Food Trends of 2019 (According to Whole Foods)
The Plant Eat research team will be attending the F.F.T. (Future Food Technology) Conference held in San Francisco on March 21~22, 2019.
Because of this event, The Plant Eat research team will be uploading the Food Trends of 2019 according to some of the most influential global food giants today to guide you on what to expect in the food industry.
Whole Foods (Amazon) Trend:
- “Jacked” Flavors (Asia, Oceania)
Jackfruit is a popular meat alternative that have been expanding for the past few years in Asia, Also an extract of monk fruit, an ultra-sweet-tasting fruit also known as luo han guo is being used as a sugar-replacement.
2. Shelf-Stable Probiotics
New strains of probiotics such as Bacillus coagulans GBI-30 and Bacillus coagulans MTCC 5856 are making more shelf-stable applications possible.
Wellness brands are making it easier to get more probiotics by adding functional probiotic ingredients like granola, oatmeal, nut butters, soups and nutrition bars.
Other interesting application would include cleaning products and even cosmetic brands by adding pre- and probiotic-based ingredients.
3. Fats is back
Fats are back but with a twist. Popularity of keto, paleo, grain-free and even “pegan” (paleo + vegan) diets aided with a general shifting consumer mindset in terms of health.
As usual higher protein and lower-carb combos will continue to trend especially in easy snacking categories.
4. Hemp in a new light
Hemp hearts, seeds and oils are nothing new to food nut they crawling into everything from waffle mix to dried pastas. They are also getting some attention because of the rising cannabis market.
5. Plant-based foods to Faux Meat the mass market
Plant-based foods will continue to push the limits competing against the meat market.
Mushrooms like king trumpet will play a key role here, flexing their flavor and texture powers in tasty jerky, “pork” rinds and “bacon” snacks (used in both Pig Øut Pigless Bacon Chips and Snacklins Cracklins Without the Pork) to offer up a satisfying crunch. Beyond these reinvented veggies and plant-based products, vegetarians can indulge in Quevos Egg White Chips for even more snacking.
6. Eco-Conscious Packaging
Packaging market is changing. Sustainability is the way to go.
“BYOVB” (bring your own vegetable bag) and traditionally single-use packages going multi-use, like multi-use (and compostable!) food wraps made from beeswax, as well as waxed canvas or silicone alternatives to the usual plastic storage bags that can be used for sandwiches and snacks.
7. Marine Munchies, Beyond Seaweed
Seaweed is not a single source of seafood vegetable but algae and kelp.
Think beyond seaweed snacks. Sea greens are showing up in dishes like seaweed butter and kelp noodles while consumers are exploring new depths of ocean flavors with superfood properties like unique varietals of algae and kelp. Puffed snacks made from water lily seeds, plant-based tuna alternatives with algae ingredients, crispy snackable salmon skins with omega-3s and kelp jerkies are just a few testing the waters.
9. Food Brands with Empowering Mission
Empowering mission like: environmental stewardship and animal welfare, and people rights have been added to the mission of food companies in 2019.
Whole Planet Foundation partners with suppliers such as Chobani, Frontier Co-op, Naked Juice, Wallaby Organic, Papyrus-Recycled Greetings and more to alleviate poverty through microcredit loans for the world’s poorest people — mostly women — who become empowered microentrepreneurs lifting themselves and their families out of poverty.
The following trend summary above is based from the whole food article below.
Source: https://media.wholefoodsmarket.com/news/whole-foods-market-unveils-top-10-food-trends-for-2019
