Fermented foods are still the top dog amongst nutritionists. For the fourth year in a row, fermented foods are No. 1 on Today’s Dietitian list of the year’s top superfoods.
The 9th annual What’s Trending in Nutrition survey, conducted by Pollock Communications for the magazine, polled more than 1,165 registered dietitian nutritionists (RDNs). They were asked for insight into consumers’ diets and, particularly, how food and beverage choices have changed during the pandemic.
“A year full of staying home and cooking more has influenced consumers to rethink their food and nutrition choices. In 2020, the food and beverage industry saw sales increases in products like green tea, as well as renewed attention on comforting, tried-and-true foods like dairy milk and healthy, fermented foods like yogurt,” says Louise Pollock, President of Pollock Communications. “The plant-forward trend continues to grow, as does demand for clean labels. Our trends survey findings reflect these significant changes caused by COVID-19 that will continue to affect eating habits and the food industry for years to come.”
Cookbook author Susan Jane White calls fermented foods the “celebrity superfood.”
“One of the many benefits of eating fermented foods is their gut-supporting role,” White says. “Of course, being uncooked, ferments have their goodness locked into a tango with all those beneficial bacteria. You’re left with a crisp tang that is both bewitching and nourishing.”
Changes to the top 10 superfood list reveals that consumers want more plant-based food. For the first time, nutrient-rich spinach and leafy greens made the list. Green tea jumped from No. 10 to No. 3. Superfoods, Today’s Dietitian notes, “have become dominant in consumer choices to help support immunity. From boosting gut health with fermented foods to reaping the benefits of antioxidants with blueberries and blunting inflammation with green tea.”
“We are witnessing unprecedented times in the world of nutrition, health and wellness,” says Mara Honicker, publisher of Today’s Dietitian. “As the world grapples with how to best manage health and longevity, consumer awareness of beneficial diets and ingredients is growing, and they will be looking to RDNs and the food industry to help navigate these shifting needs.”
Despite a year when cideries around the world were forced to close down taprooms and cancel restaurant sales due to the pandemic, cider sales grew 9% in 2020.
“I know some of you are barely hanging on — but you are hanging on,” said Michelle McGrath, executive director of the American Cider Association (ACA). “We did not waver, we held our shares and we kept growing.”
McGrath presented industry statistics at CiderCon 2021, the ACA’s annual global cider conference. Because of the ongoing coronavirus pandemic, the conference was virtual this year. Nearly 800 people from 18 countries and 41 states attended the three-day conference.
Smaller, local cider brands sparked consumer interest in 2020. Sales of regional cider brands grew 33%, while national brands declined 6%.
The impact of the pandemic, though, has been severe on certain sectors of the industry. On-premise cider sales (in restaurants, breweries and taprooms) declined nearly 70% from 2019.
“We’re resilient, we’re tough, we’re savvy. You couldn’t have predicted how your business would have stood up to a once-in-a-lifetime pandemic,” said Anna Nadasdy, director of customer success at Fintech, a data company for the alcohol industry.
Nadasdy’s keynote on expected consumer trends in 2021 cited the key drivers influencing consumer behavior — the economy, politics and natural disasters. Here are seven of her takeaways for cideries:
- Consumers Buying all Alcohol Types
Though consumers have long been loyal to one type of alcohol — beer, wine or spirits — the “beer guy or wine gal” label is disappearing. Over one-third of consumers are purchasing from all three major categories.
Hard seltzer is the third largest beer segment (16% of dollar share, behind domestic premium and imported beers), but it’s the fastest growing. This is exciting for cider makers, Nadasdy notes — hard seltzer in 2018 was the size of the cider market today.
- Fruit-Flavored Cider is Growing
Though apple cider still dominates the cider market with 52% of sales, fruit-flavored cider grew three points in the past year to 12% of sales. The top three fruit-flavored products are: Ace Pineapple Craft Cider, Incline Scout Hopped Marionberry Cider and 2 Towns Ciderhouse Pacific Pineapple Cider.
(Other products in the cider category include: mixed flavors, dry cider, seasonal cider/perry, herb/spice cider.)
