7 food trend predictions for 2022 from Whole Foods Market
1. Functional fizz
Today, bubbly beverages are doing double duty. That’s right, people are looking for sparkling drinks that not only taste great but also offer ingredients that balance out the sweetness. We’re talking soda with probiotics and fizzy tonics with added prebiotics, botanicals and more. Fruity flavours. Unconventional ingredients. Get more from your bubbly drinks!
2. You do yuzu
Yuzu — a lesser-known citrus mainly cultivated in Japan, Korea and China — is taking the culinary world by storm. Tart and sour, this tangerine-sized fruit is popping up in vinaigrettes, hard seltzers, marmalades and more. In the restaurant scene, chefs are using its lime-lemon-grapefruit flavour to accent soups, veggies and noodles.
3. Ultra urban farming
In 2013, Whole Foods Market opened a pioneering store in Brooklyn with a Gotham Greens greenhouse on top, providing fresh and sustainably grown herbs and salad greens in greenhouse systems using sunlight and 100% renewable electricity. Since then, innovation in indoor farming has ballooned, from hydroponics and aquaponics to mushrooms grown above its grocery aisles — and even fresh produce grown by robots. Producers are finding new, boundary-pushing ways to grow hyper-local crops and maximise efficiency.
4. Moringa’s moment
Often called the ‘miracle tree’, moringa is traditionally used as an herbal remedy in India and elsewhere. Moringa leaves have plenty of nutrients, and these fast-growing, drought-resistant trees have been used as a source of food to fight malnutrition in certain parts of the world. Gaining steam as matcha’s latest alternative, it can be found in powder form and added to make magic in smoothies, sauces and baked goods. It’s also showing up in unexpected products like frozen desserts, protein bars and packaged grain blends.
5. Grains that give back
Grocery grains are refocusing on the environment in 2022. We’re talking grains grown via agriculture practices and farming processes that help address soil health. Kernza – a perennial grain developed by The Land Institute with a sweet, nutty flavour and long roots – helps with nutrient cycling and overall soil ecology. Find it in cereals and even beer.
6. Seize the sunflower seed
Sunflower seeds are sliding into crackers, ice creams and creamy cheeses. Delivering protein and unsaturated fats, these mighty little seeds are transforming the 21st century snack game. Parents, take note — many sunflower seed–based products are made without nuts, which means allergy-friendly school snacks (just make sure to always check the label).
7. Turmeric takes off
Turmeric, aka ‘the golden spice’, has been used for centuries in Ayurveda and has become popular as a dietary supplement. While golden milk lattes and turmeric supplements are nothing new, the spice is taking root as an ingredient in packaged foods like cereals and even plant-based ice cream sandwiches. People want to have their turmeric and eat it too!