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Portable and often protein-packed, creative on-the-go breakfast foods fuel and satiate. 

Sugar-conscious and protein-aware, time-starved consumers are embracing value-added on-the-go breakfast options that play to their broad array of diets and lifestyles choices.

According to the NPD Group, consumers are shifting how, when, and where they get their breakfast fix. The Port Washington, New York-based research group says that although in the last decade the number of in-home prepared and consumed breakfasts declined, consumers aren’t skipping what some say is the most important meal of the day. Instead, they are seeking out items for function, convenience, and enjoyment.

“There has been an increase in morning snack occasions as well as restaurant meals that nearly equals the in-home decline,” notes industry analyst Darren Seifer in his Foods and Trends to Watch 2020 blog. NPD attributes this a.m. shift to increasing categories such as portable and functional—with products that reflect the need for speed and health—driving much of the consumer behavior.

Seifer notes an expected sustained growth for categories like breakfast sandwiches, juices with functional benefits such as energy, and categories with protein, like eggs.

According to the latest SFA State of the Specialty Food Industry research, produced with Mintel, more than a third (36 percent) of specialty food consumers say they buy specialty foods for breakfast, with 25-34–year-olds leading the charge, followed by those 65+

“Consumers want something fast and easy or they’ll skip it when it comes to breakfast,” notes David Browne, market research, retail, and brand consultant for the natural and specialty food industry.

“And,” he continues, “Innovators obviously are trying to answer this call.”

Browne says the last decade has seen more innovation that reduces overall preparation time and increases convenience.  At the same time, there have been advances in technology resulting in better-quality, better-tasting portable foods, and more clean labels. “Innovations like snacking brand Peckish, for example, with their hardboiled egg kits,” he points out.

In addition to reduced in-home prep time, breakfast wait time for consumers battling long lines at their favorite coffee or juice place might also diminish. Items like smoothies or coffee-bar fare once sought out in fast-casual channels are becoming more readily available at specialty retail.

“Consumers can now buy things like thaw-and-serve acai bowls at Trader Joe’s and RTD plant-based protein lattes made with oat milk at specialty retail,” says Kara Nielsen, a California-based culinary trend expert.

According to NPD’s “Future of Morning” study, easy access to food drives the decision-making process of what to eat as well as provides a solution of what to eat to bridge meals. The study says that this behavior is evidenced with the rise of mobile ordering and increased use of quick-service restaurants for a fast, grab-and-go breakfast or morning snacks.

“Consumers are looking for foods and beverages to meet their needs—not for a food that fits a specific meal or snack daypart,” says David Portalatin, co-author of NPD’s report. “Food manufacturers, retailers, and foodservice operators all have an opportunity to make breakfast and morning snack food acquisition seamless by focusing on the consumer needs and offering daily solutions, including niche nutritional needs,” he notes.

With the a.m. shift and changes in consumer breakfast behavior, coupled with the need for speedy nutritional options, doors are opening for more creative and functional portable options. Here are some trends in portable breakfast items to be on the look out for.

Breakfast Staples Reincarnated
New incarnations of breakfast standbys are disrupting certain subcategories in both innovation and portability. Manufacturers have created out-of-the-box identities for old favorites like eggs, waffles, crepes, bacon, and cottage cheese that appeal to broad demographics and satisfy the need for speed.

“Having available options of ready-to-eat or on-the-go meal solutions—whether it’s a traditional breakfast food, a healthier option, or a comfort food, is a huge time saver,” notes Jim Shankin, vice president sales & operations, Jacquet North America Corp. The French-based company makes ready-to-eat Belgian-style waffles and French crepes and has seen 20 percent average growth year-over-year for the last three years in U.S. sales.

Both the single-serve waffles and crepes are huge sellers at On the Vine Marketplace in Portsmouth, New Hampshire, because of their superior flavor and portable appeal, according to Laura Bolanger, grocery manager.

At Brighter Day Natural Foods, Savannah, Georgia, customers don’t have to worry if they don’t have time to prep pancakes at home. “Individually wrapped Bakerly Pancakes to Go do really well for us,” notes Amy Schmidt, manager.

