Top 10 Trends in Specialty Food for 2015
15 January 2015
Cricket flour, cannabis, snack bars and sustainable packaging make the list.
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’s 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.”
The predictions?
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’s Time. Tea is getting the high-end treatment from ingredient upgrades to elegant cafe experiences.
Sweetener High. More shoppers are swapping added sugars for alternative natural sweeteners, from stevia to reimaginings of honey and maple syrup.
Packaging Revolution. Transparent labeling is a boon for business, and sustainable packaging gives producers another badge of pride.
Culinary Cannabis. 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.
Super Bowls. 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 and access the infographic: Specialty Food Trends Forecast 2015.
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs who bring craft, care and joy to the distinctive foods they produce. Established in 1952 in New York, the not-for-profit trade association provides its 3,000 members in the United States and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The association (formerly the National Association for the Specialty Food Trade, Inc.) owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com
Photo:Snack-food and health-bar companies are getting bolder with what they put into products, tempting shoppers with unusual ingredients and distinctive flavor profiles. Bars like this Twin Berry Granola Bar from InHarvest, geared toward K-12 customers at schools, hone in on the flavors and textures that most appeal to American palates.