Let’s get one thing straight: if you’re a foodie, you’ve come to the right place. Whole Foods Market just released its annual forecasted food trends report, and we’re happy to see that veganism is becoming more respected, and even more excited to see that butters and spreads becoming more popular.

So how exactly are the hot trends determined? According to the official press release, Whole Foods uses local foragers, buyers and other culinary experts to reach a conclusion. If you’re feeling skeptical, remember that Whole Foods predicted a rise in topical CBD products, faux meat snacks and eco-conscious packaging and they were spot-on.

Here are Whole Foods’ top seven food trend predictions for 2020:

1. Regenerative agriculture

Next year, shoppers will make conscience efforts to purchase brands that support regenerative practices. The term “regenerative agriculture” can have many definitions, but in general, it describes farming and grazing practices that restore degraded soil, improve biodiversity and impact climate change.

Foods to try:

  • MegaFood Turmeric Strength for Whole Body
  • MegaFood B12 Energy Ginger Gummies
  • White Oak Pastures Grassfed Ground Beef
  • Zack’s Mighty Tortilla Chips
  • Cowgirl Creamery Mt. Tam

2. Smart snacking

We all know that life isn’t slowing down, but snack options are keeping up. According to Whole Foods, the refrigerated section is filling up with snacks you would typically prepare at home (think: hard-boiled eggs, drinkable and dippers of all kinds). There will also be a rise in nutrition bars with added fresh fruits and vegetables.

Foods to try:

  • Peckish Fresh Protein Packs
  • Nona Lim drinkable soups in Vietnamese Pho Bone Broth, Coconut Lime Chicken Bone Broth
  • Perfect Bar Refrigerated Protein Bars in Peanut Butter, Coconut Peanut Butter, Dark Chocolate Chip Peanut Butter
  • Good Culture Organic Cottage Cheese single serving cups in Mixed Berry

3. Beyond soy

The soy wave happened many years ago, but in 2020 the trendiest brands are slowing down on soy. You’ll find grains and mung beans to mimic the creamy textures of yogurts and other dairy products. In the supplement aisle, brands are swapping soy for mung bean, hempseed, pumpkin, avocado, watermelon seed and golden chlorella, maintaining the smooth textures in vegan protein powders and bringing a spectrum of plant-based amino acids to the table.

Foods to try:

  • Ocean’s Halo: Organic No Soy Soy-Free Sauce, Organic Soy-Free Vegan Fish Sauce
  • Hearts of Palm Cakes
  • Plant-Based Vega Protein & Energy: Classic Chocolate

4. Butters and spreads

If you’re into butter and spreads, you’re in for a treat. Seed butters like pumpkin butter will be available year-round. Also, look for creamy vegan spreads perfect for toast, crackers, bagels, and celery sticks to fill your pantry. Another thing worth mentioning is that many brands are looking to either eliminate the use of palm oil or promote a responsibly sourced palm oil certification and use nuts that are grown in ways with less likelihood for environmental impact.

Foods to try:

  • FBOMB Macadamia Nut Butter squeeze pouches
  • Milkadamia Butta-Bing Butta-Boom Buttery Spread

5. A revamped kids’ menu

Did you know that by 2026, 80% of millennials will have children? As a result, parents are introducing their kids to more adventurous foods. Food brands are getting in on the action and are expanding the menu beyond organic chicken nuggets. Foods that are fermented, spiced or rich in umami flavors will be popular as well as colorful pastas in fun shapes made from alternative flours.

Foods to try:

  • gimMe Organic Premium Roasted Seaweed in Sea Salt
  • Whole Foods Market olive bar
  • Happy Fish Responsibly Farmed Salmon fish-shaped frozen salmon patties
  • Whole Foods Market Limited Edition Lemon Basil Chia Shortbread Cookies
  • Serenity Kids 100% Wild Caught Coho Salmon puree pouch
  • Cerebelly Organic Pea Basil puree pouch
  • Whole Foods Market Goat Cheese Crumbles

6. Meat-plant blends

Goodbye beef! Major brands like Applegate are seeing if meat-eating consumers will swap a traditional beef burger for one with 30% plant-based ingredients, touting benefits of less fat and cholesterol when compared to USDA data for regular ground beef.

Other brands are taking note, too, with products like the Lika Plus Burger made using 75% ground beef blended with 25% Lika Plus (wheat, mushroom, barley yeast and water), showing up at meat counters in Whole Foods Market’s Southwest region.

Foods to try:

7. Zero-proof drinks

Non-alcoholic options are on the rise. Many of these new beverages seek to re-create classic cocktail flavors using distilling methods typically reserved for alcohol, creating an alternative to liquor meant to be used with a mixer rather than a drink on its own.

Foods to try:

  • HopTea Sparkling Teas in The Green Tea One made with green tea
  • Heineken 0.0
  • Athletic Brewing Company non-alcoholic brews

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