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Our Food Trend Predictions for 2018 Slideshow

Our Food Trend Predictions for 2018 Slideshow


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Nobody can predict the future, but we’ve got some ideas

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2017 has been one heck of a year, and I think that most of us will be glad to kiss it goodbye on December 31. But 2018 looms, and with it a whole lot of unknowns. But today we’re not going to predict how the stock market will perform in the year ahead; we’re a food site, after all. Instead, we’re taking on the far more lighthearted task of predicting which food trends will really catch on in 2018.

Our Food Trend Predictions for 2018

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2017 has been one heck of a year, and I think that most of us will be glad to kiss it goodbye on December 31. Instead, we’re taking on the far more lighthearted task of predicting which food trends will really catch on in 2018.

A Bad Year for Food Delivery Startups

As Fortune noted, Blue Apron’s stock is on the decline, and as more and more meal kit startups enter the fray with less and less to differentiate them from the pack, it’s only natural for the herd to start thinning as the margins continue to shrink.

Colors

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Beige just isn’t going to cut it any more, especially in this era of making food as Instagrammable as possible. Look for bright pops of color on just about every plate coming out of a decent restaurant’s kitchen.

Flowers

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One way to add color? Edible flowers. But not just that: Floral flavors, like rose, lavender, elderflower, and hibiscus, are going to start showing up in a lot more foods, Whole Foods predicts.

Grocery Shopping Continues to Evolve

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A few meal kit startups might not stick around to see 2019, but that doesn’t mean that the trend is dying down. Amazon has even jumped into the fray, and we can expect to see more and more people buying their groceries online, with help from shortened delivery times and sites like Instacart.

Healing Through Food

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Taking a cue from Hindu ayurvedic medicine, we can expect to see more and more people thinking of food as medicine, Food and Drink Resources predicts. “Healing” foods like apple cider vinegar, kefir, and turmeric have already caught on, but expect to see many more come to the forefront as more and more people look to food as a natural remedy for ailments including inflammation, digestive issues, depression, and fatigue.

Increasing Wine Prices

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Extreme weather in wine-producing countries including France, Spain, and Italy, along with the wildfires in California, will result in wine shortages next year, Fortune predicts.

Knowing Your Food’s Provenance

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“Knowing where your food comes from will continue to be something that both chefs and consumers are interested in,” chef Curtis Stone told us. “I always try to source ingredients from local farms or sources I’m familiar with. In fact, at my restaurant I am constantly switching up the menu to incorporate fresh, seasonal ingredients.”

Middle Eastern Cuisine

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The wide and varied cuisine of the Middle East, with its bold flavors and creative spice blends, will finally go mainstream next year, Whole Foods predicts. Expect to see shakshuka on more menus, as well as dishes that are seasoned with z’houg and za’atar.

More Bowls

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Grain bowls are already very popular, but expect to see more of them on menus, as well as more bowl-centric restaurants. Food and Drink Resources predicts that the “new salad” will be comprised of your choice of grain, green, roasted vegetable, and dressing.

Mushrooms

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Mushrooms are high in umami, meat-free, easily to source locally, and incredibly versatile, making them a shoo-in for a top 2018 trend. Expect to see them pickled, roasted, braised, smoked, brined, grilled, and even turned into tea.

New Flours and Sweeteners

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Lots of restaurants are already beginning to mill their own flours and incorporate new ones (including lots of gluten-free ones) into their dishes, so you can expect that trend to continue. Plain old table sugar is also giving way to different sweeteners, like sorghum, brown rice syrup, and coconut sugar.

No-Waste Cooking

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“Nose to tail” cooking is already extremely popular, but expect to see the trend continue to incorporate vegetables as well, and not just in restaurant dishes, Whole Foods predicts. Don’t be surprised to find pickled watermelon rinds on the supermarket shelf soon.

Nostalgia

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There’s a heavy wave of nostalgia rolling over the nation, and it’s affecting what and how we eat. Sites like Goldbely are shipping foods we miss from the places we grew up across the country; and throwback dishes like prime rib, roast chicken, meatloaf, and deviled eggs, along with all sorts of comfort foods, are only getting more popular.

Oats

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The trend of doctoring up oatmeal — especially the overnight variety — with fruits and other flavorings like nuts, coconut, and chocolate, will only continue to grow.

