The healthy eating movement has transitioned from a diet to a lifestyle for many consumers. With that in mind, health food trends only continue to gain momentum.
Each year, new trends emerge but not every trend goes mainstream.
So what will 2019 bring?
The healthy snack company Kind released a new trend report with collected data from 5,000 food and beverage experts to determine what will reign next year.
One trend expected to become more prevalent come 2019 is infused water.
But it’s not just favorites like cucumber water and lemon water–maple water and other unusual flavors will be served that offer nutritional benefits.
“Take cactus water, for instance, it’s generally lower in calories and sugar than traditional coconut water, and provides lots of betalain antioxidants for promoting skin revitalization, according to Jackie Newgent, RDN, culinary nutritionist and KIND Snacks spokesperson,” writes “Forbes.”
New vegan-friendly proteins are popping up on menus across the country and that isn’t going to stop in 2019.
“In 2019, expect more meat-alternatives in the market, including plants, insects, lentils, soy, dairy-free protein alternatives going mainstream. Aside from the innovations highlighting nuts, extruded seeds, beans, water lentils and algae in snack bars, chips, meat-free burgers or sausages and dairy-free yogurts and cheeses, one of the most exciting developments is cell-based meat—namely meat and protein extracted from animals’ cells without killing the animal at all,” writes “Forbes.”
The CBD craze is also going to be taken to the next level in the New Year. CBD, the legal cannabis compound, has been used as a herbal remedy for a long time. But just recently, CBD has been infused in cocktails, coffee beverages and olive oil. 2019 will bring even more CBD infusions like CBD-infused yogurts, salad dressings and more.
Listen to this recent episode of The Barron Report below to learn how CBD is making an impact in the foodservice industry.
Check out the other food and health trends outlined in the Kind’s report at “Forbes” now.