Five plant-based trend predictions are listed by Whole Foods.
Texas’s Austin Whole Foods Market’s list of predicted plant-based trends includes creamy cashew dips and fish alternatives. Using statistics from The Hartman Group, which shows that over half of consumers look for products branded as “plant-based,” the grocery store identified the brands and products to watch this summer and beyond by drawing on the industry knowledge and sourcing skills of its members.
Parker Brody, senior global category merchant for plant-based at Whole Foods Market, stated that “plant-based is the grocery category to watch right now as brands continue to innovate by using new ingredients and processes that make plant-based products exciting for shoppers.” And whether they are seasoned vegans or are just beginning to explore plant-based eating, we discover that clients are stepping out of their comfort zones and becoming more receptive to trying something new during the carefree summer days. Thus, this season, be on the lookout for delicious plant-based cheese substitute spreads for picnics and fish substitutes baked on the grill using banana blossoms.
Gourmet cheese substitutes provide charcuterie boards and picnic baskets a plant-based twist. They are prepared with nut-based milks and seasonings like black garlic truffle, dill Havarti, and chive. Certain products have textures and flavors that are more true to life since they are made with traditional cheesemaking techniques. Miyoko’s Creamery semi-firm smoked English farmhouse and semi-soft double cream classic chive, Treeline sea salt and pepper soft French-style nut cheese, and Kite Hill garlic and herb spreadable cheese are a few examples seen on Whole Foods’ shelves.
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It’s possible that more barbecues will be stocked with plant-based barbecue alternatives like Italian-style sausages and hot dogs this year. Algae-derived shell and New meatless cookout staples including Field Roast’s stadium dog, Upton’s Naturals Updog vegan hot dog and barbecue jackfruit, and Lightlife plant-based Italian sausages all contain smoke concentrate as one of their ingredients.
Companies are remaking beloved kid-friendly foods like ice pops and nuggets with plant-forward recipes to appeal to finicky palates. Ripple Kids nondairy milk, Kite Hill Kids strawberry banana almond and coconut milk yogurt tubes, and Miyoko’s Creamery plant milk cheddar sticks are among the nondairy options available. Plant-based nuggets are another product that the company sells under the 365 by Whole Foods Market brand.
There are plenty of substitutes available in the seafood section, such as mushrooms, legumes, and banana blossoms, which may be used to make fish sticks, canned tuna, and scallops. Whole Foods sells Upton’s Naturals banana blossom, a southeast Asian flower with a flaky, fishy feel, and Good Catch, a fish-free tuna made with beans and lentils.
Novel plant-based dips infuse bagels, sandwiches, veggies, and other foods with the buttery texture and classic dairy flavors of ranch, queso, and tzatziki. Examples from Whole Foods were the dairy-free dips from Kite Hill, the cashew queso without dairy from Siete, and the cilantro chili dip from Bitchin’ Sauce.