Whole Foods predicts the 8 biggest food trends of 2017

Coconut will be one of the hottest ingredients of 2017. There are now coconut flour tortillas, coconut sugar aminos, and coconut chips, among other products.

Purple food is becoming more mainstream, including purple cauliflower, sweet potatoes, corn, and asparagus.

Companies are making better use of waste.

"Whether it's leftover whey from strained Greek yogurt or spent grains from beer, food producers are finding innovative – and delicious – ways to give byproducts new life," according to Whole Foods.

For example, Eco-Olea is using water from its olive oil production as the base for a household cleaner line and Sir Kensington’s is repurposing leftover liquid from cooking chickpeas in a vegan mayo.

Whole Foods says to look out for black sesame tahini, habanero jam, ghee, pomegranate molasses, black garlic purée, date syrup, plum jam with chia seeds, beet salsa, Mexican hot chocolate spreads, sambal oelek or piri piri sauce, Mina Harissa, and Frontera adobo sauces (Ancho, Chipotle and Guajillo varieties).

Alternative grain noodles are growing in popularity. They are made from a variety of plant-based products like quinoa, lentils, and chickpeas, spiralized veggies, and kelp.

Fresh oven-ready meal kits and vegetable medleys are on the rise as people look for quick, easy, cheap ways to make home-cooked meals.

"Japanese-inspired eating is on the rise and it doesn’t look anything like a sushi roll," according to Whole Foods.

Ponzu, miso, mirin, sesame oil, seaweed, Japanese-style pickles, and plum vinegar are some of the ingredients in Japanese food that are growing in popularity.