For 2016: Whole Foods Market’s Top 10 Food Trends

Whole Foods Market’s Top 10 Food Trends for 2016

Whole Foods Market’s Top 10 Food Trends for 2016
Drawing on more than 100 years of combined industry experience, Whole Foods Market’s product experts have pinpointed 10 top food trends to watch in 2016.

1.    Uncommon meat and seafood—Lesser-known meat and seafood trend  options are making their way from restaurant menus and local obscurity into mainstream American kitchens.
2.    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.
3.    Plant-based everything—Plants are playing a meatier role in a surprising number of products, and not just for vegan and vegetarian alternatives.
4.    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.
5.    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.
6.    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.
7.    Dried and true: dehydrated foods—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.
8.    Heirloom ingredients beyond the tomato—Heirloom ingredients are making a comeback and not just in the produce aisle.
9.    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.
10.    “Old World” flavor adventures —”Old 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.

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