Business View Magazine | December 2019

12 BUSINESS VIEW MAGAZINE DECEMBER 2019 that helps sustain the biodiversity and health of the land, is coming more into focus for consumers, and Trendspotter Wendy Robinson, buyer at Market Hall Foods, expects we’ll see more products from this practice. “Whether it is motivated by regenerative agriculture, upcycled ingredients, or plant-based foods, products whose values center around sustainability are trending,” agrees Trendspotter Reem Assil, chef/owner of Reem’s California. • Fermented Condiments - Gochujang Comes to the Forefront: Fermented foods have been trending for a while, and have boosted broad consumer interest in the Korean condiment kimchi. Trendspotters have predicted that the combined expanding interest in fermentation and Korean cuisine will converge to bring the fermented condiment, gochujang, to the forefront. One of the backbones of Korean cooking, this red chili paste is made with fermented soybeans, seasonings, and glutinous rice, and is often used in marinades, dipping sauces, soups, and stews. Expect to see it show up on more foodservice menus and packaged at retail. • Prebiotic Foods Gain Awareness: Prebiotics are types of dietary fiber that feed the friendly bacteria in the gut and are found in foods like bananas, asparagus, seaweed, and barley among others. More of these ingredients will hit the spotlight, with early examples including bars and crunchy snacks made with prebiotic-rich barley and buckwheat. “Probiotic-rich, fermented foods continue to flourish, but expect growing consumer awareness and product development around foods that contain prebiotics,” says Melanie Zanoza Bartelme, Trendspotter and global food analyst for Mintel. • Protein Trend Takes Unexpected Turns: Anchovies and Noodles Consumer awareness of protein is prompting them to seek out Health benefits and sustainability concerns will continue to drive more food and beverage trends