• by Sarah Mahoney  @mahoney_sarah, December 28, 2015

It’s the time of year for all kinds of predictions, and at least some of what Whole Foods Markets expects to see more of in the year ahead sounds appetizing. Among its Top 10 trends:

Weird meat and seafood 

With interests in artisanal butchers, minimizing food waste and sustainability all high, the Austin, Tex.-based retailer expects oft-ignored cuts (such as sirloin top, Denver steaks and pork T-bone chops) and generally unknown species (farmed Paiche and wild-caught blue catfish, for example) to appear on foodies’ radar.

Wine in a can

Gen Y oenophiles aren’t a snooty bunch, and their on-the-go, playful nature makes them up for anything in a can, including portable, easy-to-chill and single-serve wines. Two brands to watch: Infinite Monkey Theorem and Presto Sparkling wine.

Plant-based everything

It’s not just vegans and vegetarians. Everyone seems to be cutting back on the amount of meat they consume, increasing interest in products that range from nut-based cheeses to quinoa protein in hair care products.

Tasty, gut-healthy microbes

Between fermented foods and probiotics, the most epicurious food shoppers are regular Kimchi kids, looking for unexpected flavor and healthier digestive tracts. Expect the demand to bring more kimchi and gochujang, as well as less expected offerings like chiogga beet kraut and non-dairy tonics.

Even less GMO

People are willing to go the extra mile to avoid GMO in their foods, and the retailer (an early pioneer in the non-GMO trend) expects more to be clearly identified as non-GMO-fed verified. “Growth and innovation in the animal protein category will be especially strong, thanks to the recent development and approval of non-GMO verification methods for animal feed,” it predicts. “Non-GMO-fed verified fresh eggs, chicken, pork and even sausages from brands like Fork in the Road will be worth watching.”

It’s also expecting more grass-fed products; dehydrated foods; heirloom ingredients that go beyond the tomato; alternative and wheat-free flours and finally, something it’s dubbed “Old World flavor adventures,” which it says will include Far East flavors from Korea, Japan and Southeast Asia, as well as Middle Eastern ingredients.