The grocer says that flavors from Asia, Oceania, and the western coasts of South America are on the rise. Whole Foods name checks guava, dragon fruit, Filipino sausage longganisa, dried shrimp, cuttlefish, and shrimp paste as a few ingredients to keep an eye out for. Probiotics have been on the rise for a while, in the form of fermented kimchi and various pickled foods. Now, wellness-focused brands, cleaning products, and beauty brands are trying to cash in on the trend. Whole Foods cites keto, paleo, grain-free, and even 'pegan' (paleo + vegan) diets as helping to get people to add more fat to their diets. New integrations of fat sources — like keto-friendly nutrition bars crafted with MCT oil powder, coconut butter-filled chocolates, snacks affectionately called 'fat bombs' and a new wave of ready-to-drink vegan coffee beverages inspired by butter coffees — are busting on the scene allowing consumers to get their fat fill with convenient treats, the grocer says. Read more: 10 of the best keto meal options at popular chain restaurantsThe new pints on the block are adding a fresh take on a timeless treat with innovative bases like avocado, hummus, tahini and coconut water, Whole Foods says. Some brands are moving beyond ice cream all together, with frozen cheese swirls, Taiwanese snow ice, and Mexican nieves de garrafa on the cusp of going mainstream. Seaweed is firmly mainstream in 2018. Now, ingredients like seaweed butter and kelp noodles are being added to the menu. The rise of CBD means that hemp is a hot topic as a less legally fraught option in the cannabis business boom. While CBD oil is still technically taboo (prohibited in food, body care and dietary supplements under federal law), retailers, culinary experts and consumers can't miss the cannabis craze when visiting food industry trade shows, food innovators conferences or even local farmers markets, Whole Foods says. Read more: 'The new avocado toast': A former Coca-Cola and AB InBev executive reveals why every food and beverage boardroom needs to be talking about cannabisWhile plant-based foods aren't exactly a new trend, our experts noted more people — even those who don’t eat only vegan or vegetarian — are exploring plant-based snacking as their palates crave adventure, want a break from meat or seek more ways to add savory umami flavors into snacks and meals, Whole Foods says. That means more veggie jerkies and faux bacon snacks in grocery store aisles. In 2019, thoughtful consideration behind purchases moves beyond (but doesn't exclude!) environmental stewardship and animal welfare, and becomes more people-focused, Whole Foods writes. The grocer name drops Greyston Bakery, which has an open-hiring model; Kuli Kuli, which employs female farmers; and women-and-food-centric Cherry Bombe Magazine. Produce departments are encouraging customers to bring their own bags, chains are banning straws, and single-use packaging is on its way out. Some movements start as trends, then become necessities, Whole Foods writes. This is one of them. Read more: Starbucks is killing its iconic green strawsSnacking across the board will take a turn toward the fancy, and snacks, as they start to usurp the usual three-meals-a-day routine, are anything but ordinary, Whole Foods writes. You can expect more cheese boards, prosciutto, and artisanal versions of childhood snacks in 2019. Think gourmet Snackables, geared towards people on the keto diet.