Part of the Whole list
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Each year, high-end US grocer Whole Foods — now owned by one Amazon — puts out a list of what they think the next year’s top food trends will be. They’re somewhat counted on as a culinary authority because of the array of bougie (pronounced boo’-she) products they sell.
Case in point: the perplexing affair of US$5.99 asparagus water.
For its list, Whole Foods draws its global buyers and experts — ranging from a master sommelier and global beverage buyer to its global meat buyer — who source items and lead trends across the retailer’s more than 470 stores. These are the guys who saw quinoa and craft gin coming. I’ll get to the list (which I’ll have you know, contains absolutely no kale) momentarily.
I thought a brief update fitting given the quantum of change Amazon is pushing through at Whole Foods, since its largest acquisition ever (cough, $13.7bn). Beyond headline-grabbing price cuts on organic avocados, it wasn’t all too clear when the deal was announced how the upscale grocer would actually fit into Amazon’s big, hairy audacious retail plan. Well, it’s getting clearer.
On the shopfloor, this has happened so far: Amazon’s tech products are now sold in Whole Foods stores, Amazon Prime will replace Whole Foods’ current loyalty programme, Amazon Pop-up stores have opened in a handful of Whole Foods stores Forget about risotto, this is fungi for your soap, hair care, coffee, tea and smoothie. Varieties like reishi, chaga, cordyceps and lion’s mane will star in products to support overall wellness.
Feast from the Middle East
Middle Eastern culinary influences will finally go mainstream. Things like hummus, pita and falafel were entry points — now consumers are ready to explore the deeper traditions and regional influences. Cue harissa, cardamom and za’atar.
Super powders
The humble protein powder makes way for the likes of matcha, maca root, cacao and ground turmeric to feature in everything from smoothies to nutrition bars, soups and baked goods.
Floral flavours
From adding whole flowers and petals to dishes to infusing botanical flavours into drinks and snacks, floral inspiration is in bloom. Think: bright pink hibiscus teas, lavender lattés and elderflower or roseflavoured everything.
Tacos come out of their shell
This Latin American street-food star is no longer limited to a tortilla. Nontraditional tacos are poised to hit new heights, Tacos are already showing up for breakfast and dessert. Taco ’bout options . . .