AUSTIN, Texas -- From “old-world” ingredients and new vino vehicles to emerging flavors and sourcing trends, Whole Foods Market, Austin, Texas, offered its 10 top food trends to watch in 2016.
Wine in a Can
As American wine drinkers become an increasingly young, diverse and playful bunch, winemakers are taking note. 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, today’s pop-tops are the new popped-cork.
Graze Craze: Grass-Fed 2.0
With new grass-fed products—from milk, eggs, yogurt, butter and cheese to packaged meat snacks and even protein powders—sprouting up across the store, grass-fed has proven it’s no longer a niche category. Brands to keep an eye on include Sweet Red Cheddar, Maple Hill Creamery, Organic Valley, Kerrygold and meat-based snack-makers EPIC and TANKA.
Uncommon Meat and Seafood
Lesser-known meat and seafood options are making their way from restaurant menus and local obscurity into mainstream American kitchens. 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.
Plant-Based Everything
Plants are playing a meatier role in a surprising number of products. 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.
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. Fiery picks like kimchi and gochujang will continue to gain steam, while innovative options like chiogga beet kraut and nondairy 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. Non-GMO-fed verified fresh eggs, chicken, pork and even sausages from brands like Fork in the Road will be worth watching.
Dried and True: Dehydrated Foods
Today’s shoppers are seeking healthier, whole-food based snacks with simple, quality ingredients. From dehydrated broccoli, Brussels sprout and parsnip chips to sophisticated salmon, bison and chicken jerkies with grown-up flavor combinations—2016’s dehydrated trend takes it to new heights.
Heirloom Ingredients Beyond the Tomato
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
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.
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.
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