2020 TRENDS REPORT LES DAMES D’ESCOFFIER INTERNATIONAL 2020 TRENDS REPORT

Members of Les Dames d’Escoffier were asked about International Food Trends, Restaurant Trends, Catering Trends, Retail Food Trends, Health and Lifestyle Trends, Beverage Trends and much more.

Methodology and Demographics: Objectives: § 192 Dames surveyed § To gather comparable data about the current and emerging trends in the § Conducted over a period of 25 days food, fine beverage and hospitality industry. § Close-ended and open-ended questions were § To gather in-depth insights from Dames, experts in the food, fine asked beverage and hospitality industry. The experts who took the survey included a wide range of expertise from many different disciplines in the food industry. Their professions and fields included: Table of Contents

§ Catering § International Food Trends………………………………………………………………………………………….3-7 § Restaurant/Foodservice § Restaurant Trends …………………………………………………………………..…………………………………….8-10 § Retail § Catering Trends………………………..………………………………………………………………………….………….11-12 § Publishing Media § Retail Trends ………………………..………………………………………………………….………………….……………13-14 § Writers § Kids And Food ………………………..………………………………………………………….………………….…………15-16 § Beverage Industry § Health And Lifestyle Trends ………………..……………………………………………………….…….…….17-20 § Chef § Superfood Trends ……………………..…..……………….…………………………………………….………….……21-23 § Consultant § Beverage Trends ………………………..………………………………………………………………….…….…………24-27 § Cooking and Culinary Education § Cooking Methods ………………..……………………….…………………………………………….…….…..……….28 § Event Planner § Culinary Inspiration ………………..…………………………..…..…………….………………………………………29 § Farmer § Environmental Policy and Food ………………..……………………….……………….……….…………30 § Food Broker § Food Fads………………..……………….……………………………………………………………………………...…………31 § Health Professional/Nutritionist § Flavor Of The Year………………..……………………………………………………………………….…….…………32 § Hospitality § Wholesale/Distributor

Les Dames D’Escoffier International | Trends Report 2020 INTERNATIONAL FOOD TRENDS

Most likely Most influential international food parts of the world concepts and on the American flavors to become food scene prominent food trends

Least likely international food concepts and flavors to become prominent food trends

In the next year: 1) Piri Piri (Africa / Portugal) Chili pepper 1) Chapulines (Mexico - Oaxaca) Edible 1) Regional Mexican used to make a spicy sauce with onion, grasshoppers that are fried in oil and 2) Latin America lemon, oil, bell peppers and other seasoned with pepper, garlic and lemon. 3) South East Asia aromatics; often used as a marinade for meat and especially chicken.. 2) Crni Rizot (Croatia) A black risotto In the next 3 years: cooked with squid and/or cuttlefish. 1) North Africa 2) Baharat (Middle East) A warm spice blend 2) East Africa that typically includes black pepper, 3) Teishoku (Japan) Typical Japanese 3) The Balkans cardamom, cloves, cumin, nutmeg, breakfast that is a complete meal coriander and paprika; used to add depth comprised of rice, soup, vegetables and a In the next 5 years: to meat dishes and soups. protein such as fish. 1) Caucasus 2) The Balkans 3) Manakish (Lebanese) A flatbread dough 3) East Africa topped with herbs, cheeses and meats that is similar to a pizza, and is served for breakfast or lunch.

Les Dames D’Escoffier International l Trends Report 2020 INTERNATIONAL FOOD TRENDS 57% Detailed Results 38% 38% 56% 49% Which of the following regions or parts of the world do you 43% think will exert the most influence on the American food scene 25% 41% 31% in the next 1, 3 and 5 years? 27% 33% 20% Next Year 16% 15% Next 3 Years 11% Next 5 Years North Africa Scandinavia The Balkans Middle East Caucasus

42% 66% 33% 24% 40% 39% 44%

18% 22% 31% 16% 48% 25% North Asia 38% 60% 64% Regional Mexican Caribbean Sea 13% India 22% 18%

