Health-oriented consumers, the importance of provenance, sustainable practices, these are all too familiar trends that will continue to prevail in 2020. But what about the food and drink trends set to ignite our taste buds? Each year Pinterest forecasts 100 evolving trends and here are five of them that we think are worth noting:
Located in the Balkan region of Southeast Europe, influences from this country are hearty warming dishes, just perfect for those dark wintery days. We’re no strangers to sausages and baked beans and look forward to seeing different takes on kebapi and tavche gravche!
With possible links to digestive benefits and anti-inflammatory properties, this ground plant is making its name known as a caffeine substitute delivering a slightly woody and nutty flavour to your brew.
International Breakfast Flavours
Cuisine inspiration from Kerala, a state on India’s tropical coast is offering breakfast inspiration, with dishes such as rice pancakes and curries to start your day.
West African Cuisine
Rice, black-eyed peas and yams are staples in this cuisine with visuals for spicy stews and soups trending.
Juicing has become more popular than ever and now cucumber is the latest flavour to go under the blender! With an array of much desired overall health and detox claims this is sure to become a feature on menus.
What trends do you see in your business? Let us know @bwgfoodservice and strike up a conversation!
At BWG Foods wholesale division we’re passionate about quality, food safety and great value for money. Through our offering and expertise, along with our commitment to outstanding service, we aim to exceed customer expectations. One of our key strengths is our local presence around the country meaning we are always close to you, no matter…
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Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. His new book Sensehacking, published by Viking Penguin has just…
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