- Cider is Making Waves in Craft Beer
Cider — tracked as part of the overall craft beer category — is proving a worthy participant.Cider has 11% of the dollar share, second only to the category leader, India Pale Ale (41% of the market).
“That’s really impressive for such a small base,” Nadasdy says. “Even though you guys are a smaller segment, you still have a lot to contribute to the overall beer category. And I think it’s important when you’re having these conversations with retailers that you are able to point out these wins.”
- Hard Kombucha is Gaining Ground
Cideries are competing with hard kombucha. Though hard kombucha is a fermented tea and not a cider, retailers consider hard kombucha and cider comparable drinks. And hard kombucha sales are growing quickly.
“Although small now, keep an eye on (hard) kombucha,” Nadasdy said.
- Prepare for Changed On-Premise Sales
Once wide-spread vaccination is in place and on-premise dining returns, expect fundamental changes such as more online ordering, healthier menu choices and a rise in food tech like tablet menus. The National Restaurant Association listed other significant changes that will impact cideries:
- Streamlined menus. There will be fewer menu items, with 63% of fine dining operators and half of casual and family dining operators saying they will reduce their offerings.
- Alcohol-to-go. Seven in 10 full-service restaurants added alcohol-to-go during the pandemic. Thirty-five percent of customers say they are more likely to choose a restaurant that offers alcoholic beverages to-go.
- Rosé-Flavored Cider is Out
Every brand of rosé-flavored cider is losing sales. The top three brands showing the most significant losses in this category are: Angry Orchard, Bold Rock and Virtue.
- Cans Are King
Cans are leading the dollar share of the market, growing at 1.5 times the rate of bottles. Six-pack (11-13 ounce) cans are now the top share item with 29% of total cider sales. This is followed by six-pack (11-13 ounce) bottles and 4-pack (18-ounce) cans. (These figures do remove shares of Angry Orchard, which sells in bottles. Because Angry Orchard dominates 40% of the cider market, they skew the data.)
The health attributes and unique flavors of fermented food and drink are becoming increasingly more important to consumers. But, for fermentation brands to succeed in the food industry, they must prioritize their labeling and marketing, and focus on their environmental impact, says international food industry expert Lisa Moeller.
“Hopefully, it will be as advantageous to attach ‘Fermented’ as it is ‘Fresh Pack’ to shelf stable pickle products at some point in time,” says Moeller, speaking at a recent TFA webinar: Global Fermentation: Today & Tomorrow. “Never in our history has the power of positive change been more possible and necessary. I think there is an inherent history with fermented vegetables and a trajectory that can only take them higher going forward.”
After receiving her master’s degree in food science, Moeller spent 25 years working with Mount Olive Pickle Company in North Carolina. She later started her own company, Fashionably Pickled, where she consults to food brands on methods – such as assisting with traditional fermentation technology – for crafting better products.
Fred Breidt, microbiologist with USDA-ARS and a TFA advisory board member, called Moeller “one of the premiere pickle people in the United States,” and praised her for working around the world on a variety of fermentations.
Moeller shared three forecasts for fermented foods.
- Health Concerns Become More Important
Consumers are more concerned about their health during the COVID-19 pandemic. “Folks are looking to boost immunity, reduce their weight and they’re looking for nutritious options,” Moeller says.
People are also cooking more at home during the pandemic. Restaurant dining had continually increased over the previous two decades and, in recent years, only half the food eaten in the U.S. was purchased from a grocery store. But when COVID-19 hit, “this 23 year trend was blown out of the water,” says Moeller. By April 2020, 65% of the food consumed came from a grocery store, with less than 35% from restaurants.
“I think this trend gives the fermented vegetable arena great potential,” Moeller says. “Fermented vegetables can increase the shelf life of produce, they’re nutritious, and they can be turned into a wide variety of flavors. And I think for a time, people are going to be more interested in having a supply of things in their pantry when they don’t feel comfortable going to a grocery store.”
Increased research will help promote fermentation as a viable health food. There are still consumers who are off-put by fermentation, leaving room for brands to educate.
“Though a large part of the pickle industry is still involved with fermented cucumbers, it is not the leader in the retail category at this time,” Moeller says. “We don’t label ‘fermented’ in America. Lots of times with the cucumber industry, the fermented kind of becomes the offshoot. It’s kind of the have-to-do so you can produce all the fresh pack that you want and still have a home for others.”
