The most reliable way to predict the future is to create it. And woah was I inspired by all the creators stirring up the food industry at last week’s Natural Foods Expo West. What’s truly powerful though, is realizing that you aren’t just a bystander. You have the power to create whatever reality you desire. All these innovations started with one step into the unknown. One brave soul had the courage to listen to the hollerings of their heart and stomp on any doubts, missteps or naysayers and charge ahead to create something completely new to the world. Pretty cool, huh?

As a brand marketer & food enthusiast, I’m taking inspo from all the creative juices flowing at last week’s natural & organics food show. Want a sip? Read on for my take on the top 2019 food trends at Natural Foods Expo West, along with my fav new products you’ll soon find on shelves.

In case you’re new to the biz, Natural Foods Expo West is the largest natural & organics trade show in the country focused on up and coming 2019 food trends, including beverage, beauty and household goods. It’s essentially a crystal ball into the future of food. Representatives from major research firms like New Hope Network and SPINS share their perspective on industry 2019 food trends and major CPG (consumer packaged goods) companies debut their newest product launches. Though I’ve worked in CPG marketing for 6 years and spent another 6 years in advertising for major food companies, this was my first time at “the big show”. And it is ginormous. It’s a multi-day affair that started Tuesday, March 5, and wrapped this past Saturday, March 9. Yes, I’m still recovering.

So let’s cut to the chase – here’s my take on the big themes, best of show and honorable mentions!

Top Trends of Natural Foods Expo West 2019

1.) FAT IS FRIEND, SUGAR IS FOE
It’s the return of the fat with coconut, avocados and nuts ruling the roost. As the Keto diet grows in popularity, so do high fat and low carb new product launches.

One example of the growing infatuation with fat is the pili nut. The pili nut (pronounced “peel-y”) reigns from Southeast Asia and is best described as a combination of the macadamia nut and cashew. It’s touted as having the highest fat and lowest carb ratio of any other nut, making this buttery nut a fan favorite for Keto followers.

BEST OF SHOW
My favorites in fat at the show were Pili Hunters Lions Mane Pili Nut Butter with Pumpkin Spice and Lavva plant-based yogurt made with a combination of pili nuts, coconut coconut cream, plantains and vegan probiotics. Trust me, I’ve tried plenty of non-dairy yogurts (and have been far from satisfied). This one is the creamiest, most legit version.

OTHER NOTABLES
-Modern Pop Avocado Based Ice Cream Bars
-Dang Keto Bars
-Picnik Butter Coffee
-Bonafide Keto Broth
-Vital Farms Pasture-Raised Ghee

2.) Plants Gone Wild
More and more people are evolving the Meatless Monday trend into Tuesday, Wednesday, Thursday and beyond. While true vegans and vegetarians are still a small segment of the population, a growing segment describes themselves as “flexitarians” who are trying to consume less meat for a variety of health, environmental and sustainability reasons.

Meat analogs have gained a lot of attention recently with launches from Beyond Meat, Impossible Burger and Good Catch. Thanks to science, these products deliver plant-based interpretations of meat that replicate the taste, texture, and visual of traditional meat ….and even seafood. And for those not ready to leap into vegetarian versions of their favorite burgers and sausages, there’s an emerging category of Blended Meats that include a combination of traditional meat with vegetables, grains or beans.

BEST OF SHOW
The Beyond Burger continues to be my OG favorite for it’s smoky flavor and juicy patty colored with beet juice. New this year is Beyond Beef, which replicates traditional ground beef, lending versatility to this pea protein meat analog. On the blended front, Teton Waters Ranch recently launched Burger Blends patties that are made with grass-fed beef and mushrooms. As a mushroom lover, I was immediately sold on the big flavor and didn’t notice a significant textural difference. Shrooms alone were another popular ingredient showing up everyone at Expo.

OTHER NOTABLES
-Good Catch Plant-Based Tuna (such a killer replica)
-Just Eggs Plant-Based Eggs (texture on point, but flavor needs work)
-Oat Milks from Elmhurst, Quaker and Pacific Foods

3.) A Microbiome Feeding Frenzy: Probiotics on Fleek
Whole Foods included probiotics in their list of top trends and it was clear at Expo that probiotics are getting the same fanfare as protein received the past couple of years. Are probiotics the new protein? The answer is yes. Consumers are increasingly interested in digestive health and seeking probiotics beyond the traditional yogurts.

