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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.
Finless Foods is developing a cell-cultured Bluefin tuna that the company hopes can achieve price parity with the real thing by next year.
Science-based foods certainly can carry an "ick" factor, but the purported environmental and nutritional benefits of "clean meat" may prove enticing.
This trend has moved beyond merely producing food in an environmentally conscious ways and selling it in recyclable packaging. Consumers are taking a more active role in the battle against food waste, a mindset that is leading many shoppers to try and use all parts of a plant or animal, rather than cherry-picking some and throwing the rest away.
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.
The idea behind the Mediterranean Diet is simple: We already know that will have us saying goodbye to greenery and hello to ultra-violet, but what else should home entertainers and cooks know for the next 12 months?
Luckily, Pinterest posted their annual report of the biggest emerging trends, and the food trends for are looking mighty interesting.
Healthy eating trends such as air frying, ghee clarified butter , and specialty non-alcoholic beverages are going to be everywhere.
There are also bold flavors on the horizon, with Korean hot sauces and Moroccan spices picking up favor with American palettes.
What else should we know for the next year? According to Pinterest, the biggest food trends to look for in the next 12 months are: Using a hot air instead of oil to cook indulgent party foods like French fries and apple crisp is going to be a must-do for home entertaining and Super Bowl parties.
Do you want to make your morning cup of joe give you health benefits in addition to a caffeine boost?