Whole Foods Reveals Trend Predictions

Oct. 20, 2020
Wellness, hearty breakfasts and re-imagined pantry staples are among the predictions in Whole Foods’ annual list of food trends.

Wellness, hearty breakfasts and re-imagined pantry staples are among the predictions in Whole Foods’ annual list of food trends to come in 2021.

The sixth annual trends list was compiled by a team of 50 Whole Foods employees, including local foragers, regional and global buyers and culinary experts. This year’s list takes into account how both the industry and consumers have been struggling with the pandemic.

The trends include:

Well-being. Foods with functional ingredients, like broths and sauerkraut, will be in high demand, especially those that claim to boost immunity or promote calm. Product examples include Cleveland Kraut and Beekeeper’s Naturals B.Powered Superfood Honey.

Hearty breakfasts. With more people eating breakfast at home, there’s a bigger drive to introduce variety and nutrition. Product examples include Whole Foods Market store brand Atlantic Salmon (coming in 2021), Just Egg Folded plant-based “eggs,” and store brand Dutch-Style Pancake Bites.

Making what’s old new again. Innovative takes on pantry staples like pasta, and new spices to pep them up, are important for consumers doing more cooking than ever. Product examples include store brand Applewood Smoked Salt, Spicewalla Chai Masala spice and store brand Hearts of Palm Linguine.

New uses for coffee. All kinds of products will be flavored with coffee. Product examples include Jameson Cold Brew Irish Whiskey, Evolved Coffee Keto Cups, and; Nancy’s Oatmilk Cold Brew Coffee with Vanilla Yogurt.

Variety in baby food. More innovation in flavor and, especially, nutrition is available to parents. Product examples include new flavors of Whole Foods’ store brand like Pear Strawberry Rhubarb, Apple Pumpkin Blueberry with Ground Chickpeas, Apple Butternut Squash with Ground Oats and Turmeric.

Upcycled foods. Products made in part or in whole from discarded ingredients like peels or spent brewers’ grains are both novel and appealing from a sustainability standpoint. Product examples include The Ugly Company’s 100% Upcycled Kiwis, Apricots and Peaches; Barnana Organic Banana Bites; and Renewal Mill’s Baking Flour made from okara, or upcycled soybean pulp.

New kinds of oil. Olive oil is no longer the only option for adventurous cooks. Alternatives are emerging that are versatile and impart a novel flavor. Product examples include store brands of Expeller Pressed Walnut Oil; International Collection Pumpkin Seed Oil; 88 Acres Seed Dressing, and Smoky Chipotle Dressing with Sunflower Seeds.

Kombucha and booze. Kombucha, a fermented, fizzy drink made with tea, is positioned to be the next hard seltzer. Product examples include Strainge Beast Hard Kombucha in Ginger, Lemon & Hibiscus, or Passion Fruit, Hops & Blood Orange; Juneshine Hard Kombucha in Blood Orange Mint or Acai Berry; and Boochcraft Grapefruit Hibiscus Organic Hard Kombucha.

Chickpeas. They’re not just for hummus and falafel anymore, or even chickpea pasta. Product examples include Biena Vegan Ranch Chickpea Puffs; Peppi’s Greek Gourmet GreekFreez frozen dessert made with chickpea aquafaba; Chikfu Chickpea Tofu; and Three Wishes Cereal made with chickpeas.

Jerky isn’t just meat. Things that you’d never suspect could be dried and preserved are now available in jerky form. Product examples include Snack Jack Jackfruit Jerky, Pan’s Zesty Thai Mushroom Jerky, Wild Joy Banana Jerky and Fat Top Farm Spicy Mushroom Jerky.

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