Produce Department Trends for 2017

As we near the end of 2016, it is appropriate that we look forward and begin planning our go-to-market strategies for the coming year. “Google” anything about Food Trends for 2017, and you’ll encounter an array of predictions about how supermarkets and restaurants should address emerging consumers—what items to offer and accentuate to create appeal to Generations X,Y and Z.

I have researched this topic, and I find some of the predictions fascinating. After all, who among us isn’t ready to consume more sardines, or visit a nice restaurant and order goat steaks? The emphasis on “taste first” is being replaced by an obsession with eating healthy, along with being thoughtful stewards of our planet. And, sardines and goat steaks aside, many of the trends predicted for the coming year have impact on the way you promote the items you offer in your fresh Produce Departments.

Before I list some of the more “culinary-detailed” trends that have been predicted, let me share some information about specific produce categories that are “trending” in a positive direction: Avocados show consistent growth, and your merchandising/marketing should reflect an emphasis on this important item. The entire Citrus category shows strong growth, most likely due to the prevalence of domestically grown clementines (Halos). Specialty fruits continue to appeal to a more adventurous consumer, and Value-added Fruits and Vegetables continue their impressive growth patterns. Packaged Salads, due to exciting new kits and blends, show incredible growth, and Specialty Vegetables—once again appealing to consumer who like to try new items and cuisines—show significant increases. The renewed emphasis on cooking at home is illustrated by impressive growth in Cooking Vegetables, Onions, and Peppers. Also, some categories that we consider “complementary” are sky-rocketing: Fresh Juices and Veggie Dips are tracking at record-breaking paces. And, as had consistently been the case for the last several years, Organics continue grow at double-digit percentage rates.

MERCHANDISING TIP OF THE WEEK. As a produce merchant, the information shared above should give direction to future marketing and merchandising decisions. For example, I would immediately analyze space given to avocados. Maybe now is the time to expand your fresh juice offerings. Value-added fruits and vegetables should move center-stage. Make certain you are carrying the right packaged salad assortment. There’s much to do as we enter the New Year!

Here are some other interesting 2017 Food / Eating Trends (predictions) that could have direct impact on your Produce Department:

Dosha Dining (from Food Business News) - Liz Moskow, culinary director at Sterling-Rice Group, speaks of the remarkable rise of turmeric as a trending ingredient: “Indians believe in the concept of dosha, which is another word for your body’s set constitution. Turmeric has really been picking up steam over the past couple years...people have widely accepted turmeric as a magic food.” Takeaway: Order Turmeric and be more aware of the growth of Indian cuisine.

Plant Butchery (from Food Business News) - Ms. Moskow continues: “Plant butchery really focuses on the fact that meat eaters are exploring plant-based options. There are actually places popping up that are catering to this plant-based-curious group of people—people who don’t want to eliminate meat from their diet but might want to eat it less often.”  Takeaway: Re-visit the extensive Caito Foods veggie substitute offerings—now might be the time to expand your display and promote more enthusiastically.
Food Waste Frenzy (from Food Business News) - Liz Moskow explains: “This is driven by millennials’ desire to make the earth a better place. They’re finding ways to repurpose and use things that would ordinarily be discarded. For example, watermelon rinds being made into pickles, or making cauliflower rice using the stem, something that ordinarily would end up in the garbage.” Takeaway: What a great story to tell as you promote Mann’s Cauliette Crumbles and Broccoli Slaw!

Migratory Meals. (from Food Business News) - “Refugee populations are planting culinary flags in their new home countries, inspiring unique fusions of flavor and heritage,” continues Moskow. “What we think is really going to start to happen is this Middle Eastern fusion cuisine led by Persian influences, with pomegranate, sour cherries, sumac, genugreek, orange blossom...and then combining the base of that with more traditional Afghani cuisine. Not just hummus and kabob, but these more delicate flavors.” Takeaway: Might be a great idea to study this type of cuisine and make certain that you carry—store-wide—the ingredients necessary to appeal to that consumer.

Spicy and Sweet (from finedininglovers.com) - From columnist Tom Jenkins: “Don’t let attention seeking YouTubers fool you. Though our appetite for spice is stronger than ever, It’s not all about how hot you can go. One trend in 2017 will be for heat and sweet: think spicy fried chicken with maple syrup, jalapeno honey and jerk watermelon.” Takeaway: In-store recipe cards may become more important than ever!  

Vegetables as Comfort Food (from finedininglovers.com) - Jenkins continues: “Mac’n’Cheese and Shepherd’s Pie are out— spiralized and mashed vegetables are in...a continuation of a trend that is already well underway in 2016.” Takeaway: Here’s a strategy: visit your local Sur la Table or similar kitchen “gadget” merchant. Those gadgets are a clue to where our eating habits might take us. Happy Selling!