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The Next Hot Trends in Food

Nutrition science—and customers’ rapidly changing tastes—are forcing the food business to search ever farther afield for new edibles.

New plant waters such as cactus water are popping up in mainstream stores. PHOTO: ROBERTO LO SAVIO/GETTY IMAGES

Not too far in the future, when you reach for a healthy drink, it might be full of water from a cactus. The next candy bar your children bite into might be infused with mushrooms that help cut down on the sugar needed to sweeten the treat.

Why the wave of exotic delights? Nutrition science—and customers’ rapidly changing tastes—are forcing the food business to search ever farther afield for new edibles.

For a trend to go mainstream, it has to provide health benefits, be easily comprehensible, make economic sense for the manufacturer, and of course taste good, says David Garfield,food-industry consultant at AlixPartners. It’s even better if the product tells a story and has third-party verification, such as a certified-organic label.

Read the story wsj.com

Image courtesy of wsj.com

The Next Hot Trends in Food
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