18%17% East Africa South East Asia Latin America

Les Dames D’Escoffier International l Trends Report 2020 INTERNATIONAL FOOD TRENDS Detailed Results

Rank the likelihood of the following international food Very Likely Likely Unlikely Very Unlikely concepts and flavors becoming prominent food trends:

Manakish (Lebanese), a flatbread dough topped with 27% 53% herbs, cheeses and meats that is similar to a pizza, and 19% is served for breakfast or lunch. 1%

Pkhali (Balkans – Georgian), cold vegetable pate that is 13% a mixture of chopped greens with a garlic, walnut and 43% herb paste; served as a dip, spread or appetizer. 40% 4%

Piri Piri (Africa / Portugal), chili pepper used to make a 41% spicy sauce with onion, lemon, oil, bell peppers and 52% 8% other aromatics; often used as a marinade for meat and 0% especially chicken.

Sinigang (Filipino), a soup or stew characterized by its 12% 36% sour and savory taste most often associated with 43% tamarind. 9%

Crni Rizot (Croatia), is a black risotto cooked with 8% 33% squid and/or cuttlefish. 40% 19%

Les Dames D’Escoffier International l Trends Report 2020 INTERNATIONAL FOOD TRENDS Detailed Results

Rank the likelihood of the following international food Very Likely Likely Unlikely Very Unlikely concepts and flavors becoming prominent food trends:

Baharat (Middle East), a warm spice blend that 31% typically includes black pepper, cardamom, cloves, 57% cumin, nutmeg, coriander and paprika; used to add 9% 3% depth to meat dishes and soups.

Chapulines (Mexico - Oaxaca), edible grasshoppers 7% that are fried in oil and seasoned with pepper, garlic 21% 34% and lemon. 38%

12% Chow Chow Poriyal (South India), chayote cooked 46% with coconut and spices and served as a side dish. 32% 10%

26% Chaga Tea (Finland), mushrooms that are dried and 42% ground into a powder and then used to brew a tea; the 27% tea is consumed for its health benefits, such as anti- 5% oxidant and anti-inflammatory properties.

Teishoku (Japan), typical Japanese breakfast that is a 12% 36% complete meal comprised of rice, soup, vegetables 39% and a protein such as fish. 13%

Les Dames D’Escoffier International l Trends Report 2020 INTERNATIONAL FOOD TRENDS

DAMES INSIGHTS Spices & Flavors Undiscovered & Authentic

§ “More focus on vegetable and grains. More unconventional varieties of § “People are influenced by their travels. Spices are more accessible than the fruits and vegetables we are already eating. Also a focus on spices produce.” especially ones with proven healing powers. Food for health benefits such as anti inflammation..” § “Any area where tourism is just starting to open up more, such as Bhutan, Tajikistan, Uzbekistan, Ghana, although other than Japan, these § “More dishes featuring little or no meat and seasoned with more herbs would all be at the very, very beginning stages. Japan also seems to be a and spices.” desired destination, although not new to tourism..”

§ “I think there will be a broadening of our flavor palate to include many § “Using new techniques with familiar ingredients or new ingredients with mixtures of condiments and prepared sauces from other countries and familiar techniques.” combine with traditional preparation.” § “Hyper regional based on our travel and immigration patterns - Syrian § “Indigenous herbs and spices unique to native populations, not just instead of Middle Eastern, Filipino, Vietnamese instead of Asian.” regional (aka: hyper local)”

News Cycle & World Dynamics Healthy & Sustainable

§ “Traditional dishes as prepared in homes that provide a medicinal § “A push towards anything Middle Eastern. Food is the best way for benefit.” people in different areas of the world to come together and appreciate each other, and I think that many Americans want to understand the § “Southeast Asia countries especially India with their use of healthy anti- cultures and traditions centered around Jewish and Muslim countries.” inflammatory spices such as turmeric. Older adults are looking into [a] healthier way of eating.” § “Food security in the face of the climate crisis.” § “More green space on city rooftops -- This is especially big in London § “African food or regional Mexican, as a backlash to the current and growing in NYC.” administration's perspectives.” § “Continued concern for food waste, eating more fresh, natural, concern § “Anything that has a social conscience.” for the environment and human impact.”

