PHILIPPINE exporters can leverage the rising Western demand for coconut-based products as well as for unique sauces and condiments like adobo sauce to diversify markets, as Whole Foods Market released its food trends predictions for 2017.
This year, besides coconut oil and coconut water, demand for other unexpected coconut-based products is expected to crest, including for coconut flour tortillas and coconut sugar aminos, according to the American organic supermarket chain.
Virtually every component of this fruit-nut-seed is being used in new applications, it noted. “The sap is turned into coconut sugar as an alternative to refined sweeteners; the oil is used in a growing list of natural beauty products; and the white flesh of the coconut is now in flours, tortillas, chips, ice creams, butters and more.”
Wellness tonics are also surging in popularity.
“The new year will usher in a new wave of tonics, tinctures and wellness drinks that go far beyond the fresh-pressed juice craze. The year’s hottest picks will draw on beneficial botanicals and have roots in alternative medicine and global traditions,” said the report.
Buzzed-about ingredients include kava, holy basil, turmeric, apple cider vinegar, medicinal mushrooms like reishi and chaga, and adaptogenic herbs like maca and ashwagandha.
Products from byproducts are also finding increasing approval among consumers. “Whether it’s leftover whey from strained Greek yogurt or spent grains from beer, food producers are finding innovative-and delicious-ways to give byproducts new life,” said the report.
Some companies are starting to use water from olive oil production as the base for household cleaners, repurposing leftover liquid from cooking in vegan mayo, and using leftover whey from yogurt production to create probiotic drinks.
There’s also heightened curiosity in interesting condiments ranging from traditional global recipes to brand-new ingredients, including adobo sauces.
“Once rare and unfamiliar sauces and dips are showing up on menus and store shelves,” said the report, mentioning black sesame tahini, habanero jam, ghee, pomegranate molasses, black garlic purée, date syrup, plum jam with chia seeds, beet salsa, Mexican hot chocolate spreads, sambal oelek or piri piri sauce, and different kinds of adobo sauces.
Healthy pastas are similarly taking center stage, driven by plant-based and clean-eating movements.
Grains
“Alternative grain noodles made from quinoa, lentils and chickpeas (which also happen to be gluten free) are quickly becoming favorites, while grain-free options like spiralized veggies and kelp noodles are also on the rise. That said, more traditional fresh-milled and seasonal pastas are having a moment too, which means pasta is cruising into new territories with something for everyone.”
At the same time, richly colored purple foods are showing up everywhere: purple cauliflower, black rice, purple asparagus, elderberries, acai, purple sweet potatoes, purple corn and cereal. “The power of purple goes beyond the vibrant color and often indicates nutrient density and antioxidants,” said the grocery chain.
Purple corn cereal, potato chips, corn tortilla chips, and sweet potatoes are all examples of this fast-growing trend.
“Athleisure” is not just a fashion trend now, as the style is being reflected in natural beauty products, too.
Trending products include mineral color sticks and organic coco oil packets.
“With multitasking ingredients and simple applications, natural beauty brands are blurring the line between skincare and makeup products, and simplifying routines by eliminating the need for special brushes or tools,” said the report.
And this year, expect consumers to embrace a new, personalized version of healthy eating that’s less rigid than typical vegan, Paleo, gluten-free, and other popular “special diets.”
“Instead of a strict identity aligned with one diet, shoppers embrace the ‘flexitarian’ approach to making conscious choices about what, when and how much to eat,” said the report.
For instance, eating vegan before 6 p.m., or eating paleo five days a week, or gluten-free whenever possible allows consumers flexibility.
Make some
Growing demand for products like riced cauliflower (used for clean-eating favorites like gluten-free pizza crusts), apple cider bone broth, and cashew yogurt point to growth in this clean-eating category.
Finally, people aren’t just asking themselves what they’d like to eat, but also how meals can stretch their money, reduce food waste, save time, and be healthier. Trends to watch include the “make some/buy some,” approach, like using pre-cooked ingredients to jumpstart dinner, or preparing a main dish from scratch and using frozen or store-bought ingredients as sides.
Fresh oven-ready meal kits and vegetable medleys are also on the upswing as shoppers continue to crave healthier options that require less time. (Philexport News and Features)