The annual "What’s Hot Culinary Forecast" from the National Restaurant Association, Washington, D.C., was conducted November to December 2019. More than 600 American Culinary Federation chefs rated 133 individual trends in 12 categories. The research was conducted in partnership with Technomic Inc., Chicago.

Findings suggest that diners will see many more alternatives in restaurants this year, as owners and operators embrace more plant-based proteins. This includes everything from patties to sausages to snacks, all of which are trending in retail as well.

View slideshow for new plant-based innovations rolling into the marketplace.