- Labelling and Marketing Are Crucial
Food product labels and marketing must adapt to their local markets. Brands must create different labelling, packaging and marketing plans, depending on the country.
“There truly is no such thing as global tastebuds. But there are successful product adaptations,” Moeller says.
Consider Kentucky Fried Chicken (KFC) as an example. There are over 23,000 KFC locations in 140 countries, and the restaurants adapt to regional flavor preferences, selling different styles of food depending on the location. Coca-Cola is another example. With 500 brands in 200 countries, a can of Coke will taste different depending on the country where it was sold.
“Labelling is even more important when selling your brand. Know what is important to the folks that are going to make the decision to add you products to their store shelves. Whole Foods is different than Walmart,” Moeller adds.
She advises to never make a label too complicated. Yogurt sales are projected to drop by 10% by 2024 “and this is partially because there are too many choices and the category has gotten too complicated.”
- Environmental Concerns Lead to Upcycllng
The environment is a big topic of concern worldwide, Moeller says.The global food system accounts for 26% of greenhouse gas emissions, 40% of the food produced is never consumed and 78% of global consumers are concerned about the environment.
Upcycling will be the new food trend. Brands like Toast Ale (beer made from old bread) and RISE + WIN Brewing Co. (who recycle grain scraps to make granola and sweets) are already making waves in the industry. During the pandemic, chefs reported using fermentation more than ever before to make use of uneaten produce.
“There’s not a vegetable out there that could be turned into something else,” Moeller says. “Turning food waste into alternative products…I think it’s one of the most wonderful ideas, (brands) need to partner with the folks that they want to get these byproducts from.”
Kimchi, fermented sauces and tempeh are driving growth in the fermented food and beverage category, a $9.2 billion industry that’s grown 4% in the last year.
“We’re excited about the growth potential for fermented food. While fermented food represents about 1.4% of the market today, there are segments that are tracking well above the growth of food and beverage [overall] that are poised for disruption in the future,” says Perteet Spencer, vice president of strategic solutions at SPINS. Spencer shared this information in a recent webinar hosted by The Fermentation Association. “There’s a ton of opportunity to scale and increase the footprint of these products.”
SPINS spent weeks working with TFA to define the fermentation industry’s sales, drilling into 10 fermented product categories and 57 product types. Wine, beer and cheese sales were excluded from the data — those categories are very large, and would obscure trends in smaller categories. (All three are also well-represented by other organizations.)
Pickles and fermented vegetables “is a space that’s seen [a] pretty explosive uptick in growth over the past year,” Spencer says. Every segment is growing — kimchi, sauerkraut, beets, carrots, green beans, sliced and speared pickles and all other vegetables — with pickles the largest, nearly 60% of the category.
The biggest growth, though, is coming from products other than pickled cucumbers. Kimchi is at the center of numerous consumer retail trends. Consumers are purchasing healthier food made with fewer ingredients, and they want food with international flavors. Kimchi makes up only 7% of the category, but sales are increasing at an explosive 90% growth rate.
More people are experimenting with fermenting while they’re at home during the coronavirus pandemic, but these kitchen DIYers do not appear to be detracting from sales.
“The more people make fermented foods, they appreciate what’s available in the store that maybe didn’t exist five or 10 years ago,” notes Alex Lewin, author and TFA advisory board member who moderated the webinar. “Anyone who has made kimchi knows it takes a lot, it makes a big mess, you get red pepper powder stuck under your fingernails and onion in your eyes. I can make kimchi (at home), and then once I’ve made kimchi, I’m like ‘Ok, maybe next time I’ll buy it.’”
Fermented sauces are also growing, up 24% in 2020. The largest segment in sauces is, of course, soy sauce, almost 85% of the category. But gochujang, less than 2% of the category, is increasing at over a 56% growth rate.
Versatility is helping sauces, pickles and fermented vegetables, Spencer says. Any food product with multiple uses is selling well. The condiments and sauces can be used as a topping on eggs, hamburgers or pizza, or mixed-in a salad, rice dish or soup.
