Food and Flavor Trends 2020: Street Food Culture, Plant Power And Light Footprint Living

Food And Flavor Trends
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Food and Flavor Trends 2020 and Beyond Global Trend Survey from Les Dames d’Escoffier International (LDEI)


Food and Flavor Trends 2020 and Beyond was the subject of an in-depth trend survey conducted by Les Dames d’Escoffier International (LDEI) and presented at the American Culinary Federation National Convention in Orlando, Florida last month.

Les Dames d'Escoffier InternationalThe study that delved into current and emerging food, beverage and hospitality trends was presented by LDEI board member, Sharon Olson who moderated a discussion among six chefs and food professionals from diverse culinary fields.

This comprehensive trends survey included the insight of members of LDEI representing many different disciplines in the food industry including chefs, cookbook authors, culinary educators, wine experts, publishers, farmers and health professionals among over a dozen different professional categories. The conversation among the panelists explored global food and flavor trends, sustainability, and the role of food professionals in educating young consumers and inspiring the next generation of chefs.

Participating in the Food and Flavor Trends 2020 and Beyond panel were:

  • AHF National Conference 2024
  • Simplot Frozen Avocado
  • Day & Nite
  • Inline Plastics
  • McKee Foodservice Sunbelt Bakery
  • Imperial Dade
  • Epiq Global Payment Card Settlement
  • RATIONAL USA
  • DAVO by Avalara
  • Atosa USA
  • AyrKing Mixstir
  • Easy Ice
  • T&S Brass Eversteel Pre-Rinse Units
  • BelGioioso Burrata
  • RAK Porcelain

Moderator: Sharon Olson, Executive Director, Culinary Visions and LDEI Board Member

Panelists: Chef George Bezanson, Earth’s Harvest; Chef Paula Kendrick, Chef Educator, Florida Department of Agriculture; Andrea Orth, VP Group Account Director, The Food Group Chef; Tiffany Poe, Senior Corporate Chef, CFS Brands; Chef Bryan Wareham, Chef Educator, Alconbury High School; Jennifer Waxman-Loyd, Executive Director, The Villages Grown.

The major topics of discussion included:

  • Mediterranean Flavors – these dishes, known for healthfulness, are expected to grow in popularity.  Expect more exotic flavors from North Africa and the Middle East to gain attention on menus.
  • Street Food Culture – affordability, convenience and cultural exposure are driving the growth of this portable culinary pleasure.
  • Plant Power on the Menu – expect health and lifestyle trends to encourage more consumption of fruits and vegetables with smaller portions of meat and amped up flavors.
  • Indian Spices – as exploration of Asian cuisines continues to fuel menu exploration, Indian spices and dishes are moving closer to mainstream appeal.
  • Light Footprint Living – growing consciousness among consumers of all ages is fueling behavioral shifts to less waste and more sustainable living.

Highlights from the Tradeshow include:

  • Trend Setting Tables – tableware that compliments the menu, from rustic fare to durable fine dining ware, was on display.  There was also great attention to glassware to compliment signature cocktails and beverages.
  • Tools of the Trade – a personal selection of knives continues to be important to chefs.  There was interest in the latest foodservice equipment that suits the diversity of the modern menu.
  • Slow Food in the Fast Lane – there is no doubt that convenience drives much of foodservice, yet consumers have high culinary expectations.  Exhibitors were featuring a wide range of premium ingredients including meats, cheeses and spice blends to fuel diverse menus and high volume feeding.

Implications for Marketers include:

  • Inspiring The Next Generation – Culinary educators and students are interested in engagement with manufacturers and suppliers for inspiration.
  • Culinary Inspiration is Immersive – Chefs want to be connected and explore first hand.  According to the LDEI survey the top three places professionals look for inspiration are travel, cookbooks and farmers markets – internet and social media ranked fourth.

The American Culinary Federation (ACF) is celebrating its 90th year and met in Orlando for its annual conference this year.  CF is the largest professional chefs’ organization in North America, comprised of more than 15,000 members.  The organization is considered the leader in offering educational resources, training and accreditation to enhance professional growth for all current and future chefs and pastry chefs.

Les Dames d’Escoffier International is an international philanthropic organization of women leaders who create a supportive culture in their communities to achieve excellence in the food, beverage, and hospitality professions. The by-invitation membership includes over 2,400 members in 43 chapters worldwide that provide leadership, educational opportunities and host philanthropic events within their communities.

Thank you to Sharon Olson of Culinary Visions for providing the Conference Beat!

  • Easy Ice
  • RAK Porcelain
  • Epiq Global Payment Card Settlement
  • Imperial Dade
  • Simplot Frozen Avocado
  • Inline Plastics
  • AyrKing Mixstir
  • T&S Brass Eversteel Pre-Rinse Units
  • AHF National Conference 2024
  • McKee Foodservice Sunbelt Bakery
  • Day & Nite
  • RATIONAL USA
  • BelGioioso Burrata
  • DAVO by Avalara
  • Atosa USA
Joyce Appelman
Joyce Appelman is the SCOOP News Editor and Senior Contributing Writer for Total Food Service and previously the National Communications Director for C-CAP, Careers through Culinary Arts Program. An industry leader supporting education and scholarships, she has been instrumental in opening career opportunities for many young people in the foodservice industry. Email her at joyceappelman@gmail.com
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