Mandi's Food Trend Predictions 2023
Hey friends.
I cannot believe that we are already on 2023’s doorstep. To be perfectly honest, I still feel like it’s the start of 2020, when none of us knew what the term ‘social distancing’ even meant. That being said, the pandemic changed my life and boosted me into making some positive changes that I will always be grateful for.
I’m not going to drag on too long here as I know you’re all here for the food trend predictions. If you’d like to learn more about what’s been going on here at foodbusinesscoach.com, I’ll fill you in at the end of the list. Enjoy!
“Swicy” Foods- “Swicy” is a combination of sweet and spicy flavours and it’s always been a slam dunk with the Canadian markets. Think sweet chili sauces, hot mango curries, Halifax Donairs, chicken wings, sweet and sour sauces… in my reading this month and chats with industry folks this one was on everybody’s minds and trends list. Explore incorporating it into your product line if appropriate. This flavour combo is timeless, in 2010 I used to offer a strawberry-sriracha-vanilla cake that folks just loved.
Grain Free Products: Full bias disclosure- in my research this year this came up quite a bit, but for the past 2 months I’ve been exploring some grain free and gluten free options in my daily life under a Doctor's supervision to help manage an Autoimmune Disorder. I have been impressed with the results and how much better I feel overall. Outside of the health benefits I have experienced, I was pleased with the wide variety of products on shop shelves: Cassava, Tapioca, Potato, and Legume options were easy to find and not too expensive either. While grain free options are still new, they are gaining momentum for their health benefits in some people, much as Keto and Paleo have in the past decade. Being a former specialty bakery owner, I remember when Gluten Free* hit the mainstream and took the industry by storm in 2005 ish. I think we’ll see more grain free options on menus and store shelves in 2023.
*Tiny footnote here to acknowledge that Celiac disease and food allergies are very very real, even when their products make the food trends list. If and when you develop an allergen product for the mainstream, it is important that you do all your research and create a facility that is safe to produce and process and follow all CFIA guidelines. Failure to do so can literally kill people.
Low/No Alcohol Non-alcoholic cocktails: This is not the first year that a mocktail or no alcohol option has been on my list, and for good reason. Each year since 2018 I’ve seen alcohol consumption being greatly reduced in the food blog / trends world, and in my day to day world too. No longer willing to settle for a sugary soda, folks who are reducing consumption / not consuming alcohol demands have brought forth some incredible artisnal options.
With the new Health Canada reports this year recommending only 2 alcoholic drinks per week, folks scaled back even more. It’s been fascinating to watch as most (especially Gen Z!) focuses more on health and eschews alcohol consumption and the millennials/ Gen Xers are either reducing or ending consumption all together. Watch for more low sugar, no alcohol artisanal options in 2023.
Cold Brew / “Sparkling” Cold Brew: If coffee is your biz, cold brew will be big for you this year. I’m not big on using US stats as we’re in Canada, but in my experience the US seems to always be ahead of us by 2-5 years in food trends, so I explore their trends list as a bit of a food ‘crystal ball’ and when I’m down there I’ll take extra time to browse the specialty and artisanal aisles for own personal research. So according to Statista, the total size of the U.S. cold brew market is forecast to reach around $944.15 million in sales by 2025. I believe we’ll see that up here too as folks move away from alcohol, and into low sugar shelf sustainable items. (If you can or bottle it). More specifically, the “Sparkling Cold Brew” Beverages- just cold brew and plain soda water on ice- which has long been a popular option in Turkey are making their way to North America. Roasters and shop owners, take note!
Comfort dishes, re-invented. With consumers focusing on health and sugar, dairy, and gluten replacements everywhere, expect comfort dishes to be re-invented. Examples include almond meal base pizzas, and dates as a replacement for sugar in ice cream and desserts, cakes, and other tasty treats. This trend has been on the upswing since 2015, but in the past few months I have seen it showing up at markets, food trucks and even on some restaurant menus. This also ties into the ‘food nostalgia’ trends we’ve seen in the past, where companies/restaurants are creating ‘grown up’ versions of childhood favorites.
Avocado Oil: This oil option has a high oleic fatty acid content (believed to help your heart, brain, mood and skin) and a high smoke point. It’s poised to be everywhere this coming year. While it is by no means a new oil option, I’ve noticed it slowly creeping onto the ingredient lists and selling features on products in the chip, snack and cracker aisle all year long.