Sake, plant-based meat alternatives and miso had combined annual growth of $75 million in 2020. Sake grew 16%, and both plant-based meat alternatives and miso each grew 26%.
Yogurt and kombucha still dominate the fermented food and beverage market. Yogurt is 81% of the market; if yogurt is removed, kombucha is 51% of the remainder.. Both have experienced slowdowns in sales from their peaks. Kombucha sales have slowed recently, as grab-n-go opportunities have shrunk during the pandemic.
Yogurt giant brands Chobani, Yoplait and Dannon still dominate the category, as do GT Kombucha, Health-Ade and Kevita reign for kombucha.
Spencer notes the 4% growth rate of fermented products overall would be higher without yogurt. It’s a large category that — despite an uptick in 2020 during the pandemic – has been fairly flat in recent years. Core (traditional) yogurt has been growing at a 1.6% rate; Greek yogurt, at about twice that pace. Those two segments account for roughly 80% of the category.
“This is an opportunity for disruption for emerging brands,” Spencer says. “We’re already seeing some of the legacy segments start to get disrupted by new innovation, so I’m excited to see the evolution of that innovation and where that goes and kind of what opportunities peek out of that.”
“Overall, we’re seeing historically small segments gaining traction in the marketplace,” Spencer adds. “The pandemic has brought a renewed consumer focus on the fermented space.”
Though fermented products have an added healthy benefit, customers are looking for delicious flavor first.
“In these fermented categories we covered today, taste first is always really important. I think people are going to these categories for different taste experiences,” Spencer says. “If you can level up with a functional benefit, that’s fantastic, but we have to balance the taste first. If it’s highly functional but doesn’t taste good, it just doesn’t have the same success.”
More Americans are purchasing premium foods during the pandemic. Growth is fueled by Millennial consumers looking to have an “experience” from home, eating fancy food from their kitchen table during the pandemic rather than going out. Many fermented products are considered premium. According to market research firm IRi, five of the top 15 food categories with a “premiumization” effect are fermented products: spirits, beer/ale/cider, wine, coffee and yogurt.
Read more (IRI Worldwide)
As hard kombucha continues to top “best of” lists for 2020’s most popular alcoholic drink, brewers must find ways to differentiate themselves in a crowded marketplace.
“If you’re thinking about coming into hard kombucha, my main point to you would be you’re not in the kombucha business anymore, you’re in the alcohol beverage business now,” says Bart Watson, chief economist for the Brewers Association (a trade group for small craft brewers). “You have to think about this competition more holistically than just within hard kombucha because, as we’ve seen in recent years, customers don’t think in neat categories as they used to.”
The percent of Americans who drink alcohol has remained fairly static over the years (Gallup polls indicate between 60-70%), but what they’re drinking has changed. Beer is losing favor with consumers, and other hard, fermented drinks — like kombucha, cider and mead — are now climbing in the craft brewing market.
“If (people) are drinking more of one thing, they’re drinking less of another,” Watson says. “You’re not going to add to the drinking, you’re just going to have to take from someone.”
Watson shared this data during the “Trajectory of Craft Brewing” panel at the Kombucha Brewers International (KBI) Virtual KombuchaKon 2020. Hannah Crum, president of KBI, said kombucha is a craft beverage, too. She added: “Hard beer has paved the way for hard kombucha. It’s opened up people’s idea to the concept of craft, and kombucha can thankfully take advantage of people’s knowledge of craft.”
Watson suggests four lessons from the craft beer world that hard kombucha brands can use to grow.
1. Consumers Crave Experiences
If you want to succeed in the hard kombucha industry, you must have on-premise sales.
Sales of craft beer are about 25% on-premise, and are especially strong in experiential channels — tasting rooms, music festivals, sporting events or even ax-throwing clubs. These are entertainment-driven settings where people can experience an event while drinking (but watch those axes!).
“This means they’re not just going to drink, but going to do something and drinking while doing it,” Watson says. “Many of the reasons that people say they go (to a brewery) is less about the product and more about the experience you provide.”
Over 50% of craft drinkers purchased more of a product after visiting the tap room, driven by having had a good experience.
“Kombucha tap rooms are going to be part of that experience that helps build the market and educate consumers about the product,” he adds. “This has been a challenge for a lot of distributors, but I actually think this is an opportunity for a smaller segment like kombucha.”
