Meat-plant blends, new varieties of flour, West African foods, and zero-proof drinks are among the key areas Whole Foods Market says could take off in 2020.
Here’s a look at the organic grocer’s forecast for on-the-rise flavours, culinary influences and more:

1. Everything Butters and Spreads
Nut butters will move beyond cashew, almond and peanut to include macadamia. Look for chickpea butters (no it’s not hummus), and creamy vegan spreads. And, expect to see seasonal spreads such as pumpkin butter to stick around through the year.
Whole Foods top 10 food trends for 2020
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Nut butters will move beyond cashew, almond and peanut to include macadamia. Look for chickpea butters (no it’s not hummus), and creamy vegan spreads. And, expect to see seasonal spreads such as pumpkin butter to stick around through the year.
Everything Butters and Spreads
1


Home baking is on the rise and with it the number of flour varieties. Fruit and vegetable flours will make it into home pantries and expect to see cauliflower flour sold in bulk. CPGs are also joining the movement, replacing traditional alternative flours with tigernut flour in chips and snack foods.
Flour Power
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From indigenous superfoods to rich, earthy dishes, traditional West African flavours are popping up in food and in beverage. Brands are looking to West Africa for its superfoods including moringa and tamarind, and lesser known cereal grains sorghum, fonio, teff and millet.
Foods from West Africa
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Flexitarians looking to strike a balance between meats and plants can expect more blended products in the year ahead. For instance, Applegate is making burgers with 30% plant-based ingredients.
Meat-Plant Blends
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Syrupy reductions from fruit sources such as monk fruit, pomegranates, coconut and dates are one way to add unique flavours to desserts, meat glazes and marinades.
Not-So-Simple Sugars
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Grab and go is getting fresh. The refrigerated section is filling up with wholesome, fresh snacks: hard-boiled eggs with savory toppings, pickled vegetables, drinkable soups and mini dips in convenient single-serve packs.
Out-of-the-Box, Into-the-Fridge Snacking
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So long, soy. You’ve been replaced by mung bean, hempseed, pumpkin, avocado, watermelon seed and golden chlorella—ingredients that are rich in plant-based amino acids.
Plant-Based, Beyond Soy
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The term “regenerative agriculture” has many definitions, but generally “it describes farming and grazing practices that restore degraded soil, improve biodiversity and increase carbon capture to create long-lasting environmental benefits, such as positively impacting climate change,” according to Whole Foods.
Regenerative Agriculture
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The top 10 product trends for 2020 were curated from more than 50 Whole Foods team members including regional and global buyers.