Look out for these patterns at the Organic Fair East
The Natural Products Expo West is scheduled to take place in Anaheim from March 8–12, with over 2,700 companies registered to exhibit. After being postponed for two years owing to the pandemic, the event—hosted by Informa Markets’ New Hope Network—is back.
Expo West, sometimes referred to as the “Super Bowl” of the natural products market, usually provides the first look at innovative items made by both new and well-established companies. Product developers are responding to emerging consumer requirements and concerns, according to Jessica Rubino, executive director of content at Boulder, Colorado’s New Hope Network.
The natural goods business has the chance to not only meet consumers where they are but also anticipate where they are going because of the shifting habits of consumers, according to Ms. Rubino. It’s a time to reconsider our relationships, our business practices, and the significant answers we can provide for both people and the environment. As a result, an innovative strategy that promises a better future rather than merely surviving the chaos of the present has emerged, focusing far more on solutions than novelty.
During a digital presentation ahead of the show, a panel of experts talked about new items and trends to watch. Among the speakers were Amanda Hartt, manager of market research at New Yorkhopeful channel; with Jennifer Smith, their programming manager.
According to Mr. Dicker, natural, organic, and functional products are the main drivers of growth in the food and beverage industry as customers seek customized approaches to wellbeing.”Ashwagandha might be the hottest functional substance available right now. expanding 162% in-store and online, according to Mr. Dicker.
L-theanine and green tea extract are two examples of nootropics—substances touted as enhancing cognitive function—that are also in style.He said, “People’s attention spans are getting shorter, and nootropics are becoming very popular to help them focus if they’re working from home or have other life distractions.”
According to Ms. Smith, functional food and beverage items making their debut at Expo West address a variety of needs, such as those related to energy, sleep, mood, and mental health. According to her, maca root can “nourish libido, enhance sexual energy, and support hormonal balance” in a ready-to-drink beverage that Free Rain, New York, recently introduced.
By using freeze-drying technology, Upland Snacks, located in Petach-Tikva, Israel, has created bite-sized, crispy snacks by binding fruits, vegetables, and grains. The company makes mango pineapple superfood treats with quinoa, chia seeds, turmeric, and sunflower seeds.
In order to induce relaxation, U Calming Co. in San Diego crafts calming tonics with kava, ashwagandha, L-theanine, chamomile, and lemon balm.Prior to the pandemic, we were under stress, Ms. Hartt added. “It has just grown more intense.”
Ms. Smith listed “gluten-free, vegan, functional mushrooms, superfoods” as some of the characteristics that are driving the expansion of organic foods and beverages. She also noted that organic has evolved into a benchmark or standard for natural products.
This is especially true, according to her, in those classic center-aisle categories where companies are making it incredibly simple for customers to select organic products while still reaping the additional benefits. These include of items such as sauces, oils, baking mixes, breakfast cereals, and, of course, other staple foods like eggs, chicken, and dairy creamers.She gave the Toronto-based Good Food For Good Inc. as an example, whose Bolognese-style organic plant-based sauce uses pumpkin seeds. A variety of organic pasta dinners that are made by All Clean Food, LLC, Minnetonka, Minn., arefree of the top fourteen allergens. Porcini mushroom powder, herbs, spices, white rice and quinoa flours are used to make a porcini mushroom pasta meal.
A number of exhibitors have been awarded the Regenerative Organic Certified seal, which attests to the use of farming practices that promote social justice, animal welfare, and healthy soil. A Regenerative Organic Certified cocoa powder has been introduced by Navato, California-based Navitas Organics. The business collaborates with indigenous and holistic farmers who protect natural resources and boost biodiversity.
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The first-to-market Regenerative Organic Certified stone-ground chocolate coconut butter was introduced by Philosopher Foods, located in Santa Cruz, California. According to New Hope Network, when cattle graze on coconut estates, they turn grass and weeds into manure, which encourages the growth of plant roots and absorbs carbon dioxide.Ms. Smith added, “It’s also certified glyphosate-free.”
Proposing that “carbon is the new calorie,” presenters examined emerging and upcoming companies with an emphasis on sustainability and the environment. Cheddar cheese crackers manufactured with ingredients grown using regenerative agriculture processes are sold by Airly, St. Louis. The carbon produced during the production of the crackers is offset by the company.”It also does all of this at a really accessible price point, and it has this great seed-to-shelf accounting of its carbon capture,” Ms. Smith added.
