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January 1, 2020: 12:00 AM EST
 Many of 2019’s hot topics and trends in eating will remain with us in 2020, including meatless mainstreaming, the birra boom, virtual restaurants, ugly produce, hyper-regional cooking, legal CBD, grandma/grandpa food, and resource efficient sustainability. Other key trends include the food industry's environmental responsibility, the emphasis on more healthful eating and more sustainable seafood, the growing food-hall phenomenon, keto foods, and the pressure-cooker craze. But let’s not forget the move toward alternatives to wheat, barley, and rye flours in baking. In its list of top trends for 2020, Whole Foods Market makes a case for these exotic baking ingredients, noting that "consumers are seeking out ingredients used in traditional dishes, like teff flour used for Ethiopian injera." That means the home pantry could soon be stocked with cauliflower flour, coconut flour, almond flour, chickpea flour, peanut flour, and tigernut flour, as well as flours made from starches, tubers, and seeds. Preferred are “super” flours delivering protein and fiber. [Image Credit: © Ulrike Leone from Pixabay]
Greg Morago, "What and how we'll be eating in 2020; Plant-based foods, hyper-local cuisine and more on tap", The Houston Chronicle, January 01, 2020, © Olive Software
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