Spotted at Expo East 2017: Trend Blends

Spotted at Expo East 2017: Trend Blends

While strolling around Expo East 2017, we saw some of the latest and greatest natural food products. Our friend Tracy Miedema from Prescene Marketing noted that there were a plethora of “mashup” concepts – “flavors, formats, features and benefits borrowed from a current or past success reapplied to a new product (or even brand) concept. It’s like the era of the trend blend!” Check out some examples below.   SEAWEED + SNACKING THINS   COCONUT WATER + ENERGY   SAVORY OATS + FROZEN ENTREES   FERMENTED + PLANT BASED   ENERGY + COCONUT OIL MCT’S   COCONUT WATER + SPARKLING WATER   ROOT VEGGIES + CRISPS   MEAT SNACKS + POUCHES   BOTANIC + JUICE & TEA   SEAWEED + ENRICHED PASTA ALTERNATIVE   FIBER + CRISPS   PROTEIN + TEA   PROBIOTIC + BAR   DRINKING VINEGAR + WELLNESS SHOT   SWITCHEL + SPARKLING   COLD PRESSED + UNICORN TREND   NITRO +...
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....
Adaptogens on the Rise

Adaptogens on the Rise

We’re seeing lots of products that tout the magic of adaptogenic herbs springing up in 2017.   Some of these herbal concoctions are designed to ease stress. And some are meant to stimulate cognitive function.   They include various combinations of plants known to aid wellbeing, even CBD cannabis oil.   Companies are getting innovative with the ways that adaptogens can be delivered.   And while many are positioned for health benefits, some are marketed specifically for beauty regimens. A line of RTD beverage options are available in stores nationwide.   With increasing popularity and strong health product positioning, we could see this trend move beyond the beverage category and begin to manifest in snacks like crackers and fruit snacks, and even ready to eat meal options that are enhanced with adaptogenic herbs in the near future. We’re keeping our eyes peeled!...
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...
Beyond The Shoreline Reimagines Seaweed Snacking

Beyond The Shoreline Reimagines Seaweed Snacking

At the mention of eating seaweed, the strips of nori which cradle our sushi rolls immediately come to mind. As do those strangely textured, crunchy yet melt in your mouth roasted seaweed sheets. As a the main ingredient of a gourmet dish, or a go-to protein rich snack? Hardly. Seaweed has long been overlooked as a viable food source in America, but is now fighting its way into superfood status. The Future of Farming is in the Ocean Industrialized fishing has taken a toll on ecosystems of the ocean, chasing fish away and leaving fisherman jobless. That’s what led Bren Smith to found Greenwave, an initiative which works to train unemployed fisherman into sea farmers who grow different kinds of seaweed and shellfish. These restorative species provide a highly sustainable form of food production, and positively impact ocean conditions by soaking up carbon and nitrogen that threaten aquatic ecosystems. Inspired by this, Beyond the Shoreline has begun creating innovative kelp based snacks that step outside the nori sheet box. Their first product, kelp jerky, has yet to be released but promises to sidestep the issue of appetite appeal. The American palate may not yet be prepared to embrace the slimy, fish flavored plant at face value, so moving forward with a familiar form of snack is a huge step in the right direction. But what’s spurring the movement to bring this abundant crop from ocean to table in the first place? Good for You Kelp, the unlikely hero of the sea, has more to offer than expected. “Nori contains more vitamin C than orange juice, more calcium than milk, and more protein than soybeans. And it might surprise those of us on the hunt for...