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From booze in tea to oysters in bags, academia takes a turn at 2020 trend predictions

Data analysts and marketers have long held the title of food trend prediction pros. But now some of the academics and agricultural specialists are looking into their crystal balls to see what next year holds for hot new edibles both inside QSRs and elsewhere.

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November 21, 2019 by S.A. Whitehead — Food Editor, Net World Media Group

As one year dwindles down, restaurateurs know something else is about to start up. That's right, the trend predictions for the new year are themselves the trend of the moment, as everyone tries to "crystal-ball" the next QSR nacho fries or hot chicken sandwich. 

Into the trend-prediction ring, now come the agricultural and dietary minds at the University of Florida Institute of Food and Agricultural Sciences who are really going out on a culinary limb to suggest that 2020 will bring a newfound American love affair with that little darling of the face cream set - collagen - which one academic expects to grow in popularity as an epidermal-boosting beverage. 

Another anticipated beverage trend promises to give a whole new meaning to the term, teetotaler, as Americans are expected to begin dumping booze in our tea.

Those are just some of the expectations recently relayed from a cadre of the Florida school's top experts in food science, nutrition and  agriculture. Here's a roundup of the school's other top  predictions, beginning with that spiked tea, which University of Florida State Specialized Extension Agent in Food Science Matt Krug said will see a little something extra in the 'cup-a." 

After all, Krug said everything from kombucha to hard seltzer has seen growing popularity in recent years, so he sees no reason why tea can't join the party. He said the leafy beverage can create an alcoholic seltzer-type drink when brewed with malt, tea brewed with hops will produce a craft beer-type taste. 

"I see these drinks being a popular choice moving forward for consumers looking for a light summer-y drink," Krug said. 

Staying with  potable potions now, University of Florida Assistant Professor of Food Science and Human Nutrition Soo Ahn is the academic who believes potable collagen catching consumers' attention, meaning the popular skin-renewing protein will soon not only be put on the skin, but also slurped into it to keep the fountain of youth faucet flowing. However, Ahn was quick to add that there is only limited study around whether this might actually improve skin quality.  

A health food heyday ... as long as it's quick

Speaking of health, a lot of the university's predicted  trends revolved around enhancing it. UF/IFAS statewide Horticultural Sciences Extension Specialist and Associate Professor Danielle Treadwell said that even after organic food sales more than doubled from 2012 to 2017 to 5.5% of all retail food sales, there's still a lot of life in this dining preference. She said, in fact, that health- and wellbeing-related products will continue to grow and occupy an increasing amount of grocery shelf space, so QSRs cannot be far behind.

Likewise — and perhaps of special interest to QSRs — Treadwell said the the ways and places we purchase our more healthful food now are set to only multiply in the coming year as well. The key here is quick and convenient, so Treadwell expects to see an increasing amount of nutrient-dense convenience food, meaning more and more varied purchasing channels, right down to the neighborhood "quickie mart" or perhaps even in the QSR drive-thru. 

Convenience from grocery to 'down on the farm'

And continuing on that theme of convenience the school's Dietetics Lecturer and Registered Dietitian Laura.

Acosta sees major growth in so-called drive-thru grocery shopping where shoppers fill orders online and pick them up, "drive-thru style" at the store. Many players, like Kroger's and Walmart, also offer grocery delivery for a fee, as well. 

Or maybe, like any self-respecting millennial today, you not only want to buy local, but buy directly local from the farmer him or herself. In such cases, Treadwell said buying via local farm-finder apps and internet orders directly from farms will also increase. Whether that translates into increasing QSR supply chain ordering via app, was not addressed.

A Florida oyster comeback

Finally — and we kind of hate to end on a down note — but climate change and environmental damages are having an effect on the way we are expected to dine in the year ahead. For instance, oysters were and are big business in every category of dining, particularly in the south. But in 2012 the availability of much-loved oysters from Florida's Apalachicola Bay collapsed along with the fishery.

But now, UF/IFAS Sea Grant Shellfish Aquaculture Specialist Leslie Sturmer reports that work to push so-called off-bottom oyster farming is helping the slippery little mollusks slide back into dining as more than 100 growers are now using suspended bags to grow oysters instead of harvesting them from naturally occurring reefs. 

And lastly, due to climate disruptions and extreme weather events, Treadwell predicts higher food prices, particularly for restaurant staples like coffee and avocados, as well as that smoothie favorite, bananas since all are at increasing risk due to insects and diseases. 

About S.A. Whitehead

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Pizza Marketplace and QSRweb editor Shelly Whitehead is a former newspaper and TV reporter with an affinity for telling stories about the people and innovative thinking behind great brands.