See What Comes Naturally This Year

SPINS, a Chicago-based provider of retail consumer insights, analytics and consulting for the natural, organic and specialty products industries, has come out with its list of marketplace predications for 2018.

While many food industry trend reports have highlighted movements such as plant-based cuisine and the push to reduce food waste, this report goes a step beyond that to highlight particular types of foods that can be functional from a health and wellness standpoint.

First up, according to SPINS, is rising interest in adaptogens, defined as substances that promote a resistance to stress. Given how stressed out many people claim to be heading into 2018, adapatations may well show up in more foods and beverages, including items such as kombucha, wellness tea, gooseberry and medicinal mushrooms, among others.  Those kinds of products can be incorporated into foodservice-at-retail programs such as juice/smoothie bars, beverage menus and some prepared foods.

Another trend of note for grocers with foodservice operations is the clamor for collagen, a functional ingredient in items such as bone broth, protein powders and protein bars. Said to enhance bone, joint, hair, skin and nail health, collagens are set to expand into other food products, ranging from coffee creamers to a probiotic elixir, according to SPINS researchers. 

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While the term “nootropics” may conjure up a vacation in a warm climate, the word actually refers to agents that support mental calm and clarity. SPINS projects that nootropics will gain attention among consumers this year, in herbs including ginkgo biloba and ashwagandha, among others, that can be used and touted in beverages such as drinks and smoothies.

Another food trend in SPINS researchers’ estimation is the use of prebiotics. While probiotics are already in favor due to their role in helping digestive health, prebiotics help maintain and restore important flora in the gut. Examples include prebiotics in nutrition bars, tiger nuts and supplements that can be added to drinks.

If pulses were a buzzword a couple of years ago—during the International Year of Pulses in 2016—the next evolution of these dried legume seeds may be as an ingredient in sweets and desserts. The SPINS report predicts items like chocolate-covered chickpeas and other sweet-infused bean-based snacks that can be featured as a to-go snack. In-store bakeries can add bean-based ingredients into goods like brownies and cookies, the report states.