8• November / December 2026• abasto.com FLAVORS OF THE WORLD IN EVERY AISLE The palate takes a trip, too. “Global Flavor Mashups” describes the blending of ingredients and techniques from different culinary tra- ditions. Examples include mayonnaise with miso, barbecue sauces with go- chujang, and chili with mango. The list includes Kettle Foods potato chips with spicy kimchi. Similarly, “Frozen Pass- port” turns the freezer into a must-visit stop. There, customers will find restau- rant-quality international dishes. They’ll also avoid spending hours in the kit- chen or overspending. Meanwhile, “Sprinkle Culture” focuses on per- sonalization. Seasonings, condiments, and crun- chy toppings allow you to transform a familiar meal into something new. As the text summarizes, the finishing touch matters as much as the dish itself. Convenience, Fresh- ness, and Small Bites Other predictions point toward saving time. “Ele- vated Meal Shortcuts” shortens the path from the store to the table. To achie- ve this, it offers fresh ma- rinated proteins, prepped vegetables, meal kits, and ready-to-heat appetizers. In turn, “Fresh from the Fridge” positions the refri- gerator as a key destination for snacks. Protein-packed bites, spreads, cold beve- rages, and ready-to-eat fruits or vegetables will gain ground in 2027. However, self-care doesn’t rule out indulgen- ce. “Bite-Sized Joys” su- ggests that people enjoy indulgence in brief mo- ments, with mini desserts, specialty drinks, and pre- mium treats. Thus, the line between health and in- dulgence is blurring, Fresh Thyme notes. SUSTAINABILITY AND THE OCEAN PANTRY The tenth trend, “The Resourceful Kitchen,” combines sustainability and ingenuity. Households want versatile options that extend freshness, reduce waste, and work for multi- ple meals. In addition, the super- market added an extra category: “The Ocean Pan- try.” Canned fish, seaweed snacks, and kelp-based in- gredients will gain traction as sources of protein and omega-3s. Responsible sourcing will fuel that cu- riosity, the company says. What It Suggests for the Retail Sector For retailers, the list offers useful insights into product assortment. First, it suggests that functional nutrition is gaining ground beyond the specialized ni- che. Second, it shows that the refrigerated and frozen sections are competing with the main aisles for customer attention. Finally, the selection hi- ghlights the importance of emerging brands. Fresh Thyme illustrates each sec- tion with specific examples, including Momofuku, Si- ggi’s, Tru Fru, and Saffron Road. It also includes its own private-label products. The chain says it constant- ly monitors the latest trends in food, nutrition, and heal- thy living. It also states that it partners with trusted local suppliers to bring these offe- rings to its stores. Headquartered in the Midwest, Fresh Thyme Mar- ket describes itself as a re- tailer dedicated to fostering healthier communities. Its offerings combine fresh, or- ganic, and nutritious foods with vitamins and personal care products. • Continúa de la pág. 6 Special PLMA insert