Shelf-Stable Probiotics
"New strains of probiotics such as Bacillus coagulans GBI-30 and Bacillus coagulans MTCC 5856 are making more shelf-stable applications possible. Wellness-focused brands are making it easier to get more probiotics in your day by adding functional probiotic ingredients to your pantry staples through products like granola, oatmeal, nut butters, soups and nutrition bars. Some standouts include Effi Probiotic Chickpea Granola." — Whole Foods Market
Image via Whole Foods
Faux Meat Snacks
"Mushrooms, like king trumpet, will play a key role here, flexing their flavor and texture powers in tasty jerky, 'pork' rinds and 'bacon' snacks to offer up a satisfying crunch. To try the trend, check out Snacklins Cracklins Without The Pork, Louisville Vegan Jerky Co. and Pig Øut Chipotle Pigless Bacon Chips." — Whole Foods Market
Image via Whole Foods
Eco-Conscious Packaging
"Dozens of like-minded brands in the OSC2 Compostable Packaging Collaborative have pooled their efforts to make important advances in flexible product pouches. Some companies are making commitments to ban straws, while brands like Whole Foods Market are setting up regional pilots to test recyclable straw-less sipper lids made from PET, without increasing the plastic content of a lid/straw combination. Expect to see an emphasis on reusing, with more produce departments going BYOVB (bring your own vegetable bag) and traditionally single-use packages going multi-use, like multi-use (and compostable!) food wraps made from beeswax, as well as waxed canvas or silicone alternatives to the usual plastic storage bags that can be used for sandwiches and snacks." — Whole Foods Market
Image via Whole Foods
Trailblazing Frozen Treats
"While there is something comforting and classic about a scoop of vanilla ice cream, some consumers are wanting something a little less, well, vanilla. The new pints on the block are adding a fresh take on a timeless treat with innovative bases like avocado, hummus, tahini and coconut water. Globally-inspired frozen desserts are also taking the stage — possibly sparked by 2018's mochi ice cream obsession and a Thai rolled ice cream craze — with icy indulgences like airy Taiwanese snow ice and Mexican nieves de garrafa, not to mention stretchy, chewy, Turkish ice creams that get their unique texture from mastic and other unique sources. Popsicles and gelatos won't be left out of the fun — they'll get some buzz with boozier infusions coming to market. Try the trend with these picks: Cado Avocado Non-Dairy Frozen Desserts, Jeni's Sorbet Frosé and Dolcezza Mascarpone and Berries Gelato." — Whole Foods Market
Image via Whole Foods
Marine Munchies, Beyond Seaweed
"Think beyond seaweed snacks. Sea greens are showing up in dishes like seaweed butter and kelp noodles while consumers are exploring new depths of ocean flavors with superfood properties like unique varietals of algae and kelp. Puffed snacks made from water lily seeds, plant-based tuna alternatives with algae ingredients, crispy snackable salmon skins with omega-3s and kelp jerkies are just a few testing the waters." — Whole Foods Market
Image via Whole Foods