And, with protein the draw, unconventional ways to eat eggs and meat, and even cottage cheese are intriguing customers. “On the egg front, pre-made hardboiled eggs and egg bites by Vital Farms and Organic Valley’s Good to Go Free Range hardboiled eggs are fast sellers along with high-protein meat snack Epic Bars that have bacon,” says Brighter Day’s Schmidt.

The trend toward breakfast crossing dayparts, coupled with mobility and high protein, prompted the evolution of Spēka, a thaw-and-serve sweet and savory cottage cheese bar enrobed in chocolate. “It’s the return to a traditional breakfast food with a sweet enhancement and the perfect mix of protein and fats,” says co-developer Anita Batarags.

Sip and Spoon to Go
New-to-the-scene portable granola and smoothie bowls along with the continued popularity of fresh juices are bridging the gap between breakfast and lunch. At Brighter Day, thaw-and-serve acai bowls from Sambazon, a somewhat new item for the retailer, is quickly catching on. “So far it’s doing very well,” notes Schmidt, who says plant-based is the draw along with the added protein. The Sambazon Peanut Butter Power Açai Bowl has 12 grams of plant protein housed in a bowl that is made from 100 percent plant fibers.

Both Kellogg and Kraft Heinz have jumped on the portable smoothie bandwagon. Kellogg’s Joybol, is a shelf-stable breakfast smoothie bowl with granola that offers 10-11 grams of protein and just needs the addition of milk or water, while Fruitlove, a Kraft Heinz creation, is a ready-to-eat smoothie combo of protein, fruits, and veggies and comes with a disposable spoon.

On the Vine Marketplace’s Bolanger says she doesn’t sell smoothie bowls and does better on the breakfast front with fresh juices. Pulp Kitchen Juice, a 4-ounce grab-and-go organic cold-pressed juice packed with fruits and veggies, is a huge seller. “No matter what they are buying, customers are definitely mindful of what they choose for breakfast and want both nutrition and something that will sustain them for a few hours,” she says.

Hot Cereal’s Cool Side
While cold, crunchy cereal stays relevant by becoming more healthful, reducing its sugar content, and offering smaller and re-sealable package sizes for on-the-go snacking, hot cereal like oats is seeing a resurgence. This is mostly thanks to its new portability factor and the overnight preparation phenomenon.

According to Mintel/Spins, hot cereal sales are up 13.1 percent from 2017 at $172 million, with oats leading the charge for the category.

“Oats have seen a major renaissance in the last three to five years, and at the moment, their presence across categories is getting stronger each year,” says Browne, who notes that the improvement in hot cereal cups on the specialty side with a focus on portability and wholesome ingredients, is one reason for growth in such a small subcategory. Browne says products such as Overnight Oats by Dave’s Naturals, is a good example of a convenient morning breakfast.

At Grassroots Market in Denville, New Jersey, grocery buyer Eric Voigt says tons of customers like the single-serve oatmeal cups from Bob’s Red Mill and Vigilant Eats Superfood Cereal, which come with a disposable spoon. “You can add your favorite type of milk or water to them and they are a good bang for your buck,” he says.

A Global Future
Industry insiders agree that we will continue to see plant-based innovations, clean label products, and more sweet and savory portable breakfast combos in the future. However, there is much room for growth. “I’m hoping to see more global influences that align with other cultures’ breakfast choices, things like Pho and miso,” notes Nielsen, who says currently Nona Lim has done a good job with its portable Asian-influenced microwavable broth cups. “Portable breakfast tacos and more Asian influenced items will play to the multi-cultural palates of Gen Zs and beyond,” she concludes. 

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The New Coffee Bar

Undoubtedly a portable breakfast staple, coffee (or tea) no longer needs to be sipped for a caffeine boost.

Caffeinated breakfast bars, like Clif Bar’s new Coffee Collection made with sustainably sourced organic Columbian coffee beans and containing 65 mg of caffeine, might soon substitute the a.m. trip to the barista,” notes Kara Nielsen, a California-based culinary trend expert. 

Check out these caffeinated bars and bites that will ensure your customers won’t spill their morning cup of Joe. 

