Coconut-based products, adobo sauces among top food trends in 2017–Philexport

FILIPINO exporters could see better earnings this year by peddling more coconut products and traditional condiments, like adobo sauces, according to the Philippine Exporters Confederation Inc. (Philexport).

Philexport said in a statement that coconut-based products, as well as adobo sauces, were included in the food trends predictions for 2017.

The predictions were made by experts enlisted by US-based organic supermarket chain Whole Foods Market.

“Philippine exporters can leverage the rising Western demand for coconut-based products, as well as for unique sauces and condiments like adobo sauce, to diversify markets,” Philexport said.

The predictions of the Whole Foods Market stated that, aside from coconut oil and coconut water, demand for other unexpected coconut-based products is expected to crest.

Philexport said the coconut is now being used in various ways, such as coconut sugar, which is an alternative to refined sweeteners; coconut oil is being used in a number of natural beauty products; and the flesh of the fruit is used as base for flours, tortilla, chips, ice creams, butters and others.

Meanwhile, Philexport said there is also an increased interest in condiments ranging from traditional global recipes to brand-new ingredients, including different kinds of adobo sauces.

These sauces also include black sesame tahini, habanero jam, ghee, pomegranate molasses, black garlic purée, date syrup, plum jam with chia seeds, beet salsa, Mexican hot chocolate spreads, and sambal oelek or piri piri sauce.

“Once rare and unfamiliar sauces and dips are showing up on menus and store shelves,” Philexport quoted the report.

Philexport said other food trends this year include wellness tonics and drinks; roots used in alternative medicine and global traditions; and products from byproducts, such as Greek yogurt or spent grains from beer.

The report also stated that some companies are now using water from olive-oil production as the base for household cleaners, repurposing leftover liquid from cooking in vegan mayo, and using leftover whey from yogurt production to create probiotic drinks.

This year’s predictions came from Whole Foods Market’s experts and industry leaders who source items and lead trends across the retailer’s cheese, grocery, meat, seafood, prepared foods, produce and personal-care departments, and spot trends for the retailer’s more than 465 stores.

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