It seems every year there's a new round of health foods vying for our attention and adoption, from the superfood acai and goji berries of yesteryear to the turmeric lattes and hemp-infused foods that have been staples on our Instagram feeds more recently.
And while food trends may have once only been of interest to hardcore foodies keen to expand their palate and recipe repertoire, as the world becomes increasingly interested and invested in being health-conscious as well as sustainable, it's no surprise the food trends are reflecting this – think people turning to plant-based diets not just because they want to save animals, but because they also want to save the planet.
Now in its fifth year, US supermarket chain Whole Foods Market has shared its top food predictions for the coming year. Last year the retailer forecasted the rise in hemp-infused and topical cannabinoid (CBD) products, faux meat snacks and eco-conscious packaging, and while they say there are no signs of these slowing down, 2020 brings a whole new crop of flavours and foods.
Here, five of Whole Foods Market's predictions of what we'll be eating more of in 2020.
Whole Foods are predicting things are going to get a little more adventurous when it comes to baking in 2020, with the retailer saying people will be turning to more interesting flours made from fruit and vegetables like banana for their home baking and that flours like cauliflower will come readily available and not just confined to rice and pizza crusts.
Meanwhile, your average potato and corn chips could find itself up against its more trendy cousin: the tiger nut chip.
The retailer also predicts people will be turning to seed flour blends to add extra protein and fibre into their baking too.
If the number of times you see reminders to slow down and give yourself some time to breathe hasn't already clued you in, life doesn't seem to be slowing down for many people, who are juggling their never-ending to-do list. And while we'd highly recommend scheduling yourself in self-care time, if you're putting in the hard slog, at least next year you'll be able to do it more healthfully.
That's because according to Whole Foods we'll be seeing a new, healthier generation of 'grab and go' snacks with a focus on 'fresh'. That means say goodbye to mini pretzels and muesli bars and hello to wholesome, portioned food you would have meal-prepped at home if you'd had the time – think hard-boiled eggs with savoury toppings, pickled veggies and nutritional bars with a side of fruit.
Whole Foods says Snacking 2.0 means convenience with a smaller ingredients list meaning it's likely to be less processed and takes the guesswork out of picking a quick snack that is actually healthy for you.
With the rise in plant-based and vegan diet adoption, meat alternatives are in high demand, but if you're feeling tofu fatigue, never fear, because Whole Foods predicts 2020 will see the rise of plant-based protein beyond soy, such as blends of grains and mung beans to mimic creamy textures like yoghurts and other dairy products.
The retailer also sees a push away from soy inclusion in supplements, swapping soy for ingredients like mung beans, hempseed, pumpkin and watermelon seeds.
For those who have a soy allergy, you'll also be happy to hear that we're likely to see more typically soy-based condiments go soy-less.
If you're a fan of peanut butter or almond butter, you'll be thrilled to know that there's about to be a whole lot more nut butter and spread varieties readily available next year.
We're talking watermelon seed butter, pumpkin butter and more nut varieties like macadamia. And, with many of them being paleo- and keto-friendly, the additions are bound to be welcomed.
In a meet-in-the-middle for Flexitarians or those looking to eat less meat but not completely swear it off, Whole Foods predicts the already emerging area of meat and plant blended products are going to skyrocket in 2020.
And this isn't your average meat and three-veg, we're talking burger patty's that are made of 70 per cent beef and 30 per cent mushrooms or meatballs made from a mix of chickpeas and courgette.
WATCH: Meat vs Veganism: Myths and truths. Story continues below...
Not only will it be bringing down your meat intake, but it'll also up your veggie intake and as an added bonus, it's likely to be better for the bank account too.
So will you be trying any of these next year?
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