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Natural and organic foods retailer Whole Foods Market, known for its yearly trend lists, has revealed its first-ever exclusively plant-based predictions with nut-based cheese alternatives, fish substitutes made from banana blossoms and cashew dips topping the list.
Certified organic national grocer Whole Foods, which helped launch the conscious eating movement in the United States and has over 500 stores in the U.S., Canada and the U.K., has compiled members’ industry knowledge, product-sourcing expertise and the work taking place with upcoming and existing plant-based brands to compile a list of the top plant-based trend predictions.
Gourmet cheese alternatives that use nut-based milks and ingredients like black garlic truffle, dill Havarti and chive will be consumers’ favourites, says the retailer’ Trends Council, and Whole Foods’ has stocked similar products to meet this demand such as Miyoko’s Creamery Artisan Vegan Cheese; Treeline Sea Salt & Pepper Soft French-Style Nut Cheese; Cheeze & Thank You: Vegan Dill Havarti and Vegan Black Garlic Truffle Fontina (available only in Illinois stores).
Vegan barbecue-ready options like hot dogs, Italian-style sausages and jackfruit BBQ will become popular including those that use algae-based casing to hickory smoke concentrate like Field Roast Signature Stadium Dog, Bar-B-Que Jackfruit and Whole Foods Market’s Spicy Grilled Tempeh.
In a press release seen by Green Queen, senior global category merchant for Plant-Based at Whole Foods Market, Parker Brody said that everyone should have the eyes on this particular grocery category as brands continue to innovate by incorporating new ingredients and processes making plant-based products exciting for consumers. “And in the laid-back days of summer, we find that customers are breaking out of their routines and are more open to trying something new, whether they’re longtime vegans or just starting to experiment with plant-based eating. So, expect to see gourmet plant-based cheese alternative spreads at picnics and fish alternatives made from banana blossoms on the grill this season.”
In the laid-back days of summer, we find that customers are breaking out of their routines and are more open to trying something new, whether they’re longtime vegans or just starting to experiment with plant-based eating
Parker Brody, senior global category merchant for Plant-Based at Whole Foods Market
Notably, plant-based products for children like nuggets, yogurt tubes and ice pops that are superhero themed will also gain momentum with brands launching SKUs such as Ripple Kids Non-Dairy Milk; Miyoko’s Creamery Plant Milk Cheddar Sticks; and Chloe’s Plant-Based Kids Pops: Avengers, Spider-Man to meet the demand.
One of the most prominent trend predictions is the growing acceptance of plant-based seafood substitutes made from whole food ingredients like legumes and banana blossoms with brands claiming that the taste is a close replica of its traditional counterpart. Examples include Upton’s Naturals Banana Blossom (a flower that is a fish alternative); Good Catch Fish-Free Tuna: Mediterranean, Oil & Herbs, Naked in Water; and Trumpet Mushrooms for recipes like Vallops (vegan scallops) made by one of our go-to vegans, Tabitha Brown.
Read: Netflix Seaspiracy Review: If You Can Still Eat Fish After Watching This Film, We’re Not Made The SameIn addition, shoppers will be looking for dairy-free spreadable dips and cream cheese alternatives like ranch, queso and tzatziki with Whole Foods highlighting products like its own plant-based Queso; Siete Dairy-Free Cashew Queso: Mild Nacho, Spicy Blanco and Credo Plant-Based Strawberry Cashew Cream Cheese.
Lead image courtesy of Whole Foods.