I do see several shifts in the coming year involving flavors, spices and seasonings, and ethnic cuisines.

The bars combine crispy black beans (think crispy rice treats) with either crunchy kale, corn, carrot or pea.

Plant-based foods, especially vegetables, have clinched the top spot in the Foodscape Global Metatrends two years running, and are predicted to lead once again in 2018.

The NPD Group forecasts flat to sluggish foodservice traffic growth for 2018, but the trajectory could change, according to NPD Restaurant Industry Analyst, Bonnie Riggs. Focusing on what consumers want will help foodservice marketers better align their strategies to maximize relevance in 2018 and beyond, says Riggs.

Frosted Strawberry Milkshake has a creamy, strawberry-flavored filling that tastes similar to the real frozen treat.

Made in convenient, portable 3.34-ounce single-serving containers, the snack packs have a compartment with sprouted naturally fermented cashew hummus, created by using a unique proprietary process for sprouting and fermenting the cashews for better digestive health.

Trends in food oils happen at a slower pace. That's because it can take years to develop, grow, and cultivate oilseed (or other sources) and bring the final product to market.

Like tahini and its decadent dessert cousin, halvah, the energy bars are made from all-natural roasted sesame seeds.

Available in three unique varieties – Carrot, Cauliflower and Gherkin – these are a shelf-stable snack featuring healthy vegetables.

Protein and snacking are two megatrends that are now fully mainstream. That's because busy consumers demand quick, nutritious, satisfying options that do more than just fill you up. Both of these trends are powerhouses and independently meet consumers' needs well.