Meatless protein replacements have been on the rise for a few years and they will continue to establish dominance over the next 12 months. In addition to faux meat snacks such as mushroom-based cracklins and soy-based jerky, this year we will see growth in oat milk as a dairy alternative; mushrooms taking over animal protein as a center of the plate feature; dairy free frozen treats made from avocado, hummus and coconut water; and versatile jackfruit rising in popularity as an alternative to pulled pork. Jackfruit BBQ anyone?
First coconut water, then watermelon water, now cactus water! New forms of hydration including cactus water and maple water will become more prominent this year as consumers look for new ways to consume naturally occurring electrolytes and antioxidants.
NEW WORLDLY FLAVORS
Middle Eastern and North African flavors will continue to gain popularity this year along with an increase of East-meets-West flavors from the Pacific Rim areas of Hawaii, Japan and eastern Asia. A cuisine of medleys, Pacific Rim cooking incorporates ingredients from the Pacific islands with Asian cooking techniques. Look for exotic fruits paired with freshly caught seafood and fragrant herbs and spices such as cardamom, ginger and cilantro.