WHAT ARE SPECIALITY FOODS, AND ITS FUTURE TRENDS?

 Introduction

Speciality food is manufactured in limited amounts from high-quality ingredients and is often considered a one-of-a-kind and high-value item. Speciality foods are usually more expensive, and consumers may believe they have distinct advantages over non-speciality meals.

WHAT ARE SPECIALITY FOODS, AND ITS FUTURE TRENDS?


Future Trends In Speciality Foods

  1. Plants as Plants/Meat Substitute Pushback: Plant-based meat alternatives are indisputably popular in retail and catering. Consumers are returning to real fruits and veggies and continuing to grow. Concerns regarding supply chains, water use, and food safety have reignited interest in plants as plants.

  2. Sustainability-Driven Product Development: Upcycled products, which use ordinarily discarded ingredients, will become more common. Tea produced from discarded avocado leaves, frozen pizzas with toppings made from vegetable scraps, and whey beverages made from cheese-making waste have all recently hit the market. Agriculture-related products that protect the land's health are hot right now.


  1. Fermented Condiments: As interest in fermentation grows, so will interest in Korean cuisine, bringing the fermented condiment gochujang to the fore. Gochujang, a red chile paste made with fermented soybeans, spices, and glutinous rice, is a staple of Korean cuisine. It's used in marinades, dipping sauces, soups, and stews.



  1. Prebiotic Foods Gain Notoriety: Prebiotics are a dietary fibre found in foods like bananas, asparagus, seaweed, and barley, among others, that nourish the friendly bacteria in the stomach. More of these ingredients will be highlighted in the future, with prebiotic-rich barley and buckwheat serving early examples.


  1. The Protein Trend Takes Unexpected Turns As people become more aware of the importance of protein, they are looking for new ways to incorporate it into their diets. Anchovies, sardines, and other small canned or jarred fish are ripe. While these things have always existed, they have only ever appealed to a small group of people. They'll be styled as "not your grandfather's herring" for millennials and GenZers. Protein-rich pasta is also becoming increasingly popular, with more seafood noodles and nutrient-dense noodles, including minerals and dietary fibre, on the market.



  1. Convenient Cocktails and Mocktails: Consumers can now make bar-quality cocktails at home thanks to a flurry of new mixers, tonics, and garnishes. We should see more canned drinks and bottled mocktails that provide sophisticated non-drinking options.


  1. Dairy-Free Options: In the yoghurt, beverage, creamer, and frozen dessert departments of the shop, dairy replacements, particularly oat and nut-based milk, will continue to reign supreme. Consider how Oatly has promoted itself in the past.



  1. Fermented Beverages: Retail sales of chilled, ready-to-drink functional fermented beverages have increased by 55 per cent in the last year. Kombucha drinks, which is high in probiotics, amino acids, and antioxidants, has led the charge, but drinking vinegar, which is also strong in probiotics, amino acids, and antioxidants, is gaining popularity.


  1. Regional Cuisines: As customers' curiosity and knowledge base expand, this top trend of 2019 will continue in the new year. These nations' flavours and components will pop up everywhere, especially in spices, sauces, and bases.



  1. Cannabis and CBD: Trendspotters predict a continued increase in products containing cannabidiol (CBD) and cannabis across all categories, particularly as the market acquires a better grasp of its use as an ingredient. The legislative framework is expected to offer rules and guidance for legalising this sought-after element within three years. Due to new adjacent product categories and profitable manufacturing implications, the food sector will gain one of the most significant new revenue streams.

 

Conclusion

Though the food industry has long been recognised as a high-risk venture, there has never been a better moment to be a food entrepreneur than today. Whether it's megatrends like global hot sauces, which have spread their heat from the Caribbean to every corner of Africa; a renaissance in high-protein frozen desserts with dairy alternatives and international flavours; your latest brand of water; nutritious grains like sprouted varieties or fibre-rich barley and buckwheat; or mushrooms of many types becoming ubiquitous due to their nutritional and medicinal benefits, food will continue to go upscale.


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