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Consumers increasingly prefer presentation, packaging and marketing approaches that tell a story about the product and how it was produced so they can feel a personal connection to their food.
Shoppers also want to know that companies they buy from reflect their values by embracing missions such as environmental sustainability and ethical treatment of workers and animals.
Asian and Middle Eastern flavors have struck a chord with consumers who are seeking new and intriguing items beyond the well-known standbys such as sushi, tempura, hummus, tahini and yogurt.
Asian flavors balance the five basic tastes — sweet, salty, sour, bitter, and umami — while Middle Eastern ones range from spice blends with texture — such as za'atar and dukkah — to labna , a soft and spreadable cheeses made from strained yogurt.
Spicy flavors do well in the U. Changing demographics are behind some of this trend, particularly as the purchasing power of the millennial demographic increases and companies target growing Hispanic and Asian populations.
Molly Siegler, Whole Foods' associate culinary and hospitality coordinator, told Food Dive she thinks consumer interest in ethnic flavors will only expand the footprint for these products in the company's stores, as well as in other retail outlets.
It's only going to grow," Siegler said. A few futuristic products are already in stores and restaurants, and more will soon be on the way as companies work to develop and scale up state-of-the-art foods to meet the public's growing appetite for these innovations.
The vegetarian product is designed to mimic the flavor, texture and shape of pork sausage without the hormones, nitrates, soy and gluten.
Sales of plant-based foods grew 8. Cell-cultured meat also is gaining traction, and startups have begun to experiment with fish as well as beef and poultry.
Finless Foods is developing a cell-cultured Bluefin tuna that the company hopes can achieve price parity with the real thing by next year.
Science-based foods certainly can carry an "ick" factor, but the purported environmental and nutritional benefits of "clean meat" may prove enticing.
This trend has moved beyond merely producing food in an environmentally conscious ways and selling it in recyclable packaging.
Consumers are taking a more active role in the battle against food waste, a mindset that is leading many shoppers to try and use all parts of a plant or animal, rather than cherry-picking some and throwing the rest away.
Also called "root-to-stem" and "nose-to-tail" eating, this expanded type of sustainability is likely to appear equally in meat and produce departments.
According to Siegler, who spends her time in the Whole Foods' test kitchen in Austin, Texas, the company has always bought entire animals and made sure that everything was utilized in some way.
Applying the same approach to produce is just an extension of that mindset, she said. You have these gorgeous green tops but don't know how to use them except putting them in compost or throwing them away.
A solution is to use the typically tossed-out parts — broccoli stems, watermelon rinds or cantaloupe seeds — in restaurants, prepared foods and at-home recipes to reduce waste and create an interesting eating experience.
One example from the Whole Foods root-to-stem playbook features shaved fennel bulbs, along with the fronds and stems, which are topped with a lemon vinaigrette.
Yes, you read that right. And while it dominated in health circles in , expect it to go mainstream and be fully accessible in America has an egregious abundance of food waste.
The idea is pretty self-explanatory — using the entirety of the vegetable or animal so as to minimize waste as much as possible.
If you care at all about climate change, focus your efforts on wasting less food. Esteban Cortez for Apartment Therapy. Think beyond boring, old tofu.
This stir fry staple is the next pita chips. Forget your tortillas and your naan bread. Dip snap peas into your hummus next year.
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