The Next Kale? The Foods You’re Going To Be Hearing About Constantly In 2016
Since the new year marks the time to get all “out with the old, in with the new” about everything, it’s time to figure out what the next quinoa will be. By Alexandra Duron at The Thirillist (Posted January 4, 2016)
Poke —This Hawaiian dish is already pretty popular on the food scene, and it’s not going anywhere anytime soon, according to Baum + Whiteman, a food and restaurant consulting company. Who wouldn’t want chunks of tuna soaked in a soy & sesame oil marinade and served atop seaweed-seasoned rice?
Waste-based cooking — …70 billion pounds of food go to waste each year. Earlier this year, it was impossible to ignore the buzz about wasted, a community of chefs, farmers, and other members of the foods world who work to cook up something delicious out of unused or “un-coveted” food.
Savory yogurt — …savory versions are starting to pop up all over the place. Blue Hill, for example, produces and packages yogurt flavors like beet and butternut squash, and at the Chobani store in New York City, you’ve got five savory “yogurt creations” to choose from.
Algae — Algae’s been lurking around in the background for the past couple of years, poised to hit full-blown superfood status.
Black raspberries — Antioxidants! That’s all you need to know, move along. Berries in general are chock-full of ‘em — probably why they tend to reach superfood status. … Science says they contain three times the amount of antioxidants than red raspberries or their doppelgangers, blackberries (good luck trying to tell those two apart).
Better sports drinks — For a long time, people have been worried about the calories, sugar, and artificial flavors lurking in sodas, but sports drinks curiously got a pass, in spite of the fact that they’re really not much better.
Baobab — Fruit from the baobab tree — eight of the nine species are native to Madagascar and mainland Africa, so you can just get ahead of the economic backlash that accompanied quinoa’s sudden rise in demand — is rich in vitamin C.
Water tapped from any/every kind of tree/fruit —
Coconut water kicked things off, then maple water and birch water came onto the scene. What’s next? Pine water? Peach tree water?
Moringa — Native to Africa and Asia, it’s pretty versatile, and perhaps most important in an ever-warming world, it’s drought resistant and can actually purify water (along with an absolute treasure trove of other benefits).
Genetically engineered meat — …there are plenty of people who don’t support this “Frankenfish” (or “Frankenfoods” in general). Since conventionally produced meat has so many environmental and health drawbacks, genetic engineering may eventually attempt to provide solutions to things like methane-producing cows (i.e., bull farts)… though that uncharted territory is sure to have its own set of drawbacks
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.
(Posted December 21, 2015)
1. Uncommon meat and seafood—Lesser-known meat and seafood 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.
Popular Nutrition Trends for 2016
The magazine Today’s Dietitian spoke with several nutrition experts to determine what products and categories will be the most popular this year and on the minds of clients and patients in 2016. Compiled by Densie Webb, PhD, RD, freelance writer, editor, and industry consultant.
(Posted December 2015)
• Souping: “Souping is the new juicing,” says Rachel Beller, MS, RDN, CEO of Beller Nutritional Institute… soups keep the fiber, seeds, rind, and pulp that juicing often discards
• Sprouted Grains: Our forecasters predict that they’ll become more mainstream. Sprouting…creates enzymes that make plant proteins, essential fatty acids, starches, and vitamins more available for absorption.
• More Products with Less Sugar: …Companies will be under increasing pressure to reduce the added sugar content of their products and, as a result, will be turning to more of the so-called ‘natural sweeteners,’ like stevia, maple syrup, agave syrup, monk fruit, date sugar, and coconut palm sugar. …(… many of which are metabolized by the body no differently than sucrose.)
• Probiotic Push: … it’s not just about improving intestinal health. There’s an important gut/brain connection you may be hearing more about. Research suggests that probiotics may be helpful in treating symptoms of depression.
• Full-Fat Dairy: “Now that people are starting to embrace more fat in their diets, I think we’ll continue to see more full-fat and reduced-fat (as opposed to fat-free) dairy products being used.” …A survey conducted by IRi…found that whole milk sales have gradually increased from 27.9% of the retail market in 2010 to 32.1% in 2015.
