Friday Food News

roasted chickpease Liliana FuchsUNIQUE CRUNCHY SNACK FOODS EXPECTED TO BE ON-TREND IN 2015
Via Aberdeen News

Crunchy snack foods like rice cakes, seaweed chips, lentil chips and roasted chickpeas are projected to be popular in 2015, writes Karina Timmel. A stronger focus on gluten-free alternatives, vitamins, protein and whole grains is expected to boost the popularity of these new varieties throughout the coming year.

KALE CHIPS WILL REMAIN POPULAR, BUT RHYTHM SUPERFOODS EXPANDS OFFERINGS
Via Food Navigator

CEO of Rhythm Superfoods Scott Jensen expects “a shaking out of brands” of kale chips sold in specialty and health food stores over the next year. Jensen says the competition is unsustainable and wants his company to be prepared for the kale trend to soften. Rhythm will focus on selling its products to mainstream grocers in their produce sections and offer two new vegetable-based snack products in spring 2015.

RETHINKFOOD CONFERENCE FEATURES IBM’S WATSON, SLAUGHTER-FREE MEAT
Via Food Navigator

The reThinkFood conference hosted by the CIA and the MIT Media Lab in Napa Valley showcased culinary innovations including IBM’s supercomputer Watson that can suggest unique dishes based on flavor preferences. Presenters discussed the potential rise of slaughter-free meat made in a lab and how food manufacturers could advertise healthy options to the public.


IS A CHOCOLATE SHORTAGE IMMINENT?
Via Washington Post

Two giants of the world’s chocolate industry, Mars Inc. and Switzerland’s Barry Callebaut, have issued warnings over the past few days suggesting that a global chocolate shortage is possible by 2020. The factors driving such a shortage are numerous: soaring demand, particularly in China; a supply chain threatened by the Ebola crisis; the increasing popularity of cocoa-heavy dark chocolate; and plant diseases such as “witches’ broom” and “frosty pod rot.” Supply of cocoa often falls short of demand, but the gap between what is produced and what is bought is increasing in size and duration. Prices have soared 60% since 2012.

THE UNITED STATES OF THANKSGIVING
Via New York Times

The New York Times scoured the nation to find recipes that evoke Thanksgiving in each of the 50 states. Article outlines all, with recipes to match including Double Apple Pie (New York), Garam Masala Pumpkin Tart (District of Columbia), Sourdough Stuffing with Kale, Dates and Turkey Sausage (California) and Pumpkin Soup with Ancho and Apple (Illinois), among others.

COCONUT FLAVOR IS IN FOR COFFEE
Via Boston Globe

Coffee that tastes like cookies is out and coconut flavor is in, according to a study from Bottlenose.  The company, who tries to detect trends across social media platforms, recently released a report on fall coffee offerings. Other findings include that people talk about coffee most on Mondays, Starbucks fans like literary memes around authors and characters and that the novelty of pumpkin drinks has officially worn off.

KELLOGG LOOKS TO STAY ON-TREND WITH 7 NEW CEREALS
Via Grocery Headquarters
Kellogg will launch seven new cereals during the fourth quarter that aim to take advantage of several consumer trends such as protein, gluten-free and organic. The new products include two Special K brand formulas, Kashi Sprouted Grains Multi-Grain, Raisin Bran with Cranberries, Froot Loops Bloopers and two new flavors of Bear Naked Granola.

PRINGLES DEBUTS LIMITED-EDITION HOLIDAY-FLAVORED CHIPS
Via People

Pringles has debuted its limited-edition holiday flavored chips, including Milk Chocolate Pringles. Other flavors include Tortillas Cinnamon Sugar, Cinnamon & Sugar, Pecan Pie, and White Chocolate. Unexpected flavor combinations for chips has surfaced as a trend this year with Lay’s “Do Us a Flavor” contest also bringing customers unique varieties including Cappuccino and Wasabi Ginger.

WIRELESS CHARGING ARRIVES AT 200 STARBUCKS LOCATIONS IN CALIFORNIA
Via Eater

Starbucks is officially moving ahead with its plans to rollout wireless charging mats in partnership with AT&T. In June, the company announced that it would install Powermat Spots —small circular charging pads that are seamlessly implanted in tables and counters — at stores in San Francisco and the Bay Area before expanding to other markets in 2015. Currently, only certain mobile devices are compatible with the technology. To circumvent that issue, the Starbucks locations are selling Powermat “rings” which “instantly upgrade any phone to wireless charging compatibility.” The rings are being offered for purchase for $9.99 or can be borrowed for free during each visit.

OVERSTOCK.COM LAUNCHES ITS OWN FARMER’S MARKET
Via Modern Farmer

Online retailer Overstock.com recently launched its own Farmer’s Market, a large-scale effort that integrates a CSA model. The platform offers products such as organic vegetables and locally raised grass-fed beef to San Francisco, Austin, Richmond and Atlanta with a goal to serve 50-70% of the country’s zip codes  by the end of the year and 99%  by next March.

NEWARK AIRPORT LANDS BIG-NAME CHEFS
Via New York Times

First-class dining, even for passengers holding tickets in coach, is coming to United Airlines Terminal C at Newark Liberty International Airport. Some 28 new restaurants are planned, with concepts devised by 24 high-profile chefs, including Alex Stupak, Einat Admony, Amanda Freitag, Paul Liebrandt, Jacques Torres, Alex Guarnaschelli and Dan Kluger. The restaurants are scheduled to open starting next summer. The project, part of a $120 million upgrade for the airport, is expected to be completed in 2016.

THE FACE OF FOOD DELIVERY IN THE DIGITAL AGE
Via Smart Blog on Food & Beverage

A new and growing generation of food delivery services is winning investors and customers, and using Big Data to drive sales, writes Datassential Senior Director Maeve Webster. Services such as SpoonRocket and Munchery deliver prepared meals, and others including HelloFresh and Plated deliver fresh, pre-measured ingredients and healthy recipes.

image: roasted chickpeas by Liliana Fuchs on flickr

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