food trends

At the beginning of each calendar year, The Wide Line publishes a blog summarizing upcoming food processing, restaurant and grocery trends. In preparation, we comb through industry journals, blogs, briefs, articles and websites for the latest and greatest in the world of food. We then whittle it down to the pacesetters, the sure-bets and the must-knows. So, without further ado, here are the food fads that will most impact what we produce and consume in 2015:

Asian Invasion

Through travel

Trends shape our business strategy. They dictate what we sell and to whom we sell it. Now that we’re a few months into 2014, here’s a look at the promising food industry trends that may drive our next year:

The Dream of the ‘90’s is Alive in…Wisconsin?

Fans of the satire “Portlandia” know that the “Dream of the 1990’s” is alive in present-day Portland. But it seems that a particular philosophy of the 1890’s could gain favor in Wisconsin given a recent trend in the dairy sector.

An 1895 Wisconsin law that banned the sale or use of margarine in the Dairy State was repealed in 1967, but dairy purists might want to lobby for its reinstatement citing consumers’ recent rejection of food products that are heavy in trans fats, such as margarines.

According to the American Butter Institute, butter consumption is at a 40-year high in the United States because shoppers are looking for healthier, more natural food choices.  Thus, they are moving away from highly processed foods with artificial ingredients. Butter as a health food---who’da thunk it?

Quinoa is Sooooo 2013

Americans’ hunger for exotic grains shows no signs of being satiated. Now that most consumers are familiar with the tricky-to-pronounce “quinoa”, they want more whole grains and seeds to fuel their allergen-free or lower-carb cravings. Amaranth, chia, millet and sorghum are some of the gluten-free ancient grains gaining popularity with those wanting wheat-free alternatives.

For consumers counting their carbs, Middle Eastern freekeh and Italian farro are two fiber-filled, protein-packed wheat strains that are predicted to gain popularity in 2014.

“Gluten-Free” might represent a new diet fad to some, but to those that suffer from celiac disease, the label is of the utmost importance. Celiac disease is a digestive condition that can reek havoc on sufferers’ daily lives if gluten finds a way into their diets. To ensure the safety of celiac sufferers, the FDA has stepped in to regulate gluten-free claims on food packaging.

According to an FDA News Release: “This new federal definition standardizes the meaning of ‘gluten-free’ claims across the food industry. It requires that, in order to use the term ‘gluten-free’ on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims ‘no gluten,’ ‘free of gluten,’ and ‘without

It’s the beginning of a new year, and most Americans welcomed 2013 with resolutions, contemplations and a glass of bubbly. The food processing industry, however, has its own way of welcoming a new year---with an abundance of research-driven food trend predictions. Forecasting what will be in our refrigerators and on our plates is crucial to our customers’ success. But it’s also critical to our success as a distributor to those food processors. Anticipating customer needs and understanding the end consumer makes us a more responsive, solution-oriented channel-partner---thereby cementing our value as an integral part of the supply chain. Interpreting these trends also helps our company to grow by discerning which customers and industry segments may be poised for growth.

Trade organizations, specialty publications, news outlets, consultants and even the United Nations (it’s the year of quinoa---haven’t you heard?!?) have taken stabs at predicting what