As we begin a new decade, plant-based and cell-based proteins continue to expand their footprint in mainstream channels. A wide variety of these characters are vying for the center of the plate in the form of beef, pork, chicken and even shrimp products. Plant-based proteins are holding in first position, but from my perspective you will see more of the cell-based products hitting the market in the next several years as the technology and cost reductions are refined. (From what I’ve read, currently a hamburger tops $300K without toppings.) As with plant-based meat substitutes, the idea for cell-based proteins is to wean the world off animals whose environmental costs appear unsustainable, according to many.

In the flavor world, consumers are still adventurous with spicy and sweet still topping consumer preferences. Sugar from cane is not as hot and the R&D industries seek alternative sweeteners to entice your sweet tooth. Bright colored agents are trending in food production and the mixology world with butterfly pea flowers that give a blueish tint when added.

On the cuisine front, Korean continues movement, as do West African flavors. My guess is these will become more prevalent on menus as an adaptation versus a traditional, authentic dish. Mediterranean flavors are still is holding strong. As are the fermented funky notes one gets from various vegetable Kimchis. Brussel sprouts in many forms, jackfruit, millet and ancient grains are now commonplace in many grocery stores.

On the beef front, taking a lead from Spain, older bovine is commanding high price points close to Wagyu. I believe this older beef will be an acquired taste for most of the general beef eaters. These cow steaks are denser than ours, a bit drier, less flabby and a bit chewier. However, their bold intense flavors more than compensate for a lack of butter knife tenderness! They’re corn-finished and dry aged, which helps promote some gaminess in flavor. It has less marbling and deep red-purple meat with yellowed fat. Currently a few producers in California and Texas are selling limited amounts of vaca vieja and some savvy farmers occasionally sell sides of an aged cow to forward-thinking steakhouses. I’m hoping this will become a staple for the devout steak eaters.

But I would be remiss by not acknowledging the next food and beverage “gold rush." CBD, THC and whole plant hemp will be exploding this year in health and wellness products, as well as a plethora of food and beverage offerings.

One thing I would like all my readers to learn about and practice is the consumption of ugly fruits and vegetables. The ones that can’t be sold at grocery stores. If we all get onboard this can drastically help to reduce the excessive food waste that we have in the U.S.

I am truly excited to see what this next decade will bring. What does your crystal ball tell you for 2020 and the next decade?

Health and happiness to you all.

Live well…

What will we see in 2020?

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