1. Portioned Produce - From “grab-n-go” cups of fruits to pre-cut vegetables and salad bowls it should be even easier to add more fruits and vegetables to your meals.
2. Protein Power – Protein is still a big buzzword, so whether it’s being highlighted on packaging for cereals or beverages; foods that naturally contain protein or have it added will continue to be big sellers.
3. Frozen Food In Fashion - Frozen foods have begun to make a comeback with new items following consumer trends like offering fewer and “clean”-er ingredients (no artificial colors or flavors), as well as vegetarian and vegan (plant-based) options and others emphasizing the protein amount.
4. Skyr yogurts – Expect to see more skyr-style yogurt. Though perhaps not technically accurate, it’s probably easiest to say that skyr is the Icelandic version of Greek yogurt. Compared to conventional yogurts, skyr has more protein, less fat and little or no added sugar. It is similar to Greek yogurt in thickness and mouthfeel. www.cooksscience.com
5. Kombucha calling – Despite the fact that there is virtually no evidence of its probiotic benefit, kombucha continues to carve out space on the shelf, muscling out fruit juices. For many, kombucha is an acquired taste, and could be described as a slightly sweet effervescent vinegar.
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian