The top 10 specialty food trends for 2016: From seaweed and full-fat dairy to floral flavors
Vegetables Take Root
Look out for veggies in teas, yogurts, and ice-cream, says the SFA, which also predicts big things for seaweed and bottled soup (gazpacho).
Fresh Florals
Keep an eye out for lavender, rose and hibiscus in chocolate, cheese, snack foods, carbonated water, and teas.
Food Waste Face-Off
Expect more creative solutions to combat food waste from retailers, foodservice outlets and food manufacturers.
Local Love
Locally-sourced meats, seafood and produce will continue to gain traction, says the SFA.
Fungi Frenzy
Mushrooms are starting to creep into everything from blended burgers (more of this on FoodNavigator-USA next week), to coffee and chocolate.
Snack Appeal
With snacks and meals increasingly blurring into one, manufacturers are trying to get more creative when it comes to developing healthy – and more substantial – snacks that can also serve as meal replacements, says the SFA.
Fat is Back
Full-fat products from whole milk yogurt to butter will continue to gain ground.
Convenient Shifts
Food retailers will continue to test new formats to appeal to more demanding consumers’ desire for freshness and convenience, says the SFA.
Supermarkets for Super Health
Expect more supermarkets touting themselves as wellness centers with dietitians on staff, blood sugar testing, and nutrition classes.
The Latin Kitchen
From bottled gazpacho to renewed relations with Cuba, Latin American cuisine is growing in popularity in retail and foodservice.
Other Trends to Watch: Moringa, broccoli leaves and millet.
The not-for-profit Specialty Food Association represents 3,000 food artisans, importers and entrepreneurs in the US and overseas, and owns and produces the Winter and Summer Fancy Food Show.
