2019 was the year of made-for-Instagram açai bowls, cauliflower gnocchi, kombucha and the Impossible Burger. It was also a year when cooking at home and hosting casual dinner parties became cool, evidenced by Alison Roman and her new cookbook Nothing Fancy, something young Jews have been pursuing through organizations like OneTable and Moishe House.
Whether you discovered your cheeseboard-making skills or developed a taste for fermented tea, now’s the time to get a taste of what’s to come in the new year.
A New Generation of Snacks
Gone are the days of stale granola bars with an ingredient list that takes longer to read than your Twitter feed. The demand for healthy snacks is on the rise, and brands are turning to the refrigerator to eliminate the need for preservatives; it’s time to rethink where you keep your snack drawer in 2020!
Granola bars get a makeover with Perfect Bar, a refrigerated protein bar made with wholesome ingredients like nut butter, honey and 20 superfoods like kale, flaxseed, alfalfa and spinach. The creamy, chilled bar is a refreshing change from the dry, crumbly bars we’re used to. Other refrigerated snacks include dippable hard-boiled eggs, hummus snack packs, drinkable soups in single-serve portions and overnight oats.
Babka is breaking out of its deli counter barriers and hitting the mainstream market. It’s already widely available at Trader Joe’s, and Google Search results are up in the US by 18%. In its newfound popularity, babka is taking on new twists. With recipes for savory babkas made with za’atar and healthier whole-wheat versions available, there are endless possibilities in 2020 to enjoy babka.
Cauliflower Craze Continues
If 2019 was the year of cauliflower gnocchi, 2020 is the year of cauliflower-based everything. This trend started a bit already in 2019, with cauliflower pizza crust and rice moving from just online recipes to frozen packaged goods, but expect to find even more creative cauliflower foods in your grocery store.
Cauli Hot Cereal is the newest form of grain-free instant oatmeal, swapping the oats for freeze-dried cauliflower that can be stored in your pantry. You can also snack on the cruciferous vegetable with cauliflower pretzels and even sneak it into dessert with ice cream. Cauli-power is here to stay!
Butters and spreads are trending away from dairy and using more nuts and seeds. With almond butter widely available, 2020 will be the year of seed butter. Roasted pumpkin seeds make a vibrant, green creamy spread, and you can even find watermelon-seed butter for a nutty spread that is similar in flavor to tahini.
For kosher cooks, new nut-based buttery spreads are hitting the market. Instead of processed vegetable oil typically found in margarine, these nut-based spreads are made with ingredients like macademia nuts for a dairy-free, plant-based alternative to butter.
Sweet Riddance, Sugar
Sugar has seen its moment, and now it’s time for other sweeteners to shine. Dates are naturally sweet, which is why silan, or date syrup, is a new sweetener hitting the US market. With Middle Eastern food on the rise, silan is the perfect sweetener to add alongside some tahini.
Coconut flour is having a moment for gluten-free baking, but coconut sugar is another baking ingredient made from coconuts. Slightly less processed than regular sugar, coconut sugar has a flavor similar to brown sugar with caramel notes. Other sweetener alternatives include pomegranate molasses, monkfruit and sweet potato nectar.
The momentum for healthier options and casual gatherings at home will continue into 2020, but these five new food trends will soon make their way into our grocery stores and onto our tables. Who knows—maybe 2020 will be the year of cauliflower challah!