Vegan Seafood and Dairy-Free Dips - Whole Foods Reveals Plant-Based Predictions

May 31

From plant-based tuna to cashew queso, here are the top five plant-based predictions for this summer and beyond.

The grocery chain Whole Foods Market revealed its first-ever plant-based trend predictions for the summer, with seafood substitutes and creamy cashew dips coming out on top.

The report comes hot on the heels of a study by The Hartman Group, which showed that nearly half of consumers are looking for products labeled as “plant-based.” Inspired by the data, Whole Foods’ Trends Council drew on industry knowledge and product-sourcing expertise to predict the brands and products to watch this summer and beyond.

“Plant-based is the grocery category to watch right now as brands continue to innovate by using new ingredients and processes that make plant-based products exciting for shoppers,” said Parker Brody, senior global category merchant for plant-based at Whole Foods Market.
“And in the laid-back days of summer, we find that customers are breaking out of their routines and are more open to trying something new, whether they’re longtime vegans or just starting to experiment with plant-based eating. So, expect to see gourmet plant-based cheese alternative spreads at picnics and fish alternatives made from banana blossoms on the grill this season.”

The Top 5 Plant-Based Predictions:

Seafood Substitutes

Thanks to the rising popularity of plant-based alternatives to tuna and scallops, Whole Foods predicts that a wave of vegan seafood substitutes will trend this summer and beyond. Ingredients such as banana blossoms - a southeast Asian flower - and legumes are being used to deliver the taste and texture of popular seafood products without the need to farm and slaughter over a trillion fish each year. Examples stocked on Whole Foods shelves include Upton’s Naturals Banana Blossom, Good Catch Fish-Free Tuna, and Trumpet Mushrooms, with the latter recommended by the grocer for recipes such as Vallops (vegan scallops).

Gourmet Vegan Cheeses

Charcuterie boards and picnic baskets are sure to be filled with dairy-free alternatives to traditional artisan cheeses this summer, according to Whole Foods. Products are made with nut-based milks and ingredients like black garlic truffle, dill Havarti and chive, and, for more authentic textures and flavors, plant-based cheesemakers are replicating methods used to make dairy cheese. Favorites found on Whole Foods’ shelves include Miyoko’s Creamery semi-firm smoked english farmhouse and semi-soft double cream classic chive, Treeline sea salt and pepper soft french-style nut cheese, Kite Hill spreadable cheese, and Cheeze & Thank You vegan dill havarti.

Dairy-Free Dips

Creamy plant-based dips are a must-have for any summer spread. Dairy-free dips offer a buttery-smooth texture, with milky flavors like French onion, ranch and queso ideal for sandwiches, bagels, vegetables, and much more. Whole Foods offers Kite Hill dairy-free dips, Siete dairy-free cashew queso, and Bitchin’ Sauce.

Vegan BBQ

Long-gone are the days when bean burgers were the only plant-based fare available at a summer BBQ. From hot dogs and Italian-style sausages, to jackfruit BBQ and spicy tempeh, exciting plant-based proteins will be hitting the grill, with key ingredients like algae-based casing and hickory smoke concentrate making it easier than ever to incorporate plants into cookouts. Whole Foods points to Field Roast signature stadium dog, Upton’s Naturals Updog vegan hot dog and barbecue jackfruit, Lightlife plant-based Italian sausages.

Child-Friendly Classics

Whole Foods are calling kid-friendly vegan food another growing trend to keep a close eye on. Brands are now offering child-friendly classics, such as nuggets, yogurt tubes, and ice pop, with a plant-based twist. Wholefoods highlighted favorites including Ripple Kids non-dairy milk, Miyoko’s Creamery plant milk cheddar sticks, and Kite Hill Kids strawberry banana almond and coconut milk yogurt tubes.