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Updated: Apr 19, 2021

As the storm of the avocado toast and acai bowls of the 2010s starts to wind down, a fresh new decade has begun. Recently, more and more people are looking at their food and thinking about what they are eating and what it does to them. Will 2020 be the decade of a much-improved health food sector, or will fast food grow ever more popular? How will people be eating socially and will new meal times grow from changing work schedules?

Let’s take a look at what new food trends are about to take off, and try to answer some of those questions.

A new mealtime?

One of the fastest developing restaurant industry trends in the last few years was brunch. Although not a new custom by any means, this between-meals has recently seen an incredible surge in many countries around the world. Partly due to the ability to network, see friends and have great food all at once, brunch has become wildly popular in places where young professionals gather.

The advantage that brunch has over many other meals is the level of flexibility. Due to its mid/late-morning positioning, brunch is allowed to be considered either an extension of breakfast, or an impatient approach to lunch. That means that as you travel all over the world, you’ll see brunch served with eggs and toast, full meat plates, alcohol, juice, coffee or seafood platters. There’s no limit and no rules to what gets served at brunch. The modern generation wants what they want, and they want it whenever they feel like it – brunch fits well into this model.

App orders?

It’s hard not to imagine 2020 being the year where the food industry continues digitalising, taking more of its offering online. With applications like Just Eat and Uber Eats, could 2020 be the year where online menus and digital selection takes over? It’s becoming more normal to order the food that you want, in the location of your own choosing. Flexibility and customisation are the buzzwords of the younger generations, and this is likely to have a strong effect on new food trends, and how food is prepared and served.

Local produce

Along with a growing understanding of health and how food connects to it, we are also starting to think more about where our food was grown. Locally produced food has the distinct advantages of supporting nearby businesses, as well as doing less environmental damage. The carbon footprint for imported foods can be incredibly high, so locally sourced produce is the way to go to protect our atmosphere.

Sourcing food from the surrounding areas has another advantage too, allowing restaurants like Terminal 42 in Barcelona, to connect with the local farming community and bring this link to their customers’ experience. If restaurant owners and chefs can help to develop local economies, they are likely to see their customers appreciate this commitment and form strong community relationships for the good of all.

The year of cava

With less added sugar and an easier route to organic production, cava is starting to grow in popularity. Champagne is becoming old news, and this Spanish-produced sparkling wine is set to become the next of the big food trends for 2020.

Coming from the Catalonia region of Spain, this Denominacion de Origen status drink is packed full of tradition and history, as well a sweet and refreshing flavour. If you want to know more about cava and its history in Spain, you can find more information here. The growing region is right next to the city of Barcelona, so a visit here can be the best way to discover some of the most exciting cava wines around.

Made right in front of you

In 2019, people started to become more aware of what was in their food and drinks, and as every year passes, we are being more and more careful about what is going into our food. This same care might be applied to every part of our gastronomy experiences, with bars preparing their own drinks in-house alongside food.

2020 looks to be the year when craft cocktails start to become the norm, with every part of the drink made in-house. No more artificial sweeteners and syrups to add colours and jazz, just fresh and seasonal ingredients. Not only will this allow bars and restaurants to tell their customers what’s in their drinks, they can also get much more creative and really make their house cocktails their own. Mass-made and pre-mixed are words that were not well-embraced in 2019, so hopefully, 2020 will see even more creativity, originality and house-made cocktails.

Fast and good

The last of the important restaurant industry trends for 2020 - snacking that will become less damaging. During the last decade, eating on the go became easier and easier, with pre-packaged and artificial ingredients allowing for never-before-seen convenience. However, people are quickly seeing the downsides and are demanding a form of snacking that doesn’t poison their insides. Healthier versions of snacks like crisps and milk chocolate are already on the market, and the variety is increasing.

On top of reducing sugar intake, some of this year’s developments might be in the milk arena. Many different types of milk are being produced to avoid lactose consumption, and this will only increase in 2020.

Five healthy eating tips from Kera the Rhino

Drink lots of water – you’ll eat less and be more hydrated

  1. Drink lots of water – you’ll eat less and be more hydrated

  2. If you’re eating carbohydrates, aim for higher fibre varieties like whole-wheat pasta

  3. Eat more fish – omega three fats and plenty of minerals are found in fish

  4. Don’t miss breakfast – start the day well and you’re likely to keep it up

  5. Enjoy herbs and spices – most are packed with good vitamins and minerals

Based in the heart of Barcelona, visit Terminal 42 for a local community, a friendly atmosphere and great food.

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