• VEGGIE BURGER 2.0: The plant-based trend has been building steadily for years, but new products are doing more than making veggie versions of hard-to-give-up classics, they’re mimicking them. Now, veggie burgers bleed beet juice, and expertly sliced tomatoes stand in for tuna in sushi. Whole Foods predicts vegan desserts like frosting, brownies and cr?me br?l?e and new milks made from nuts, peas and bananas. Next year, the grocer thinks avocado ice cream goes mainstream.
• A TACO BY ANY OTHER NAME: Your beloved taco might take on new forms next year. Think seaweed-wrapped poke tacos or shaved jicama taco shells, as well as companies venturing into heirloom varieties of corn for more flavorful tortillas. The Choco-Taco has been around for decades, and Whole Foods expects to see more takes on tacos for dessert, as well as breakfast.
• DON’T THROW THAT OUT: A revelation fell off the turnip truck that both root and stem have value. Often the world divides into those who eat the green and those who eat the root, but more and more chefs, consumers and vendors are finding ways to use every bit of the plant. In the spirit of whole-animal butchery, where modern tastes have led to a demand for the less choice cuts of meat, the stalks of broccoli or Brussels sprouts are now finding their way into slaws, celery leaves are used like herbs, and melon rinds are pickled.
• BUBBLES ARE HERE TO STAY: Flavored sparkling water has become a way of life, with brands and varieties existing at the outer edges of identity. LaCroix is the most well known, but others are starting to bubble to the surface. Mexican mineral water Topo Chico pops up more and more, but will variations like grapefruit and lime become easier to find? Whole Foods expects consumers to venture into tree-brewed styles from company Sap!, which makes drinks from maple and birch.