Specialty Food Magazine

Cell-based meat and seafood. Cell-based options will gain popularity due to their sustainable and ethical production methods, addressing environmental and animal welfare concerns while offering a familiar taste experience to consumers, says Trendspotter Patsy Ramirez-Arroyo. In a related trend, while last year the panel saw nontraditional seafood trending, a shift toward the growth of plant-based seafood overall is coming, with more companies working towards perfecting animal-free products that accurately capture the flavors and textures of seafood. Peach. Some tried and true flavors never die but cycle back into the spotlight when the timing is right to reinvent or re-evaluate unexplored facets of that particular flavor. In the coming year, peach—recently named Pantone's color of the year—will emerge as a flavor and ingredient and will excite consumers with some new variations and re-interpretation. While increasingly used in traditional categories like jams and teas, peach is also showing up in condiments, sometimes offsetting another growing trend of chili peppers, and in baked goods. Calabrian chili peppers. Chiles continue to trend but the market has crested on Sriracha and Gochujang so marketers are eager for the next thing to capture imaginations and tastebuds. Calabrian chili peppers are appearing in both conventional and slightly unconventional products: pasta sauce, hot sauce, cured meats, snacks, relish, hot honey. T he SFA Trendspotter Panel's selections for the trends of the coming year revolve around maximizing pleasure and minimizing stress. "Amplifying pleasure—in the forms of simple ingredients to global flavors to upscaling the everyday—and minimizing stress, whether that means slowing down, seeking convenience or value, helping to address environmental worries, or finding ways to boost health and mood, are all reflected in the emerging and continuing trends we expect to impact store shelves and restaurant menus in the coming year," says Denise Purcell, SFA's VP, resource development. Here is a look at the 2024 trends: A bevy of beverages. Beverages are in the spotlight. Though a smaller segment than food, in recent years beverage sales have grown at a faster pace, according to SFA's State of the Specialty Food Industry research, fueled by innovation. "The coming year will boom with sophisticated tasting single-serve, non-alcoholic fizzy and non- fizzy drinks; and coffees, teas, and broths with functional ingredients," says Trendspotter Kantha Shelke. Expect minimal, if any, added sugar, salt, or synthetics as well as tropical flavors and herbs and botanicals. Trendspotter Panel Patsy Ramirez-Arroyo, food and sustainability consultant Melanie Zanoza Bartelme, Mintel Osei Blackett, Picky Eaters Restaurant, Ariapita and Chef Picky Events + Catering Nicole Brisson, executive chef, Brezza and Bar Zazu Mikel Cirkus, Foresight & Trenz, dsm-firmenich Jenn de la Vega, Put A Egg On It Jonathan Deutsch, Ph.D., CHE, CRC, Drexel University Thomas Joseph, Martha Stewart and Sur La Table Chala June, writer Hannah Rogers, Foresight & Trenz, dsm-firmenich Stan Sagner, We Work for Food, LLC Emily Schildt, founder, Pop Up Grocer Kantha Shelke, Ph.D., CFS, IFT Fellow, Corvus Blue LLC Kimberly Lord Stewart, food and health content specialist V. Sheree Williams, The Global Food & Drink Initiative, Cuisine Noir PHOTO: MARK FERRI FOOD ST YLING: LESLIE ORLANDINI PROPS ST YLING: FRANCINE MATALON-DEGNI 10 SPECIALTY FOOD SPECIALTYFOOD.COM TOP FOOD TRENDS 2024 OF

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