From cannabis-infused ice cream to pea milk, here are 2020’s top food trends – The Sun

FANCY a bite of fish offal, cannabis-infused ice cream to follow – and a drop of pea milk to wash it down? They are among the predicted top 20 trends in the world of food and drink this year, as forecast by the BBC’s Good Food magazine.

Filipino spice, deep-freezing, pour-your-own beer at the super-market and “dug today spuds” served up by restaurants will also be big – and Manchester will be THE new place to eat. KATE JACKSON tells you what’s going to be on the menu . . .

1. LOW-SUGAR CHOCS: Big brands know we can’t keep loading up on calories. Less-naughty treats include a Nestle Milkybar Wowsome bar or Cadbury Dairy Milk, each 30 per cent less sugar than regular milk chocolate.

2. FAREWELL TO FORMICA: Once home to just drab burger joints and noodle bars, food halls are changing. Formica tables are out, trendy decor and an exciting array of cuisines will be in.

3. SEIZE THE DAY: Not content with just picking veg that are in season, with fewer food miles, chefs now boast “dug today” spuds and “picked today” berries. Also look out for veg you have no clue how to cook, such as monk’s beard and salsify.

4. POUR YOUR OWN: As stores cut down on packaging, at Waitrose we will be able to get pick ’n’ mix frozen veg, pasta refills and tap beer in your own bottles.

5. SNACK ATTACK: Now here is a tasty trend. Fancy a plate of lamb-belly fritters or crispy smoked potatoes with your craft ale? Cheers!

6. SUPER SOY: Burgers, sausages, nuggets and Kievs made from soy will be big business. Even hardened carnivores may be tempted.

7. MUNCHESTER: Long famed for football and music, Manchester is now on the gastro tourist’s radar. Last year it won its first Michelin star in 42 years, for Mana restaurant.

8. PEA MILK: Oat, almond and soy milk, maybe. But pea milk? Ocado buyer Anthony Sharpe assures us the drink, made from yellow split peas, will become fashionable because of its gentle eco footprint.

9. BIG FREEZE: American-style fridge-freezers are gigantic because our pals across the Pond freeze everything. Relying on the freezer more here will mean less food waste, more convenience.

10. TURNING JAPANESE: We will go chopstick crazy as online super-market Ocado brings in a new Japanese range and kitchen store Lakeland touts cherry-blossom baking moulds and sushi platters. Michelin-star chef Adam Smith said: “We’ve seen a slow influx of Japanese techniques and ingredients and will see a lot more.”

11. GUT INSTINCT: Fermented fun such as milk drink kefir and tea mix kombucha will gain fans – and keep us regular – even if the sound of them turns your stomach.

12. TURKISH DELIGHTS: Food from the Middle East and North Africa will be big, so look up recipes for baba ganoush, tabbouleh and chicken shawarma.

13. FIERY FILIPINOS: Street food firm BBQ Dreamz, selling Filipino fare such as satay duck-heart skewers and papaya-noodle salad at sites across London, featured on BBC2 reality TV series My Million Pound Menu – giving us a taste for all things bright, hot and sweet

14. ADULT ICE CREAM: Scoops of the sweet stuff will get more grown-up. Gorseflower gin flavour, anyone? Or goat’s cheese with liquorice sauce?

15. SUPER SARNIES: Sons + Daughters sandwich shop, in London’s King’s Cross, does Swaledale roast chicken with soy-cured parmesan, pickled cucumber, gem lettuce, miso mayo, green sauce and wasabi cress. Though it will set you back £9.50.

16. OFFALLY GOOD: We know about “nose to tail” to describe using every bit of flesh on an animal, now chefs are raving about Aussie fish fanatic Josh Niland’s fin-to-tail cooking. “Sea offal” may seem off putting – but a “seacuterie” such as salmon pastrami might be less so.

17. IN IT TO WIN IT: Vivek Singh, owner of London’s Cinnamon Collection Indian restaurants, says fenugreek seeds will be the year’s No1 ingredient. But pastry chef Mark Perkins, at London’s Rosewood hotel, likes inulin. A sweetener for baking, it is hailed as a “zero-calorie chicory extract”.

18. WASTE NOT: Wonky fruit and veg, and other discarded food, will be saved from the bin. Sea Chips are crisps made from salmon skin, while Dash Water uses misshapen fruit and veg in drinks.

19. WHEY TO GO: The run-off from cheesemaking is now used in Black Cow vodka, while Tommy Banks, of the Michelin-star Black Swan restaurant in North Yorks, uses it to make ricotta and in butter sauces, and caramelises it for a Scandi-style brown cheese.

20. TURNING OVER A NEW LEAF: Hailed as a pain-reliever, CBD, or cannabis oil, is now in hummus, ice cream and gin. But you won’t get high – it is a non-psychoactive extract of marijuana.

• The January issue of BBC Good Food magazine is out now.

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