Les Dames D’Escoffier International l Trends Report 2020 RESTAURANT TRENDS

1) CBD Menus Dames Insights 2) Upcycling Emerging 3) Cashless / Health Focus Concepts Cash-free § “Plant based trends become a menu mainstay. Vegetarianism makes a comeback.” § “CBD/cannabis.” § “A continued emphasis on plant based elevated offerings while incorporating classic food traditions.” 1) Plant-based Established Menus Regional and Sustainable Importance § and Growing 2) Pop-up / “Continued growth of waste-reducing cooking/cooking with scraps or uncommon Experiential parts of plants.” 3) Chef-driven § “Plant-based, hyper-local, socially conscious (worker welfare).” Fast-casual § “Great food sources primarily local. Authentic. Meaning what is advertised is what the chefs use.”

Reinvent Venues 1) Food Trucks § “Ultra casual and relaxed while at the same time top-of-the-line food-wise.” At its Peak 2) Small Plates § “More items that remain quality with take out.” 3) Hyper-local § “Surprise elements in the dining experience; robotics; Instagram-worthy cuisine; less plastic; delivery-only restaurants.” § “Dining around, one course here, one course there food hall style.”

New Family Friendly 1) Food Trucks § “More home delivery and online order and at the same time family friendly. The two Losing Steam 2) Small Plates are linked— neither require a babysitter.” 3) Lifestyle Diet § “Family friendly - multitasking - games in restaurants/bars - (shuffleboard - x boxes - Menus sports) good food, drinks, fun.” § “Neighborhood bistro/bars/pubs that incorporate community, family, causes and local foods. Community tables/meals.”

1) Family Convenience and Economy Making a Friendly § “Aging boomers will want reasonably priced places to celebrate big milestones (50th Come Back 2) Small Plates anniversaries, 90th birthdays, first great-great grandchild) without big checks.” 3) Food Halls § “Tech takeover of ordering and less human-based service interaction coincides with a reduced labor force.”

Les Dames D’Escoffier International l Trends Report 2020 RESTAURANT TRENDS Detailed Results Emerging Categorize each of the following restaurant trends according At its Peak Making a Comeback I am not familiar with this trend to: Established Losing Steam and Growing

62% 17% CBD Menus 5% 4% 0% 10% 1% 30% 30% Food Trucks 37% 2% 0%

3% 34% 30% Small Plates 27% 6% 0% 12% 43% 24% Food Halls 13% 4% 4% 42% 42% 2% Cashless / 3% Cash-Free 1% 10% 13% 54% 17% Pop-up/Experiential 15% 1% 1%

Les Dames D’Escoffier International l Trends Report 2020 RESTAURANT TRENDS Detailed Results Emerging At its Peak Making a Comeback I am not familiar with this trend Categorize each of the following restaurant trends according to: Established Losing Steam and Growing 50% 35% 2% Upcycling 3% 1% 10% 24% 61% 9% Plant-based 2% Menus 2% 1%

13% Chef-driven Fast- 49% 21% casual 13% 3% 2% 22% 41% 12% Pet Friendly 9% 0% 16% 6% 37% 19% Family Friendly 14% 22% 2%

11% 39% 26% Hyper-local 18% 2% 4% 13% Lifestyle Diet 43% 20% Menus (ie, Keto, 20% Vegan, etc.) 2% 2% Les Dames D’Escoffier International l Trends Report 2020 CATERING TRENDS

When it comes to evaluating the catering business and its future, how much do you agree or disagree with the following statements? 2% Caterers are offering more specialty themed meal packages for holidays and 10% 42% 46% special occasions

Caterers need to provide social media worthy experiences 5% 16% 38% 41%

It has become increasingly more difficult to wow guests who have seen it all with 9% 18% 43% 29% great catering

Today’s catering business may be more about providing great experiences than it 12% 19% 45% 24% is about serving delicious food

Caterers need to be mindful of their customer’s values 22% 76% 1% 1% Disagree Somewhat Disagree Somewhat Agree Agree

Les Dames D’Escoffier International l Trends Report 2020 CATERING TRENDS DAMES INSIGHTS

§ “Shaved ice food truck was the most recent interesting thing I have seen..”

