10 gastronomic trends that we will put on the table

gastronomic trends 2020
Photo courtesy of Anna Pelzer on Unsplash

What will we eat this 2020? At the gastronomic level, it is very interesting to see how periodically news comes that change and often improve our eating habits. As always the inputs that come to us are many, here we summarize the 10 most interesting 2020 gastronomic trends.


We have been with the trend of healthy food that more than a fashion, comer healthy and lead a healthy lifestyle It has become a requirement for many.

We seek organic, especially those of local production and we eliminate or limit the consumption of processed food and / or that contain additives.

We seek organic and seasonal foods with properties that do our body good.

Never before have we been so attentive to labels, the fashion explosion of applications like Yuka that allow us to analyze all the ingredients of each product. We are much more aware of what is bad and what is good and this leads us to a type of food that seeks make the most of the beneficial properties of food.

That is why we look for healthy foods that provide us with good nutrients. Every year we re-discover some 'new-old' food for its properties. 2019 has been the year of nootropic food, food that stimulates the brain, 2020 will be the year of the foods that work as antiaging thanks to their powerful antioxidant properties.

Antiaging Food: 2020 is the year of antioxidant foods.

Among the foods that stand out most for their antioxidant properties we find very common references of the Mediterranean diet such as: brócoli, tomato, extra virgin olive oil, nuts, grapes, garlic and black garlic, dark chocolate (minimum 80% and without added sugars), legumes, cinnamon and red berries.

A novelty that we are already hearing is the aronia berries that boast an antioxidant content higher than that of blueberries.


Asian cuisine
Photo by Free To Use Sounds on Unsplash

2020 will be the year of the kitchen Asian. With the Japan Olympics on the agenda we could expect it, but the interesting thing is that in addition to Japanese food all la kitchen Asian in general will be a trend.

It may interest you:  What is a POS system?

La kitchen Philippine, until now a great unknown, will be the one that will star the most in this trend. Among the most trendy dishes we will have Japanese curries, Chinese bread, Taiwanese cheese tea and rice noodle rolls, but above all we will discover the kitchen Filipina.

Philippine cuisine will be one of the main gastronomic trends 2020

Filipino gastronomy due to its particular history represents a mix between Malaysian, Chinese, Arabic and Spanish cuisine.

Among its most emblematic dishes we find fermented foods (cabbage, kimchi, fish, ...) and big stars of current gastronomic trends. Typical of this cuisine are marinated meat, fried noodles, stews, rolls and others. emblematic dishes of Philippine gastronomy.

We note that it is a kitchen that gives great importance to condiments, in fact the idea behind the Philippine cuisine is that everyone can create their own dish to taste thanks to their sauce (such as soy sauce), the ketchup from banana or fish sauce.


Yogurt, sauerkraut, kimchi, kefir, kombucha, tempeh, natto, miso,… Fermented foods will continue to be on the podium of gastronomic trends also in 2020. They do the intestine good, have antioxidant properties and are very healthy.

First it was the probiotic yogurts, then the kimchi and the sauerkraut and now it is the turn of the kefir and the kombucha. The truth is that currently the fermented are living u

4. HEM

From the hemp plant we get seeds and oils rich in essential fatty acids, mineral proteins, antioxidants and fiber. Until now we probably knew hemp as the cannabis plant, in fact industrial hemp has many more useful applications. At the food level, we mainly work with seeds (with very little or no THC content) and provide us with a valuable substitute for milk, drinks, infusions, teas and many more things that we will surely see fill the shelves of organic supermarkets.


vegan foodie foodie trend 2020
Photo by Pille-Riin Priske on Unsplash

It is a fact, we have less and less time to sit an hour to eat. The great demand for sandwiches, pitas, burgers, dumplings and all kinds of easy fast food Takeaway is the direct result of these hectic day-to-day rhythms.

The interesting part is that as we said we like to take care of ourselves and eat well so fast food that is fashionable and from which we see that there is always more on the street is a type of fast food gourmet with top ingredients quality.

It may interest you:  BakerStone Box, a barbecue pizza oven


Its year was 2019, but it must be admitted that the Jackfruit has not been seen as much as expected. It still seems that at restaurant find it difficult to integrate this into their menus vegan meat substitute So rich in iron, calcium and B vitamins. Will 2020 be your year? It seems so, although we will have to wait to confirm it.

Jackfruit: the superfood that vegans use as a substitute for meat.

What is true is that we are always reducing meat consumption and therefore, in addition to looking for vegan alternatives such as jackfruit, we are constantly looking for new types of vegetables to add variety to our diet.

In 2020 most of the restaurants They will have a completely vegetarian menu and cassava, sweet potato, Mexican turnip and seaweed will be some of the star ingredients.

Vegetable proteins are in fashion: the consumption of vegan meat and cheese increases.

In addition to meat, the change from animal to plant protein It will also begin to touch the world of cheese.
Vegan cheeses without lactose or casein are already a reality. They are not of animal origin, they are less caloric than a conventional cheese but very rich in nutrients and with a texture and flavor very similar to a traditional cheese.

7. SUSTAINABILITY: ugly foods - Waste and Plastic 0

Sustainability will be one of the main gastronomic trends 2020.
On the one hand we will continue to experience the explosion of the so-called ugly food (ugly foods), foods that until now due to their appearance did not reach store windows and have now become the most sought after. They are naturally imperfect and that is a guarantee of authenticity.

zero waste food trend 2020
Photo by Sylvie Tittel on Unsplash

On the other hand, the philosophy of "ugly food" is joined by the philosophy zero residue (zero waste) of take advantage of all the food and it pushes the growth of a new way of eating much more responsible where optimizing ingredients is everything. We have also seen how companies have based their business on using wasted fruits and vegetables, offering an appetizing product not only for what it is, but also and above all for what it represents. For example, the cold pressed juices from Flip Food that rescue imperfect fruits and vegetables.

Finally, 2020 will be the year in which we will get serious with the zero plastic target. We should all be aware of how important it is drastically reduce plastic consumption. Many markets and supermarkets are building their batteries with this, but we are the consumers who have to demand and choose the most sustainable alternatives to preserve our planet.

It may interest you:  53% of restaurants will accept mobile payment in 2015


Food trends move towards wellness and healthy and healthy food and this trend also includes drinks and cocktails.

For many years, gin tonic was first in fashion and then creative cocktails. Now these cocktails are still in fashion but the novelty is that they are without alcohol. The restaurants They are looking for creative and surprising proposals to pair their dishes, for example the alcohol-free pairing of the experiential menu of the Ovnew from Barcelona.

In this alcohol-free trend We will notice enough the influence of the fashion of fermented foods, healthy and in particular antioxidants.


In addition to hemp and soy and almond, which are already very popular, the oat milk will establish itself as one of the best substitutes for animal milk.

The goal is always the same: to reduce the environmental impact and look for vegetable drinks that provide a rich content of nutrients.


Among so many novelties, a gastro trend that confirms that many times it is necessary to go crazy looking for something original but simply to do well what is known. We are looking forward to recover the flavors of typical traditional dishes, flavors that we forgot for a while and that in recent years we have been recovering more and more.

Muchos restaurant They already bet on that traditional cuisine made from local gastronomy dishes and we will always see more menus made of references that speak of flavors of yesteryear. A safe bet made of great classics.

See original article 

I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"