In particular, new strains of probiotics are making shelf stable application possible in everything from granolas like that from Purely Elizabeth (shown above) to nut butters and soups. Expect for probiotics to infiltrate other unexpected categories like cleaners and skincare, too.

BEST OF SHOW
The most surprising source of probiotics for me? A line of probiotic cleansing tonics from Counter Culture. In the same way that probiotics work to clean your digestive track, they also help to break down dirt and grease. Who new?

For a more expected (and delicious) source of probiotics, you absolutely MUST try Clio Greek yogurt bars. These bars are like decadent cheesecake. Made with full-fat Greek yogurt (remember fat = friend)  that is enrobed in a thin layer of chocolate (sugar = foe) with only 150 calories and 8g of protein.

OTHER NOTABLES
-Gutzy fruit & botanical snacks
-Odwalla Smoobucha smoothie and kambucha blend
-Culture Repupblik probiotic ice cream
-Mother Dirt probiotic skincare

4.) Reduce Reuse & Upcycle
There’s ever evolving concern for the environment and it goes beyond the reduce, reuse and recycle of yesteryear. Upcycling is the new recycling.

Not familiar with upcycling? You’re not alone. We all know the definition of recycling – the practice of processing an item for reuse, returning it back to the cycle of contributing to society rather than becoming trash. But when we recycle something like a plastic bottle, it often becomes yet another thing that will eventually go to a landfill. Upcycling, on the other hand, makes use of material without degrading the quality or composition of the material for future use. While recycling prolongs the inevitable (destination, landfill), upcycling retains the integrity of an item. Upcycling not only reduces waste, but also reduces the need to create new input material. It’s a win, win.

BEST OF SHOW
Regrained Supergrains leverages upcycling by rescuing grains that would otherwise go to waste in the brewing process. The brewing process reduces the sugars in the grains and makes available a high protein, high fiber and micronutrient rich grain that is then made into a Supergrain flour. That prebiotic flour, becomes a delicious granola bar like the Honey Cinnamon IPA Immunity Bar made with additional immunity boosting foods like Manuka honey and turmeric.

OTHER NOTABLES
-Barnana new plantain chips
-OrganicGirl cold-pressed juices
-Alvarado St. Bakery sprouted wheat and coffee flour bread

5.) Experiential Nutrition
The lines between food and supplement are blurring as people seek more from the foods they eat. Think immunity, sleep and stress aids. And yes, that includes the latest buzz: CBD.

People are on the go more than ever and to counteract the flurry of activity, 80% say they’re looking for functional benefits in foods and beverages rather than supplements.  As a result, the $60 billion functional food and beverage category is growing at 8%. Notable are the wealth of experiential beverage “shooters” that deliver instant gratification via tiny bottles of single-use elixirs, the application of adaptogens in packaged goods like Purely Elizabeth Granola and Navitas superfood lattes, as well as sweets infused with CBD or sleep-enhancing melatonin.

BEST OF SHOW
Nestle debuted Goodnight snack clusters at Natural Foods Expo West to help consumers sleep better via sweet treats formulated with magnesium, L-theanine and casein protein. The bite-sized snacks include a marshmallow-like cherry interior that’s lightly coated in milk or dark chocolate. I’m already day dreaming of having another one of these permissible bedtime chocolates.

OTHER NOTABLES
–Vital Proteins Collagen Shots
–Siren Snacks R&R Bites with CBD
–Navitas Superfood Wellness Shots and Latte Mixes

ROUNDING OUT THE TOP TEN – HONORABLE MENTION TRENDS
6.) Allergen Intolerance: foods are getting a clean sweep from allergens with a multitude of grain-free pastas, tortillas, chips and noodles made from chickpeas, lentils and peas, delivering an amplified benefit of protein. Examples include Banza’s new rice made from legumes, Lesser Evil Egg White Curls and Maria Ricardo’s Cauliflower, Sweet Potato and Zucchini Tortillas.