One Ingredient, Infinite Possibilities

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Whole-animal butchery is a popular trend at restaurants, and we don’t expect to see that abating any time soon. But more and more restaurants will feature one ingredient across multiple dishes in order to showcase multiple preparations. “One of the cooking approaches I’m really trying to highlight now is how the same ingredient can have multiple applications across the menu without a guest feeling things like ‘I had beets in my salad and now I’m having beets in my entrée,’” Gerron Douglas, the executive chef at Conrad New York, told us.

Powders

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Powders like matcha, cacao, ground turmeric, maca root, and powdered egg whites are increasing in popularity, and Whole Foods predicts that we’ll start finding more of them in “everything from nutrition bars to soups to baked goods” in order to give these products a flavor and nutrition boost.

Sparkling Everything

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We want soda, but not necessarily the calories and chemicals they contain — so we’re increasingly turning to sparkling beverages like LaCroix, or making them ourselves with SodaStreams. Don’t be surprised if you find even more all-natural sparkling beverages — even cold-brew coffee — on the shelves next year.

Upscale Non-Alcoholic Cocktails

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If a diner doesn’t want a soda or an alcoholic drink, but wants something more exciting than iced tea or water, an increasing number of restaurants are tasking their bar staff with creating beverages that are just as creative and tasty as cocktails, but without the booze.

Vegetable-Focused Everything

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Big portions of meat are out; vegetables are in. Meatless “fast food” chains like By Chloe, Amy’s Drive-Thru, and Plant Power Fast Food are ramping up expansion plans; meat-free burgers like Beyond Burger and the Impossible Burger are showing up on more and more restaurant menus; and better technology is making nut milks and other vegan nut-derived products tastier and easier to produce. Diners are also ordering more vegetables than in the past. “We are clearly going way more vegetable-focused than ever before,” chef Bobby Flay told us. “The more vegetables I put on my menu at Gato, the more I sell. So, I think that you’re going to see way more all vegetarian restaurants where you don't even need meat on the menu.”

Whole, Real Ingredients

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“With the abundance of really great small-batch purveyors popping up all around the country, I think we’re going to see an increase in demand of our guests wanting to purchase and enjoy food and dishes made with whole, real ingredients,” chef Charlie Palmer told us. “This past year we saw a big push for alterative meats and proteins in fast-casual type restaurants, but I think the quality and abundance of great local ingredients and meats will bring guests into dining rooms.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”


Slideshow: The shroom boom

KANSAS CITY — Mushroom mania is running rampant in recent innovation. The COVID-19 pandemic supercharged interest in the functional fungi as consumers increasingly seek more foods that offer natural health and immunity benefits. In fact, the global mushroom market value is expected to exceed $50 billion in the next seven years, according to a recent report by Grand View Research.

Mushrooms also have broken out into the adaptogenic space and are being incorporated into stress-reducing foods and beverages. Popular varieties include reishi, chaga, maitake, shiitake and lion’s mane. The global reishi mushroom industry alone is projected to reach $5.06 billion by 2027, growing at a CAGR of 8.1% from 2021 to 2027, according to Allied Market Research.

“Our data show these mushrooms are still novel ingredients, so they have a moderate consumer liking score,” said Kishan Vasani, co-founder and chief executive officer of Spoonshot, during a March 12 presentation at the virtual Future Food-Tech summit. “The functionalities of these mushrooms can be enhanced by combining them with other ingredients, and their acceptance can be significantly improved through indulgent formats.”

One emerging ingredient within the world of mushrooms is cordyceps. With potential health benefits ranging from a stronger immune system, more energy, improved endurance and better stamina, consumer interest in cordyceps has grown 86% over the last 12 months, according to Spoonshot.

This shroom boom was predicted by both Kroger Co. and Whole Foods Market in late 2020.

“2021 will be a breakout year for mushrooms,” Kroger said in its top food predictions for 2021, which it published in December 2020. “The versatile vegetable is rich in antioxidants, vitamins and minerals, and can easily elevate everyday recipes with its warm umami flavor. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.”

Whole Foods, in its top food trend predictions for 2021 published in October 2020, mentioned mushrooms as a trending ingredient.

“The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021,” Whole Foods said. “That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.”



Comments:

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  2. Moogubar

    Perhaps, I agree with his words

  3. Kazragore

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  4. Rhadamanthus

    What words ... Great, a magnificent thought

  5. Amoll

    old fashioned

  6. Uriel

    And you so tried to do?



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