Jerky made from produce and the versatility of the chickpea are among the trends on tap for next year
Canadian Grocer staff
Hard kombucha, upcycled foods and bigger breakfasts at home are among the key areas Whole Foods Market says could take off in 2021.
Now in its sixth year, the annual trends predictions is complied by more than 50 Whole Foods team members including local foragers, regional and global buyers and culinary experts.
Here’s a look at the organic grocer’s forecast for on-the-rise flavours, culinary influences and more:
Food makers are incorporating functional ingredients such as vitamin C, mushrooms and adaptogens to support the immune system.
Made from ingredients that would have otherwise been food waste, these products take great and help to reduce food waste!
Not just for hummus and falafel anymore. Chickpeas are popping up in products such as chickpea tofu, chickpea flour and even chickpea cereal.
Move over olive oil. Home cooks are branching out, giving walnut, pumpkin seed , and sunflower seed oils a try.
All kinds of produce from mushrooms to jackfruit are being served jerky-style, providing a new, shelf-stable way to enjoy fruits and veggies.
People working from home now have a bit more time to focus on the most important meal of the day. Think pancakes during the week and “eggs” made from mung beans.
Coffee is giving a jolt to granolas, smoothie boosters and even yogurt.
Alcoholic kombucha is headed to the beverage aisle. It\'s gluten free and it\'s bubbly!
Home cooks are looking to spice things up in the kitchen. They\'re turning up the flavour on basics such as pasta.
There\'s more choice, more flavour and a wider range of ingredients than ever before in the baby food aisle, including on-the-go squeeze pouches full of rhubarb, rosemary, purple carrots and omega-3-rich flaxseeds.