The food trends of 2019 From fruit as meat, to Aussie influence, vegan cheese choices, and snacking from the sea By Rick Zambrano
Fish can be positioned as a high-protein meal, including in soups and stews, in 2019. Photo by Elli O.
Food innovation firm, CCD Helmsman, released its list of nine food trends for 2019. Kara Nielsen, vice president, Trends & Marketing, for CCD Helmsman is one of the most respected trendologists in the country and is part of the team that dove into what’s emerging and trending in the food industry. The trends (see poster on page 12) are broken down into three categories: on the horizon, coming into view, and in view. Among those on CCD Helmsman’s list of food trends are Aussie influence, meet fruit meat, mushroom RX, abra-cassava, coffee cascara brews, nutrition of the sea, the veg spread, plant cheese choices, and egg power. Restaurant RESTAURANT C-SUITE | Restaurant news that’s fresh, informed, inspired (by you) 10
C-Suite dove into a few of these trends that have a high-impact on foodservice operators and restaurants with Nielsen.
Fruit as meat More individuals are consuming less meat. A report from GlobalData, highlighted by Michael Pellman Rowland in Forbes, says 70 percent of the world’s population is reducing meat consumption or taking meat out of its diet altogether. It’s no surprise that fruit is ‘coming into view’ as a good meat alternative or a way to reduce meat consumption. Jackfruit has been a darling plant-based alternative
