Nine Trending Foods In 2016

Monday, June 6th, 2016 | 600 Views


Nine natural food trends expected to make an impact in packaged foods and foodservice menus have been selected by Sterling-Rice Group.

    1. Jackfruit

Native to parts of South and Southeast Asia, this fruit has seen growth in use as a meat analog for tacos, sandwiches and wraps. In recent years, the fruit has also been said to be a potential solution for countries threatened by starvation: a single jackfruit tree can produce up to 150 fruit over the two harvest seasons it typically has in a year, and the fruit is rich in protein, potassium, calcium and iron—minerals essential for bodily growth.

    2. Avocado

Avocado contains healthy fats, and is appearing in portable dips, mini meals, salad dressings, and in bakery products, in replacement of butter and other dairy products like milk, eggs, cream, yoghurt, or cheese. Studies have shown that avocado contains no cholesterol or saturated fat, and therefore maintains heart health. It contains no milk sugar (lactose) and is rich in soluble fibre content which regulates blood sugar, and also gives a more satiated feeling when it is consumed.

    3. Purple Foods

Purple foods such as purple potatoes, maize, grains, fruit and veggies are being incorporated into multiple product categories such as breakfast cereals or snacks. According to researchers, purple foods are rich in anthocyanins which give the food its colour, and these compounds neutralise free radicals and soothe inflammation. They also have multiple other benefits such as improving diabetic conditions, or cognitive and heart health.

    4. Meal Cups

Consumers are demanding higher levels of convenience in their food and beverages today due to their increasingly high-paced lifestyles. The industry is catering to this demand with instant and wholesome mini-meals that are healthy enough for consumers to consume throughout the day, accommodates one person, and are easy enough to prepare.

    5. Better Baking

The home baking category is similarly profiting from consumer demands for health and wellness products. Ingredients used in home baking such as mixes, frostings or food colourings are becoming more natural, non-genetically modified, and some are even organic.

    6. Fermented Foods

There are many types of fermented foods that are used in traditional cuisines around the world, and with increased globalisation and the boom of social media, fermented foods are becoming popular in places not of their native origin. Consumers are ready and more willing to add these cultured foods to their diets, be they through starter-kits or through traditional global cuisines and refashioned staples.

    7. Green Chickpeas

Chickpeas were originally cultivated in the Mediterranean and the Middle East, but today appear in multiple cuisines including Italian, Greek, Indian, Spanish and Portugese. Like other legumes (beans, peas, lentils), chickpeas are rich in protein and fibre, and contain key vitamins and minerals. These versatile beans are increasingly used in hummus, soups, salads, entrees, side dishes, or stir-fried vegetables, and can also be provide structure to vegan mayo in the form of chickpea cooking water.

    8. New Textures

Eating today is no longer merely about the taste; it is about appeasing the five senses. Consumers are more keen to try products that deliver a ‘unique and exciting textural eating experience’ and these include chewy or crunchy snacks.

    9. Grain-Free Options

Developed as a part of the proliferating ‘free-from’ category, consumers are steering toward ‘grain-free’ options due to the perceived healthier benefits of such products, such as a lower carbohydrate intake. To take advantage of this demand, manufacturers have churched out corn- and wheat-free wraps as well, utilising ingredients such as almonds, coconuts, cassava and vegetables instead to provide a more healthy and tasteful experience.

 

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