7.) Grown Up Kid Food: kids snacks are getting the adult treatment with Super Food Bites from Kashi and plant-based probiotic yogurt from Tiny Giants.

8.) Regenerative Agriculture: companies like Applegate Farms and General Mills are investing behind regenerative agriculture, which supports biological diversity, natural resources and soil fertility to create a better future for the world and the farming industry.

9.) Science is Sexy: new technology is unlocking the world of food science bringing advancements like SZENT, a Los Angeles-based brand of bottled water that delivers a flavor experience through sense of smell.

10.) Transitional Support Programs: brands like Living Intentions and Kashi are supporting farmers in their journey towards gaining organic certification.

Parting Thoughts

Noticeably absent from the show were more fresh, whole-food based offerings that ladder up to the #eatrealfood movement. However, this is a packaged foods show and a lot of positive headway is being made to clean up ingredient decks and clean up packaging. It’s worth celebrating this evolution and the creative minds that are charging the path ahead for positive developments in the future of food.

So what are your thoughts on the show and the future of food? Anything I missed? What new developments are you celebrating….or shunning? Let’s keep the dialogue going!

The post The Future of Food Is Now: Expo West 2019 Recap appeared first on The Shooks Life.

If you’re not sipping an acai and kale superfood smoothie and throwing back a double shot of matcha, followed by an ACV (apple cider vinegar, duh) chaser every morning, like, what are you doing with your life?

*insert eyeroll as big as an Instagram mega-influencer following*

With new “superfoods” and fad diets popping up on the daily, it can be near impossible to keep up with the hype. Even worse, it seems like two minutes later there’s evidence that the latest crown jewel is actually a cheap knock-off. So how are we supposed to navigate the moguls of the new food landscape? Read on for my take on “superfood” or “super hype”.

Acai Bowls

These Amazonian berries are all the rage with the smoothie bowls trend. While they have high amounts of inflammation-fighting antioxidants, the issue is that pure acai is quite bitter. And to maintain its nutrient level and make the voyage to the U.S., acai berries need to be ground up or frozen within 24 hours of being harvested.

Often, this process includes mixing in loads of sugar. Those frozen packets of acai? Check out the second ingredient: sugar. And that dried acai powder? It’s usually being blended with sweetened almond milk at your favorite smoothie shop and drizzled with honey. Not to mention, acai bowls are never complete without sugary toppings like granola, more berries, coconut flakes, etc.

In fact, one of the popular acai bowls has 67g of sugar! That’s 2-3 times the amount you should have in a DAY. Yes, a whole day, according to the American Heart Association.

Verdict: SUPER FAD

Chia Seeds

Remember those clay figurine Chia Pets that sprouted grass-like fur (maybe I’m showing my age here)? Those same chia seeds are being popularized for their ability to energize and keep you full due to ample amounts of fiber, protein and omega-3’s.

The tiny seeds expand when added to wet ingredients and are commonly used in smoothies, sprinkled on top of yogurt or oatmeal, or used to create chia pudding by adding the seeds to nut milk (one of my favorites is this PUMPKIN CHIA PUDDING).

While these little bundles are quite nutrient-dense, there are still limited studies to prove that continued use leads directly to weight loss, if that’s your end goal. However, they contain all nine essential amino acids that our body needs, but cannot make, to build muscle. That’s a big woo-hoo for plant-based protein!

Verdict: SUPERFOOD

Coconut Oil/Butter

Consuming fat is back in vogue and as a result, we’ve seen the proliferation of avocado toasts and coconut butter “bombs” deemed as “healthy” sweet treats, especially for those following the keto diet.

But ACCORDING TO DR. ALICE H. LICHTENSTEIN, Tufts University professor of nutrition science and policy, “there’s virtually no data to support the hype” behind coconut oils and butter. In fact, coconut oil is high in saturated fat, which is linked to high cholesterol and heart disease. Refined, bleached and deodorized (R.B.D.) versions are so processed that many of the good essential fatty acids and antioxidants are destroyed, such as lauric acid (a medium chain fatty acid that raises good H.D.L. cholesterol).

However, less processed versions like virgin coconut oil may not have the same harmful effects, despite still being high in saturated fat.

Verdict: SUPER FAD

The post Superfood or Super Fad? appeared first on The Shooks Life.