Core Foods Strawberry Basil Tea Core Bar. Oat-based, with pre- and probiotics, plus 65 mg of caffeine, derived from tea. USDA Organic. corefoods.com 

Eat Your Coffee Fudgy Mocha Latte. A 1.6-ounce bar caffeinated with a full cup of antioxidant-rich, fair-trade coffee. eatyour.coffee

Jimmy Wake It Up White Chocolate Cafe Latte. Infused with guarana, a natural plant-based source of caffeine and coffee powder. jimmybars.com 

Kind Dark Chocolate Mocha Almond Bar. Made with unsweetened chocolate and coffee powder. kindsnacks.com 

Pocket Latte Lavender Vanilla Coffee Bar. Made with medium dark roast coffee and organic lavender flowers and mixed with crunchy bits of light coffee beans. pocketlatte.com 

Ritual Energy Bite Almond Toasted Coconut. These plant-based bites are caffeinated with organic green coffee beans. One bite equals one cup of coffee. ritualenergy.com 

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New & Notable Portable Breakfast Products

Chikaraka Egg-Based Yogurt Cup. This dairy-free yogurt cup contains one whole organic pasture-raised egg, coconut cream, ripe banana, fresh pureed berries, and hints of lemon and vanilla. Ten grams of protein per serving, 6 grams or less of added sugar. The yogurt line will launch this summer with Original, Lime, Strawberry, Mixed Berry, Lemon, and Raspberry flavors. handsomebrookefarm.com

Crepini, Egg Thins with Cauliflower. Can be eaten right out of the fridge, these crepes are made of eggs and cauliflower. Zero sugar and zero net carbs. Grain- and gluten-free. crepini.com

Egglife Egg White Wraps. Made with cage-free eggs, these ready-to-eat gluten-, grain–, and flour-free wraps are only 30 calories and offer 5 grams of protein. Available in Original, Italian Style, Rye Style, and Southwest Style. egglifefoods.com

Kodiak Cakes Power Cup Blueberries & Cream. Powered with 14 grams of protein from peas and whey, this oatmeal cup is ready in minutes and a source of sustained energy and whole grains. kodiakcakes.com

Les Trois Petits Cochon Sous-Vide Egg Bite With Prosciutto & Gruyère. Made with cage-free eggs, these fully cooked egg bites can be enjoyed at room temperature and contain 10 grams of protein, 1 gram carbs, and zero sugar and are gluten-free. 3pigs.com

Mush Dark Chocolate Overnight Oats. Made with plant-based Almond Mylk, rolled oats, dates, organic cacao, and sea salt, these overnight oats come with a spoon hidden under the lid for ease of eating. Ten grams of protein. eatmush.com

Peckish Eggs & Fried Rice. Two ready-to-eat hardboiled eggs are paired with a ‘fried rice’-inspired dip made with green onion, crispy quinoa, umami-rich tamari, and sweet carrot flakes; 160 calories and 12 grams of protein. perfectlypeckish.com

Purely Elizabeth Vanilla Pecan Collagen Oat Cup. Enhanced with 3.5 grams of collagen per cup, and including squeeze pack of Nutzo nut and seed butter, this instant oatmeal is an easy portable breakfast offering 11 grams of protein. Lightly sweetened with coconut sugar. purelyelizabeth.com

Slingshot Foods Rise. This yogurt drink powered by spinach, pineapple, turmeric, and ginger, has 18 grams of protein, 3 grams of fiber, omega 3s, and probiotics. It comes with a mix of oats, chia, and almonds that can be poured in for a dual on-the-go breakfast drink. slingshotfood.com

Spēka Cottage Cheese Bars. A new and sweeter way to eat cottage cheese, these snacking breakfast bars have 8 grams of protein and are enrobed in chocolate. A balanced combination of carbs, proteins, and fats. spekabar.com

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Nicole Potenza Denis is a contributing editor to Specialty Food.

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A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more.

Cheers to Sparkling Wine
First there was the spork. Now there’s the Cloupe. For decades the coupe and the flute were the preferred glasses for bubbly, but critics rejected each for either releasing the bubbles too soon or not offering enough nose room. G.H. Mumm, iconic Champagne maker since 1827, has launched the Cloupe, a hybrid between a stemless flute and a more open coupe, with etchings on the interior of the glass to increase the fizz and create more bloom than its predecessors. Made of tempered glass, the design also decreases heat transfer from hand to glass.

