10 food and drink trends that will shape the decade

From sober bars and communal kitchens to biodiverse dining, we’ve rounded up 10 food and drink trends predictions for 2020 from global trends forecaster Wunderman Thompson Intelligence’s Future 100 report, that are set to shape the way we eat and drink over the next decade.

Futureproof recipes

As pressure to reduce food waste continues to mount, climate-conscious consumers are opening up to new recipes that are not only healthy for themselves, but for the planet too. Future Food Today is a cookbook that aims to overhaul non-sustainable foods in today’s fridges and pantries, and offer wholesome, environmentally friendly options.

Released in May 2019 by Ikea’s research lab Space10 in collaboration with creative agency Barkas, the recipes introduce ingredients tailored for the future palate. From bug burgers containing mealworms to algae chips to microgreen popsicles, the future of food is served in a familiar form and made from unusual—but potentially planet-saving—ingredients.

“The aim is to inspire people to explore new delicious flavours and sustainable and healthy ingredients,” Simon Caspersen, cofounder of Space10, tells Wunderman Thompson Intelligence, “and to be a bit more curious and open-minded about food diversity.”

The research lab recognizes that dramatic changes need to be made to the way we consume and produce food. “In the next 35 years, our demand for food will increase by 70%, and we simply do not have the resources to achieve this demand on today’s diet,” says the lab. Innovative food brands are utilizing technology, science and food to tackle food’s impact on the environment, and consumers are readily embracing these options.

Take Impossible Foods’ Impossible Burger, the plant-based burger that “bleeds,” which is now widely available for sale at supermarkets and even on the menu at Burger King and White Castle.

Dairy Farmers of America reported that sales dropped by over $1 billion in 2018 compared to the previous year, while sales of dairy alternatives continue to grow. It appears that mainstream consumers are open to substituting unsustainable food and drinks with comparable or superior sustainable choices.

Why it’s interesting: Consumers are pivoting towards a “climate diet,” consuming less meat and dairy, and seeking environmentally friendly alternatives. Food brands will need to start producing healthy and sustainable foods that not only feed consumers but also nourish the planet.

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