• The Pluses of Pulses: The United Nations is so certain that pulses will peak in popularity that it has dubbed 2016 the International Year of Pulses (IYP). The aim of IYP 2016 is to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production, aimed towards food security and nutrition.
• Better With Beets: Beet juice—alone and combined with passion fruit juice—was on display at FNCE® 2015, along with beet hummus and beet-infused sports drinks. Consuming more beets would be a good thing, because they’re rich in betalains, antioxidant compounds; folate; fiber; and the minerals manganese, potassium, copper, and magnesium.
• Relaxing Cholesterol Restrictions: …the 2015 DGAC, which reviews the latest research and makes recommendations for the US Dietary Guidelines for Americans, has for the first time taken a step back from the 300 mg/day rule. Whether or not dietary cholesterol in excess of [330mg/day] affects risk of coronary artery disease or risk of diabetes is still unclear.
• Sustainable Diets: Another first for the 2015 DGAC report was the mention of sustainable diets as part of the recommendations for achieving a healthful diet. “ Be armed with information about what a sustainable diet is and advice on how to eat sustainably.”
• Managing Food Waste: The FDA and the USDA have established a joint goal to reduce food waste by 50% by the year 2030. In the next few years, expect to address more questions about how to cut food waste in the home.
• Renewed Push for Protein: Researcher Douglas Paddon-Jones, PhD, FACSM, from the University of Texas Medical Branch in Galveston, says we can expect more research on the benefits of increased intakes of high-quality protein in middle-aged men and women.
Food Technology’s Top 10 Predictions for 2016
Food Technology Magazine Editors Share Top 10 Food Trend Predictions for 2016. Click on the posted link next to see a complete description.
(Posted December 16, 2015)
Clean Labels Spread to Fine Dining
This year was marked by tons of major food companies, in addition to fast-food and fast-casual restaurants, announcing the “healthification” of their menus through the banning of artificial ingredients/additives.
The Intersection of Health and Convenience
Foods and beverages that deliver on both health and convenience will proliferate and gain wider distribution as consumers look for easy ways to incorporate more good-for-you products into their lives.
Less Is More
Food manufacturers will have to continue to make food products that are less processed as consumers demand more transparency and foods that are closer to their natural state.
Your smartphone will become an indispensable utensil for eating and dining in 2016.
The Packaging Connection
Foodies have long been interested in the backstory behind the foods they choose, but recent technologies have made it more possible than ever to bring this kind of information to the everyday consumer.
More than ever, consumers are pushing food manufacturers to use ingredients to produce products with so-called clean labels. Ingredient manufacturers have stepped up and now offer ingredients that are naturally derived, minimally processed, organic, and not genetically modified—all of which food manufacturers use to formulate clean label products.
Morally Conscious Foods
Increasing emphasis on conscious living will lead to a new category of foods—morally conscious foods.
With 48 million time-strapped Americans describing themselves as foodies, gourmet convenience will be among the new megatrends.
Baby Boomers, Gen Xers, and Millennials will continue to play a role in popular nutritional trends as well as product labeling.
Focus on Food Safety
Researchers, food manufacturers, regulatory agencies, and suppliers will continue to focus attention on pathogens, developing new and improved methods of analysis, instruments, detection supplies, and specific applications.
McCormick Flavor Forecast for 2016
McCormick & Company has unveiled its annual forecast revealing the trends that will shape culinary innovation—in home kitchens, at restaurants, and on retail shelves—in the years to come. Identified by a global team of McCormick chefs, food technologists, and flavor experts, these trends offer a taste of 2016 and beyond.
(Posted December 2, 2015)
Heat + tang: Spicy finds a welcome contrast with tangy accents to elevate the eating experience. Peruvian chilies like rocoto, ají Amarillo, and ají panca paired with lime. Sambal sauce made with chilies, rice vinegar, and garlic.
Tropical Asian: The vibrant cuisine and distinctive flavors of Malaysia and the Philippines draw attention from adventurous palates seeking bold new tastes. Pinoy BBQ, a popular Filipino street food, is flavored with soy sauce, lemon, garlic, sugar, pepper, and banana ketchup. Rendang Curry, a Malaysian spice paste, delivers mild heat made from chilies, lemongrass, garlic, ginger, tamarind, coriander, and turmeric.
