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Top natural and organic food trends of 2014

Beets, bee-free honey and algae milk top the list compiled by Sterling-Rice Group, a Boulder-based consulting firm.

From snack chips to pasta to waffle mixes, the versatile legume boosts the protein and fiber content in a variety of products. “We know consumers are looking for plant-based protein and fiber, and there’s also an increasing amount of concern around soy and for some people, an avoidance of gluten,” said Christie Wood, culinary strategist for Sterling-Rice Group. “So, anything that can deliver on those multiple fronts is rising to the top, and lentils are one of those key products right now. And what we’re finding especially interesting about lentils as opposed to other legumes like beans and chickpeas is the breadth in how they are being used. It’s not just appetizers, spreads or dips; it’s really across all day parts.”

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