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Top 10 Food Trends to Watch in 2016
Drawing on more than 100 years of combined industry experience, Whole Foods
Market’s product experts (WFM), a dynamic leader in the quality food business
have pinpointed 10 top food trends to watch in 2016.
Uncommon meat and seafood
Lesser-known meat and seafood options are making their way from
restaurant menus and local obscurity into mainstream 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.
Wine in a can
As 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.
Plant-based everything
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.
 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. 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.
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.
 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.
 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.
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.
Target foods that are nourishing and provide the right fuel to your body.
For input visit
http://www.wholefoodsmarket.com/
Dated 23 December 201515
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