January 27, 2020, Business Wire.com​​

Directly copied from:

https://www.businesswire.com/news/home/20200127005615/en/Aramark-Chefs-Dish-2020-Food-Trends


"Aramark is the largest food service company in the U.S. Their top chefs identify include putting more plants on the plate as the #1 trend for 2020, and focusing on functional properties of food."​​


MEGATREND #1:
PLANT-FORWARD TAKES A GIANT LEAP
"As more people focus on their general health and the environment, putting more plants on the plate is a natural way to reduce the amount of meat in a meal. For example:

"Milk Alternatives: Mainstream options like almond and soy milk will continue to be joined by more and more plant-based alternatives such as oat, cashew and sunflower milk.

"Flour Alternatives: Watch as flour variations made from fruits and vegetables, like banana flour and split-pea flour, become more available.


"Protein Options: Soy isn’t the only plant-based protein in town. Mung bean, hempseed and avocado will have a moment in 2020.

"Syrup Swaps: Need a touch of natural sweetness? More people are looking beyond honey, to alternatives made from pomegranates, coconut and monk fruit, to name a few.

"New Butters and Spreads: High-quality, traditional butter is enjoying a resurgence. At the same time, the marketplace is awash with new plant-based options. Look for heart-healthier spreads made from the oils of olives, avocados, almonds
​and more."

"Aramark Chefs Dish
​on 2020 Food Trends"

Pat Brown, PhD, founder of Impossible Foods:
​      
"There is this widely held view that the food that we get today is a product of nature and that Impossible Foods sits at an unusual intersection between science and food. The human species didn’t begin with a handbook that told it which parts of which plants and animals are healthy and nutritious to eat; that was something that needed to be discovered.

     "Humans needed to figure out how to prepare those foods safely so that they weren’t going to cause fatal infections. And then they needed to figure out how to create foods that bring together delicious, nutritious parts from many plants and animals to create something that’s more than the sum of its parts. That’s research. That’s science. What we are doing is completely in that tradition. We’ve figured out a way to bring ingredients together to make something special that’s more than the sum of the parts."

PLANT-BASED HAMBURGERS SWEEPING ACROSS THE U.S. & THE WORLD!

ForwardFood.org

​• Meatingplace magazine recommends going beyond meat [with plant-based proteins]. and processors might redefine themselves as makers and distributors of protein products - then create, or acquire, companies and brands related to protein, regardless of origin."


Fast Company, 9/02/18

​"People are really, really into plant-based meats these days. Retail sales of plant-based foods have increased by 17%, which is impressive given that total retail food sales in the past year climbed just 2%



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