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America has an egregious abundance of food waste. The idea is pretty self-explanatory — using the entirety of the vegetable or animal so as to minimize waste as much as possible.
If you care at all about climate change, focus your efforts on wasting less food. Esteban Cortez for Apartment Therapy. Hardly a new idea, intermittent fasting is garnering some fresh attention and will be a buzzworthy trend in IF, also known as time-restrictive eating, is the practice of limiting your daily eating to a certain window of time, and fasting i.
Dip snap peas into your hummus next year. Searches for this sauce and other Korean condiments rose percent.
Do you love butter but fear dairy? Worry no more, because ghee is here. This clarified butter is simmered and skimmed to purify the healthy fat, eliminating all milk solids and making it almost entirely casein- and lactose-free.
Say goodbye to classic cupcakes and cookies; searches for vegan desserts rose percent in recent months. Who says you need to have milk or eggs to have a good time at the end of a meal?
Dry January will never be easier than it is in Time will tell how these six projections will impact this year's product offerings, but several food company experts and industry analysts have already seen these trends start to make their way into the marketplace.
Plants and flowers are springing up in food and beverage items as more consumers become interested in their potential healing properties.
The company manufactures packaged herbs designed for busy consumers who want an easy way to incorporate the fresh ingredient in their meals.
Griffiths told Food Dive that Asian ingredients such as ginger, lavender and cardamom are standouts right now. This trend began with the clean-label movement, driven by consumer demand for more product information, fewer artificial ingredients and more sustainable production and packaging.
Recently, it has extended beyond labels to include product traceability as shoppers grow more interested in where their food comes from and how it was handled along the supply chain.
Only a few food makers print the name and location of the farm, along with the signature of the producer, on their packaging, but that's the practice of Farmhand Organics.
The Colorado-based company also uses transparent jars to display its fermented and preserved food products, which are both locally sourced and certified organic.
Technology is playing an ever-larger role in transparency as brands adopt applications that allow shoppers to scan a package and learn immediately about where it came from.
With this digital ledger, shoppers can trace a fish's entire journey from ocean to plate. Consumers increasingly prefer presentation, packaging and marketing approaches that tell a story about the product and how it was produced so they can feel a personal connection to their food.
Shoppers also want to know that companies they buy from reflect their values by embracing missions such as environmental sustainability and ethical treatment of workers and animals.
Asian and Middle Eastern flavors have struck a chord with consumers who are seeking new and intriguing items beyond the well-known standbys such as sushi, tempura, hummus, tahini and yogurt.
Asian flavors balance the five basic tastes — sweet, salty, sour, bitter, and umami — while Middle Eastern ones range from spice blends with texture — such as za'atar and dukkah — to labna , a soft and spreadable cheeses made from strained yogurt.
Spicy flavors do well in the U. Changing demographics are behind some of this trend, particularly as the purchasing power of the millennial demographic increases and companies target growing Hispanic and Asian populations.
Molly Siegler, Whole Foods' associate culinary and hospitality coordinator, told Food Dive she thinks consumer interest in ethnic flavors will only expand the footprint for these products in the company's stores, as well as in other retail outlets.
It's only going to grow," Siegler said. A few futuristic products are already in stores and restaurants, and more will soon be on the way as companies work to develop and scale up state-of-the-art foods to meet the public's growing appetite for these innovations.
The vegetarian product is designed to mimic the flavor, texture and shape of pork sausage without the hormones, nitrates, soy and gluten.
Sales of plant-based foods grew 8. Cell-cultured meat also is gaining traction, and startups have begun to experiment with fish as well as beef and poultry.