As part of Culinary Tides’ ongoing work, we have been tracking the political and economic unease here and abroad, well before the onset of COVID-19.  What the spread of COVID-19 has caused, is an amplification and acceleration of the Tide that was already rolling in.

“Never have we seen a movement evolve so quickly from fringe food group interest to mass adoption like we are seeing in the evolution of plant-based foods and lifestyles,” says Kiley Stone, associate culinary director at SRG. “This includes a growing spectrum of foods and new sub-categories of products all under the plant-based umbrella.”

Whether assembling kits themselves at a local meal kit assembly shop, signing up for a subscription service online, or picking up a kit from their local supermarket, consumers show no signs of abandoning this time-saving meal option.

Diners will see many more alternatives in restaurants this year, as owners and operators adopt eco-friendly packaging, plant-based proteins, revamped classic cocktails, specialty burger blends (mushroom-beef burgers, etc.), and unique beef and pork cuts, which all made the list of top 10 trends.

The Spark trends platform at Bell is the origin of imagination and where the journey begins to predicting what’s next.  It’s the source of what’s possible. It’s the essence of creativity and the future of what’s to come. 

SRG's Top 10 Cutting-Edge Trends Report is heading into the new decade.

Chef Gerard Viverito described each recipe in detail to an eager crowd, as well as his experience and enthusiasm working with recipes that span choices on typical restaurant menus from appetizers to a soup to an entree

Eager to mine those predictions for nuggets of inspiration that will lead to new ideas and flavor profiles, chefs strive to please an increasingly adventurous, yet demanding, consumer.

In the 10th year of FABI Awards, 2020 Award recipients will enjoy enhanced opportunities to reach attendees in addition to increased awareness and booth traffic.