The Black Seed Is Back
Used for its therapeutic qualities for thousands of years, sales of black seed oil—also known as black cumin, kalonji, and black onion seed—increased more than 200 percent between 2016 and 2017, according to the American Botanical Council. Look for it in spice blends, curries, pickles, soups, salad dressings, and bread.

Eating Away at Styrofoam
Mealworms may make a dent in the excess toxic plastics poisoning the earth. Stanford University researchers have discovered that easy-to-cultivate mealworms can safely consume toxic additive-containing plastic, like styrofoam, and still be safely ingested as feedstock. The study showed that while the toxins land inside the mealworm’s gut, they don’t build up in its body.

Anja Malawi Brandon, PhD candidate in civil and environmental engineering at Stanford University says, “This research offers hope for the foodservice industry that a potential alternative to just landfilling is on the horizon. We’re continuing to work on how this solution could be best utilized both in a centralized treatment facility (like a recycling center) or distributed to wherever plastic waste is being generated.” But Brandon warns, “Decreasing our dependence on single-use plastics and replacing necessary plastic packing material with biodegradable plastic is the most important next step for sustainability.” Until then, mealworms could provide a much-needed solution.

Bee-Friendly Ice Cream
As almond farming expands, so too does the negative impact on honeybees. That’s why Häagen-Dazs’ decision to be the first food company to use the Bee Better Seal is so important. The seal, which will appear on its Vanilla Swiss Almond, Honey Salted Caramel, and Rocky Road flavors, as well as its Vanilla Milk Chocolate Almond Bars, alerts consumers that the ingredients were grown and harvested in a bee-friendly manner.

“The essential needs of bees are in jeopardy due to habitat loss, pesticide use, and introduced diseases,” states Eric Mader of the nonprofit Xerces Society, which launched the seal in 2017 and is working to build sustainable landscapes that better protect the bees and other pollinators. Häagen-Dazs was committed to the health of the honeybees even before it began using the seal. The ice cream giant installed a 6.5-mile flowering permanent hedgerow at its almond supplier’s farm in 2016, creating a year-round habitat for pollinators and other types of wildlife.

Give ’Em a Hand
A new hand scanning device uses light technology to screen for indicators of pathogens, like norovirus, E. coli, listeria, hepatitis A, and salmonella—potentially saving food establishments from exposure to food-borne illnesses. With barely 3 percent of Americans washing their hands properly, according to the CDC and FDA, the scanner is able to detect if hands are germ-free. After hand washing, employees wave their hands under PathSpot and in three seconds, the scanner detects if contaminants are present. It also provides data analytics like a record of every scan and whether incidents are linked to compliance or efficacy.

Also, Amazon recently filed a patent for technology that could identify shoppers by characteristics associated with the palms of their hands, like wrinkles and veins, eliminating the need to scan an app to get into its Amazon Go or Whole Foods stores.

 

Create-Use-Reuse-Sustain
Circular sustainability is the future of foodservice, according to Technomic’s 2020 foodservice trends report that highlights “distributing food leftovers” as the way forward. In the U.K., a voluntary program is making a dent. Since its launch last year, 156 food businesses, including large grocery retailers and foodservice businesses, have committed to the Food Waste Reduction Roadmap from the Waste and Resource Action Programme and IGD. The goal is to have all major food businesses involved in the program by the end of 2026. To address the specific challenges of the foodservice industry and tackle the more than $3 billion of food thrown away at hospitality and foodservice outlets, WRAP introduced the Guardians of the Grub campaign in 2019, which offers a variety of food prevention resources that can help any size business tackle food waste.

No Senior Left Behind
Despite the wave of cashier-less food establishments and markets, the Netherlands’ second largest supermarket chain sees purpose in keeping manned checkout lines intact. The Kletskassa or Chat Checkout, available at four locations of Dutch Jumbo Supermarkets, aims to reduce loneliness in the elderly. Inspired by research that showed that about 50 percent of people 55 years and older experience loneliness, the Chat Checkout invites people who would like to converse while checking out to queue up. Michiel de Ruijter of Jumbo Supermarkets says, “Our stores are more than just a place for shopping, but function as a meeting place for many people. We believe this is the place to tackle loneliness.” They also opened the All Together Coffee Corner, where seniors can connect with volunteers from a local foundation who are there to chat or to help with small chores. “As a family business and supermarket company, Jumbo is at the heart of the society,” notes de Ruijter. “We find it’s important to take good care of each other, for our employees, our customers, and our environment.”