Several exhibitors who were trailblazers in sustainable packaging were emphasized by Ms. Hartt. Zen Beverage Co., an Irvine, California-based firm that sells bottled water, is committed to restoring coastal areas by utilizing recycled, certified Ocean Bound Plastic. By2025, the company claims to be on schedule to recover 50 million pounds of plastic that is headed into the ocean. According to Ms. Hartt, Cocojune Products, located in New York, puts its dairy-free, organic yogurt products in paper cups and is working toward a compostable alternative.
The talk also covered the trend of the natural goods business celebrating diversity, with more space and backing going to historically minority entrepreneurs.
“We’ve seen tremendous growth in women-owned, minority-owned, NGLCC (National LGBT Chamber of Commerce) certified, and veteran-owned businesses over the past couple of years,” Mr. Dicker stated. “It will be visible throughout the exhibit floor.”
Produced by Fila Manila Filipino American Kitchen in Laurel Springs, NJ, pantry staples are modeled by some of the most well-known foods from the Philippines. Banana ketchup, a tomato-free condiment created with bananas, bell peppers, herbs, and spices, is the newest offering.Convenient meal staples based on Creole, Caribbean, and Latin American dishes are available at A Dozen Cousins in Los Angeles. Recently added items include spice sauces for meat and rice as well as ready-to-eat rice cooked in bone broth.
Based in San Francisco A famous Taiwanese beverage gets a plant-based makeover with Twrl Milk Tea. The organic, fair-trade tea and pea milk used to make the canned lattes are combined with nitrogen infusion to give them a creamy flavor.
Asian fruit flavors like calamansi, yuzu, and lychee can be found in Sanzo sparkling water, which is made in New York and contains no added sugar, artificial flavors, or preservatives. According to Ms. Hartt, “a Filipino American who saw an opportunity to offer a clean label option” launched the company. “His goal was simple: to celebrate high-quality Asian flavors that have been masked by added sugars for decades,” she said.The plant-based food and beverage sector will grow as long as ingredients and forms are continuously innovated and as long as flavor, texture, and nutrition are improved.
According to Mr. Dicker, “one of the biggest trends in the industry over the past five years has been plant-based, and we are seeing it grow.” “I am aware that there has been some plateauing following the significant increase that the epidemic experienced in its early stages. It essentially returned to baseline, so moving forward, we anticipate more gradual but steady development.
According to him, worries about the environment, health, suffering of animals, and dietary restrictions are fueling the movement.According to Chi Foods, Santa Barbara, California, sacha inchi is anutrient-dense nut that has more protein than pig. The company uses this nut to make a variety of organic, plant-based powdered products.
The Lion’s Mane Mushroom Crumble, made by Vancouver, BC-based Big Mountain Foods, is a combination of organic shiitake, portabello, and lion’s mane mushrooms together with carrots, pea protein, coconut oil, and hemp seeds.
The Petaluma, California-based Miyoko’s Creamery created a liquid vegan mozzarella for pizza that, in the words of the firm, “melts, bubbles, and browns.”Anticipate to see an increase in plant-forward formulations that don’t always try to replicate or replace animal goods. Ms. Hartt mentioned jackfruit as a new ingredient that is the foundation of a chewy snack that Amazi Foods, located in Bethesda, Maryland, sells.
Several firms showcasing sustainable meat and dairy innovation argue that eliminating animal products is not the only way to address climate change. Mr. Dicker pointed out areas of growth, especially in the vicinity of fair-trade and grass-fed claims.
Regenerative meats are the main emphasis of Austin, Texas’s Force of Nature. The company uses grass-fed, holistically raised beef and wild boar, an invasive species that ruins crops and contaminates water, to make its Lonestar Blend Wild Boar and Beef Sausage.Fish jerky from sustainable sources is available at Neptune Snacks in Seattle. In order to cut waste across the supply chain, the company uses undersized and defective cuts or surplus species like the locally popular Wild Alaska Pollock and Pacific Rockfish.
The Do Good Dog, a hot dog created using beef farmed on verified regenerative grasslands, was introduced by Applegate Farms, a Bridgewater, New Jersey-based subsidiary of Hormel Foods Corp. According to the Savory Institute, an organization dedicated to promoting large-scale regeneration of the world’s grasslands, the cattle that provide the beef for the Do Good Dog are a part of a system that helps to regenerate up to 260,000 acres of US grasslands.
Ms. Smith said, “I adore this product simply because of the enormous potential impact it could have on our meat industry.” It demonstrates how to improve mass-produced goods like hot dogs. How might we approach it more humanely, taking greater care of the land and its animals?