The top prediction in Produce is uncommon herbs such as chervil, lovage, lemon balm and papalo. Other predictions in the category include imperfect/ugly produce and super fruit such as acai, goji berry and mangosteen.

The top prediction in Culinary Concepts is zero-waste cooking (elevated cuisine using food scraps) in a category that includes hyper-local (e.g. restaurant gardens, house-made items) and veggie-centric/vegetable-forward cuisine as well.

Read about chefs making soups that fit these descriptions here>>

The top prediction in Global Flavors is North African cuisineand flavors, with West African cuisine and Filipino cuisine rounding out the top category.

Read about chefs utilizing some of these flavors in their restaurants here>>

The top prediction in Condiments is house-made condiments and specialty condiments, with North African condiments such as dukka, zhug, harissa and ras el hanout also in the category.

Read about North African flavors here>> 

The top prediction in Dishes is globally inspired breakfast food, with street-food inspired dishes and house-made pickles also predicted.

Read more about chefs creating globally-inspired breakfast dishes here>>

The top prediction in Grains/Pasta is protein-rich grains/seeds such as hemp, chia, quinoa and flax, with savory granola and teff rounding out the category.

Read more about grains here and here>>

The top prediction in Protein is new cuts of meat, such as shoulder tender, oyster steak, Vegas Strip Steak and Merlot cut. Plant-based sausages and burgers are also predicted, along with sustainable seafood.

Read more about chefs utilizing new cuts of meat here>>

The top prediction in Snacks/Sweets is Thai-rolled ice cream.  Other predictions include doughnuts with non-traditional filling, and injera chips.

The top prediction in Non-Alcoholic Beverages is Gazoz (non-alcoholic spritzer from Israel), with craft/house-roasted coffee and house-made soda rounding out the category.

Read more about non-alcoholic beverages here>>