Whole Foods Market predicts 2017 trends

Whole Foods Market has announced what the company believes are the trends to watch in 2017. Wellness tonics, products from by-products and purple foods are just a few top predictions for popularity next year.

Whole Foods Market predicts 2017 trends

Whole Foods Market has announced the trends to watch in 2017. Wellness tonics, products from by-products and purple foods are just a few top predictions according to the trend-spotters, who share more than 100 years of combined experience in sourcing products and tracking consumer preferences.Whole Foods Market’s top 10 trends for 2017 include:Wellness Tonics – the new year will usher in a new wave of tonics, tinctures and wellness drinks that go far beyond the fresh-pressed juice craze. The year’s hottest picks will draw on beneficial botanicals and have roots in alternative medicine and global traditions.Buzzed-about ingredients include kava, Tulsi/holy basil, turmeric, apple cider vinegar, medicinal mushrooms (like reishi and chaga), and adaptogenic herbs (maca and ashwagandha). Kor Organic Raw Shots, Suja Drinking Vinegars and Temple Turmeric Elixirs are just a few products leading the trend.Products from By-products – Whether it’s leftover whey from strained Greek yogurt or spent grains from beer, food producers are finding innovative – and delicious – ways to give by-products new life.Eco-Olea is using water from its olive oil production as the base for a household cleaner line; condiment brand Sir Kensington’s is repurposing leftover liquid from cooking chickpeas in a vegan mayo; and Atlanta Fresh and White Moustache are using leftover whey from yogurt production to create probiotic drinks.Coconut Everything – Move over coconut oil and coconut water – coconut flour tortillas, coconut sugar aminos and more unexpected coconut-based products are on the rise. Virtually every component of this versatile fruit-nut-seed (coconuts qualify for all three!) is being used in new applications. The sap is turned into coconut sugar as an alternative to refined sweeteners; the oil is used in a growing list of natural beauty products; and the white flesh of the coconut is now in flours, tortillas, chips, ice creams, butters and more.New picks like coconut flour Paleo wraps, 365 Everyday Value Fair Trade coconut chips and Pacifica Blushious Coconut & Rose Infused Cheek Color demonstrate coconut’s growing range.Japanese Food, Beyond Sushi – Japanese-inspired eating is on the rise and it doesn’t look anything like a sushi roll. Long-celebrated condiments with roots in Japanese cuisine, like ponzu, miso, mirin, sesame oil and plum vinegar are making their way from restaurant menus to mainstream American pantries. Seaweed is a…

Whole Foods Market Serves Up Top 10 Trends for 2017

AUSTIN, Texas–(BUSINESS WIRE)–Dec 6, 2016–Today, Whole Foods Market’s (NASDAQ:WFM) global buyers and experts announced the trends to watch in 2017. Wellness tonics, products from byproducts and purple foods are just a few top predictions according to the trend-spotters, who share more than 100 years of combined experience in sourcing products and tracking consumer preferences.

This Smart News Release features multimedia. View the full release here: http://www.businesswire.com/news/home/20161206005388/en/

A few of Whole Foods Market’s trend-setting products for 2017. (Photo: Business Wire)

Whole Foods Market’s top 10 trends for 2017 include:

