Ten 2019 Food Predictions: From Pacific Rim flavors to Phat Fats
SEASONED TREND-SPOTTERS FROM WHOLE FOODS Market compiled this report based on more than 100 years of combined experience in product sourcing, studying consumer preferences and participating in food and wellness industry exhibitions worldwide.
TOP 10 FOOD TRENDS
PACIFIC RIM FLAVORS
Flavor inspiration from the Pacific Rim (think Asia, Oceania and the western coasts of North and South America) are popping up in grocery stores and restaurants as people continue to explore more of the world through their palates.
Expect even more innovative probiotic integrations in food — and not just in the supplement or refrigerated aisles.
Fats are making a comeback, and the trendiest diets are on board. With the rising popularity of keto, paleo, grain-free and even “pegan” (paleo + vegan) diets, fats are starring ingredients in creative, convenient foods.
NEXT LEVEL HEMP
Hemp hearts, seeds and oils are nothing new to food and body care lovers — they're in everything from waffle mix to dried pastas.
FAUX MEAT SNACKS
Plant-based foods will continue to surprise and inspire taking on the meat-based snacking world of jerkies and pork rinds.
The number of brands making the switch to packaging with the environment in mind continues to grow at a quickening pace.
TRAILBLAZING FROZEN TREATS
The new pints on the block are adding a fresh take on a timeless treat with innovative bases like avocado, hummus, tahini and coconut water.
MARINE MUNCHIES, BEYOND SEAWEED
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 such as unique varietals of algae and kelp.
SNACK TIME, UPGRADED
Artisanal peanut-butter crackers, mini cheese boards and crispy wafers dipped in fair trade chocolate are on the rise for a first class snacking experience.
PURCHASES THAT EMPOWER
In 2019, thoughtful consideration behind purchases moves beyond (but doesn't exclude) environmental stewardship and animal welfare, and becomes more people-focused. This trend is exemplified in the Resilience beer fundraising campaign for victims of the Camp Fire.
TOP 10 CONCEPT TRENDS
More restaurants are offering foods that are “grown, picked or processed on the premises,” because local equals freshness.
CHEF-DRIVEN FAST CASUAL CONCEPTS
Chefs are making “magic for the masses,” serving meals that are fast, convenient and affordable.
NATURAL INGREDIENTS/CLEAN MENUS
Customers are eating more simple and healthy foods when dining out. They want menu items with greens, grains and proteins.
FOOD WASTE REDUCTION
Chefs agree that reducing food waste helps control food costs and protects the environment. More restaurants are serving smaller portions and donating to food banks.
As more consumers follow vegetarian and vegan diets, restaurants are expanding the imaginative veggie-centric items on their menus. Think plant-based burgers and sushi.
Diners want to go to restaurants that protect the environment and conserve water and energy.
LOCALLY SOURCED MEAT & SEAFOOD
Diners want food that is raised or produced in their own region rather than elsewhere. Millenials, among others, want to know more about the food they eat.
LOCALLY SOURCED PRODUCE
Consumers want to know where their food is grown and harvested. It's about getting the freshest produce possible.
SIMPLICITY AND BACK TO BASICS
Back-to-basics cooking and classic dishes are popular. Recipes with fewer ingredients are whetting peoples' appetites.
FARM AND ESTATE-BRANDED ITEMS
Consumers care about a connection to how food is grown and processed.
WINE, BEER & COCKTAILS
Savory, fresh ingredients, herb-infused
LOCALLY PRODUCED SPIRITS, WINE & BEER CRAFT SPIRITS
Regional signature cocktails
Food & beer pairings
Food & cocktail pairings
Organic wine, beer and spirits
Wine on tap
—WHOLE FOODS MARKET
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