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Denise Shoukas is a contributing editor to Specialty Food.

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Members of the Specialty Food Association’s Trendspotter Panel walked the recent Winter Fancy Food Show in San Francisco for three days, armed with their professional expertise and earlier predictions for Top 2020 food trends, to select a robust group of products and companies that represent eight notable specialty food and beverage trends.

Winter Fancy Food Show Trendspotter Panel:

• Melanie Zanoza Bartelme, analyst, Mintel
• Monifa Dayo, consultant, chef, The Supperclub
• Andrew Freeman, founder, af&co.
• Illyanna Maisonet, Puerto Rican Food Columnist
• Chef Tu David Phu, Top Chef Alumni, TDP Enterprises LLC
• Wendy Robinson, buyer, Market Hall Foods
• Leith Steel, Carbonate
• Bryant Terry, author, educator, and Chef-in-Residence at the Museum of the African Diaspora SF (MoAD)

Here are the Panel’s picks for the top trends of the Winter Show with examples of each.

1. Charcuterie and Deli Meat Makeover
   From grass fed, to plant based, to traditional preparation methods, charcuterie and deli meats were prevalent at the Winter Show. Here are some example identified by the Panel:

• Mia Plant-Based Deli Meat Alternatives
•  Red Bear Provisions, artisanal charcuterie with an emphasis on grass-fed meats
• Zoe’s Uncured Meats with no nitrates

2. Oat Milk Takes Dairy-Free Center Stage
   Dairy alternatives continue to grow, with oat milk dominating as new products were introduced in cheeses, creamers, butters, confections, and RTD beverages. Examples include:

• Ancient Foods MOATzarella
• Califia Farms Oatmilk Creamer
• Endangered Species Chocolate Oat Milk Chocolate Bars
• Miyoko’s Creamery Cultured Vegan Oat Milk Butter
• Rise Brewing Co. Oat Milk Latte Nitro Cold Brew Coffee
• Verve Oatmilk Macchiatos

3. Plants as Plants
   As one of its Top Trends of 2020, the Trendspotter Panel predicted a renewed consumer interest in whole fruits and vegetables as part of a plant-based diet and that trend was visible at the Winter Show.

• Life’s Grapes Vine-Dried Grapes and Peanut-Covered Grapes
• Mooney Farms Bella Sun Luci Tomato Jerky
• Pitaya Dragonfruit and Jackfruit bite-sized fruit cubes

4. Prebiotic-Rich Functional Beverages
   According to SFA’s annual State of the Specialty Food Industry research, functional beverages are part of the overall rise in popularity of specialty beverages that is helping spur specialty sales. Beverages with prebiotic benefits specifically, emerged at the Winter Show.

• Mayawell Sparkling Prebiotic Beverage
• Teranga Baobab Juices, made with baobab a prebiotic- and antioxidant-rich fruit grown on trees throughout Africa
• Xoca Cocoa Fruit Soda with prebiotic benefits, made from a byproduct of the cacao bean

5. Sparkling and Global Teas
   From antioxidant-rich and digestive-friendly varieties, to products based on indigenous tea leaves, new teas and tisanes are prevalent.

• BOS sparkling unsweetened rooibos red tea made with antioxidant-rich organic rooibos from South Africa
• HopLark Hoptea, sparkling RTD tea made with hops
• Nuba Tisane, a ready-to-drink hibiscus tea based on a traditional Egyptian beverage
• Shaka Teas, sustainably grown herbal teas brewed with mamaki, a superleaf from the Hawaiian islands

6. Regional Cuisines of Asia
   Sauces, seasonings, instant noodles, and snacks reflecting the foods and ingredients of Asia’s varied regions were in the spotlight at the Winter Show. Examples include:

• Angkor Cambodian Food Tuk Meric and Kroeung Prawlak, a tangy peppery sauce and a marinade, respectively
• Burma Superstar Fermented Tea Leaf Dressing, a traditional dressing made from tea leaves imported from Burma
• Eastland Food Corp. Indomie, instant noodles Indonesian-style
• KPOP Foods Kimchi Mayo Sauce, a flavorful aioli
• Niloofar Persian Trail Mix, or ajil, and roasted Persian-style almonds

7. Sustainability-Driven Product and Packaging Development
   More food products are working to build a stronger future for their community and the planet, whether through plant-based foods, regenerative agriculture, upcycled ingredients, or sustainable packaging.