Blends with benefits: Flavorful herbs and spices add everyday versatility to good-for-you ingredients. Matcha’s slightly bitter notes are balanced by ginger and citrus. Chia seed becomes zesty when paired with citrus, chili, and garlic.
Alternative “pulse” proteins: Packed with protein and nutrients, pulses are elevated when paired with delicious ingredients. Pigeon peas, called toor dal when split, are traditionally paired with cumin and coconut. Cranberry beans, also called borlotti, are perfectly enhanced with sage and Albariño wine.
Ancestral flavors: Modern dishes reconnect with native ingredients to celebrate food that tastes pure and satisfying. Ancient herbs like thyme, peppermint, parsley, lavender, and rosemary are rediscovered. Amaranth, an ancient grain of the Aztecs, brings a nutty, earthy flavor.
Culinary-infused sips: Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations—pickled, roasted, and brûléed ingredients.
The Hartman Group’s 10 Trends in Health & Wellness
(Posted November 3, 2015 online)
Trends from Hartman’s A.C.T. (Anthropology. Culture. Trends) Health & Wellness 2015 on September 24, Seattle, on cultural factors and trends transforming the food and beverage marketplace.
1. Progressive health and wellness consumers are increasingly influential in redefining food culture
2. The “new healthy” is a consumer journey of contradiction and discovery
3. Health, wellness and sustainability are starting to converge at the most progressive food retail and food service outlets
4. Gen Z is already exerting its influence on the marketplace—and some haven’t even been born yet
5. Today, through transparency, health and wellness is converging with sustainability
6. Energy is a key component of contemporary health and wellness across all age groups
7. “Activating” health and wellness at retail and food service means more than mere execution; it involves “strategic choices”
8. Consumers managing diabetes look to food and beverage for solutions
9. You can learn a lot from disruptive health and wellness brands
10. Progressive consumers are a window onto the future of health and wellness
Comax 2016 Flavor Trends
Posted November 30, 2015 in a Comax Press Release
For a more complete explanation of each trend, please see the press release.
Today’s consumers continue to seek healthier choices and new culinary experiences. In response to consumers demanding less processed, better-for-you products, Comax Flavors reveals the 2016 Green Goodness and Cup of Tea collections. The Cuban Culture and Chef’s Table collections address the younger demographics, multicultural consumers and consumers craving authentic culinary experiences.
As part of the health and wellness lifestyle trend, consumers are looking for natural, less processed, better-for-you products. Naturally, consumers are gravitating toward green vegetables and fruits, putting them in the limelight. Flavors in this group include: • Avocado Pear • Broccoflower • Green Jackfruit • Jalapeño Honey
Cup of Tea
The popularity of tea has lead to a focus on specialty tea, namely Matcha. According to the Sage Group, U.S. retail sales of Matcha green tea powder reached about 55% in 2014. This tea trend is further evidenced by The National Restaurant Association’s annual “What’s Hot 2015 Culinary Forecast,” which revealed specialty ice tea such as flavored tea and matcha as trending in non-alcoholic beverages. Flavors in this group include: • Cascara Tea • Dandelion Tea • Matcha Rose • Turmeric Orange Ginger
The recent lift of the U.S. Cuban embargo is creating new opportunities for Americans and propelling Cuba into the public eye. Cuban culture with a focus on cuisine will be influential in the culinary scene. Flavors in this group include: • Café Cubano • Cuban Sofrito • Mamey Mojito • Toasted Coconut Flan
Consumers seek social, interactive and authentic culinary experiences and chef’s tables are meeting this need. This trend is evidenced by Netflix’s 2015 docu-series Chef’s Table, which profiles renowned international chefs. Flavors in this group include: • Coconut Vinegar • Pickled Artichoke • Roasted Strawberry • Smoked Avocado
Innova Market Insights’ Top Ten Trends for 2016
Posted November 17, 2015 on Food Ingredients 1st website