Travel Market Report, December 12, 2019. https://www.travelmarketreport.com/articles/10-Food-and-Beverage-Trends-to-Know-for-2020

Spence, Charles. 2018. “Contemporary fusion foods: How are they defined, and when do they succeed/fail?” International Journal of Gastronomy and Food Science 13 (October 2018): 101-107. https://doi.org/10.1016/j.ijgfs.2018.07.005

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