2. Go Where the Consumers Are
Craft brewers are most successful in bigger cities where there’s already a base of craft drinkers. The growth in the craft beer industry is coming from these concentrated geographic areas.
The craft beer market has steadily expanded over the last 10 years, but growth has been strongest in the West. Kombucha has followed a similar pattern..
“The West is still the strongest place for growth, even if it’s in the highest market share,” Watson says. “Most of the growth has continued to come from the densest market.”
3. Consumers Trade Up
Craft hard kombucha will sell better than a value version. Over the last 30 years, consumers have been purchasing more craft, imported and super premium beer compared to simply premium or value versions. Drinkers are “upcycling” their preferred brands.
“This is true in a lot of industries right now, where they’re not necessarily drinking more product, they’re drinking better,” Watson says.
In the overall beer market in 2015, craft beer makes up over 40% of the dollar volume, while premium beer (like a BudLite or Miller Coors product) are 35% and value brands are 20%.. Compare that to the 1980s, when premium beer peaked at over 60% of the volume, value beer was around 30% and craft was under 10%.
4. Go High or Low with ABV
When making a hard kombucha brand, think about your alcohol levels. Alcoholic beverages with higher or lower alcohol levels sell better, what Watson called “a hollowing of the middle.”
Sales are higher for drinks below 5% ABV or above 7% ABV. This is part of the reason hard kombucha, cider and mead have climbed in sales, since the drinks traditionally have higher alcohol levels.
“This is a market that’s competitive and getting more and more competitive, but at the same time, there’s more and more niches popping up as the consumer base diversifies and more people look for a specific product,” Watson says.
The global apple cider vinegar market expects over 12% CAGR through 2025, driven by use as a natural health remedy and digestive support. – Reportlinker
Today, Whole Foods Market global buyers and experts unveiled their top 10 anticipated food trends for 2021 in the retailer’s sixth annual trends predictions. Hard kombucha, upcycled foods, leveled-up breakfasts and jerky made from produce are among the food influences expected to take off in the next year.
Each year, a Trends Council of more than 50 Whole Foods Market team members, including local foragers, regional and global buyers and culinary experts, compile trend predictions based on decades of experience and expertise in product sourcing, studying consumer preferences and being on the frontlines with emerging and existing brands. Significantly influenced by the state of the food industry, the 2021 trends report reveals some of the early ways the food industry is adapting and innovating in response to COVID-19 for a post-pandemic food world.
“There have been radical shifts in consumer habits in 2020. For example, shoppers have found new passions for cooking, they’ve purchased more items related to health and wellness, and more are eating breakfast at home every day compared to pre-COVID,” said Sonya Gafsi Oblisk, Chief Marketing Officer at Whole Foods Market. “Food trends are a sign of the times, and our 2021 trends are no exception.”
While Whole Foods Market’s predictions for 2020, including regenerative agriculture, new varieties of flour and meat-plant blends, continue to evolve, the 2021 trends represent what’s new and next for the coming year and what consumers should expect to see on the food scene.
Whole Foods Market’s top 10 food trend predictions for 2021:
WELL-BEING IS SERVED
The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021. That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.
Try the Trend: Cleveland Kraut: Roasted Garlic, Gnar Gnar; Beekeeper’s Naturals B.Powered Superfood Honey; Om Mushroom Superfood Mighty Mushroom Broth; Navitas Organics Superfood+ Adaptogen Blend Smoothie Booster; Health-Ade Kombucha PLUS: Belly Reset, Beauty, Energy; fresh exotic citrus fruits like Buddha’s Hand
EPIC BREAKFAST EVERY DAY
With more people working from home, the most important meal is getting the attention it deserves, not just on weekends, but every day. There’s a whole new lineup of innovative products tailored to people paying more attention to what they eat in the morning. Think pancakes on weekdays, sous vide egg bites and even “eggs” made from mung beans.