The Party Comes to You § “Beer, wine and cocktail based trailers or trucks to hire in place of bar and bar staff to pull up and serve your guests at your party or corporate function.”

§ “Pizza Truck - with oven and staff to keep things going hours on end.”

§ “Butchering class…followed by eating what you've butchered, prepared for you.”

Involve the Audience § “Wedding event offered bunnies to pet in a pen near the dining venue.”

§ “Team-building activities where food is created and served by the team to underserved populations.”

§ “Catering built around a theatrical experience with historically appropriate food.”

More Than Just Food § “Themed events, e.g. Paella party, crab boil, sear your own steak etc..”

§ “I love love love the Heirloom Fire guys, Snappy Chaps, etc. who cook whole animals onsite using open fires and custom equipment. Vintage clothing adds to the experience. Best concept of the decade.”

§ “Small stations with international foods.”

Global Party § “Mexican Barbacoa: Whole animals & home made blue corn tortillas.”

§ “Catering companies/restaurants that use Refugee women to create dishes from their homelands.”

§ “Oyster Shuckers roaming the party shucking oysters per order with the accoutrements.”

The WOW Factor § “Pop up Events - The owner works in tandem with current catering events and adds unique details for a "pop" or wow factor.”

§ “Mousses and pates in a toothpaste tube.”

Les Dames D’Escoffier International l Trends Report 2020 RETAIL TRENDS

MOST CONSUMER EXCITEMENT

1 Plant-based Foods 2 Prepared Foods / Grab and Go 3 Food Delivery 3 Sustainable Packaging 4 “Grocerant,” in-store drinking and dining 5 Organic 6 Produce 7 Smart Appliances 8 Seafood 9 Other: 10 Frozen Foods 11 Bakery 12 Deli 13 Meat 13 Grocery

Les Dames D’Escoffier International l Trends Report 2020 RETAIL TRENDS DAMES INSIGHTS

§ “Plant-based everything - when will we see the consumer backlash as they discover how ultra-processed these products are?”

Make it “Healthy” § “CBD everything from mac and cheese to chocolate to soda.” “Hemp.” § “Veggies as a starch, including cauliflower pizza crusts and rice, and veggie pasta.”

§ “Tastier, healthy, vegetarian and vegan grab and go .” “Nutriceuticals.” “Energy bar made with cricket flour.”

§ “Take home meal kits curated by local/regional growers and chefs.”

Make it Easy § “Ready to go, or easy to prepare at home meals that serve a specific diet (keto, plant based, etc)... Food trends tend to be encouraged by food fads so whatever the next big fad is, that's where it will go. Also, self service kiosks.”

§ “In-house made RTE [Ready to Eat] meals combined with online grocery shopping for delivery or pick-up.”

§ “I noticed people love twists on common foods. For example, cauliflower products are very much in. Swapping a main ingredient on a familiar item makes it adventurous but still "safe" to the average consumer.”

Make it Diverse § “Exotic produce: Asian pears, lychee, rambutan, horned melon, kohlrabi, jicama, watermelon gherkins, dragon fruit.” “New exotic spice blends.”

§ “Frozen prepared foods from international cuisines.” “International ingredients and foods.”

§ “High-quality, gourmet frozen food--tastes fresher than refrigerated case food.”

Make it Fresh § “Wide variety of fresh produce even in low-end supermarkets..”

§ “Amazingly fresh seafood.” “Single source farm products (exclusive to one place, no blending).”

