Top 10 Food Trends in Specialty Food for 2016

Mushrooms, Fat, Snacking Make List

Dec 02, 2015, 14:56 ET from Specialty Food Association

NEW YORK, Dec. 2, 2015 /PRNewswire/ -- Move over meat. Vegetables will get a seat at the table in 2016, rejected produce will find new life, and fat will look good again. These are some of the trends predicted for 2016 by the editors of Specialty Food News, the daily newsletter from the Specialty Food Association.

The $109 billion specialty food industry is driven by innovation and small-batch production. Fifty percent of consumers purchase specialty food and those numbers are expected to rise in 2016, according to Association research.

"Health and convenience come across loud and clear in 2016's trend forecast," says Denise Purcell, head of content for the Specialty Food Association. "Consumers gravitate toward simpler foods and beverages, often sustainable and local, and they respond to products and new store formats that make their lives easier. But, while they may want their food simpler, they don't want it boring. There's always room for indulgence and new taste adventures."

The predictions:

Vegetables Take Root 
Vegetables are getting new respect, and will crop up more in teas, yogurts, and ice-cream. Seaweed is set to soar.

Fresh Florals 
Flower power will be evident in chocolate, cheese, snack foods, carbonated water, and an expanding variety of teas.

Food Waste Face-Off 
Food retailers, foodservice establishments and food makers will looking for more creative solutions to combat food waste.

Local Love 
Locally sourced meats, seafood and produce will continue to attract attention from consumers who demand to know where their food comes from.

Fungi Frenzy 
The humble mushroom is now at the intersection of several trends—vegetables, umami and foraging.

Snack Appeal 
Snacks have new status as healthy options for meal replacements that appeal to solo diners, busy parents and even their kids.

Fat is Back 
Full-fat products once deemed forbidden are back in style from milk to butter to red meat.

Convenient Shifts 
Food retailers large and small are testing new strategies to lure in consumers who are looking for the best in their food and willing to pay.

Supermarkets for Super Health 
Expect more supermarkets touting themselves as wellness centers with dieticians on staff, blood sugar testing, and nutrition classes.

The Latin Kitchen 
From bottled gazpacho to renewed relations with Cuba, Latin American cuisine is gaining fans from food halls to high-end eateries.

Bonus: Other Trends to Watch

About Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs.  Established in 1952 in New York, the not-for-profit trade association provides its 3,000 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association (formerly the National Association for the Specialty Food Trade, Inc.) owns and produces the Winter and Summer Fancy Food Show, and presents the sofi Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

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SOURCE Specialty Food Association



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