What are we going to eat this year?

11 February 2020


Long ago, Saroma pudding was the epitome of keeping up with the times, but, nowadays, we don’t shy away from printed mashed potatoes or cooked algae. What are the eight main food trends of 2020? And, what are we leaving behind in 2019?

1. Algae
In Asia, they can’t get enough of algae, but here, it’s only started to gain popularity this year. This brown-green plant grows here off the shores of the Netherlands, can grow in freshwater, absorbs nitrogen and does incredibly well without pesticides. Algae are a rich source of protein and fatty acids and are easily incorporated in most kinds of pasta, salads and stir-fry dishes.

2. Plant-based
Last year, supermarkets already sold twice as many plant-based products as the year before. With plant-based innovations following one another in close succession, the number will surely increase this year. We’re also going to see more mixed forms, between plant-based products and meat or fish, like hamburgers made out of 50 percent beef and 50 percent mushrooms.

3. Alcohol-free
Long ago, Youp van ’t Hek gave Buckler, the non-alcoholic beer, the kiss of death, but alcohol-free beer has made a comeback. And what a comeback, indeed! Alcohol-free beer, wine and champagne are in serious demand, and the trend will only quicken this year. In the United States, the first ‘sober bars’ have opened successfully: bars that don’t serve any alcohol whatsoever.

4. Sustainability
Plastic bags were already banned, straws followed last year, and this year we’re making an effort to reduce plastic packaging for fruit and vegetables. Food wastage will also become a (hotter) key topic. We’ll buy smaller portions, throw away less, and make better use of our leftovers: like making soups, savoury pies or stir-fries.

5. Cultured meat
In 1931, Winston Churchill already predicted that cultured meat would become the in-thing, but he was almost a century ahead of his time. Developments are in full swing, and the first experiments in cultured meat and dairy, in the Netherlands, are already expected this year. The expectation is that cultured meat will be available in supermarkets as of 2025.

6. Insects
For years now, we’ve been hearing how we will start eating insects to replace our meat consumption. After all, insects are chock full of protein, live off of waste, produce very little manure and emit low levels of greenhouse gases. This year, again, we won’t be exchanging our meatballs for worms, but those on the forefront are taking the first baby steps.

7. Intermittent fasting
Last year, the intermittent fasting trend already blew over from England. In the coming period, many more people will focus on the phenomenon known as intermittent fasting. 16/8 is the most popular intermittent fasting style. This entails not eating anything between eight o’clock at night and noon the next day, and consuming all your calories over the next eight hours.

8. Printed food
A while ago, the Dutch company byFlow introduced the first 3D food printer on the market. The appliance costs nearly 4000 euros and can create dough, chocolate and mash in various forms. We’ll encounter these novelties more often in the coming period, in trendy catering establishments — and, someday we’ll be able to make them at home.

We’re leaving these trends behind in 2019
1. Shared dining concepts. We’re eating from our own plates again.
2. Instagrammable food. Food that looks better than it tastes.
3. Everything with avocado. Say goodbye to avocado fries, avocado burgers and avocado toast.

How financially fit are you?
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