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2020’s Vegan Food Trends
05 Apr 2020

Speakeasyhacker believes that after the Covid-19 crisis there will be many changes in our contacts, thinking etc. enough for sociologists to have a full meal on these, yet alone the financial tsunami that will penetrate all aspects of our lives. However, the prediction here is that there will be an explosion of Veganism with a large increase of the world population dedicating their nutrition on the wellbeing spectrum and mostly on plant based diets. Therefore menus will become more diverse and there will be more exploitation of what the world produces naturally. It will become a huge creativity bundle for all the chefs and all creating in the kitchen kingdom!

 

Here are some prediction on new trends emerging.

(Source Peta/org)

 

ICE CREAM INNOVATIONS

 

Plant based milks and various other editions will prove to be creamier that dairy milks as a base for yoghurt and definitely ice creams.  

 

ECO-FRIENDLY PACKAGING

 

Some giant companies already set the standard for eco-friendly packaging, and we predict that other vegan food companies will follow. Going vegan is already the best thing that you can do for the environment as an individual, so it’s even better that companies are considering the kind of impact that their packaging has as well. Yogurt companies offer dairy-free i.e. coconut yogurt in reusable glass jars, or in compostable packaging made with plant-based inks and adhesives, while others will continue to sell yogurt in terra-cotta clay pots, so you can reuse or repurpose them to hold plants or organize your office supplies etc.

 

 

THE VEGAN FAST-FOOD WAVE

 

Vegan options will have a huge impact on the fast food industry. Many beyond Meat/chicken options, ice cream flavors and other vegan sensations.

 

PLANT-BASED JERKY

 

Vegan jerky is already all the rage, and more companies are coming out with new products all the time. How about kelp jerky? Shiitake mushroom?

 

UNUSUAL SEED AND NUT BUTTERS

 

Peanut and almond butters are already vegan pantry staples, but watermelon, hemp, and pumpkin seed butters are starting to gain traction, too. Seeds are allergy-friendly and full of essential nutrients such as zinc, magnesium, and omega-3 fatty acids.

 

BANANA BLOSSOM

 

A common ingredient in Southeast Asian cuisine, the flaky texture of the banana blossom makes it perfect for vegan fish recipes. Banana blossom fish and chips can already be found at a number of vegan establishments, but the versatile flower is sure to make its way into other dishes, such as curries and salads.

 

JACK FRUIT

 

The use of this versatile fruit to become burger or Bolognese meat, substitute pulled pork etc. will increase as it is quite a good alternative in texture too.

 

JAPANESE SOUFFLÉ PANCAKES

 

Fluffy Japanese pancakes appear into the vegan world with several rotating vegan flavors which have included Oreo Lovers, Blueberry Cheesecake, and Pineapple Coconut Brule. It will add more diversity in the vegan dessert menus.

 

CONVENIENCE MEALS

 

Companies are meeting the demand for more on-the-go options for those of us with busy lifestyles. Whether you need a quick lunch option or you just don’t feel like cooking dinner, there will be more options for quick plant based meal options.

 

SHRUBS (DRINKING VINEGARS)

 

Shrubs, also known as drinking vinegars, are refreshing syrups made from fresh fruit, sugar, and vinegar. The sweet and tangy concoctions are great for gut health and delicious when mixed with sparkling water or added to a cocktail. It’s super-easy to make your own, but you will also find store-bought versions.

 

RUBY LATTES

 

Ruby lattes get their tint from powdered or juiced beets, which are packed with essential vitamins and minerals such as folate, potassium, iron, and vitamin C. Beets are even thought to help lower blood pressure and increase exercise endurance. Their natural sweetness pairs well with warmed oat milk for an earthy, warming drink.

 

ACAI AND MORE COMBINATIONS

 

Acai remains a smoothie or a thicker substance to feature fruits and nuts etc. in all its versatile nature but more combinations with other fruits and vegetables, nuts and cereals, syrups and juices will become the vegan’s cocktail revolution!

 

 

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