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Forecasts for last year's food trends have so far been well-established: from an increasing number of plant-based foods and meat-free options to an increasing number of milk substitutes. But today, the Specialty Food Association still has 10 food trends to add, including an increase in West African food products and recycled food.
The Specialty Food Association (SFA), which brings together a large community of 3,800 artisans, importers and food entrepreneurs, attended the 65th annual Summer Fancy Food Show that was held last month in New York, bringing together more of 200,000 specialty foods and beverages. After reviewing the exhibits, the SFA's Trendspotter panel of six food professionals, including James Beard Foundation's Director of Sponsorship, Victoria Jordan Rodriguez, identified the top 10 food trends for the organization. exposure.
Let's dig in it.
Recycled foods
Recycled foods are one of the most interesting trends. At the show, panelists saw sweet potato flour, an avocado tea leaf made from abandoned avocado leaves and frozen pizzas with recycled sauce and garnished with leftover vegetables, such as only broccoli leaves, etc.
"Consumers are learning more about food waste and the power of recycling, we see interesting applications of otherwise rejected ingredients," said Melanie Zanoza Bartelme, an badyst at Trends Food and Mintel Global Food.
New protein sources on the move
Forget everything you thought you knew about protein bars. Companies such as Choopoons, Crepini, The Perfect Bite Co., Purely Elizabeth and Speka create protein-rich snacks with more unexpected ingredients. Think of herbal yogurt made from cucumber seed protein, egg-based pancakes and cauliflower and instant oatmeal flakes enriched with collagen protein.
West African foods
Hapi African Gourmet's Sun Butter Sauce with Yolele Foods Fonio Chips, Made with Authentic West African Cereals, West African Foods Should Become More Integrated, If we give the indication.
"I am pleased to have observed signs of what I hope, a growing variety of West African artisbad products and their continued influence in the New World regions and the world. Food cultures of the Americas, namely the United States, the Caribbean / West Indies, Central America and South America. Says Tonya Hopkins, founder of Trendspotter and Food Griot.
Hot sauces
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Yes, yes, I know you have already seen that. But it's so worthy of being republished, here it is again. Thank you @healthy_ish #Repost @healthy_ish · · · When it comes to sauces bought in store, you have to impress @moroccochris a lot. But sometimes, a condiment arrives like a black hole, squeezing quantities of flavor defying physics into a tiny package. This is the case of sambal sauces from the Malaysian Kitchen (@thesamballady) of Auria. More specifically, sambal with lime leaf. It combines the sweet fire of green peppers with the soft florality of makrut lime leaves. It's a star like a marinade, the base of a sauce for stir-fries or simply eaten as is. Click on the link in our profile to find out more. : @Yungbludlau
Many hot sauces from around the world – including Malaysia, Thailand, Barbados and Ghana – were common in the living room. Expect the dishes to warm up.
Mushroom moose
Mushrooms continue to be in the spotlight and companies are offering new ways to use the mushroom, be it in beverages, hamburgers, snacks or stews.
Frozen desserts
Why bake from scratch when you can pick treats in the icy driveway? According to Trendspotters, the craze for frozen desserts has spread to protein-rich ice cream varieties to include cakes, pavers and more.
Other trends include an increase in specialty water (think alkaline water), nutritious cereals, new blenders, tonics and toppings to help consumers prepare professional-quality badtails at home and non-profit organizations driven by environmental and social concerns.
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