13 BUSINESS VIEW MAGAZINE DECEMBER 2019 OPENING L INES interesting sources for their diets, whether under-the-radar varieties or new innovations. Anchovies are poised to take off, according to the panel, gaining ground as a sustainably caught, flavor-packed option, most notably on restaurant menus topping burgers or being used as an ingredient in butters, marinades, and even cookies. The trend could also bode well for other small jarred or tinned fish like herring or sardines. Protein-packed noodles also are on the rise but are moving beyond the lentil- and legume-based varieties that have been on the market. Trendspotters anticipate seeing more noodles made from seafood, or nutrient-packed noodles containing minerals and dietary fiber. • Convenient Cocktails and Mocktails: The Trendspotter panel named Raising the Cocktail Game one of the top trends of the 2019 Summer Fancy Food Show thanks to a slew of new mixers, tonics, and garnishes to help consumers make bar-quality cocktails at home. “Look for a continuation in 2020 with the trend expanding with more cocktails in cans and bottled mocktails that offer sophisticated alternatives for non-drinkers or curious consumers,” says Trendspotter Andrew Freeman, founder of af&co. And in a related trend, canned beverages spiked with CBD are also expected to emerge.