Wellness Tonics – The new year will usher in a new wave of tonics, tinctures and wellness drinks that go far beyond the fresh-pressed juice craze. The year’s hottest picks will draw on beneficial botanicals and have roots in alternative medicine and global traditions. Buzzed-about ingredients include kava, Tulsi/holy basil, turmeric, apple cider vinegar, medicinal mushrooms (like reishi and chaga), and adaptogenic herbs (maca and ashwagandha). Kor Organic Raw Shots, Suja Drinking Vinegars and Temple Turmeric Elixirs are just a few products leading the trend. Products from Byproducts – Whether it’s leftover whey from strained Greek yogurt or spent grains from beer, food producers are finding innovative – and delicious – ways to give byproducts new life. Eco-Olea is using water from its olive oil production as the base for a household cleaner line; condiment brand Sir Kensington’s is repurposing leftover liquid from cooking chickpeas in a vegan mayo; and Atlanta Fresh and White Moustache are using leftover whey from yogurt production to create probiotic drinks. Coconut Everything – Move over coconut oil and coconut water – coconut flour tortillas, coconut sugar aminos and more unexpected coconut-based products are on the rise. Virtually every component of this versatile fruit-nut-seed (coconuts qualify for all three!) is being used in new applications. The sap is turned into coconut sugar as an alternative to refined sweeteners; the oil is used in a growing list of natural beauty products; and the white flesh of the coconut is now in flours, tortillas, chips, ice creams, butters and more. New picks like coconut flour Paleo wraps, 365 Everyday Value® Fair Trade coconut chips and Pacifica Blushious Coconut & Rose Infused Cheek Color demonstrate coconut’s growing range. Japanese Food, Beyond Sushi – Japanese-inspired eating is on the rise and it doesn’t look anything like a sushi roll. Long-celebrated condiments with roots in Japanese cuisine, like ponzu, miso, mirin, sesame oil and plum vinegar are making their way from restaurant menus to mainstream American pantries. Seaweed is a rising star as shoppers seek more varieties of the savory greens, including fresh and dried kelp, wakame, dulse and nori, while farmhouse staples like Japanese-style pickles will continue to gain popularity. The trend will also impact…

What’s hitting the shelves? New product launches in November

New beverage product launches November 2016
Related tags: Beverage launches, Iced coffee, New products, Wine, Soft drinks, Non-alcoholic drinks, Whisky, Diageo, Belvoir, Protein, US, UK, India, South Korea

Our monthly round-up of some of the new launches around the globe includes a drink that harnesses plant protein power, a non-alcoholic beverage that mimics wine, and limited editions for the festive season.

Belvoir launches wine alternative

Cordial, pressé and fruit crush company Belvoir Fruit Farms has developed a wine alternative range, intended to mimic the sensation of drinking wine but without the alcohol.

Belvoir Shiraz, Belvoir Chardonnay and Belvoir Rosé (pictured as the main image in this article) are made with natural ingredients, without artificial additives, preservatives, colorings, sweeteners or added sugar.

Pev Manners, MD, Belvoir Fruit Farms, said, “These drinks have been developed to actually emulate the texture and sensation of drinking wine. We have used our expertise in blending fruit juices to recreate the pleasures of consuming wine, but minus the associated sore head!

“We think that as more people adopt a healthier lifestyle the demand for drinks like these will grow.”

Shiraz and Rose are currently available exclusively at Tesco in the UK. The range and availability will widen in March 2017. The drinks retail at around £2.99 a bottle.

Protein powered by plants

Koia, a 100% plant-based protein drink, has launched exclusively at Whole Foods Market nationwide in the US.

There are three flavors: Vanilla Bean, Cacao Bean and Coconut Almond. Each beverage retails for $5.99 and can be found in the refrigerated section.

Koia says it delivers an ‘unrivaled 5-to-1 ratio of plant protein to sugar content’, with natural ingredients that are soy-free, dairy-free, gluten-free, and non-GMO.

A 12-ounce serving of Koia contains 16-18 grams of plant-based protein and 5-8 grams of natural fiber. The beverage is positioned as an ideal meal accompaniment, post workout beverage or healthy snack.

“A proprietary blend of rice, pea and hemp proteins are at the heart of Koia’s recipe, helping to create a smooth, craveable texture in a chilled, grab-and-go beverage,” said co founder Dustin Baker.

“The line stands apart from other functional beverages by significantly trimming excess sugars and calories in favor of simple, plant-based ingredients.”

Milder alcoholic drinks in South Korea

Diageo launches W Signature

Diageo Korea has launched a lower alcohol Scotch whisky in South Korea, seeing demand for…