News Roundup: Whole Foods Releases 2023 Trend Predictions; Ingredion Measures Sustainability With HowGood

Whole Foods Names Kelp, Upcycling and Produce-Pasta Among 2023 Trends

Sustainability was a consistent theme throughout Whole Foods Market’s annual top 10 anticipated food trends report this week, curated by a group of over 50 Whole Foods Market team members including local foragers, regional and global buyers, as well as culinary experts.

From brands upcycling pulp leftover from plant milk into new foods, to an emerging segment of kelp-forward food categories, to an increasing interest from brands and consumers for front-of-pack climate and carbon callouts, the Whole Foods team identified 2023 as a year for environmentally conscious purchasing.

“We’re thrilled to see things like baked goods with upcycled pulp from plant-based milks and ingredients like farmed kelp continue to gain popularity,” said Sonya Gafsi Oblisk, chief marketing officer at WFM, in a press release. “From product labels that include sustainability efforts to poultry and egg suppliers that are leading the way in animal welfare, many of this year’s trends predictions showcase brands on a mission to make a true impact. We look forward to watching these trends come to life in our aisles in 2023.”

Also among the anticipated themes: poultry products prioritizing animal welfare, like Vital Farms Organic Restorative Eggs and Mary’s Pasture Raised Slow-Growth Heirloom Chicken; dates as the hottest new sugar alternative, which has popped up in Yellowbird Organic Hot Sauces; and plant-powered pasta like Solely Green Banana Fusilli or Jovial Cassava Orzo.

Beyond climate-related concerns, the team also expects nostalgia to fully take hold in new better-for-you innovations, citing the rise of mac and cheese, pizza bites and “old-school” cereal alternatives. Additionally it predicts that avocado oil will take over as the industry’s favorite clean fat substitute.

“Our trends predictions are an exciting look at where we believe both product innovation and customer preferences are headed in the coming year,” said Gafsi Oblisk. “We anticipate seeing these trends in the food industry at large, on dinner tables, in lunch boxes and on our store shelves.”

Ingredion Partners With HowGood

Ingredient supply company Ingredion announced a partnership with new certification program HowGood this week to quantify the environmental and social impact of 50 ingredients within its strategic growth plan. The third-party certification platform made its CPG debut on a new version of packaging for Quinn Snacks at Expo East last month.

HowGood has cataloged and compiled the sustainability impact of nearly 33,000 ingredients over the past 13 years, information stored in its database, dubbed Latis, that can be used to certify CPG products. Latis also can suggest improvements to formulations so the company can achieve higher scores in areas of interest including soil health, water use, land use and carbon output.

Through this new partnership, HowGood will provide a scorecard to each of the ingredient suppliers’ materials. Those scorecards will be used for informational purposes for buyers, according to HowGood.

The SaaS platform closed a $6 million funding round supported by Contour Venture Partners, FirstMark Capital and Danone Manifesto Ventures in order to continue developing the technology with additional metrics and support new clients and is already working with large CPG companies like General Mills.

Wicked Kitchen Opens Plant-based Concession Stand In Minneapolis

Plant-based food company Wicked Kitchen announced its first foray into sports with a fully plant-based concession stand at the Target Center in Minneapolis, in partnership with the Minnesota Timberwolves. The menu includes “chef-created” subs, burgers and ice cream made from Wicked Kitchen products as well as other plant-based ingredients.

“It’s an honor to provide our hometown team with a Wicked experience that fans will love and crave,” said Pete Speranza, CEO of Wicked Kitchen, in a press release. “We know our foods will quickly be fan favorites and on par with the amazing team this year. More and more players are moving to eating plant-based, and we want to give the fans the same opportunity.”

The products will also be served in the Club Level and VIP Lounge at the arena. Additionally, the brand’s lupini bean, plant-based ice cream will be available at its own individual cart as well as the concession stand.

“There’s no better way to show mainstream America that animal-free foods are super tasty, satisfying and comforting than by serving them up in a basketball stadium in the middle of the country,” said Speranza in the release.

Plant Based Food Association Teams Up With Hannaford For Plantsgiving Campaign

Trade association Plant Based Food Association (PBFA) announced a new campaign with grocery retailer Hannaford this month ahead of the holiday season. Plantsgiving is designed to encourage exploration into plant-based eating by promoting alternatives in its 180 Northeast-based stores.

“Plantsgiving is an opportunity to not only showcase the breadth and variety of plant-based foods available in Hannaford stores but provide education and inspiration for consumers, illustrating our collective commitment to growing the plant-based food category in retail,” said Jen Jacobs, PBFA’s director of marketplace development, retail and e-commerce, in a press release.

The retailer will promote products from 10 plant-based brand sponsors, most of which are PBFA members, as well as its own Nature’s Promise line in a mix of digital and print ads. The team ran a similar campaign in the spring which generated a 17% sales increase for participating PBFA brands, according to a press release.