Supermarket Perimeter - September 2020 - 69

OPERATIONS

grains of paradise, and urfa biber
are among the more unusual
entrants. International spice
blends were mentioned from
Egypt, China, Russia, Israel,
Mexico and elsewhere. Whether
it be XO sauce, Galangal, Raita,
Gremolata, Tajin or Chimichurri
sauce, they are fun, flirty, and
offer a strong sense of tradition,
roots, and place on the plate.

Chimichurri

TINASDREAMWORLD, OKSANA BRATANOVA, SUPAMAS, KOOSEN, ALEKSEI ISACHENKO, ANTONIO G CUESTA, ERICH GRANT - STOCK.ADOBE.COM

Proteins and plants
Yes, the plant protein trend will
continue. However, be aware that
a backlash has begun. Let plants
be plants is the motto going
forward. Meat eaters will always
be meat eaters as evidenced by
the decline in faux burger sales
in food service. Items mentioned
for 2020 include jerky, alternative
wings, and burger blends.
Seafood comes more into focus
with seacuterie, bycatch fish, and
tinned seafood standing out.
The animal protein category
maintains a backdrop of
simplicity and sustainability. Plant
proteins are extensive and beans
continue to transition from best
friend to leading lady. They are
the common thread between the

Adzuki
beans

desire for increased protein, rise
in flexitarian, and veggies taking
center of plate. Since beans are
a neutral palate they can move
between global cuisine, and
compete with grains and proteins
in dishes.
Beans are common in all of
the top global cuisines, including
regional Mexican, South
American, Eastern Mediterranean,
Middle Eastern and others. Plant
proteins can be divided into two
families. The Familiars include
chickpeas, black beans and
lentils. The Experimentals include
hemp, adzuki beans and seitan.
The grains list has some playful
twists with farro, fonio, sorghum,
teff and heirloom rice. The global
and ancient grains, and breads
made from them, continue to
capture media attention and
consumer interest as they have
strong backing from clinical
health research.

Sorghum

Cuisines and clusters
indicate restrained
experimentation
Cuisine trends showcase
restrained experimentation due
to focus on COVID-19 and the
political and economic unease.
Cuisines give food a home,
history and voice. The featured
regions mirror travel trends
but are also tied to economics.
Cuisines are global and range
from African, Russian, regional
Chinese, French and Brazilian
to US regional dishes. Specific
dishes followed suit but were
split between African, Asian,

European, Middle Eastern, South
American and USA. Global
comfort foods - those dishes
that seem exotic to Americans,
but mainstream in their native
country, is the focus for all.

Schnitzel

Clusters captured national
and global comfort food and
items seen normally during
a recession or post-recovery.
That the patterns are showing
recent, recycled ideas is a sign
we continue to slip away from
confident behaviors. Regional
dishes include South African
Braai grilling, Japanese Shibuya
toast, German Schnitzel, Cuban
Ropa Viejo, Mexican Birria,
and, from the US, fried chicken,
Hawaiian Loco Moco and Detroit
pizza. Cluster items included
hybrids, elevated and ethnic
breakfast, peasant foods, purple
foods and cannabis cuisine.

Desserts replace
experimentation
with nostalgia
Desserts are more trend forward
compared to other categories.
The desserts themselves were
a mix of centered, calming

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Concha

personalities with a comfort
petticoat and more unfamiliar
global comfort players. Comfort
desserts return but are riding the
line between historical/regional
and global classics.
French pastries return but are
joined by Middle Eastern Booza
and Indian Kulfi. Asian sweets -
Japanese red bean buns, Mexican
Conchas and Brick Toast, joined
the playground. Ice cream is
really taking center stage with
Italian Stracciatella, Booza from
the Middle east and India's kulfi.
Naked cakes and regional pies
are canvases for creativity while
herbs, salt, vegetables, and
alcohol act as their party dress.
Desserts are predicted to be more
traditional and historic but with
trend forward flavors.

Chess Pie

All insights are taken from
Culinary Tides, Inc.'s 2020 report
"Shifting Sands: Trends Shaping
the Food Industry in 2020/21"
https://www.culinarytides.com/
trends-forecast-report. Suzy
Badaracco is the firm's president.
The report is a cross-analysis of
214 prediction lists for 2020 put
forth by 162 industry experts. In
all, more than 1,700 individual
predictions were evaluated
for their potential during the
coming year, however only
well supported predictions are
included in the final report.
All trends in the report are
anticipated to remain in focus
throughout 2020 and into the first
quarter of 2021.
SEPTEMBER 2020 - 69

9/9/2020 12:55:06 PM

https://www.culinarytides.com/ http://www.supermarketperimeter.com

Supermarket Perimeter - September 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - September 2020