With health and wellness continuing to rank among consumers’ top priorities, it comes as no surprise that they are upping their produce intakes, seeking out fresh fruits and vegetables to incorporate into their diets in new and different ways. While some forms of produce are perennially popular, other lesser-known fruits and vegetables are starting to pick up steam in foodservice and retail.
Not only are the types of produce that are trending changing, but so are the ways in which consumers are utilizing and consuming produce. Shaking things up and experiencing produce in new recipes and formats is the name of the game as consumers aim to make healthy eating less boring. Keep reading for our experts’ insights into the latest produce trends – and how brands can innovate around these trends.
Top Trending Fruits & Vegetables
Out with the old, in with the exotic! Consumers have been branching out when it comes to produce, incorporating popular produce from around the world into their diets. Indeed, tropical fruits, like lychee, guava, acai, and papaya, have shown significant growth in foodservice over the past four years, according to Datassential.
Given the craze surrounding Asian cuisines, it also makes sense that vegetables and fruits common in Asian dishes are on the rise. Bok choy, for example, which is a type of cabbage found in a wide variety of Chinese and South Asian recipes, grew 24% in foodservice over the past four years. Similarly, bamboo shoots have also been showing substantial growth on restaurant menus. Yuzu, an Asian citrus fruit, has been on the rise as well, popping up on menus and in beverage, dessert, and dairy products.
Many of the other trends in the produce aisle are reflective of the popularity of the latest plant-based food trends. Cauliflower is the top growth vegetable in foodservice, and it’s been making
waves in retail as well in recent years, thanks to its versatility and ability to be incorporated into healthier alternatives to both starchy foods and animal proteins. Mushrooms, too, have seen a surge due to increased interest in their potential health properties. Expect to see more exotic varieties of mushrooms become prolific in the coming year, as consumers are looking to diversify their plant-based diets.
Lastly, a wide range of peppers are picking up steam, with super spicy and more mild varieties alike showing growth. Consumers have been expanding their horizons when it comes to peppers, testing out different varieties with various heat levels to add more flavor to their favorite dishes.
How Consumers are Using Produce
Like just about every other food category, social media is having a major influence over how consumers are incorporating fruits and veggies into their diets. Aesthetically-pleasing breakfast smoothies and acai bowls, for example, have been all over TikTok, with influencers sharing colorful fruit-forward recipes for starting the day. Veggie boards, in which an array of vegetables is served with dips and spreads, have also gone viral on social media platforms, encouraging consumers to snack on veggies rather than traditional salty snacks.
Veggies are becoming more than just a side dish, with many consumers on the lookout for vegetable-heavy soups, curries, and main dishes that they can feel good about. Foodservice establishments and prepared meal brands should consider getting in on this trend by innovating with global recipes that put vegetables in the spotlight.
Embracing Produce Inspired Flavor Possibilities
Brands in just about any category can capitalize on the popularity of trending produce by incorporating the flavors of up-and-coming fruits and vegetables into their products. Spicy pepper, tangy pickle, and earthy mushroom inspired flavors are ideal for everything from snacks to sauces. Trendy fruity flavors, like watermelon, lime, lychee, and coconut are even more versatile, with possibilities spanning sweet and savory categories.
Feeling inspired by fruits and vegetables? Contact us today to see how Fuchs can help you make something special.