• 12 Tides Seaweed, organic seaweed from regenerative North American ocean farms
• Alter Eco Grass-Fed Milk Chocolate collection, made from Peruvian cocoa sourced from fair trade farms that practice restorative farming methods
• Flower & White Meringues, in new plastic-free, paper sleeve packaging
• Pescavore Ahi Tuna Jerky, includes information on the packaging of fish species, vessel/captain, fishing method, and location caught
• Ugly Pickle Pickles, made from upcycled farm surplus and irregular produce

8. Mocktail Culture
   Mocktails, or ingredients for nonalcoholic beverages that offer sophisticated alternatives to alcohol, were on display.

• Fentimans Botanical Sodas
• Hella Cocktail Co. Bitters + Soda mixer
• Hops Water H2OPS, a sparkling water with the subtle flavors of hops grown in the Northwest
• Saint Ivy G&T, a no-alcohol beverage made with real juniper and quinine
• Suntory All Free, unfermented nonalcoholic beer

Find more examples of these trends in the Product Marketplace on specialtyfood.com.

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Denise Purcell is editor of Specialty Food.

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Today’s specialty baking mixes and alternative flours provide a range of options for home chefs and their dietary needs, without compromising taste or quality. Here are some buyers’ picks in the category.

Amelia Rappaport, Woodstock Farmers’ Market, Woodstock, VT

• April’s Maple Cranberry Ginger Maple Crunch Scone Mix
• April’s Maple Maple Crunch Pancake Mix
• King Arthur Flour Gluten Free Fudge Brownie Mix
• Stonewall Kitchen Traditional Scone Mix

“Baking mixes offer shortcuts to a fantastic result. When you are used to buying quality baked goods but don’t have the time to make them from scratch, it’s a relief to know you can ‘cheat’ using an all-natural, premium-quality mix rather than a supermarket artificially flavored one.” —Amelia Rappaport, Woodstock Farmers’ Market, Woodstock, VT

Life Silva, Greene Grape Provisions, Brooklyn, NY

• Antimo Caputo Flours
• Baked Brooklyn Blackout Brownie Mix
• Baked Salted Chocolate Chunk Cookies Mix
• Bob’s Red Mill Natural Almond Flour
• Farmer Ground Flour All Purpose Flour

Sergio Dorzier, Gourmet Garage, New York, NY

• Annie’s Organic Classic Yellow Cake Mix
• Bob’s Red Mill Chickpea Flour
• Bob’s Red Mill Grain Free Cassava Flour
• Stonewall Kitchen Buttermilk Pancake & Waffle Mix

Daniel Junk, Wheatsville Food Co-Op, Austin, TX

• Bob’s Red Mill Gluten-Free Flour
• King Arthur Flours
• Pamela’s Cornbread & Muffin Mix
• Simple Mills Banana Muffin & Bread Almond Flour Mix

Jennifer Mayne, Dorothy Lane Market, Dayton, OH

• Bob’s Red Mill Flours
• Cup4Cup Multigrain Bread Mix
• King Arthur Almond Flour
• Koda Farms Mochiko Sweet Rice Flour
• Moon Rabbit Foods Gluten-Free Oatmeal Cookie Mix

“I love the Mochiko Sweet Rice Flour for frying Japanese- or Thai-style fried chicken or for frying oysters. Combining it with cornstarch results in a super crispy, crunchy crust.” — Jennifer Mayne, Dorothy Lane Market, Dayton, OH

Joel Payne, Depanneur, New York, NY

• Baked Brooklyn Blackout Brownie Mix
• Catskill Provisions Organic Pancake & Waffle Mix
• Farmer Ground Farmer All Purpose Flour
• Maine Grains Organic Pastry Flour
• Square Deal Farm Pancake Mix

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Nuts are portable and pack a nutritious punch, making them an ideal on-the-go snack. But if you’re looking for more cream and less crunch, nut butters offer the same protein-packed flavor with the bonus of being spreadable on anything from toast to fruit. Here is a sampling of innovative new nuts and nut butter varieties hitting store shelves. 

