Air frying is predicted to be the most popular home cooking method in 2020, followed by pressure cooking, according to research by Les Dames d’Escoffier International. The non-profit’s annual global study forecasts the most innovative trends in the culinary and cultural landscape for the next year. It looks at what’s emerging, slowing down and just around the corner in the culinary and hospitality industries. For meat and poultry processors, this insight provides direction in recipe development, package innovation and product promotion.
Other report insights include flavor innovation influenced by Mexico, Latin America, South East Asia, North and East Africa, the Balkans and Caucasus. Foods to watch for are insects, regional chilies and spice blends, flatbreads, risotto made with fish and a full Japanese breakfast including rice, soup, vegetables and a protein.