Try the Trend: 365 by Whole Foods Market Atlantic Salmon (coming 2021): Hot Smoked, Cold Smoked; Just Egg Folded plant-based “eggs”; Whole Foods Market Dutch-Style Pancake Bites; Meatless Farm: Meat Free Sausage Patties, Meat Free Breakfast Sausages; 365 by Whole Foods Market Organic Gluten Free Pancake & Waffle Mix; Whole Foods Market Uncured Ham & Gruyère Cheese Egg Bites; Birch Benders Pancake Keto Cups: Chocolate Chip, Classic Maple; Breakfast Pizza – found at Whole Foods Market’s pizza venues in select regions
BASICS ON FIRE
With more time in the kitchen, home chefs are looking for hot, new takes on pantry staples. Pasta, sauces, spices — the basics will never be boring again. Get ready for reimagined classics like hearts of palm pasta, applewood-smoked salt and “meaty” vegan soup.
Try the Trend: Whole Foods Market Applewood Smoked Salt; Spicewalla Chai Masala spice; RightRice Risotto (coming 2021): Basil Pesto, Creamy Cracked Pepper; Acid League Living Vinegar: Meyer Lemon Honey, Strawberry Rose; Whole Foods Market Hearts of Palm Linguine; Otamot Sauce made with organic vegetables: Organic Essential, Spicy Organic; Upton’s Naturals Vegan Soup: Chick Tortilla, Italian Wedding
COFFEE BEYOND THE MUG
The love affair between humans and coffee burns way beyond a brewed pot of joe. That’s right, java is giving a jolt to all kinds of food. You can now get your coffee fix in the form of coffee-flavored bars and granolas, smoothie boosters and booze, even coffee yogurt for those looking to crank up that breakfast parfait.
Try the Trend: Jameson Cold Brew Irish Whiskey; Marge Granola Georgetown Coffee Nib Muesli (coming 2021); 365 by Whole Foods Market Coffee & Almond Protein Chewy Bites (coming late 2020); EVOLVED Coffee Keto Cups; Nancy’s Oatmilk Non-Dairy Yogurt – Cold Brew Coffee with Vanilla; Blender Bombs Coffee, Almond Butter & Cacao Smoothie Booster
BABY FOOD, ALL GROWN UP
Thanks to some inspired culinary innovation, parents have never had a wider or richer range of ingredients to choose from. We’re talking portable, on-the-go squeeze pouches full of rhubarb, rosemary, purple carrots and omega-3-rich flaxseeds. Little eaters, big flavors.
Try the Trend: 365 by Whole Foods Market new Organic Baby Food: Pear Strawberry Rhubarb, Apple Pumpkin Blueberry with Ground Chickpeas, Apple Butternut Squash with Ground Oats and Turmeric; Happy Baby Organics (coming 2021): Sweet Potatoes & Olive Oil with Rosemary; Purple Carrots, Cauliflower & Avocado Oil with Oregano; Pumpkin Tree Organic Mango Purée with Oat Fiber & Seeds + a squeeze of Orange; Once Upon a Farm Organic OhMyMega Veggie! with Ginger and Flax Seed
Peels and stems have come a long way from the compost bin. We’re seeing a huge rise in packaged products that use neglected and underused parts of an ingredient as a path to reducing food waste. Upcycled foods, made from ingredients that would have otherwise been food waste, help to maximize the energy used to produce, transport and prepare that ingredient. Dig in, do good.
Try the Trend: The Ugly Company: 100% Upcycled Kiwis, Apricots and Peaches; Pulp Pantry Pulp Chips (coming 2021): Barbecue, Jalapeño Lime, Salt ‘n’ Vinegar; Barnana Organic Banana Bites: Peanut Butter, Dark Chocolate Peanut Butter Cup; Renewal Mill: 1-to-1 Baking Flour made from okara, or upcycled soybean pulp; Spudsy Sweet Potato Puffs snacks: Vegan Buffalo Ranch; ReGrained SuperGrain+ Bars made with an upcycled blend of barley, wheat and rye: Manuka Honey, Cinnamon & Turmeric Immunity, Blueberry, Sunflower & Ginger Antioxidant
Slide over, olive oil. There’s a different crop of oils coming for that place in the skillet or salad dressing. At-home chefs are branching out with oils that each add their own unique flavor and properties. Walnut and pumpkin seed oils lend a delicious nutty flavor, while sunflower seed oil is hitting the shelves in a bunch of new products and is versatile enough to use at high temps or in salad dressing.
