The Natural Products Expo East was held in Baltimore in September, bringing together some of the finest brands in the natural and organic products industry. A few trends popped out at us—so watch for these products and trends in your favorite natural foods store.
First the providence mainly of restaurants, packaged kale chips are now all the rage—showing up in all different flavors from vinegar to teriyaki to vegan “cheese.” We all know that kale is cool, and now there’s a new way to get your greens on.
With all the hubbub in California over Prop 37 and GMO labeling, more and more companies are seeking the coveted Non-GMO Verified label to put informed customers at ease.
These little nutritional powerhouses are popping up everywhere in snacks like bars and chips, in drinks, and even just sold by themselves. Chia seeds are rich in omega-3s and are sometimes used as a vegan egg replacement in baked goods because they develop a gelatinous texture when soaked in water.
You may have noticed that everything seems to be coming up Greek lately, with the trend taking over the yogurt industry. Be warned though: all Greeks are not created equal. Real Greek yogurt is strained to give it that thick and creamy consistency, which can use up to four times as much milk as American-style yogurt. To cut costs, some companies add milk protein concentrate, pectin, or gelatin to achieve a thicker texture. Look for products without these ingredients for a real Greek experience.
Although incidences of people with gluten allergies and intolerances are on the rise, more and more people are opting to go off gluten simply as a preference, and the market is responding. Thankfully, the products are getting more and more diverse—and better and better tasting. There is hope for a decent gluten free bagel someday.
image by keira-anne ?