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In Austin, summer is the time for backyard barbecues. So heat up the grill and prepare grilled … banana blossoms?
According to Austin-based Whole Foods Market, banana blossom (the flower that grows on the end of the bunch), grilled jackfruit, and nut-based cheese will all be all the rage this summer. The certified organic grocer recently published its first list of plant-based trend predictions, with the top five trends offering meat and dairy alternatives that are ideal for the summer eater.
The predictions are based on research, with the grocer referring to a recent study by the Hartman Group, which looked at American food and beverage culture, found that 48 percent of consumers are looking for plant-based products. Hartman goes on to claim that herbal products are “no longer a niche lifestyle choice, but a standout feature of mainstream food culture,” with 36 percent of American consumers saying they add or increase plant protein in their diets.
“Plant-based is the food category to watch right now as brands continue to innovate using new ingredients and processes that make herbal products appealing to shoppers,” said Parker Brody, senior global category merchant for plant-based products at Whole Foods .
“And on the lazy summer days, we find that customers break out of their routine and are more open to new things, regardless of whether they have been vegans for many years or are just starting to experiment with plant-based diets. So expect gourmet spreads with plant-based cheese as an alternative for picnics and fish alternatives made from banana blossoms on the grill this season. “
The trend towards more plant-based foods is not new. And even amid the coronavirus pandemic, the Austinites filled their shopping carts with chickpeas and oat milk. These trends, along with some more unusual herbal ingredients, are likely to continue to be popular with consumers.
Whole Foods five top plant-based trends for this summer are:
- Gourmet alternative cheese. Experts say plant-based cheeses are being given a chance because they are no longer the tasteless, oddly textured products they once were. Today, cheese makers are using nut-based milk and ingredients like black garlic truffle, dill havarti, and chives in their recipes, replicating milk cheese methods to create cheeses with more authentic textures and flavors.
- Vegan grilling. And not just a plain old veggie burger. Plants on the grill are hot this summer, especially in the form of vegan hot dogs, Italian sausages, and grilled jackfruit. Some of these products even contain seaweed-based sausage casings and hickory smoke concentrate to enhance the flavor.
- Child-friendly plants. Whole Foods says arguing with kids about eating their vegetables is a thing of the past as picky little ones approve of plant-based snacks like “meat” nuggets, yogurt tubes and ice cubes.
- Vegetable based seafood. Yes it is a thing. The new wave of seafood substitutes is all about texture, with ingredients like legumes and banana blossoms that mimic the fluffiness of real fish when grilled. Alternative fish fingers, vegan scallops, and fish-free tuna are also high on the list of plant-free seafood trends.
- Dairy-free dips. Expect some spreadable dips and cream cheese alternatives this summer that highlight traditional snack flavors like French onion, ranch, and queso.
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