Skip to comments.What's next with food trends?
Posted on 06/09/2017 2:47:45 AM PDT by 2ndDivisionVet
Kara Nielsen, manager of Sales and Engagement USA for Innova Market Insights, discussed food trends during her presentation at the Sosland Publishing Purchasing Seminar.
KANSAS CITY Vegetable butchery, lab-grown burgers, seaweed and spirulina may be among the food trends of tomorrow. Concepts supporting sustainable nutrition and busy consumer lifestyles are set to emerge, said Kara Nielsen, manager of Sales and Engagement USA for Innova Market Insights.
During a June 6 presentation at the Sosland Publishing Purchasing Seminar in Kansas City, Nielsen discussed current and future food trends, including whats next on the health and wellness horizon.
Protein may be peaking, she said, but a new focus on quality and customization has given rise to premium and plant-based sources, from pulses and grains to grass-fed meat and pastured dairy. Americans obsession with this nutrient may evolve into a greater interest in dietary fiber, Nielsen said.
I think were going to start tuning into fiber a little bit more and looking for natural sources of fiber, such as fruits and vegetables and pulses, but also added fiber, especially for weight loss and satiety, in ingredients like inulin and chicory root, she said.
Probiotic-enhanced foods continue expanding into the mainstream as digestive health remains a top priority for many consumers. This may lead to a deeper understanding and interest in prebiotics, Nielsen said.
We know the food industry is already responding and have seen an increase in the number of products with prebiotics called out on labels, she said. At this point its still a little bit hidden, so you dont see this promoted in a bigger way like you do with probiotics.
So-called superfoods such as purple corn, moringa, matcha, turmeric and chia are surging in packaged food and beverage products. Spirulina and chlorella are two nutrient-dense ingredients predicted to capture the consumers attention in the future.
Superfoods is a health topic that continues to fascinate American consumers, Nielsen said. Americans still believe in the silver bullet theory that If I just take one little pill it will solve all of my health problems.
More packaged food and beverages are featuring adaptogenic plants, such as ginseng, ashwaganda, reishi and chaga mushrooms and maca root. Popularized by traditional medicinal practices, such ingredients are associated with a host of health benefits.
Whats interesting is they really meet consumer needs, not only millennials who are a little stressed out and looking for support, but also boomers who embrace and hang on to vitality and healthy lifestyles as long as possible, Nielsen said.
Free-from foods also are evolving, with gluten-free options in the marketplace containing more nutrient-dense, real-food ingredients, such as coconut and almond flour and ancient grains, Nielsen said.
How gluten-free food was made years ago, its very different now, she said. We also see more nutrients being added to these products to give them more substance and flavor.
Grain-free is gaining ground as such concepts as almond flour tortillas, cauliflower pizza crust and zucchini noodles are arriving on the scene.
Vegans and vegetarians, still a small subset of the population, are inspiring new innovations using plant-based alternatives to meat and dairy. Jackfruit has emerged as a popular substitute for pork. Aquafaba, or chickpea water, has been embraced by the vegan community as a stand-in for eggs in products like a mayonnaise substitute from Sir Kensingtons, a brand recently acquired by Unilever.
Were starting to see a higher order notion of reducetarian talking about reducing the amount of meat, dairy and eggs you consume, the idea being you dont have to be vegan or vegetarian or flexitarian, but by simply reducing the amount of meat you enjoy throughout the year, you will be making an impact on the planet from a sustainability and environmental point of view as well as from a health point of view, Nielsen said. This brings more people into the equation.
At a growing number of vegan delis and similar outlets, consumers may find faux meats made with wheat gluten or soy, nut-based cheeses and butter-free desserts. The Butchers Son in Berkeley, California, offers a product that mimics fried chicken in taste, texture and appearance.
We will continue to see delicious, tasty, creative offerings coming from this space, Nielsen said.
Meanwhile, meat and dairy products are becoming more premium, sustainable and functional. Milk, in particular, is seen in new specialty formats that claim to offer better nutrition and digestibility. Small dairy producers may sell varietal milk, sourced from Jersey or Guernsey cows, which has a higher fat content and delicious flavor, Ms. Nielsen said.
Where are our meat and dairy going next? she asked. Into the lab.
Cellular agriculture, while in its infancy, is advancing as a means to achieving efficient and sustainable production of milk, beef and eggs without animals. Start-ups in this space include Perfect Day, which is developing milk made from dairy yeast, sugars and fermentation, and Clara Foods, which is producing egg white protein using yeast. Yeast also is a key ingredient in a meatless burger offered by Impossible Foods.
Plant products, too, are gaining power and reach, paving the way for algae and seaweed.
Seaweed may not be the next kale, but its certainly something well be eating, Nielsen said. Algal oil is already in a number of foods and seaweed is starting to make itself known from a culinary side as being part of Japanese cuisine and part of a healthful Asian diet, but also for its delicious umami flavor.
Hemp also is being touted as a healthful and sustainably grown ingredient, featured in non-dairy beverages, nutrition bars and vegetable burgers. Similarly, cannabis is muscling into the agricultural space, Nielsen said.
From a food standpoint, the rise of cannabis in edibles has been tremendous, she said. It will be fascinating to watch the growth of this going forward.
Only tasty after they told you it’s tasty...
It looks like a lot of trendy new fad foods full of buzzwords that most consumers do not understand are on the horizon.
And lab-grown burgers aren’t likely to show up on the menu, ever. Cells are grown in a medium that contains 10% fetal calf serum—collected from fetal calves right after the cows have been slaughtered. It’s expensive stuff. Plus, if the goal is to save cow lives by promoting lab-grown burgers, it’s already a miserable failure.
no one is ever going to want to eat bugs or frankenmeat. I’ve been hearing this my whole life
Same "trends" as the last 60 years.
I have seaweed snacks here at home. Delicious!
Collectively, this represents the rise and fall of the developed world. Romans all over again...
Ginseng, ashwaganda, reishi and chaga mushrooms and maca root items also come with some HUGE side effects. Ashwaganada broke me out in HIVES. Herbs can be as dangerous as some meds or food. Don’t even suggest sea food, or sneak it into what I eat.
And SOY is a NO for any thyroid patient, keep the crap out of my food. I don’t need another Thyroid Crisis, 2 were enough for a life time.
Keep your FRANKEN FOODS. Monsanto sucks and causes harm all for a $$.
When I was a kid, it was a special treat. As a young parent, I brought my kids there.
These days, many of them seem like ghetto hangouts.
How about a good meat-based vegetable substitute?
Need more word about Soylent. Everything a body needs, nothing it doesn’t. Bland as a blank sheet of paper. Perfect for EBT recipients (instead of carts full of voluminous & expensive calories).
The best these morons could do for the planet is sacrifice themselves to becoming worm food.
Seeds are dense with nutrients, a good part of that oil.
In 3rd world countries hemp seeds were sometimes used as the last line of defense against starvation.
I personally see that as eating a baby, so no.
Yes. Ear weeds and roots to “save the earff.” Where have I heard that before?
They can hype their weird snake oil foods every few months, but old favorites will always reign supreme.
Bacon and eggs, cream soups, grilled steak and potato, pasta with a variety of sauces, mashed potatoes and gravy, hamburgers, hot dogs, french fries, ice cream, pies and fresh baked breads. They will never go away as long as there are people.
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