What are the vegetable food trends for 2016?

From the clean-eating movement to a more vegetable-centric menu, don’t miss out on the great vegetable revolution of 2016!

Shoppers are eliminating processed food and artificial ingredients from their diets, sticking to more fresh ingredients instead. Take advantage of this trend and keep shoppers coming back for more by consistently stocking your produce department with a variety of nutrient-dense vegetables like Sunchokes® and Stokes Purple™ Sweet Potatoes, and flavor boosters like ginger, fresh chile peppers, and various onions. 

With the Meatless Monday movement continuing to gain popularity and vegetable spiralizers flying off the shelf, it’s easy to see that vegetables are gaining ground as the star players in restaurants as well as at home. Colored carrot and zucchini ribbons are nudging out actual pasta, and roasted root vegetables like celery root and colorful beet varieties are taking over more plate space at dinner time. 

The Baum+Whiteman report named turmeric “Spice of the Year” for 2016. This yellow root has been gaining popularity in recent years with the clean-eating and juicing sets as an immunity booster. 

Home food preservation continues to be a trend with shoppers, including homemade hot and chile sauces. While Ghost and Trinidad Scorpion Peppers remain popular, foodies are—forgive the pun—burned out on pure heat and are seeking more flavor from peppers like Habanero, Serrano, and Poblano, along with Hatch Peppers from New Mexico in the summer.