There has hardly been a better time to eat as a vegan or vegetarian. Whether consumers are longtime followers, new converts or “flexitarians” dabbling in the meat or animal byproduct free lifestyle, they now have more foods and flavors to choose from.
Some 25,000 industry members came together in Baltimore, MD, for the 30th annual Natural Products Expo East tradeshow and conference. This year’s event boasted 1,363 exhibiting companies, including 400 new brands that launched at the show. Here are four observations from the tradeshow from WholeFoods editors.
When we see the words gluten-free, allergen-free or dairy-free on the shelf, in many cases, our mind goes to the preventative—the idea that these foods are here to accommodate for health needs. On paper, this may still be the case, but in reality, that frame of mind is outdated, and we need only to look to the numbers to prove it.
One innovative retailer has managed not only to survive, but also to thrive for over 25 years through an emphasis on building trust and loyalty among their consumer base. It is this achievement and innovation that makes Debra’s Natural Gourmet a perfect choice for the WholeFoods Magazine 2015 Retailer of The Year.
Americans have a love–hate relationship with cooking oils. The right culinary oil can transform a so-so recipe into something that tastes amazing. But, a nagging voice in the back of our heads may still warn, “Stop, stop! Oil is bad.” Should we listen?
The customer is always right, but perhaps the customer should always be your inspiration, too. All stores, regardless of what products or services they offer, can take the opportunity to learn from their customers and grow their business in ways that meet their needs.
It’s no secret that functional foods comprise a steadily rising category, with more and more consumers seeking to improve their overall health through their food. However, as the category both expands and improves, new factors and new demographics are changing how functional foods are perceived.