Whole Foods Market® Experts Forecast Top 10 Food Trends for 2016
December 21 2015 - 5:00AM
Business Wire
Drawing on more than 100 years of combined industry experience,
Whole Foods Market’s product experts (NASDAQ: WFM) have pinpointed
10 top food trends to watch in 2016. From “old-world” ingredients
and new vino vehicles to emerging flavors and sourcing trends, this
year’s forecast covers a lot of ground:
- Uncommon meat and seafood
Lesser-known meat and seafood options are
making their way from restaurant menus and local obscurity into
mainstream American kitchens. Thanks to heightened awareness around
food waste, renewed interest in artisan butchers and a host of
other factors, once-overlooked cuts like sirloin top, pork T-bone
chop and Denver steaks are becoming fair game for at-home cooks.
Offbeat - and more sustainable - seafood species like Responsibly
Farmed Paiche and wild-caught blue catfish are also making a
dinnertime debut, easing pressure on popular picks like salmon,
tuna and shrimp.
As American wine drinkers become an
increasingly young, diverse and playful bunch, winemakers are
taking note. Options that provide accessibility and convenience
without trading quality, will continue to gain traction. Cue the
aluminum can - a portable, easy-to-chill option that’s well suited
for single servings and active, outdoor lifestyles. And with
choices like Infinite Monkey Theorem and Presto Sparkling wine
(coming soon to Whole Foods Market), today’s pop-tops are the new
popped-cork.
Plants are playing a meatier role in a
surprising number of products, and not just for vegan and
vegetarian alternatives. This year’s plant-forward movement will be
all about harnessing the power of plants – from quinoa protein in
hair care products to vitamin-rich veggies in frozen dessert pops.
Look out for Whole Foods Market’s™ 97 percent plant-derived hair
care line, Kite Hill nut-based cheeses and 365 Everyday Value Fruit
& Veggie Bars.
- Culture Craze: Fermented foods and
probiotics
Whether shoppers are seeking gut health or
go-for-it flavor, fermented foods and probiotics are growing like
good bacteria - and they’re not just for hippies anymore. Fiery
picks like kimchi and gochujang will continue to gain steam, while
innovative options like chiogga beet kraut and non-dairy tonics
will add variety.
- Non-GMO-fed verified
products
As shoppers demand more transparency in their
food, the non-GMO movement will continue to gain momentum. Whole
Foods Market currently offers more than 11,000 non-GMO verified
choices and 25,000 organic options, with even more in the pipeline.
Growth and innovation in the animal protein category will be
especially strong, thanks to the recent development and approval of
non-GMO verification methods for animal feed. Non-GMO-fed verified
fresh eggs, chicken, pork and even sausages from brands like Fork
in the Road will be worth watching.
- Graze Craze: Grass-fed 2.0
With new grass-fed products - from milk,
eggs, yogurt, butter and cheese options to packaged meat snacks and
even protein powders - sprouting up across the store, grass-fed has
proven it’s no longer a niche category for health fanatics or Paleo
devotees. Brands to keep an eye on include Sweet Red Cheddar, Maple
Hill Creamery, Organic Valley, Kerrygold, and meat-based snack
makers EPIC and TANKA.
- Dried and true: dehydrated
foods
Gone are the days of empty-calorie snacking.
Today’s shoppers are trading up for healthier, whole-food based
snacks with simple, quality ingredients. Unlike the kale chip craze
of years past, 2016’s dehydrated trend takes it to new heights -
from dehydrated broccoli, Brussels sprout and parsnip chips to
sophisticated salmon, bison and chicken jerkies with grown-up
flavor combinations. On-trend products include veggie options from
Brad’s Raw Foods, Wildbrine Kimchi Crisps and new made-in-house
meat jerky at Whole Foods Market.
- Heirloom ingredients beyond the
tomato
Heirloom ingredients are making a comeback
and not just in the produce aisle. Prized for flavors and traits
that have been preserved for centuries, these “old-world” edibles
are popping up in all kinds of packaged goods. Tiny But Mighty
Heirloom Popcorn, Madécasse Chocolate made with heirloom cocoa and
Seely’s Mint Patties made with heirloom black mitcham peppermint
are just a few examples of trending products.
- Alternative and wheat-free
flours
“Alternative flours” are not so alternative
anymore. People are going nuts for gluten-free flours made from
legumes, ancient grains, teff, amaranth and, well, nuts. Chickpea
flour is a quick riser, while other legume-based flours are showing
up in bean-based pastas and other packaged goods.
- ‘Old World’ flavor
adventures
World flavors with a twist continue to see
significant gains, especially Far East flavors from Korea, Japan
and Southeast Asia, as well as Middle Eastern ingredients. On-trend
products include Saffron Road Korean Tacos, 365 Everyday Value
Organic Sweet Sabi Mustard (coming soon) and 365 Everyday Value
Organic Thai Curry Cashews.
This year’s predictions came from Whole Foods Market’s experts
and industry leaders, who source items and lead trends across the
retailer’s cheese, grocery, meat, seafood, prepared foods, produce
and personal care departments, and spot trends for the grocer’s
more than 430 stores. For interviews with Whole Foods Market’s
experts, or to learn more about their 2016 predictions, contact
Liz.Burkhart@wholefoods.com.
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version on businesswire.com: http://www.businesswire.com/news/home/20151221005344/en/
Whole Foods MarketLiz Burkhart,
512-284-1836Liz.Burkhart@wholefoods.com
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