Whole Foods Market reveals Top Food Trends for 2018

Floral Flavors

Powders are serious power players.

Because they’re so easy to incorporate, they’ve found their way into lattés, smoothies, nutrition bars, soups and baked goods.

For an energy boost or an alternative to coffee, powders like matcha, maca root and cacao are showing up in mugs everywhere.

Ground turmeric powder is still on the rise, the ever-popular spice used in Ayurvedic medicine.

Smoothie fans are raising a glass to powders like spirulina, kale, herbs and roots for an oh-so-green vibrancy that needs no Instagram filter.

Even protein powders have evolved beyond bodybuilders to pack in new nutrients like skin- and hair-enhancing collagen.

Functional Mushrooms

Middle Eastern culinary influences have made their way west for years, and 2018 will bring these tasty traditions into the mainstream.

Things like hummus, pita and falafel were tasty entry points, but now consumers are ready to explore the deep traditions, regional nuances and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian and Lebanese influences rising to the top.

Spices like harissa, cardamom and za’atar are hitting more menus, as well as dishes like shakshuka, grilled halloumi and lamb.

Other trending Middle Eastern ingredients include pomegranate, eggplant, cucumber, parsley, mint, tahini, tomato jam and dried fruits.

Transparency 2.0

Plant-based diets and dishes continue to dominate the food world, and now the tech industry has a seat at the table, too.

By using science to advance recipes and manipulate plant-based ingredients and proteins, these techniques are creating mind-bending alternatives like “bleeding” vegan burgers or sushi-grade “not-tuna” made from tomatoes.

These new production techniques are also bringing some new varieties of nut milks and yogurts made from pili nuts, peas, bananas, macadamia nuts and pecans.

Dairy-free indulgences like vegan frosting, brownies, ice cream, brioche and crème brûlée are getting so delicious, non-vegans won’t know the difference – or they might choose them anyway!

Puffed & Popped Snacks

There’s no slowing down the craze for all things Latin American, but the taco trend has a life of its own.

This street-food star is no longer limited to a tortilla, or to savory recipes: Tacos are showing up for breakfast, and trendy restaurants across the country have dessert variations.

Most of all, tacos are shedding their shell for new kinds of wrappers and fillings too – think seaweed wrappers with poke filling.

Classic tacos aren’t going anywhere, but greater attention to ingredients is upping their game.

One end of the spectrum is hyper-authentic cooking with things like heirloom corn tortillas or classic barbacoa.

And thanks to brands like Siete, there are grain-free options for paleo fans too. Taco ‘bout options!

Root-to-Stem

LaCroix may have paved the way, but now there’s an entire booming category of sparkling beverages vying for consumer attention. Just don’t call them “soda.”

These drinks are a far cry from their sugary predecessors. Flavored sparkling waters like plant-derived options from Sap! (made with maple and birch) and sparkling cold brew from Stumptown will are shaking up a fizzy fix.

Shoppers are also toasting mocktail must-haves like Topo Chico and Whole Foods MarketTM Lime Mint Elderflower Italian Sparkling Mineral Water.

Cheers to the other kind of bubbly!