‘Weatherproofed’ Shelf Stable Items: Shelf stable items were on my list last year, but in 2023 we’ll see them going next level with “Weatherproofing”. This means packaging and items that can withstand high temperatures, exposure to the elements and in some cases be water resistant as well. Given that I discovered last summer that indeed I *am* a camping person, and that I now live in the land of hiking, adventuring, back country skiing and extreme weather events, I’ve been watching the demand for this trend grow in real time. The good news is that the eco friendly packing industry is also taking notice of this demand, so we can have our weatherproof packaging and still be environmentally friendly too. If you produce dried products, canned products, preserved products, keep a close on eye on this one.
Tinned Seafoods: This trend is absolutely everywhere, and all I can think of is my beloved Grandmother eating tinned Sardines in the eighties while I watched on in six year old ‘pickiest-eater-ever’ horror. It turns out that she was onto something. Tying into the shelf stable, weatherproof trend as well as the high nutrient / good for you trend, there wasn’t a list or a conversation I had this year where this didn’t come up. I think we’ll be seeing more shelf stable / tinned seafoods and meats being created and consumed stigma free in the coming years. If you’d like to give this trend a whirl, try out some Scout Canning. Chef Charlotte and I were both boss ladies in the Ottawa Food scene years ago, and her line of sustainable east coast seafoods she created are innovative and great quality.
Pickle Flavours: We’ve all seen the pickle pizza and pickle soup recipes blasting across the social media world, but this flavour is to be a top 3 trend in 2023. I was surprised to learn this, as I thought for sure it would have run its course- but it turns out brine is back in 2023. Watch for more pickle flavouried products, more uses for brine (I use up my old brines by mixing into marinades and salads, or freezing into cubes to make ‘Bloody Mandis*’), in desserts and ice creams, and more pickle flavours on the local menus.
*Bloody Mandi- Gin, tomato juice, bragg’s, horseradish, hot sauce, pickles, pickle brine ice cubes, lemon, black pepper. Tag me if you make one,
Plant Based True Ingredients: Are you sick of hearing about plant based everything yet? I get it, but while plant based is still hyped up, it has plateaued and evolved. Simply putting a product out there and trumpeting about it being vegan isn’t enough for consumers anymore. Folks who purchase these products are a fascinating group. If you do well by them, they will follow you to the ends of the earth and buy up your product. At the same time, this is one of the pickiest demographics- which brings us to the ingredient list. A few years ago it was pointed out that a hugely popular plant based brand had a not so natural ingredient list, thus launching the debate of real meat vs. plant based chemical creations. In 2022, we saw more brands pop up with pronoucable ingredient lists of whole, true ingredients and that’s not going anywhere in 2023. Watch for simple ingredient lists, and more products free of common allergens. I love our local natural plant based burger brand, the Veg Burger.
Affordability + Soaring Food Prices: I know I sound like a broken record here, but consumers can expect food prices to continue to rise. Canada’s Food Price Report 2023 predicts a 5% to 7% food price increase in 2023, with the most substantial increases in vegetables, dairy, and meat. According to the piece linked above, this is the biggest increase in Canadian food prices in 40 years. I strongly recommend reviewing the linked report in full. If your businesses is a food processing one, this is the time to look to local suppliers if you haven’t yet. Since moving to a more agricultural forward community ( far from many commercial distribution centers) and creating + running a program that teaches teens about local food systems, I’ve been surprised at how not only is local produce better in quality, it’s actually comparable in price or, in some cases, cheaper than the big suppliers.
Other ways food processors / small food based businsses can save their pennies is by collaborating with similar businesses and buying your supplies in bulk. Larger purchases = better prices so reach out to similar businesses, start a networking group for food business owners in your community, and hook up with those who use the same core products that you do (including your direct competitors) and make friends. It’s good business sense and good fiscal strategy.
So do you think I missed anything? Let me know your thoughts via DM or email.
On that note, I’ve begun bookings for 2023. If you would like me to speak at your event, train or teach your group (virtual or in person), or have me as your personal monthly advisor + coach, get in touch. We can book a 15 minute no pressure chat to see what I can do for you.
You can also review my course catalogue, list of services, and policies right here. If you’d like to have a look at my speaker rider for out of town events, just ask. I might be hosting some ‘Canada wide’ zoom webinars coming up in February so stay tuned to my social media feeds which are updated often.
I hope that 2023 brings you loads of success and deliciousness. Thank you as always for your love and support.
Xo Mandi