Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/912382
10 TOP M acro trends like sustainability and wellness, combined with consumer demand for convenience and fla- vor adventure, are converging in the 2018 trends the Specialty Food Association's Trendspotter Panel has predicted. According to the panel—composed of buyers, culinary education professionals, and industry watchers—alternative proteins, vegetari- anism, global food exploration, and functional ingredients top the list of what to expect in the new year. From algae to activated charcoal, here is what we'll see in the coming year, according to the Specialty Food Association's Trendspotter Panel. BY DENISE PURCELL Food Trends for 2018 The Panel: • Kenneth Blanchette, director of sourcing, FreshDirect • Jonathan Deutsch, Ph.D., professor of culinary arts and food sciences, Drexel University • Kara Nielsen, vice president, trends and marketing, CCD Innovation • Perla Nieves & Alysis Vasquez, owners, Midnight Market • Alison Tozzi Liu, publications, communications, and marketing manager, James Beard Foundation • Elly Truesdell, global senior coordinator of local brands, product innovation, and development, Whole Foods Market Here is a look at their top 10 trend predictions: 1. Plant-based foods. Plant-based options are proliferating categories beyond meat substitutes. Segments like cheese and fro- zen desserts have growing plant-based subcategories. As for meat alternatives, algae is winning fans as the next superfood. 2018 will bring more plant-based convenience foods too, says Vasquez. As people become more health conscious and concerned with how food is sourced, they're veering away from traditional on-the-go snacks. The food industry is recognizing the need for healthy, plant-based food to be convenient and in line with busy schedules, she adds. (See Plant-Based Proliferation, p. 82, for more) 10 TOP WINTER 2018 77