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Whole Foods Markets has unveiled its top 10 anticipated food trends for 2022 in the retailer’s seventh-annual Trends predictions.

Each year, a Trends Council of more than 50 Whole Foods Market team members, including local foragers, regional and global buyers, and culinary experts compile trend predictions based on decades of experience and expertise in product sourcing and studying consumer preferences, as well as in-depth workshopping with emerging and existing brands.

“Last year, we saw tremendous pandemic-related shifts in grocery buying habits as the world adjusted to spending more time at home. As the food industry slowly adjusts to a new normal, we expect to see consumers prioritize food and drink products that deliver additional benefits—like functional sodas and tonics— and products that support their sense of well-being, like urban garden greens and products grown with farming processes that help address soil health,” said Sonya Gafsi Oblisk, chief marketing officer at Whole Foods Market.

Whole Foods Market’s top 10 food trend predictions for 2022

ULTRAURBAN FARMING

Fresh and sustainably grown herbs and salad greens in greenhouse systems using sunlight and 100 per cent renewable electricity; innovations in indoor farming have ballooned, from hydroponics and aquaponics to mushrooms grown above our grocery aisles—and even fresh produce grown by robots. Producers are finding new, boundary-pushing ways to grow hyper-local crops and maximize efficiency.

YUZU

Yuzu—a lesser-known citrus mainly cultivated in Japan, Korea and China—is taking the culinary world by storm. Tart and sour, this tangerine-sized fruit is popping up in vinaigrettes, hard seltzers, mayos and more.

REDUCETARIANISM

Plant-curious eaters who aren’t ready to give up meat entirely might try reducetarianism—reducing consumption of meat, dairy and eggs without cutting them out completely. When animal products are on the menu, reducetarians make them count, opting for premium grass-fed meat and pasture-raised eggs.

HIBISCUS IS HAPPENING

Hibiscus producers are harnessing its sweet, tart flavour in the form of fruit spreads, yogurts and beyond. Of course, beverage makers are keeping up, leaning on hibiscus to craft delicious drinks that adopt its signature hot-pink hue.

BUZZ-LESS SPIRITS

The dialled-down spirits category experienced record growth in our stores this year. With millennials and Gen Z-ers dabbling in “drysolation” during the pandemic, we don’t see the sober-curious mindset going away anytime soon. Enter a new lineup of drinks that provide the taste and sophistication of cocktails without the buzz. If you want to shake things up, there are elegant mocktail options to explore.

GRAINS THAT GIVE BACK

Grocery grains are refocusing on the environment in 2022. We’re talking grains grown via agriculture practices and farming processes that help address soil health. Kernza—a perennial grain developed by The Land Institute with a sweet, nutty flavour and long roots—helps with nutrient cycling and overall soil ecology. Find it in cereals and even beer.

SEIZE THE SUNFLOWER SEED

After fuelling grand slams and double plays for years, sunflower seeds are branching out of the ballpark and sliding into crackers, ice creams and creamy cheeses. Delivering protein and unsaturated fats, these mighty little seeds are transforming the 21st-century snack game. Many sunflower seed-based products are made without nuts, which means allergy-friendly school snacks.

MORINGA’S* MOMENT

Often called the “miracle tree,” moringa is traditionally used as an herbal remedy in India, Africa and beyond. Moringa leaves have plenty of nutrients, and these fast-growing, drought-resistant trees have been used as a source of food to fight malnutrition in certain parts of the world. Gaining steam in the U.S. as matcha’s latest alternative, it can be found in powder form and added to make magic in smoothies, sauces and baked goods. It’s also showing up in unexpected products like frozen desserts, protein bars and packaged grain blends.

FUNCTIONAL FIZZ

Today, bubbly beverages are doing double duty. That’s right, people are looking for sparkling drinks that not only taste great but also offer ingredients that balance out the sweetness. We’re talking soda with probiotics and fizzy tonics with added prebiotics, botanicals and more. Fruity flavours. Unconventional ingredients.

TURMERIC TAKES OFF

Turmeric, aka “the golden spice,” has been used for centuries in Ayurveda and traditional Chinese medicine, and has become popular in the U.S. as a dietary supplement. While golden milk lattes and turmeric supplements are nothing new, the spice is taking root as an ingredient in packaged foods like cereals, sauerkrauts and even plant-based ice cream sandwiches. People want to have their turmeric and eat it too.

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