ARLINGTON, VA -- With the end of each year comes reviews of the past and bold predictions for the future, and this holds true for the culinary world as well.
“After a thorough review of culinary predictions for the upcoming year, we’ve compiled a list of 2019 highlights to build on and 2020 culinary trends that present a huge opportunity for U.S.-grown rice,” said Cameron Jacobs, USA Rice director of domestic promotion.
Culinary experts and food & hospitality researchers from a plethora of sources including
The New York Times, Whole Foods,
Delish.com, and
Bon Appetit, all had a rice recipe in their “most popular recipes of 2019” roundup.
The New York Times cited Tomato Risotto, and Vinegar Chicken, and Turmeric Coconut Rice with Greens among their top 50 recipes from last year, while
Delish.com called out Classic Stuffed Peppers, and
Bon Appetit listed Chicken and Rice Soup with Garlicky Chile Oil as a 2019 fan favorite.
When foodservice experts try to figure out “The Next Big Thing” for food they look at dining trends and survey shoppers to point the way forward.
According to the International Food Information Council’s annual Food and Heath Survey, environmental sustainability is important for today’s consumers along with other factors such as ingredient labeling, production methods, and packaging. Concepts like soil health and regenerative agriculture, or “giving back to the land” rather than just conserving resources, have the potential to gain traction in 2020.
Plant-based diets are another trend slated to become more commonplace, and Source Eater.com predicts restaurant brands will broaden the way they market items beyond healthy eating and create proprietary plant-based products to differentiate from competitors and reduce expenses. The array of interesting flours entering the market for both restaurants and home pantries promises to make “super flours” filled with protein and fiber a key ingredient.
Rice-based cuisines of Japan, India, Laos, West Africa, and Vietnam remain popular, and healthy items on kids’ menus will incorporate more global flavors with an emphasis on whole grains for nutrition.
“It would appear, working from this list, U.S.-grown rice has endless opportunities that could be capitalized on,” said Jacobs. “From an increased focus on sustainability to the rise of plant-based diets to rice-oriented global cuisines to enhanced kids’ menus, 2020 should be a great year for rice.”