Big Spoon Roasters Hot Mamba Peanut Butter with Chiles & Sea Salt. Spicy peanut butter is one of Haiti’s most popular condiments, and it’s present in almost every one of the country’s households and food markets. An homage to this spicy peanut butter tradition, Big Spoon Roasters’ Hot Mamba Peanut Butter blends freshly roasted and milled Runner peanuts, dried guajillo, ancho and habanero chilis, raw organic cane sugar, and sea salt to create a fiery spread. Combine it with your favorite pepper jelly on slices of banana or make it a base for a spicy dipping or noodle sauce. bigspoonroasters.com

Fiddyment Farms Barbeque Pistachios. Fiddyment Farms new and improved gourmet Barbeque pistachios are roasted and have a bold smoky flavor with the perfect amount of sweetness, all packed in a resealable bag available in a variety of sizes. Other Fiddyment Farms pistachio flavors include Chili Lime, Fiddy Fire, Garlic Onion, Lemon, Sea Salt & Pepper, Lightly Salted, and Salt Free. fiddymentfarms.com

Forty Thieves Salted Macadamia Butter with Maple and Vanilla Bean. This award-winning butter is crafted from a short list of premium ingredients including New Zealand grown macadamias, pure Canadian maple syrup, and real vanilla bean. Enjoy a treat packed with monounsaturated fats known for their heart-healthy benefits. Stir Salted Macadamia through coconut ice cream, pour over weekend pancakes, or drizzle over fresh fruit salad. kiwiimporter.com

Lehi Valley Trading Co. Ginger Citrus Almonds. These fresh and crisp almonds are smoothly glazed with cool citrus flavors and a hint of ginger. Lehi Valley Trading Co. is a snack food company with more than 30 years of experience and a strong commitment to superior quality, handcrafted products, and rigorous food safety standards. lehivalley.com

Marchese XXL Italian Chestnuts. Pre-peeled and precooked, Marchese’s XXL Italian chestnuts are ready to use in your favorite recipes. They can be added to any stuffing or dressing, or chopped to add texture and sweetness to grain salads, sautéed vegetables, and baked goods. Pureed chestnuts give body to soups or dips and lend sweetness to desserts like cakes, puddings, and even hot chocolate. marchesecastagne.com (Not pictured.)

Nature’s Greatest Foods Organic Hazelnut Spread. This hazelnut spread blends organic hazelnuts and chocolate. Try this USDA Organic and kosher certified spread on a piece of toast for breakfast or a banana for an enjoyable snack. Nature’s Greatest Foods is a brand under Greenfield Products, which has a mission to bring customers the freshest organic foods and make environmentally friendly household products more affordable. greenfieldproducts.us

Oregon Orchard Rosemary Hazelnuts. These hazelnuts are grown in Oregon, then quickly harvested, steam pasteurized, roasted in small batches, and seasoned with rosemary. They are rich, buttery, and provide a good crunch and piney aroma. Eat on-the-go, share with friends, or serve at parties. Oregon Orchard delivers high-quality hazelnut products made by the Hazelnut Growers of Oregon. oregonorchard.com

Santé Specialty Foods Bourbon Pecans. Pecans and bourbon: two of the best things the South has to offer, are paired together. Serve at your next Kentucky Derby party or jazz brunch, or any time you want to turn a regular snack into a celebration. Santé Specialty Foods is a woman-owned family business based in California’s Silicon Valley. santenuts.com

Setton Farms Chili Limón Seasoned Pistachios. Each resealable bag is packed with 3 ounces of shelled pistachios that are heart healthy, easy to enjoy on the go, and kid friendly. With no artificial colors, flavors, or preservatives, these all-natural, seasoned kernels are a good source of plant-based protein. Grown in California’s Central Valley, Setton Farms pistachios are vegan, Non-GMO Project verified, certified gluten-free, and kosher. All Setton Farms pistachios are roasted and packaged using renewable energy and eco-friendly practices. settonfarms.com

SuperFat Macadamia Coconut Nut Butter. Macadamia and almond nut butter packed with plant-based fats for deliciously creamy super fuel to support metabolism and brain function. SuperFat is a new brand of nut butters started by the founders of Grasshopper that are made with simple ingredients like MCT, probiotics, and cacao. superfat.com 

Find more products from Specialty Food Association members in the Product Marketplace on specialtyfood.com.

