There's almost always a new food or snack trend each year, and 2022's may bring back memories of baseball games as a kid for some people.
That's right, sunflower seeds are expected to be one of the most popular snack trends in 2022. TikTok user Redleaf Ranch's video of him taking apart a sunflower, seasoning it, grilling it, and then eating the seeds went viral back in July with over 2.4 million views. Now, others are saying that sunflower seeds will be flying off grocery store shelves next year.
"Sunflower seeds aren't just for snacking while watching a game anymore," the website EatThis, NotThat! reported. "This plant-based source of protein, fats, and other nutrients will be a staple ingredient in many grocery items next year. Find it in more crackers, milk alternatives, nut butters, ice creams, and more soon."
Whole Foods also put out their top 10 most anticipated food trends for 2022, and sunflower seeds made their list.
"After fueling grand slams and double plays for years, sunflower seeds are branching out of the ballpark and sliding into crackers, ice creams and creamy cheeses," per Whole Foods. "Delivering protein and unsaturated fats, these mighty little seeds are transforming the 21st century snack game. Parents, take note — many sunflower seed–based products are made without nuts, which means allergy-friendly school snacks (just make sure to always check the label)."
Nut-free sunflower seed products will most likely become popular throughout schools, since they are an allergy-friendly alternative. Some schools have even banned peanut butter and other nut-based products to avoid any issues with students.
Sunflower seeds have been shown to reduce the risk of cardiovascular disease, stroke and cancer. It's superfood abilities can also reduce anxiety and depression, and improve bone health, according to For Care and Research Education.
Be on the lookout for different types of sunflower seed products like crackers, nut butters, ice creams and more in 2022 at your local grocery store before they're sold out.
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