Specialty Food Association Trendspotter Panel Picks the Top 2019 Food Trends

What does 2019 hold for food trends? The Specialty Food Association’s Trendspotter Panel laid out the top eight predictions, taking into account influences from Millennials and Gen Z, as well as Gen X. Suffice it so say, 2019 is looking to take the specialty food industry to new heights.

“The specialty food industry is growing rapidly, and much of this can be attributed to innovations happening in areas like sustainability, the plant-based movement, and desire for deeper regional flavors,” said Denise Purcell, Head of Content for the Specialty Food Association. “The Trendspotters are seeing major shifts in how consumers are eating. These shifts are providing us with amazing options, along with the opportunity to change how we eat and how food is created. Old favorites like ice cream are being reinvented, while at the same time, we’re seeing foods and flavors from around the world increasingly adapted into our everyday meals. It’s an exciting time for specialty food, and we expect to see even more growth and innovation throughout 2019.”

According to a press release, the Trendspotter Panel identified the following eight trends for 2019:

• Plant-based: Makers are creating new product categories with plant-based options, rolling out products in snacks, dairy, and protein.
• Palates shift to the regional cuisines of Africa, South Asia, and Latin America: Younger generations have been exposed to global cultures and cuisines from an early age, and they want to explore in their culinary adventures. These consumers seek experience in their travel and in their food, which has led to a shift in interest to authentic regional fare.
• Cannabis across multiple categories: 2018 saw the emerging edibles segment gain a foothold in snacks and treats, as more states legalized sales of hemp-derived CBD products. Though the segment has its challenges due to the fact that cannabis is still illegal at a federal level, consumer curiosity has grown. On top of that, a new generation is growing up in states where cannabis is legal, and signs point to future growth in the edibles market.
• Packaging takes center stage—in the environment, and in consumer communication: Soliciting consumer trust through values conveyed on product packaging and, in some cases, the material of which it’s made, will be more visible in the coming year.
• Cassava: Also known as yuca, this starchy tuber is native to South America and is grain- and gluten-free. It’s also a good source of protein and rich in lysine. Expect to see this root on foodservice menus, likely in baked goods or tortillas made with cassava flour.
• Fermented functional beverages: Refrigerated ready to drink (RTD) functional beverages have grown 20 percent in retail sales, according to SFA’s State of the Specialty Food Industry research. Probiotic-friendly kombucha has led the charge, and more fermented functional beverages touting health, tradition, and flavor are on the horizon. Look for mushroom brews, drinking vinegars, and kvas—a traditional Slavic and Baltic fermented grain beverage flavored with fruits or herbs like mint.
• Edible beauty: Noted as emerging by last year’s Trendspotter panel, collagen is a full-fledged trend in 2019, and part of a bigger move to develop products that promote skin health and appearance. Collagen is being infused into beverages and snacks, and argan oil and almond oil are coming to market.
• Ice cream renaissance: Ice cream is getting a makeover. Dairy-free varieties will continue to dominate the sector, with some makers blurring the lines between treat and healthy snack by blending veggies into ice cream. But boutique creameries known for thier local, hand-crafted, and indulgent ice creams are expanding nationally. Flavor-wise, look out for black sesame and jasmine.

The Specialty Food Association Trendspotter Panel includes the following members:

• Polly Adema, PhD, Director & Associate Professor, Master of Arts in Food Studies, University of the Pacific San Francisco Campus, San Francisco, CA
• Melanie Zanoza Bartelme, Global Food Analyst, Mintel, Chicago, IL
• Ken Blanchette, QA Director Fresh Depts., Center of Excellence, FreshDirect, Bronx, NY
• Jonathan Deutsch, PhD, Professor, Culinary Arts and Food Science, Founder and Director of The Drexel Food Lab, Drexel University, Philadelphia, PA
• Kara Nielsen, Vice President, Trends & Marketing, CCD Helmsman, Emeryville, CA
• Melina Romero, Manager, Trend Practice, CCD Helmsman, Emeryville, CA
• Stan Sagner, Writer and Producer, NY, NY
• Tu David Phu, Chef, Oakland, CA
• Kriti Sehgal, CEO, Pure Fare, Philadelphia, PA
• Izabela Wojcik, Director of House Programming, James Beard Foundation, NY, NY

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