The State of Snacking in 2017

The State of Snacking in 2017

Snacking has evolved to be a more frequent occasion, with an increase in consumers snacking 5 times or more per day. The driving factor behind this is both for the sake of indulgence, and consciously seeking out health benefits. Both areas are growing, but indulgent snacks are still in the lead. Though the choices are becoming increasingly abundant and descriptors for categories are blurred, there are some growing categories of note. PROTEIN POWER Greek yogurt is a high protein option, and Chobani Flip combines it with other diverse ingredient mix-ins.   FARM TO YOU Quinn Snacks “Farm to Bag” model appeals to consumers looking for authenticity in food sourcing.   SNACK BOXES Lunchables aren’t just for kids anymore – there’s a surge in snack boxes that offer sweet and savory bites to tide an appetite over.   RESEALABLE PACKAGING Eat some now, save some for later – these multi serving packs are easy for on-the-go snacking   FRUIT & NUT MEDLEYS  Getting your daily servings of fruit in is now possible in a multitude of ways, going beyond the traditional bar. TAKE A DIP Dipping options both sweet and savory are popping up in convenient packages. Credit: Sweets and Snacks: 2017 State of the Snack Food...
21 Modern Plant-Based Brands

21 Modern Plant-Based Brands

The meatless movement is charging ahead at full speed, inspiring many to consider new alternatives to the typical soy laden products we’ve come to associate with vegan food. Plant based product brands are offering up innovative and wholesome replacements for foods that are typically made from dairy or meat. We’ve rounded up 21 examples of these foods that are worth trying for vegans and carnivores alike. 1.Beyond Meat 2. Daiya 3. Sir Kensington’s 4. Field Roast 5. Hilary’s 6. Hippeas 7. Kite Hill 8. Larabar 9. Lightlife 10. Louisville Vegan Jerky 11. Luna & Larry’s Coconut Bliss 12. Neat 13. Numoo 14. Quorn 15. Seamore 16. Sophie’s Kitchen 17. Soul Sprout 18. Sweet Earth 19. Treeline 20. Uptons 21....
Big Food Goes Organic

Big Food Goes Organic

As consumer demand for organic food products continues to skyrocket, we’ve witnessed the natural food movement evolve and flourish. The chief factor that has set natural and organic brands apart from conventional food throughout the years are properly articulated, authentic stories told through design. Big Food, despite its dirty past, has every intention of catching up with consumer trends and demands. But in the process, they’ve forgotten what they stand for – their attention is now focused on winning back sales. They’ve turned organic into a commoditized tool, a wand to be waved at anything in their sleepy portfolios. They know clean-eating is here to stay, and there’s no going back. Enter a new lineup of organic options in conventional, big name categories. Many of the products overtly scream the organic aspect through bold, front of package messaging. It’s only further asserted through the use of traditionally natural design elements like product photography, wood grain patterns, and the ever present green leaf theme.               While it may come easy to villainize these efforts, the reality is that this is actually a win overall. For the industry, it’s a health(ier) step forward. It’s validation, acknowledgement  and respect of the hard work put in by the generations before us. But there is no denying that Good Food pioneered the movement. Those fledgling natural companies stood for the awakening consciousness of food as faith. And they are the ones who will continue to urge the movement into new realms, while the big brands will continually be forced to follow suit....
The Future of Synthetic Food

The Future of Synthetic Food

We’re in a time and place where nut milks and natural sweeteners are the norm. Born out of the desire for alternatives, the food system is constantly being pushed forward by innovations. Synthetic is on the opposite side of the spectrum from organically grown, but there’s enough drive behind some of these products to shift perceptions about these man-made foods. Meat alternatives have been on the rise, showcasing largely unheard of ingredients that rival the texture of meat, shoving aside the soy laden options that dominated pre-prepared vegan fare for so long. Yet, there hasn’t been a bonafide replacement for the taste and texture that natural meat offers… Until now. Enter “clean meat”. Memphis Meats Inc. is by stepping the need to raise and slaughter livestock by creating a meat with cell cultures. Producing this at a mass scale would mitigate the issues that the current meat industry struggles with today, such as energy and water usage, as well as food safety. This new meat is slated to be similar in cost to traditional meat. Wine is an ancient and beloved drink. Today, its scale of production taps into a lot of precious resources to grow the grapes from which it is made. Ava Winery is producing synthetic wine that comes with all the fragrance and alcoholic buzz as your favorite wine, but that uses a fraction of the resources that natural wine does. The company advocates for transparency, sustainability and cost efficiency. While synthetic food businesses are seeing a bright future, companies are experimenting in other innovative ways to shift what food can do. Miso paste is traditionally...
The Decline of Packaging

The Decline of Packaging

For residents here in Boulder, recycling is second nature. It’s a commonly known fact that our wasted materials have a detrimental effect on the environment. Plastic in particular is a major contributor to the levels of pollution in our oceans and land alike. When nearly every piece of plastic that’s ever been made still exists in some shape or form, and so much of what we consume comes in packaging that is thrown out immediately, we’re acutely aware of this problem. We do our best to recycle and repurpose these materials, yet a question remains – what if a purpose for that waste was never created? That’s the thinking behind the Anti-Packaging Movement, which eschews disposable packaging entirely. There have been lots of idealized concepts of water and food packaged in edible containers cropping up lately. This ingenuity supports the notion of precycling, but brings about the inevitable issue of hygiene. Not many folks are willing to pop something in their mouth that has been exposed to who-knows-what on the journey from manufacturer to store. Before modern packaging was integrated into our society, the exchange of goods was much more casual. Shoppers would hand select supplies straight from merchants, and transport them home in reusable containers. How can we bring bridge the disconnect between those the old-world market traditions and the higher standards of sanitization in this day and age? Zero-waste markets are a start. Though a great deal of grocery stores feature bulk dried foods and produce sections, they typically require the use of plastic bags as storage to transport home. A recent New York Times article highlighted the German store Original...
Interact Drops Some Knowledge at BevNet’s 2015 Winter Conference

Interact Drops Some Knowledge at BevNet’s 2015 Winter Conference

On December 6th our Creative Director Fred Hart was given the opportunity to speak at BevNet in Santa Monica to a room full of hungry (and thirsty) beverage entrepreneurs.  His topic, The Six Principles of Branding and Packaging, focused on helping entrepreneurs understand the fundamental truths that drive powerful brands and packaging design. Each of the Principles below encapsulates a great idea that Fred expands upon in his talk. 1) Know Yourself 2) Your Brand > Your Product 3) The Power of a Promise 4) Challenge the Category 5) People Don’t Read 6) The Power of Social Currency Check out the video below for the full talk!  ...