The National Restaurant Association’s What’s Hot 2020 culinary survey asked more than 600 professional chefs from the American Culinary Federation what they anticipate will be the big trends this year. Given a list of 133 items in 12 categories identified in partnership with Technomic, the professionals were asked to rate how hot they thought each would be on a scale from sizzling hot to steaming, simmering, and just room temperature. The chefs predicted that plant-based proteins, healthy bowl meals, and delivery-friendly menu options in eco-friendly packaging will see increased demand by consumers in restaurants this year.
“These trends reflect Americans’ desire to combine the tried-and-true with the new and different,” said Hudson Riehle, senior vice president of research at the National Restaurant Association, in a press release. “This mix of comfort and edginess is a microcosm of the world we live in. Consumers want something different, but to keep what satisfies them at the same time. More than 1 million restaurants around the country stand ready to meet those wants and needs.”
According to America’s chefs, the top 10 trends customers will crave in 2020 are as follows:
Nestlé Waters has announced that the entire plastic bottle range for the Swiss mineral water brand Henniez is now made of 75% recycled PET plastic (rPET).
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The Food and Agriculture Organization (FAO) has launched the United Nations’ International Year of Plant Health (IYPH) for 2020, which aims to raise global awareness on how protecting plant health can help end hunger, reduce poverty, protect the environment, and boost economic development.
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