New Flavors – spicier, more international dishes
More Exotic Ingredients (Moringa, Ashwagandha, Baobab, Crickets, Hemp)
More Superfood ingredients
Earth- and Cause-conscious
Simpler, Cleaner, Fresh Ingredients. Even the labels have clean, simple designs.
Coconuts are everywhere – in waters, fruit drinks, snack bars, jams and sauces. This superfood is multiplying like crazy and being reimagined in lots of new ways.
Protein bars just keep coming – with more exotic flavors and ingredients
Kale may not be the “darling” of the food industry but it is now a hugely featured ingredient in many products.
Turmeric is popping up everywhere, too, and Apple Cider Vinegar is having its day in the sun.
Ginger is kicking up flavors in more meals, snacks and drinks. www.GingerPeople.com
Raw foods are continuing to grow.
Yogurt Re-invented – more international varieties (Japan, Iceland) and lots more flavors (tomato, garlic, lavender), textures (creamier, more European in nature). Greek yogurt is too sour for some consumers and these newbies want to knock it (and more traditional yogurts) off the shelves.
SNACKS (Some of these are Trends in main dishes, too):
Juices & the NEW ‘Sodas’:
This year coffee comes in a variety of formats and flavors. While it’s still more organic, cold brewed, sustainable and fair trade friendly, along with other food and drink, coffee is stepping up its game with more nutrients and health benefits. It’s also show up in more foods as an ingredient.
Teas have long been herbal elixirs, but now you can find teas infused with some pretty unique ingredients:
(See #10 in Trends story below)
No one should go thirsty with the incredible variety of “flavored” waters on the market. This year we saw:
Yogurt has been re-invented with more international varieties (Japan, Iceland) and lots more flavors (tomato, garlic, lavender), textures (creamier, more European in nature). Greek yogurt may be too sour for some consumers, so these newbies want to knock it (and more traditional yogurts) off the shelves.