§ “Healthy and sustainable packaging.” “Organic packaging.” Make it Sustainable § “Compostable packaging, ready to eat with minimal prep foods.”

Les Dames D’Escoffier International l Trends Report 2020 KIDS AND FOOD

THE LATEST KID FRIENDLY FOODS AND CONCEPTS

1 Introducing globally diverse flavors at an earlier age 2 Targeted healthy nutrition (i.e., eye-health gummies, fortified food and beverages, etc.) 3 High-protein snacks 4 Fresh vegetable juices 5 Socially conscious food products 6 Kid friendly menus in restaurant design 7 "Hidden" plant-based desserts 8 Low-carb cereals 9 Keto-friendly kids foods

Les Dames D’Escoffier International l Trends Report 2020 THE ROLE GEN Z (BORN 1995-2010) WILL PLAY IN FOOD AND COOKING

Those That Like to Cook Those That Like to Eat Out § ”They’re going to get back to cooking from scratch. § “My Gen Z'er is a real foodie, but doesn't want to cook. He Already there’s a fascination with it.” loves to go out to eat, and it's all about taste, whether it’s a § ”Convincing peers to cook could be their biggest greasy burger, ramen or oysters.” contribution.” VS. § “They will be living in work/live/play communities so will § “I think they are going to cook much more than their cook less, but have quick and easy access to great tasting parents and become advocates for sustainable sourcing as freshly prepared foods.” a matter of practice.” § “They seem in general to not be into cooking so they will § “Generation Z shows more independent and they do more drive what restaurants and grocery stores provide.” meal prep for themselves.”

Gen Z Common Ground § Sophisticated & Adventurous - “They will play a large role as they are experimenting a lot with food such as vegan diets...” “They are not afraid of new international flavors!” “The Gen Z generation are eager to explore, experiment and dive into ethnic cuisines. I think this generation will drive growth in diversity of restaurants and forge in product availability.” § Health-conscious – “Concern for healthy food for the body and planet.” “They are more ingredient conscious because of the massive increase in food allergies.” “Most diverse and health educated of any cohort yet. I think they will lead a cooking renaissance…” § Environmentally & Sustainably Focused - “Sustainable farming, packaging and eating will the be the crux of their food culture.” “They will support local and sustainable ideals with a fast food /delivery feel.” § Demand Transparency – “They're looking for purpose and social values behind brands and products and companies.” “They will be more aware of where their food is grown and how it is handled. They want fresh food delivered to their office or home.”

§ Food 24/7 – “They will be demanding consumers, who want everything customized, rated, and immediate.” § Tech-savvy – “They will combine tech and food delivery more.” “The digital age has always been with them.” “Attached to Smart Phones and You Tube…”

Les Dames D’Escoffier International l Trends Report 2020 HEALTH AND LIFESTYLES TRENDS

THE LIFE CYCLE OF HEALTH AND LIFESTYLES TRENDS

Established and Growing Trends At its Peak 1) Vegan Cuisine 1) Non-dairy Beverages 2) Vegetarian Cuisine 2) Paleo Diet 3) Eating for Health / Beauty 3) Ketogenic Diet Benefits

Emerging Trends

1) CBD Foods and Drinks 2) Plant based Meat / Meat Substitutes 3) Eating for Health / Beauty Benefits, Gut Health, Clean Eating

Losing Steam Fads That Need to Go Away 1) Paleo diet 1) Whole30 2) Detoxification 2) Ketogenic Diet 3) Whole30 3) Detoxification & Paleo Diet

Les Dames D’Escoffier International l Trends Report 2020 HEALTH AND LIFESTYLES TRENDS DAMES INSIGHTS

Looking at Dames’ answers gives a great holistic view of what Health and Lifestyles trends are (and will be) in today’s society:

èLowering intake of certain food groups “Low carb”, “Low or no sugar”, “Gluten free”, “Lactose free”, “Low to no alcohol” “Vegan and vegetarianism” ”Processed foods”

èUsing nutrition as medicine, ie, eating for specific health benefits “Gut health”, “Cancer fighting”, “Brain power retention”, “CBD” “Anti-inflammatory eating for health”, “Clean eating” “Intermittent fasting”

èIncreasing consumption of whole and plant-based foods sustainably produced “Simple, whole foods.” “Whole food plant based diets.” “Socially conscious production and sourcing of food.”

