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Whole Foods Market releases top 10 trends for 2017

On Dec. 6, Whole Foods Market’s global buyers and experts announced the trends to watch in 2017, and making the list are purple-colored fruits and veggies.

“Richly colored purple foods are popping up everywhere: purple cauliflower, black rice, purple asparagus, elderberries, acai, purple sweet potatoes, purple corn and cereal,” the Whole Foods Press release stated. “The power of purple goes beyond the vibrant color and often indicates nutrient density and antioxidants.”

images Whole Foods called out Back to the Roots Purple Corn Cereal, Jackon’s Honest Purple Heirloom Potato Chips, Que Pasa Purple Corn Tortilla Chips, Love Beets and Stokes Purple Sweet Potatoes as prime examples of this fast-growing trend.

Other food trends to look out for in the New Year, according to Whole Foods, include:

Wellness tonics — The experts claim this new wave of tonics, tinctures and wellness drinks will go well beyond the fresh-pressed juice craze and include beneficial botanicals and have roots in alternative medicine and global traditions.

Products from byproducts — From leftover whey from strained Greek yogurt to spent grains from beer, food producers are finding new and innovative ways to bring byproducts to life.

Coconut everything — Now consumers will have even more reasons to go crazy for coconuts. In addition to the already popular coconut water and coconut oil, more coconut-based products will be offered in 2017, including coconut flour tortillas, coconut sugar aminos and more.

Japaense Food, beyond sushi — Whole Foods experts say Japenese-inspired eating is on the rise — and it’s not your average sushi roll. Expect to see more condiments with roots in Japanese cuisine, like ponzu, miso, mirin, sesame oil and plum vinegar on restaurant menus and in the aisles of your grocery stores.

Creative condiments — Interesting condiments are taking center stage in 2017, according to Whole Foods experts. Don’t be surprised to see things like black sesame tahini, habanero jam, ghee, black garlic puree, beet salsa, Pomegrante Molasses, and more interesting combos when you dine out.

Rethinking Pasta — Grandma might not be please with this, but Whole Foods experts claim that plant-based and clean-eating pasta dishes will be all the rage in 2017.

“Alternative grain noodles made from quinoa, lentils and chickpeas (which also happen to be gluten free) are quickly becoming favorites, while grain-free options like spiralized veggies and kelp noodles are also on the rise,” the press release stated.

Flexitarian — Consumers seem to be ditching the traditional diets and opting for more personalized healthy eating plans, according to Whole Foods’ research. “Instead of a strict identity aligned with one diet, shoppers embrace the “flexitarian” approach to making conscious choices about what, when and how much to eat.”

Mindful meal prep — In additions to being conscious about what they eat, consumers are now also asking themselves how meals can stretch their dollar, reduce food waste, save time and be healthier. Whole Foods experts say trends to watch include the “make some/buy some” approach, where consumers use pre-cooked ingredients from the hot bar to jumpstart dinner, or prepare a main dish from scratch and use frozen or store-bought ingredients as a side.