My Top Five Food Trends for 2019

My Top Five Food Trends for 2019

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It’s that time of year again when food and nutrition trends are making headlines. Predictions are coming from all types of media including me. Identifying and sharing food trends continues to be an important and entertaining aspect of my business. Let’s explore my top five food trends for 2019.

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1) Digestive Health

Digestive health has been an interest of mine for years and makes my list of food trends for the fifth year in a row. Digestive health can be linked to our immune system, heart health as well as our mental health. We hear a lot about how fermented foods and probiotics (good bacteria) can promote digestive and immune health.


With the focus on consuming the least processed food possible, fermented foods continue to become mainstay among health conscious consumers. Kombucha is the new age of alternative beverages, with other ferments growing in popularity including kefir, kimchi, and drinking vinegars.

Shelf-Stable Probiotics

In the past few years, we have seen a number of new probiotic strains that are making shelf-stable applications possible beyond the typical refrigerated yogurt and juices. They are starting to appear in granola, oatmeal, nut butters, soups and nutrition bars. This trend will carry on for 2019.

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2) Environmentally Conscious Practices

As consumers are becoming more environmentally conscious, reducing food waste continues to be a focus from ugly produce to lab grown meat.  Plastic is a concern, therefore brands are making the switch to more compostable packaging, less single-use and the push for reusable grocery bags. Some companies have found creative ways to do so by developing new products from materials that are usually wasted or creating alternatives to single-use plastics.

In addition, businesses (e.g. restaurants and hotels) and even cities (e.g. Vancouver) are jumping on the straw free campaign. Sustainability programs continue to be top of mind for consumers. They are embracing sustainable sourcing, production, distribution, consumption and disposal. Soil health and regenerative agriculture initiatives persist in this space.


3) Online Groceries, Meals and New Locations

Consumers crave convenience. In 2018, Apple Pay, mobile ordering, and third-party deliveries (e.g. Uber Eats) were all the rage. Thanks to Amazon’s acquisition of Whole Foods and the opening of the Amazon Go store ordering groceries with an app and having them delivered right to your door or picking them up at the grocery store will keep on in 2019.

The availability of social media posts is allowing retail, food trucks and restaurant pop-ups to make products and concepts available at different hours in different locations. For example a local craft cidery rents out space on the weekend to give its customer a restaurant like experience while pairing their cider with local foods.  I expect all food verticals to get more creative with the pop-up experiences now that we have the ease of social media marketing.Need For Seeds Banner

4) Plant-based Eating

This should be no surprise, as it is a continued food trend from 2018. More people who are following a flexitarian dietary pattern are exploring plant-based options. The shift in plant-based eating is leading to more consumption of plant-based proteins, including seeds, nuts and pulses. Plant-based beverages including oat-based drinks are predicted to continue to fly off of the shelves. And expect to see more plant-based drink innovations in 2019.

Consumers are becoming more adventurous with their palates and are trying savoury umami flavours from plant-based ingredients like mushrooms and seaweed. In 2018 we observed plant-based alternatives to the typical meat-based snacking world of jerky and rinds. I’m predicting more “raw” plant-based products for active consumers and overall snacking occasions.


5) Snacking and Mini Meals innovation:

Consumers live a fast and busy lifestyle. While being health conscious they are gravitating towards purchasing “grab and go” options, such as breakfasts, snacks and dinner. Consumers are moving away from popping open a bag of cookies or chips to tackle their cravings as small meal occasions increase throughout their day. Also consumers are replacing full size meals with snacks and mini-meals because they are “just too busy and always on the go”. It’s important for these snack and mini-meal options to have all the macronutrients (carbohydrates, fat and protein) found in a full meal and not just a typical carb load we typically associated with snacking. There is much innovation going on in the mini meals and snacking category, creating a demand and trend for manufacturers to take snack ideas and elevated them to delicious, convenient yet nutritious options.

 I’d love to speak at your upcoming 2019 conference or event
about latest food and nutrition trends. Click here to contact me.


Happy Holidays and wishing you a Happy, Healthy & Delicious start to 2019



  1. Innova Market Insights names top 10 food and beverage trends for 2019. Dairy Foods. 2018. Retrieved from:
  2. Petter O. Veganism is “single biggest way” to reduce our environmental impact on planet, study finds. Independent. 2018. Retrieved from:
  3. Mintel announces six new trends shaping the global consumer landscape. Mintel. 2018. Retrieved from:
  4. Woods M. Vancouver to be first major Canadian city to ban plastic straws. The Globe and Mail. 2018. Retrieved from:
  5. Watson E. From ‘phat fats’ and shelf-stable probiotics to faux meat snacks… Whole Foods unveils top 10 food trends for 2019. Food Navigator USA. 2018. Retrieved from:
  6. Shoup M. Mintel’s top food trends for 2019: From healthy aging to convenient food hacks. Food Navigator USA. 2018. Retrieved from:

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