èThese all contribute to the idea of striking for a more holistic and balanced diet: “At some point someone has to realize that a balanced diet combined w/exercise is the way to go.” “Well-balanced diets that allow for occasional splurges.” “More interest in alternative, holistic health as the public continues to question pharmaceutical company ethics and healthcare delivery becomes more expensive.”

èAdding science to the process: “Scientific testing to analyze individual diet.” “Nutrigenomics and DNA driven food selection.” “Eating for your body type; diets designed for your specific nutritional blueprint”

Les Dames D’Escoffier International l Trends Report 2020 HEALTH AND LIFESTYLE TRENDS Detailed Results

Emerging At its Peak Fad that needs to go away Categorize each of the following health trends and lifestyles: Established Losing Steam and Growing

9% 68% Vegan cuisine 13% 6% 4%

21% Gut Health (probiotics, 51% 19% fermented 5% foods/drinks, etc.) 4%

21% 56% Eating for Health/Beauty 8% Benefits 9% 6%

3% 64% Vegetarian Cuisine 24% 9% 1%

62% 20% CBD Foods and Drinks 4% 3% 12%

9% 15% Paleo Diet 26% 30% 20% Les Dames D’Escoffier International l Trends Report 2020 HEALTH AND LIFESTYLE TRENDS Detailed Results Emerging At its Peak Fad that needs to go away Categorize each of the following health trends and lifestyles: Established Losing Steam and Growing 5% Non-dairy Beverages (almond 53% 31% milk, oat milk, coconut milk, etc.) 10% 1%

26% Plant Based Meat/Meat 54% 11% Substitutes (vegetable patties, 6% tofu, etc.) 4%

14% 51% No Sugar and/or Natural Sugars 20% 11% 3%

Ketogenic Diet (high-fat, 10% 25% adequate protein, low 26% 17% carbohydrate) 22%

15% 26% Detoxification 13% 26% 20%

16% Whole30 (eliminate sugar, alcohol, 22% grains, legumes, soy and dairy) 20% 18% 24% 20% Clean Eating (anti-inflammatory 51% 19% diets, conscious nutrition, etc.) 3% 7% Les Dames D’Escoffier International l Trends Report 2020 SUPERFOOD TRENDS

ARE YOU READY FOR SEAWEED, MORINGA, MUSHROOMS AND ARONIA BERRIES?

The top of the food chain Not so strong Hercules

Most likely products to be perceived as Least likely products to be perceived as superfoods by the mainstream consumer: superfoods by the mainstream consumer:

1 Blueberry 1 Dandelions 2 Avocado 2 Collagen Powders 3 Salmon 3 Moringa

Say what now? Dames super choices Products that are somewhat unknown by the Products mentioned by Dames: experts: 1 Moringa 1 Seaweed 2 Mushrooms 2 Collagen powders 3 Fermented Foods

Les Dames D’Escoffier International l Trends Report 2020 SUPERFOOD TRENDS Detailed Results

Rank the likelihood of the following products to be perceived Very Likely Likely Unlikely Very Unlikely as superfoods by the mainstream consumer: I am not familiar with this trend

Seaweed / Avocado Salmon Dark Chocolate Sea Vegetables 67% 67% 61% 43%

28% 24% 32% 26% 28%

5% 5% 4% 2% 5% 1% 2% 0% 1% 0% 0%

Blueberry Moringa Mushrooms Dandelions 38% 57% 73% 42% 32% 26% 27% 25% 24% 15% 8% 11% 7% 4% 6% 2% 1% 0% 0% 1%

Les Dames D’Escoffier International l Trends Report 2020 SUPERFOOD TRENDS Detailed Results

