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The Specialty Food Association (SFA) Trendspotter Panel has predicted what will be hot in speciality foods for 2024, ranging from soups and value to cell-based meat and seafood and more. "Maximising pleasure and minimising stress encapsulates the panel's picks for 2024," said Denise Purcell, VP of resource development for SFA. "Whether that means slowing down, seeking convenience or value, helping to address environmental worries, or finding ways to boost health and mood, are all reflected in the emerging and continuing trends we expect to impact store shelves and restaurant menus in the coming year". The panel identified eight trends they expect to see in 2024: Beverages: Tropical flavours and herbs and botanicals from all over the world are on the rise as trendspotters expect a move towards “sophisticated tasting single-serve, non-alcoholic fizzy and non-fizzy drinks; and coffees, teas and broths with functional ingredients for an additional boost of energy, clarity, focus or calming effects". Cell-based meat and seafood: Sustainable and ethical methods to produce alternative meats, which address environmental and animal welfare concerns while offering a familiar taste experience to consumers, will continue to be a focus as companies use advancing technology to mimic notoriously difficult textures and flavours. Peach: While peach is a classic flavour, trendspotters anticipate a return to the spotlight for peach as the fruit is being used to offset other trending flavours in condiments and baked goods. Calabrian chilli peppers: With current chilli trends having peaked, marketers are eager to find the next big thing to entice the taste buds of chilli lovers. Calabrian chilli peppers are set to be that thing, appearing in both conventional and unconventional products such as pasta sauce or hot honey. Tahini: "It's been increasingly viewed and applied outside of the Middle Eastern speciality lens, and being married to foods and beverages that are served in a more mainstream or non-adjacent capacity," said Trendspotters' Mikel Cirkus and Hanna Rogers. Soup: Unlike other TikTok cooking trends, soup has staying power: "Universal, warm, convenient. Never really goes out of style," said Trendspotter Jenn de La Vega. Expect to see more soups, broths and related products on shelves and menus. Black sesame, ube and milk tea: Asian flavours rarely go out of style and these three iconic flavours are no different. They are already seeing innovative and unexpected uses such as ube hot chocolate and milk tea-filled doughnuts, while black sesame offers novelty colour and flavour across formats. Value: Consumers are more vigilant about their finances, and this is reflected in how they assign value to products. Brands will have to engage with the consumer and cater to the idea of spending less for more. Versatile uses, low-stress flavour building, or longer shelf lives will go a long way to convince consumers to value products. The SFA trendspotter panel also noted several continuing trends in the coming year such as mushrooms, which consumers still use for the myriad of health benefits and flavours they provide.