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pecialty food retailers should get used to the term "plant-based eating." It isn't going away
anytime soon.
That's among the trends that retail prognosticators expect will prevail in 2019 and beyond, as consum-
ers' concerns about eating healthier remain strong, along with their interests in both locally sourced foods and f lavors
and ingredients from around the world. Other predicted trends include ongoing interest in bone broths, the expansion
of barrel-aged beverages, and a resurgence of Lambrusco.
Retailers, foodservice operators, incubators, and
industry disruptors share their take on food trends,
product introductions, and the drivers behind them.
BY MARK HAMSTRA
In the Cards:
Specialty Stakeholders
Forecast the Coming Year
2019 outlook
WINTER 2019 45
