Top 10 food trends of 2016
Green light for vegetables
Drinking your vegetables has become “cool and trendy,” Ms. Williams said.
“We’ve been talking about five (servings of vegetables) a day for 20 years or more,” she said. “What’s happening now to boost this trend is the emergence of the super premium juice category.”
More than a fourth of juice drinks tracked in Western Europe contain one or more vegetables on the ingredient list.
“And I’m sure if you looked at other parts of the world the curve is quite similar,” Ms. Williams said. “It’s not just carrot juice; it’s all kinds of green things and beets.”
Trending vegetables featured in global product launches include turnip (up 47% from 2014), cucumber (16%), artichoke (14%), fennel (13%), radish (12%) and beetroot (7%).
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