TREND TOPPERS By Sandi Hester, Senior Director of Natural and Organics, Tree of Life Canada
Biofach in Nuremberg, Germany, is the world’s largest trade show for organic foods. Over 2,300 exhibitors from 88 countries participated this year. The products showcased were very diverse but seven key trends really stood out. RAW EVERYTHING
The raw trend continues to grow and grow! From chocolate to bars to crispbread, just about anything you can think of is now available raw.
The mainstream trends of fresh, convenience and organics are now being offered with great diversity in vegan-friendly recipes. Fully prepared fresh meals like lasagna, pastas, falafels, burgers and grain salads were showcased.
Hot or cold, soup was a theme, with several on-the-go options. Varieties ranged from traditional tomato to more specialty flavours with ethnic influences.
THE NEW SMOOTHIE The smoothie moves to the cereal bowl with superfood cereal “toppers” and mixes that promote functional benefits like energy and detox.
JUST ADD TURMERIC Turmeric has been on trend for a while but now its popularity is exploding. Turmeric is known as an anti-inflammatory, anti-oxidant and anti-cancer super ingredient. We saw it in teas, soup, popcorn, pasta and crispbread, to name just a few. It was the must-have ingredient.
BITE-SIZED Forget the big high-calorie snacks. Energize or indulge in moderation. Bars have gone bite-sized.
SWEET INDULGENCE Consumers are looking for organic candy, chocolate and desserts. Vegan options appear to be on the upswing.
SHOW STOPPERS By Maria Proulx Held in Bologna, Italy, the recent organic product trade show, SANA, produced many intriguing innovations. These three trends stood out:
March | April 2017
1 B ioSolidale had some interesting and unusual spreads such as kiwi marmalade (kiwi was a popular flavour trend throughout the show). Vegetable spreads made from broccoli and asparagus were also a hit.
2 Liquid salt from the Mengazzoli brand. 3 T he healthy drink trend is branching out to include products made of grains such as buckwheat, quinoa, spelt, farro and kamut.
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