It’s the start of a new year, a time when global trend reports across industries are released.

Brussels sprouts

Often maligned for being a bit on the odorous side, these cruciferous cuties have been popping up on restaurant menus across the country in their best possible avatar – roasted. Chef Manpreet Dhody, Head of the Foodhall Cookery Studio, opines, “Brussels sprouts have been overlooked for a long time, but Chefs are realising their flavour-packed potential and using them in salads, soups, and roasts, to great success.”

Guacamole Beyond Avocado

Avocados have had their time in the sun, but guacs are now diversifying. The popular, creamy Mexican dip has been reimagined with everything from edamame and white beans to roasted winter squash – a trend that shows no sign of slowing down this year. Executive Chef of Sorrentina, Aabhas Mehrotra, agrees, “We make a Zucchini Guacamole using tender, sweet courgettes. I attribute the popularity of these ‘faux guacs’ to the fact that they have a familiar flavour profile painted on a different canvas.”

Harissa

With hyper-regional food staying top of mind for many Chefs, esoteric cuisines like North African are slowly being introduced to the Indian palate. The most prominent entrant of which happens to be the spicy, garlic-spiked Harissa. Labelled ‘The New Sriracha’, Harissa has seen sales growth of over 103%, over the last year. From dips to marinades, this fiery scarlet sauce knows no bounds, and we’re sure to see more of it across restaurant menus and supermarket shelves.

Rise of The Alternative

With an increasing demographic shying away from traditional offerings, alternative is the name of the game. Puffed snacks made from alternative grains like quinoa and amaranth are soaring in popularity, while alternative flours like sorghum (jowar) and finger millet (raagi) are being made more accessible and user-friendly. Saibal Banerjee, Head – FMCG, Staples & Dairy at Foodhall, says, “Alternative flours have grown by 40% over the last year, and we are confident of even higher numbers in 2020.”

Cold Brew Coffee

This simple method of making coffee has gained prominence over the last few years and will continue to experience upward momentum. Shannon D’Souza, Founder of KCROASTERS by Koinonia, adds, “Cold brew coffee allows one to enjoy the flavour notes and nuances of good quality coffee, minus the acidity and added sugar. Prepared cold brew not only succeeds as a morning pick-me-up, but also as an evening cocktail mixer, and it’s making cheeky appearances across cutting-edge bar menus across the country.”

Zero-proof Drinks

Health-conscious audiences are increasingly seeking the taste of a tipple, without the burden of its effects. Enter non-alcoholic beer and botanical-infused zero-proof drinks. Mr. Banerjee says, “This category never existed in modern retail. But suddenly, non-alcoholic beers have emerged as a big trend post May 2019. With large brands like Kingfisher Radler, Heineken, and Budweiser ruling the roost, we project further growth next year, with a long-term estimate of these and similar beverages taking over 30% of the beer market.”