The Top Food Trends To Watch In 2016

As CEO of Sierra Meat & Seafood – a sustainable, vertically-integrated and family-owned business – it's safe to say I'm opinionated on the food space. Both where it's been and where it's going. As we move into 2016, below are the top trends that I believe will surge in 2016 and create dramatic shifts in the consumer landscape.

The terms Sustainable and Natural will actually matter.

As consumers continue to focus on wellbeing in the coming year, it's no surprise that 2016 will bring continued momentum to the sustainable movement. In 2015, the definition of sustainable was on the verge of being completely discounted as a marketing term – but in 2016 we'll see a more meaningful definition of the word emerge as qualifications on food labeling become more clear. This will both benefit consumers by minimizing confusion, and reward producers who stick to the highest standards of quality.

A return to the responsible, careful use of antibiotics for animal welfare.

The antibiotics debate has been a heated topic for years now – and it's often driven by misinformation and a lack of understanding. In 2016 we'll see a greater awareness of the benefits of using antibiotics responsibly. Today's consumer wants some assurance that the meat they are consuming does not have antibiotic residue; and I can't blame them. That said, the use of antibiotics for animal welfare is absolutely necessary. When administered correctly antibiotics treat diseases, reduce unnecessary suffering and they're completely out of the system in 90 days. The problem with pursuing a complete lack of antibiotics in livestock means that a sick animal, even an animal with a small fever, will suffer and eventually die without treatment. Antibiotics are not meant to promote unnatural growth or compensate for overcrowded feedlots, but they are essential for animal welfare – after all, food safety begins with healthy animals.

Local becomes great.

The local food movement gained some serious traction in 2015, but up until now the problem has been that local doesn't always mean better. We all feel good about supporting local and want to make it a part of our daily lives, but the fact of the matter is that the taste and quality can sometimes be lacking. A friend of mine likes to say, "People have fallen in love with the menu and not the food."Local producers understand this and are now prepared to meet the demands of local shoppers and diners. In 2016 fans of local will fall back in love with the food, first and foremost.

Specialty meats will become more accessible and approachable.

In recent year specialty meats have been on the rise, and in 2016 demand will surge for things like Bison, Wagyu Beef, Venison, Elk and Berkshire Pork. Buzzfeed (http://www.buzzfeed.com/venessawong/the-five-biggest-food-trends-for-2016-according-to-whole-foo#.biVA2g7xm) recently reported on this trend, via Whole Foods and I fully agree. Consumers are beginning to see the health benefits and ease of cooking that these specialty meats can provide.
Take Bison for example – you get more protein and nutrients with fewer calories, less cholesterol, and less fat. In fact, bison is lower in calories and fat than beef and turkey, and higher in protein and iron than your basic burger. Because bison is free-range and grass-fed, it's also free of growth hormones. Because of the rise on consumer demand, these specialty products will also become much more accessible and become a staple on your family's dinner table.

Industry consolidation will surge.

As consumer demand for specialty meats and niche proteins continue to grow, food giants want in on the game. As you might imagine, it's much easier to find a company that's doing it well and purchase it, rather than start from scratch yourself. In 2016 we're going to see more and more consolidation within the industry. We've seen some of this in 2015 – with Hormel Foods paying (http://fortune.com/2015/05/26/hormel-buys-applegate-farms/) $775 million to buy organic processed meats maker Applegate Farms, and Nestle acquiring (http://money.cnn.com/2015/01/29/investing/hershey-earnings-buys-krave-jerky/) KRAVE, a maker of artisanal beef jerky – but we'll see more and more of these strategic acquisitions within the space.

What are your predictions for food in 2016? Connect with me on Twitter and let me know!