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Much like fashion, the economy, and interior design, food trends come and go.
In the mid-2000s, bacon was put on everything from ice cream to pizza to maple-glazed doughnuts. No one forgets the kale craze of 2012, and in 2014, matcha was in, popping up on cafe menus across the country. Don’t even get us started on acai bowls.
The Whole Foods Market’s recently released its top 10 anticipated food trends for 2023 and we can’t be more exciting. Each year, the Whole Foods Market’s Trends Council – which includes local foragers, culinary experts, global buyers and more – put together predictions based upon their experience and expertise in consumer preferences.
While 2022’s food trends were undeniably some of the best-intentioned (plant-based meals and sustainable packaging) we’re excited to delve into what might pop up come 2023. Here are a few of our favorite predictions:
Did you know that non-dairy milk alternatives produce a pulp by-product that’s tossed by manufacturers? The trends council sees an increase in upcycling the pulp of almond, soy and oat milk in products primarily used in baking.
Keri Gans, M.S. and author of The Small Change Diet, says oat milk pulp holds a ton of nutritional value.
“The leftover oat pulp has the bulk of the fiber and most of the protein in the oats,” Gans says.
This sea vegetable is one of the best natural food sources of iodine, an essential component of a healthy thyroid hormone production. Whole Foods estimates an influx of kelp related products like chips, noodles, sauce and more.
Craig Rose, also known as ‘Doctor Seaweed’, says that kelp, along with all kinds of seaweed addresses nutritional gaps in the average person’s diet.
“Particularly around iodine,” Rose says. “Iodine is essential and you have to have it for normal thyroid function. If you don’t have it, your thyroid can become under-active. So having this essential nutrient can really support your wider wellness.”
Vegetable pasta isn’t new, and we’ve certainly had our fair share of zoodles and chickpea noodles. But the trends council says there are plenty of other bases that will be developed into pastas like spaghetti squash, hearts of palm and green bananas. Veggie-based pastas vary in nutrients, though, so always make sure to check the list of ingredients on a product.
RDN Elizabeth Shaw says that she’s all for getting consumers excited about eating more vegetables.
“But before you go tossing that vegetable-based pastas in your cart thinking it’s a suitable swap for pasta, it’s not quite apples to apples,” Shaw says. “Since many are substantially lower in carbs and protein compared to bean or lentil pasta varieties, they won’t satiate you the same way other types will.”
Shaw recommends “amping up” your pasta with high-protein additions to feel really satisfied with your meal.
Not necessarily new, but avocado oil has had a recent surge in popularity due to the widespread information about the negative implications of seed oils. The latest research reports that, exposed to high heat, seed oils can turn toxic and cause inflammation. The trends council predicts there will be an array of new brands and variations of avocado oil come 2023.
“Avocado oil is therapeutic in nature,” DNM Josh Axe, a specialist of natural medicine says. “So whether you have neck pain, lower back pain, shoulder pain, knee pain or general arthritis, start using avocado oil as your go-to oil.”