Rank the likelihood of the following products to be perceived Very Likely Likely Unlikely Very Unlikely as superfoods by the mainstream consumer: I am not familiar with this trend

Whole Grain Turmeric Fermented Collagen Powders 51% 61% Foods 36% 48% 31% 37% 32% 29% 17%

13% 12% 8% 9% 9% 4% 2% 2% 2% 0% 0%

Cauliflower 43% Acai Goji Berries Aloe 40% 38% 41% 36% 38% 39% 33% 18% 23% 18% 17%

4% 1% 2% 2% 3% 2% 1%

Les Dames D’Escoffier International l Trends Report 2020 BEVERAGE TRENDS

QUENCH YOUR THIRST WITH THESE DRINKS

Established Emerging At its Peak and Growing

1) CBD Infused Beverages 1) Craft/Artisan/Locally 1) Cold Brew Coffee 2) Lesser Known Wine Produced Beverages 2) Sparkling Water Varietals and Regions 2) Lesser Known Wine and Seltzer 3) Low Alcohol Cocktails Varietals and Regions 3) Cold Pressed and Mocktails 3) Kombucha and Other Juice Fermented Drinks

Losing Steam Need to go Away

1) Rosé and Frosé 1) CBD Infused Beverages 2) Tea Rooms and Bars 2) Nitro and Carbonated 3) Cold Pressed Juice Coffee 3) Drinks with Ingredients for Health and Beauty Benefits

Don’t Start Chilling Just Yet

Dames agreed that CBD infused beverages are an emerging trend, but some thought they already need to go away!

Les Dames D’Escoffier International l Trends Report 2020 BEVERAGE TRENDS

MOST DAMES AGREED THAT COCKTAILS ARE TRENDING TOWARD LOW/NO ALCOHOL AND “HEALTHIER” INGREDIENTS

MOCKTAILS INFUSIONS SAVORY TIKI ARTISAN LOW SUGAR SUPERFOODS WELLNESS DIGESTIFS COFFEE & TEA BASED BOTANICALS HERBS & SPICES APERITIFS CRAFT ZERO CALORIE CBD SUPERFOODS LOW ALCOHOL ARTISAN FRESH FRUITS & VEGETABLES EXOTIC FLAVORS

Les Dames D’Escoffier International l Trends Report 2020 BEVERAGE TRENDS Detailed Results Emerging Categorize each of the following beverage trends: At its Peak Fads That Need to Established Losing Steam Go Away and Growing

33% 25% Nitro and 19% 10% Carbonated Coffee 13%

16% 27% Rosé and Frosé 36% 17% 4%

55% 26% CBD Infused 3% 2% Beverages 14%

43% Lesser Known 54% Wine Varietals 2% 1% and Regions 0%

42% Low Alcohol 46% Cocktails and 5% 5% Mocktails 1%

26% 42% Tea Rooms and Bars 15% 17% 1%

Les Dames D’Escoffier International l Trends Report 2020 BEVERAGE TRENDS Detailed Results Emerging Categorize each of the following beverage trends: At its Peak Fads That Need to Established Losing Steam Go Away and Growing

7% 37% Cold Pressed Juice 39% 14% 3%

Craft / Artisan / 7% 60% Locally Produced 30% 3% Beverages 0%

6% Kombucha and 50% 29% Other Fermented 11% Drinks 4%

Drinks with 32% 41% Ingredients for Health 13% 4% & Beauty Benefits 10%

3% Sparkling Water 43% and Seltzer 41% 12% 1%

5% 36% Cold Brew Coffee 45% 11% 2%

Les Dames D’Escoffier International l Trends Report 2020 COOKING METHODS

EXPECT TO FIND MORE IN RECIPES AND/OR MENUS IN 2020

AIR FRYING PRESSURE COOKER / INSTANT POT FIRE ROASTING SLOW COOKING & BRAISING SOUS VIDE OVEN ROASTING FERMENTING & CANNING GRILLING QUICK & CONVENIENT STEAMING RAW SMOKING SHEET PAN MICROWAVE

