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Need 2 know - What's new in food & drink in 2020?

As we start the next decade, what consumers will be eating and drinking - and how - will see some changes.

Influenced by wider social trends, consumers continue to demonstrate a shift in attitudes, behaviours and demands; with economic, technological and sustainable influences changing how we think, make decisions and act.

With the year 2020 set to be packed full of celebrations and support for the UK, events such as The First and Second World War anniversaries, UEFA Euros and the Olympics, we’re expecting foods from by-gone eras to be brought back to provide touches of comfort.

With all the political and economic uncertainty, consumers will be using nostalgia as a collective coping mechanism - a way to resist current events.
Linked to this is the growing passion for sustainability.

With all of us gradually adopting the age-old motto and practice of 'waste not want not', the future will see individuals having more power than ever before, with active social platforms to voice opinions on. It's expected that this decade will drive the push for the 'must do' rather than the 'nice to do' in this area.

With the desire to be well, to do well and to treat the planet and others well, food and drink create the forum and format to deliver on all accounts. From the creation of spaces that encourage socialising to eliminate isolation to outlets that encourage exercise and eating, the blurring of location uses and the continual fusion of foods and flavours allows consumers to experience something new at every eating out occasion.

To appeal to the 2020 dining consumers, menus need to offer:

  • Foods and drinks from across the globe - freshness, texture and heat to create a flavour explosion
  • Options for 'wellbeing' - from health for ourselves and the planet to indulgence to uplift
  • Simple to sensory choices - dishes that recreate the simple and traditional through to those with innovative twists that take them just a bit further
  • Formats for all-day feeding - in-house or on-the-go, breakfast through to dinner; consumers want everything to be available all of the time