Top Specialty Foods Trends for 2015
On the list: stronger flavors, alternative sweeteners and snacks made with everything from plant-based meat to marijuana
Consumers will seek more from their food in 2015, whether stronger flavors, alternative sweeteners, or snacks made with everything from plant-based meat to even marijuana. That is according to predictions from the editors of Specialty Food News, the daily newsletter from the Specialty Food Association.
The $88.3 billion specialty food industry is driven by innovation and small-batch production. Six out of 10 U.S. consumers purchase specialty food, and those numbers are expected to rise in 2015, according to Association research. "Food producers are tapping into the growing sophistication and buying power of today's consumers," says Denise Purcell, editor of Specialty Food News. "They are catering to new demands for better ingredients, sustainable packaging, and more convenient ways to shop and eat."
Fresh Food Delivery Arrives
Grocery delivery tests will give way to far improved services.
Embracing Alternative Proteins
Cricket flour, and meat and cheese made from plants, will gain more fans.
Snack Bar Stampede
Bolder flavors and ingredients mean a whole new image—and opportunity —for snack bars.
Asian Food Roots
American consumers reach beyond Chinese, Japanese, and Thai to discover new regional foods, from Vietnamese to upscale ramen.
Tea is getting the high-end treatment from ingredient upgrades to elegant cafe experiences.
More shoppers are swapping added sugars for alternative natural sweeteners, from stevia to reimaginings of honey and maple syrup.
Transparent labeling is a boon for business and sustainable packaging gives producers another badge of pride.
Marijuana is the latest herb to grace baked goods and candies for that extra punch.
Generation Z Raises its Voice
Its elders (born in 1995) have reached the age of influence, and their purchasing power will only grow from here.
Superfood mania, on-the-go convenience, and healthful fast-casual dining make bowls the go-to vessel.
Bonus: Other Trends to Watch
Small-batch, local yogurt; the next superfood contenders: kaniwa, baobab, soursop; the next kale: seaweed, cauliflower.
Learn more about these predictions in the just released article in Specialty Food News.