Food Trends that Will Shape the Events of 2020
Chorizo lollipops, rainbow cheese toasties, charcoal ice cream and brightly coloured smoothie bowls. These are all the trends that have come and gone. So what’s in store for next year? As we look ahead to our event planning calendar in 2020, here are the snacks and nibbles that will make your guests salivate.
Here are 5 food trends to watch when trying to impress a cool, hip crowd:
According to reports from the Food & Beverage Singapore Expo, health trends will prevail in 2020 all over the world. Summer rolls instead of wraps, mini fruit cups instead of cupcakes, and poke bowls instead of pasta bowls are just some of the examples that will take the catering world by storm. Healthier food should never be dull or boring either. The use of colour and texture will be hugely important to the discerning vegetarian.
Vegan instead of vegetarian
Having a vegetarian option has always been the first rule of catering. But according to the Vegan Society, there are now more vegans than there’s ever been. So event organisers need to ensure that ingredients are vegan-friendly. With plant-based milks and tasty tofu meat substitutes, it’s extremely easy to recreate faux meat dishes, just with a cruelty-free twist.
One benefit of the bowl food trend is that is can help to save space when there’s no room for large plates. It’s a great way to snack that acts as an alternative to unfilling finger food, and bowls can be used to serve just about anything. From mini Sri Lankan curries and Singaporean laksas to a classic chilli and rice or a Hawaiian poke bowl, there are endless options. Explore cuisine from around the world and make your event culturally and gastronomically exciting.
Another trend seen at the Food & Beverage Singapore Expo is interactive food or “eat-ertainment”. Food is all about mini experiences in 2020. Whether you have a self-service popcorn machine, a build-your-own pizza toppings station, or a festival style street food van, events will need to be able to raise the level of interaction between food and people.
A few years ago, Indian food was simply any food from India. Chinese food was simply any food from China. But today’s foodie crowds are smarter. They know how to differentiate North Indian food from South Indian food. They can recognise the spicy flavours of Sichuan compared to the delicate dim sum dishes of Guangdong. Make your event food regional, not just international. For guests who don’t understand the differences, it will be an enlightening, educational and memorable experience.
Non-alcoholic cocktails have always been around, but never have they had such popularity in catering. As more Millennials and Gen Z professionals take over the UK workforce, the demand for zero alcohol drinks will increase. For event organisers, mocktail options are a great idea and can please the younger crowd who may be on a health-kick. From cocktails in jam jars and booze-free martinis to dry ice cocktail alchemy, the mocktail trend is here to stay.