According to experts within the grocery, restaurant, and hospitality industries, eating with the environment in mind, choosing healthy beverages and optimizing brain health are some of the trends that will likely see in the upcoming year.
Cultural authenticity
According to Roger Mooking, celebrity chef, restauranteur and TV host of Man Fire Food on Food Network : ”As the population demographics in Canada continue to shift towards a more diverse culture makeup, I believe we will continue to see the normalization of even more culturally authentic food and beverage operations.”
Environmentally Conscious Eating
Environmental awareness and a willingness to go the extra mile to reduce carbon footprint has surged in the past year. We should expect to see even more ecologically conscious eating options from restaurants and grocery stores. Flexitarian diets and the Mediterranean diet are gaining more and more interest.
Yuzu
Yuzu is a hybrid citrus fruit also known as yuja. It originated in China more than a thousand years ago and now grows in many parts of the world. It’s a tart and sour citrus fruit with a unique flavor. Yuzu is a nice addition to vinaigrettes and beverages and a great accent for soups, vegetables and fish.
Hibiscus
The hibiscus flower goes beyond the world of teas. It has a sweet and tart flavor as well as giving a beautiful hot pink hue. It can be enjoyed in the form of fruit spreads, yogurts and beyond. Beverage makers are also incorporating hibiscus in a variety of blends like kombucha.
Mocktails
There are many tasty and sophisticated non-alcoholic options to explore. Consumers are actively seeking better beverage options and according to the IWSR (a firm that analyzes world beverage trends), the mocktail market is continuing to expand, with consumption expected to grow 31% by 2024.
The perennial grain Kernza
Kernza is a perennial grain developed by The Land Institute with a sweet, nutty flavor and long roots which helps with nutrient cycling and overall soil ecology.
The grain can be used in cereals and snacks. It also delivers more bran and fiber than wheat in a smaller kernel and fewer carbohydrates.
Beneficial beverages for the microbiome
Sparkling drinks can taste great and with the added benefits of probiotics it brings these bubbly drinks to a whole new level. We can also find sodas and fizzy tonics with added prebiotics, botanicals and more.
Turmeric in packaged foods
“The golden spice” has been used as a dietary supplement for centuries in Ayurveda and traditional Chinese. This spice is increasingly found as an ingredient in packaged foods like cereals, sauerkrauts and even plant-based ice cream sandwiches.
Brain Food
The increased awareness around mental health and self care that happened in conjunction with the pandemic has made brain health a top priority. Longevity and mental acuity also fall into this trend. There’s a lot of interest around the Mind Diet and the best foods to eat for brain health in addition to preventing dementia and Alzheimer's Disease.
Kelp & Seaweed
These common ingredients are found in many cultures and we should see them in a bigger variety of foods in the near future. These plants have the ability to fight climate change, improve water quality, deliver potent nutritional benefits, and add delicious flavor to plant-based meals.
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