For the fourth consecutive year, mushrooms have been named a top trend by food industry trend spotters.
Capping the 2022 trend forecast season, The New York Times recently named mushrooms the "Ingredient of the Year” and essential food for the plant-based movement. MSNBC also declared mushrooms a 2022 “Healthy Food Trend,” while Delish named them to its “Top 12 Trends to Look Out for in 2022.” Specialty Food Magazine in its “10 food and Drink Trends Set to Soar in 2022” wrote, “Versatile mushrooms are not brand new to the superfood category, but their cult-like status is reaching the masses today.”
Experts in both retail and foodservice note multiple factors are converging to drive mushrooms’ continued recognition on trend lists. Anne-Marie Roerink, principal of 210 Analytics and author The Power of Produce and The Power of Meat explained mushrooms’ staying power. “There are three levers of growth for any product, brand or category: You can have more people buy it, have people buy it more often and have people spend a little more because they are buying more or experimenting with different varieties,” Roerink said. “The more of these that apply, the stronger the trend. Mushrooms hit this growth trifecta during the pandemic, and pre-pandemic mushrooms enjoyed a strong engagement as well.”
“That relates back to mushrooms’ versatility. They can be a center of plate much like meat; think portabellas,” Roerink continued. “It can be an ingredient for soup and stew season. But it’s also great for grilling and salads in the summer season. So year-round engagement drives mushrooms to be a constant presence in people’s lives and on trend lists.”
Pam Smith, RDN, president/founder, Shaping America’s Plate Inc., notes that an array of facts are driving mushrooms up trend lists. “Mushrooms’ nutritional benefits, plant-forward role and sustainable attributes are highly attractive to consumers at home and to menu developers in foodservice,” Smith said. “They are the ‘it’ ingredient because of their versatility: they play a key role in favorite foods such as pizza and pasta, and work across the board for many menu types: Asian, Italian, Latin and American fare. And mushrooms, with their inherent meaty qualities and umami are the ideal central ingredient for chefs offering plant-based, plant-forward dishes.”
Roerink noted that retailers and foodservice providers have an opportunity to leverage the trend. “Customers’ willingness to experiment is an invitation for retailers and restaurants to feature a variety of mushrooms,” she noted. “It’s important to provide taste and texture descriptions and fun recipes. Meal stations that feature all parts of a recipe/dinner have worked well in the past year as people look for inspiration. Including mushrooms as part of meal kits is also an ideal way to introduce people to new varieties and flavors.”
