Whole Foods Market Adds New ‘Root-to-Stem’ and Chef-Inspired Dishes to Salad Bar
AUSTIN, TX - Whole Foods is doubling down on its pick of root-to-stem as one of 2018’s most anticipated food trends, introducing an array of new whole-produce offerings to its salad bars beginning December 27. The retailer will incorporate both composed and “build your own” salad recipes that focus on the trend, along with highlighting seasonal produce items and other superfood ingredients.
“We’re refreshing our salad bars for the New Year to support shoppers who are looking for convenient, healthy dishes that don’t sacrifice quality or taste,” explained Tien Ho, the company’s Culinary & Hospitality Executive Coordinator. “Our stores are excited to celebrate peak season produce and serve up plant based, nutrient dense recipes that we know our customers crave this time of year.”
According to a press release, two of the soon-to-be-released ready-made salads will be one, roasted sunchokes with sunflower seeds, sprouts, and chile dressing, and two, chopped fennel bulbs and stems tossed with lemon honey vinaigrette and honey crisp apples. The refreshed salad bar will also begin featuring the following items:
- Wakame seaweed
- Turmeric sweet potatoes
- Broccoli florets
- Roasted mushrooms
- Flax seeds
- Superfood salad dressing
- Power greens
As we reported last month, Whole Foods’ buyers and culinary experts shared their top food trend predictions for 2018, including the root-to-stem movement. The trend appeals to consumers who are both looking to experiment with new flavors and reduce food waste, as it incorporates lesser used parts of produce categories, including stems, rinds, seeds and leaves.
Is Whole Foods’ move setting a precedent by getting ahead of this soon-to-be-everywhere root-to-stem trend? AndNowUKnow will keep offering you the latest.