Try the Trend: 365 by Whole Foods Market Expeller Pressed Walnut Oil; International Collection Pumpkin Seed Oil; 88 Acres Seed Dressing, Smoky Chipotle Dressing with Sunflower Seeds; 365 by Whole Foods Market Grain Free Cassava Flour Tortillas made with sunflower seed oil; innovative menu items from Whole Foods Market in-store venues like PLNT Burger’s Crispy Chik N Funguy Sandwich and Next Level Burger’s Tots and Fries, both made with organic sunflower seed oil
We tipped you off about hard seltzer bursting on the scene in 2018, and now alcoholic kombucha is making a strong flex on the beverage aisle. Hard kombucha checks all the boxes: It’s gluten-free, it’s super bubbly and can be filled with live probiotic cultures. Cheers to that!
Try the Trend: Strainge Beast Hard Kombucha: Ginger, Lemon & Hibiscus; Passion Fruit, Hops & Blood Orange; Juneshine Hard Kombucha: Blood Orange Mint, Acai Berry; BOOCHCRAFT Organic Hard Kombucha: Grapefruit Hibiscus; Kombrewcha Hard Kombucha: Ginger Lemon; Wild Tonic Hard Kombucha: Blueberry Basil, Mango Ginger; Jiant Hard Kombucha: The Original, Hicamaya; hard kombucha on tap at Whole Foods Market taprooms
THE MIGHTY CHICKPEA
You can chickpea anything. Yep, the time has come to think beyond hummus and falafel, and even chickpea pasta. Rich in fiber and plant-based protein, chickpeas are the new cauliflower — popping up in products like chickpea tofu, chickpea flour and even chickpea cereal. That’s garbanzo-bonkers.
Try the Trend: Biena Vegan Ranch Chickpea Puffs; Peppi’s Greek Gourmet GreekFreez frozen dessert made with chickpea aquafaba: Orange Chocolate, Mint Chocolate Chip; Chikfu Chickpea Tofu; Three Wishes Cereal made with chickpeas (coming 2021): Cinnamon, Honey; Siete Family Foods Chickpea Flour Tortillas; Banza Pizza made with chickpeas: Margherita, Roasted Veggie
FRUIT AND VEGGIE JERKY
Jerky isn’t just for meat lovers anymore. Now all kinds of produce from mushrooms to jackfruit are being served jerky-style, providing a new, shelf-stable way to enjoy fruits and veggies. The produce is dried at the peak freshness to preserve nutrients and yumminess. If that’s not enough, suppliers are literally spicing things up with finishes of chili, salt, ginger and cacao drizzle.
Try the Trend: Snack Jack Jackfruit Jerky: Cracked Pepper, Sweet Chili; Pan’s Zesty Thai Mushroom Jerky; Solely Organic Fruit Jerky: Mango with Chili & Salt, Pineapple with Chili & Salt, Mango with Drizzled Cacao; Wild Joy Banana Jerky: Original, Chipotle Lime, Ginger Teriyaki; Fat Top Farm Spicy Mushroom Jerky (coming late 2020)
“Try the Trend” products include a variety of items available now or coming to Whole Foods Market stores for either local or national distribution. Shoppers can seek out trending products by visiting Whole Foods Market on Amazon.
About Whole Foods Market
For 40 years, Whole Foods Market has been the world’s leading natural and organic foods retailer. As the first national certified organic grocer, Whole Foods Market has more than 500 stores in the United States, Canada and the United Kingdom. To learn more about Whole Foods Market, please visit https://media.wholefoodsmarket.com.
Microbial fermentation is emerging as the “third pillar in the alternative protein industry,” alongside cell-culture and plant-based, according to the Good Food Institute. In 2020, protein alternatives made using microbial fermentation have attracted $435 million in investment capital. The institute released a 72-page report on fermentation in the alt protein industry and noted that its “potential is still largely untapped.” Nature Fynd CEO Thomas Jonas points out it takes years to grow animals, and months or years to grow plants, but microbes can double their biomass in a few hours. Are these novel fermentation techniques to produce animal-free meat and dairy improving our food system or too big of a departure from traditional fermentation?
Read more (Food Navigator)