Healthy bowls came in as the chefs' number-one new menu item, followed by dishes with plant-based proteins.
Not Noodles
Whether they're zoodles (zucchini noodles), coodles (carrot noodles), or swoodles (sweet potato noodles), faux pastas and rices are a top trend in the “grains/pasta/substitutes” category.
Premier Produce
“Is 2020 the year of the mushroom?” the NRA report asks. Chefs think so, ranking portobellos, shiitake, crimini and other mushrooms just above caulini (baby cauliflower) and unusual rabes, like turnip rabe, collard rabe, arugula rabe.
Less Bull?
The top protein for 2020 is anything plant-based, say the chefs who responded to the NRA survey. But beef isn’t out of the picture. The other big protein trends for 2020: specialty burger blends, like mushroom-beef burgers; unique beef and pork cuts; pan-Asian pork; and artisanal hummus.
Please Pass the Compostable
Eco-friendly packaging received the highest ranking of any of the NRA's 133 survey items. Consumer demand for eco-friendly packaging is soaring. If people are saying no to plastic straws and boxes for takeout, they’ll be saying the same at your conferences.
Sweet Tooth
For meeting professionals, 2020’s top dessert trends might be a little risky: CBD snacks and boozy treats. However, dairy-free ice cream, drinkable desserts, and herb-based sweets also make the top five.