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Arielle Feger is content associate for Specialty Food. 

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Consumers’ growing focus on eating a healthy diet has contributed to the rise of the “sober curious” trend—the interest in non-alcoholic drinks that mirror the complexity of alcoholic beverages.

“There seems to be a collective shift in how our culture relates to consumption,” said Jocasta Hanson, owner of Honey Elixir Bar in Denver.

The bar is known for concoctions such as Unicorn Heart Song, which includes house-made coconut mylk, vanilla butterfly pea flower, rainbow lemurian flowers and other exotic ingredients. Many of the non-alcoholic “potions” on the menu contain herbal crystals, and many of the drinks feature on-trend functional ingredients such as ashwagandha, damiana and tribulus. Honey Elixir Bar also offers a selection of more traditional cocktails with unique touches.

“I think on a grand scale people are becoming more keenly aware of the effects of outside stimulus on the body,” said Hanson.

She says Honey Elixir Bar doesn’t view its non-alcoholic drinks as “mocktails,” and non-alcoholic drinks for the sober-curious are sometimes called, because they are not modeled after traditional alcoholic drinks.

“Instead we are crafting conceptual drinks that may elicit a thought or feeling,” she says. “We curate color, vessel, herbal ingredients, methodology and other non-traditional ingredients, each of which support the ‘idea’ of the drink,” says Hanson.

According to Mintel research, more and more consumers are shunning alcohol or at least cutting back. Mintel reported that total U.S. per capita alcohol consumption decreased an estimated 3 percent from 2015 to 2019. In addition, the the incidence of mocktails on restaurant menus increased 32 percent for the year ending in the third quarter of 2019.

“A cultural shift is underway in how consumers perceive both alcohol and sobriety,” said Caleb Bryant, associate director, food and drink at Mintel, in a recent blog post. “The wellness movement has extended to the alcohol market with many wellness-minded consumers rethinking their relationship with alcohol in order to lead healthier lives.”

The movement has helped drive the popularity of temporary “alcohol vacations” such as Sober October and Dry January, and spawned hash tags on social media such as #SoberCurious and #SoberIsSexy.

Other bars and restaurants around the country have also expanded their “zero proof” drink offerings, and several products, such as shrubs and various mixers, have emerged for making non-alcoholic drinks.

Last year Adam Fleischman, the founder of Umami Burger, opened a pop-up bar in Los Angeles called Sour Tooth that featured his Pinnacle Potions non-alcoholic beverage brand, which makes a variety of apple cider vinegar-based shrubs.

Ben Branson, founder of Seedlip, a maker of mixers that are used in non-alcoholic cocktails, said consumers’ increased awareness around health issues has helped drive the trend.

“Globally, we are at the beginning of a paradigm shift in the role that drinking plays in people’s lives,” he says. “People are increasingly more mindful of their health, and this is forcing a recalibration of our relationship with alcohol.”

Branson sees four key cultural forces driving what he calls this “zero proof” movement:

1. Increased awareness of the impact of foods and beverages on health. “We have an unprecedented amount of information at our fingertips and curiosity to understand what we put in our bodies,” he said.
2. Increased consciousness that our public behavior could go viral. “No one wants THAT video appearing on Instagram,” Branson notes.
3. Consumers are interested in the quality of the ingredients in the products they consume, as well as issues around sourcing.
4. Consumers are busier than ever balancing their hectic lifestyles. “We have less time to waste—especially being hung over,” he said.

Another ingredient that is making its way into the non-alcoholic drink trend is the rise of CBD-infused beverages. Last year, Sprig, a maker of CBD-infused sodas, unveiled an array of mocktail recipes using its beverages.

“CBD gives a non-alcoholic beverage a functional aspect by offering a natural calmness and sense of relaxation,” said Ethan Feffer, founder and CEO of the Newport Beach, Calif.-based company.

Hanson of Honey Elixir Bar said “legal/financial” issues have limited her use of CBD at her establishment, however.

“We did have a CBD beverage on the menu, and will continue to try to utilize this sought-after and on-demand ingredient,” she said.

Related: AB InBev Adds Low and No-Alcohol Beverages; Health Approaches Vary by Generation.

Photo: Bonni Pacheco Photography