For many, it’s not enough that food tastes great or provides good nutrition. It must also enhance energy, balance flora and fauna in the gut, and decrease inflammation, and that’s leading to changes in restaurant menus.
“There’s a greater focus on immune-boosting and neuro-enhancing foods,” says Natalie Shmulik, CEO of The Hatchery, a food business incubator and service provider in Chicago.
“The pandemic has made us more aware of the importance of our health, both physical and mental.
“We see the inclusion of pro- and prebiotics, antimicrobial, relaxation-inducing ingredients and adaptogens, herbal pharmaceuticals that can work against the negative effects of stress, in everyday snack foods and beverages.”
Shmulik cites a couple examples, such as “Amasu, a coffee with the addition of astragalus and atractylodes for immune boosting benefits, and Four Sigmatic, which adds reishi mushrooms to cacao, to relieve stress and boost energy.”
Jill Overdorf, director of business development for Naturipe Farms, LLC BB #:165382 in Salinas, CA, says that 48 percent of all food and beverage occasions now involve snacking.
“Naturipe Farms’ value-added fresh division has on-the-go snack boxes that feature fresh berries paired with other delicious ingredients. Boost Bentos contain cheese and nuts; Bliss Bentos contain healthful sweet snacks including granola and chocolate covered chickpeas with the fresh berries.
“The line is comprised of foods that are delicious, convenient, and ready-to-eat with specialty ingredients that anyone can enjoy,” she says.
Of course, by its very nature, the produce category is functional food. “Pretty much all whole, unprocessed fruits and vegetables are healthful,” says Emily Kohlhas, director of marketing for wholesaler John Vena, Inc. BB #:104221 in Philadelphia.
“They might not all have some ‘miracle’ quality like antioxidants in blueberries or the anti-inflammatory properties of turmeric, but they are all worthy elements of a healthy diet.”
Joe Lavoie, general manager of Richmond, BC-based Neptune Fresh Produce Inc. BB #:334248 concurs. “Certain fresh produce items become trendy like kale, Brussels sprouts, and cauliflower because they provide outstanding nutrition. Practically all high-end casual chains now have cauliflower on their appetizer menus and offer kale salads.”
Alternative foods
Two ‘alternative’ food items continue to gain popularity across North America: CBD-infused beverages and snacks, and plant-based meats.
The chemical compound from marijuana plants, CBD, has been an increasingly familiar sight on some menus and has been added to certain foods. Since many believe CBD helps ease pain and facilitates relaxation without the intoxicating effects of marijuana, the substance has become part of the better-for-you foods movement.
“There isn’t necessarily an increase in demand for CBD, but rather an increase in higher-quality, more potent CBD products,” Shmulik says.
Adds Lavoie, “As cannabis is legal in Canada, some growers are switching over to this high-profit item, so there’s competition for greenhouse space. It’s a new market and there’s interest, but ultimately, everything will settle down.”
When it comes to meat alternatives, early 2020 saw a feeding frenzy of plant-based burgers in foodservice and retail. With increased availability, some of the heat has been turned down. “Plant-based is still growing, but there’s also experimentation with hybrids where consumers are offered more variety and flexibility, such as a 50/50 burger,” Shmulik explains.
Michael Muzyk, president of New York foodservice distributor Baldor BB #:121770 saw a spike in meatless patties in home deliveries and believes this segment may grow in foodservice once everything returns to ‘normal’ after the pandemic.
Many believe plant-based alternatives are not only increasing but are certainly here to stay. The next question becomes, in what other ways can they be used? Pizza? Meatballs? Tacos?
This remains to be seen, but most food purveyors believe these items are likely on the way.
This is an excerpt from the cover story of the July/August 2021 issue of Produce Blueprints Magazine. Click here to read the whole issue.