Les Dames D’Escoffier International l Trends Report 2020 CULINARY INSPIRATION

TAKE IT ALL IN

1 Traveling 2 Cookbooks 3 Restaurants 4 Food Magazines 4 People and Culture 5 Chefs 6 Farmers Markets 6 Social Media 7 Food Blogs 8 Seasons and Nature 9 Ingredients and Fresh Produce 10 Podcasts

Les Dames D’Escoffier International l Trends Report 2020 ENVIRONMENTAL POLICY AND FOOD BUSINESS MOST DAMES AGREED THAT CURRENT ENVIRONMENTAL POLICY WILL HAVE A HUGE IMPACT ON THE FUTURE OF FOOD

èProtecting food systems: “Customers will demand transparency, health, and environmentally conscious food sourcing. ” “Environmental policy is essential/critical to the health & safety of food products as well as their nutritional quality, taste and texture. Chefs have an obligation to lead the way in educating consumers about these issues.” èFarming practices: “As a farmer, every bit of food I produce is influenced by environmental policies from local to federal level. As artisan, craft, local becomes more innovative, regulations and limitations follow closely often squelching early adopters as larger businesses gain market share. We need smart policies instead of policies driven by a few big players.” èReducing waste, especially packaging and plastics: “As an industry, we should be leading the way in innovative changes that can be made to reduce our footprint on the environment - efficient cooking appliances, reducing water consumption, reducing food waste, more innovative ways of growing our food, sustainable packaging.....and the list goes on. ” “Packaging that's coming in our back door as raw product and going out the front for delivery/carry out. Single-use plastics bans are here and convenience food (take-out / delivery) needs to rethink convenience, how do we get our product to the consumer using sustainable packaging that doesn't break the bank."

èEffects of climate change and global warming: “How we manage or legislate for global warming will affect how and what our farmers will be able to grow and when.”

“Already farmers are struggling with weather changes, both in good and bad ways. Environmental policies will help strengthen the future of farms and in turn the produce we get.”

Les Dames D’Escoffier International l Trends Report 2020 FOOD FAD OR TREND

TRENDS EXPERTS WANT TO SEE DISAPPEAR IN 2020

1 Diets: Paleo, Vegan, Keto, Whole30 2 Gluten free 3 CBD 4 Kale 5 Avocado Toast 6 Processed Food 7 Fried Food 7 Plant-based Foods 7 “Precious” Food 7 Instagrammable Food

Les Dames D’Escoffier International l Trends Report 2020 FLAVOR OF THE YEAR

WHAT WILL 2020 TASTE LIKE?

Sour Earthy

Citrus Mushrooms Vinegar Black sesame Kumquat Cinnamon, Clove, Cardamom Tamarind Pomegranate

Simple Sweet - Familiar Exotic Berries of All Kinds Za’atar, Chinese Five Spice, Garam Masala Chocolate Floral, Lavender, Elderflower, Hibiscus Caramel Tropical fruits Spicy Peppers Turmeric Yuzu

è2020 is going to tantalize our taste buds with flavors from all over the globe. From bitter to sour, berry sweet to tropical, our palate will not get bored. Add to that familiar tastes like chocolate and caramel that will sweeten and comfort our senses. èWe see influences from the Middle East, Latin American, Caribbean and South East Asia in the flavors mentioned by Dames. This brings us back to our first question about the role played by the different parts of the world on the American food scene. èThe coming year is anticipated to bring to the front more tangy, sour and global flavors such as tamarind and Za’atar as we look for new and exciting tastes and experiences!

Les Dames D’Escoffier International l Trends Report 2020 THANK YOU VERY MUCH To the members of Les Dames d’Escoffier International who contributed their time and talent to this survey.

If you have any questions about the Trends Report 2020 Please email [email protected]

All photographs used are royalty free images that do not require attribution. A complete list of sources is on file at LDEI. All data charts were created by Plateful Solutions.