20 Flavor & Ingredient Trends to Watch in 2020

Going into 2020, a new batch of trending ingredients will be making waves on all types of menus across the country, from fast-casual restaurants to fine dining hotspots. For foodservice operators and food manufacturers, the opportunity to offer the ingredients and the dishes they are used in is huge—particularly because many of the ingredients can be used across multiple dayand menu-parts. Stay ahead of the curve and learn about 20 ingredients that’ll be trending on 2020 menus.

1. Butterfly Pea Flower

With 100% growth on menus year over year, according to Ignite menu data from Technomic, this unique flower with vibrant blue petals is making waves thanks to its jewel-toned hue and ability to change colors. When mixed with an acid such as lemon juice or lime wedges, drinks made with butterfly pea flower change from deep blue to bright magenta.

Menu example:

TGI Fridays’ Ciroc Khaled-o-Scope Lemonade is composed of Ciroc vodka, fresh strawberry, house-made sour mix and blue butterfly pea flower extract.

2. Celtuce (Pronounced Sel-Tis)

This celery-like vegetable is grown primarily for its thick stem and leaves. It has grown 50% on menus year-over-year, according to Ignite menu data, and is especially popular in Chinese and Taiwanese cuisines.

Menu example:

At Blue Hill in New York City, the Blue Hill Farm Chicken dish includes celtuce, blueberries and horseradish

3. Frico (Pronounced Free-koh)

Frico—cheese crisps—have been identified as a trending ingredient for 2020. Though traditionally made with Parmesan, these crispy, crunchy, indulgent morsels can be made with other cheeses as well. Frico adds interest and texture to an array of dishes and are easy to prepare. Just pile a tablespoon or two of an appropriate cheese onto a silicone baking mat or parchment paper, then bake for a few minutes until melted, crispy and flat.

Menu example:

Bucking tradition, The Steakhouse in New Orleans adds Manchego frico to its Vidalia French Onion Soup instead of the usual broiled Gruyere.

4. Beet Greens

Beet greens, cited by Technomic as an ingredient on the rise for 2020, are the perfect complement to dishes that include beets, with a flavor similar to kale: bright and a little bitter. They are great for salads that feature-rich cheeses.

Menu example:

The Plaza Hotel’s Food Hall, also in New York City, offers a Burrata Salad, featuring burrata, roasted beets, a beet-apple reduction, beet greens and pistachio vinaigrette.

5. Olivade (Pronounced Olive-odd)

While tapenade is a blend of olives, capers and anchovies, olivade is a blend of ripe olives, olive oil and black pepper and often includes other ingredients such as cheese and garlic, as well as parsley, capers and red onions. This customizable spread is perfect as an appetizer (bruschetta, anyone?) and can also be used as a pizza topping, among other things.

Menu inspiration:

Use olivade as a bruschetta topping. Mix black olives, goat cheese, garlic and black pepper, and spread on crostini.

6. Culantro (Pronounced Koo-lon-tro)

Not to be confused with cilantro, an herb often appearing in Mexican and Latin American dishes, culantro is an herb with a similar—but stronger—flavor, and it’s also on Technomic’s radar as an ingredient to watch. This herb is used in small amounts and can be added during cooking rather than just after (how cilantro is recommended to be used), because cooking tempers its strong flavor.

Menu example:

Cuba Libre, a casual-dining restaurant in Philadelphia, offers Malanga Fritters, a traditional Cuban street snack. The appetizer features purple taro, garlic, culantro and tamarindo ketchup.

7. Savory Ice Cream Desserts—and more

Sweet ice cream isn’t going anywhere—phew! But Technomic expects to see savory ice cream pop up more frequently, both on dessert menus and in other meal parts. Imagine flavors such as basil ice cream, olive oil ice cream sprinkled with sea salt and milk sorbet.

Menu example:

Farallon, a fine-dining restaurant in San Francisco, features basil ice cream with its Summer Berry Bread Pudding dessert.

8. Nocino (Pronounced No-chee-no)

The craft cocktail boom is still going strong and the unique liqueurs that flavor these concoctions are leaving their mark on consumers. Nocino, a sweet walnut liqueur, has been identified by Technomic as a trending ingredient for 2020.

Menu inspiration, from Ann-Marie Verdi of The Bellwether in Los Angeles:

Update a Manhattan cocktail with this luxurious liqueur. In a mixing glass with ice, stir together 2 ounces of bourbon, one half-ounce of Punt e Mes vermouth, one half-ounce of Nocino and two drops of Angostura bitters. Strain into a rocks glass over ice and garnish with two maraschino cherries.

9. Raita (Pronounced Rye-ee-ta)

An Indian condiment made with yogurt, buttermilk, cucumber and mint, raita is another ingredient on Technomic’s Emerging Eats—50 Menu Trends to Watch report from Q4 2019. This refreshing, cooling sauce can be used as a dip or side for many Indian foods.

Menu example:

At Masala restaurant in Warrenville, Ill., guests can enjoy the Lamb Biryani, featuring lamb marinated in herbs and spices layered with long-grain basmati rice and served with cucumber-and-onion raita.

10. Peaches and cream-reimagined

Technomic’s Q3 2019 New Item Trends report mentions riffs on a dessert classic, Peaches and Cream, as a trending dish.

Reimaginations of this traditional sweet treat include:

• Grilled Peaches ‘n Cream at Logan’s Roadhouse
• A Peaches ‘n Cream Shake at Ruby’s Diner
• Peaches & Cream Beignets at Lucille’s Smokehouse Bar-B-Que