Kalsec 2020 Food Trend Predictions

The trend experts at Kalsec carefully reviewed 20 of the top food trend prediction lists below and analyzed research to predict five trends that we expect to see in 2020. From connecting with consumers to authentic global flavors – we expect 2020 to be a year of innovation and meaningfulness, with clean label and social responsibility on the mind of many consumers. Keep reading for Kalsec predictions, meta trend analysis and an extensive list of trends from around the industry.

Explore our top five food trend predictions:

Savory Snacking

We have seen high-protein snacks rise to meet the convenience factor of replacing meals, but what is next in the snack category? We will continue to see the trend for more savory snacks with global flavors proliferate as consumer interest in healthier, more convenient options persists. Consumers are looking for products that offer satiety and fullness, which is often associated with full, savory foods. A major category for renovation in this way is snack, protein, and energy bars as they have historically been sweet.

U.S. PERSPECTIVE: In the U.S., snacking is more common than ever, and many consumers are reporting replacing meals with snacks. This, combined with the convenience motivator, is pushing the evolution of snacks and snack kits. Traditionally children-focused snack kits are growing up to include things such as premium charcuterie meats, hard boiled eggs and small do-it-yourself salad kits.

EUROPE PERSPECTIVE: The market in Europe is seeing a demand for products promoting health, but in new dimensions such as gut health or holistic health.

ASIA-PACIFIC PERSPECTIVE: Savory snacks will definitely continue to grow in Asia. We are seeing big growth in consumption from millennials in particular. There has been a rise in demand for ‘on-the-go’ and snack size products that are well suited to today’s busy lifestyles.


Connecting with Consumers

Consumers are increasingly looking to connect on a personal level. They want to understand where their food came from, how it was grown or raised, whether the product and company are sustainable, and believe that there is a good story behind it. For food companies this means they must connect to the consumer and not just tell the story, but tell the story well and to the right audience. To achieve this, many brands are using events, big data and technology to connect in addition to traditional ad campaigns, store signage, and pack claims to catch consumers’ attention.

U.S. PERSPECTIVE: Young people are driving food trends to meet their personal values and morals. This is seen by an increased interest in sustainability and traceability practices.

EUROPE PERSPECTIVE: This is an established expectation in Europe; consumers demand transparency from food companies/brands as the standard. 2019 has seen this manifest in issues such as palm oil, slave labour, climate change, and food security.

ASIA-PACIFIC PERSPECTIVE: Consumers are open to innovative flavors for food, especially millennials. A storytelling approach for unfamiliar flavors will develop more consumer interest and understanding of new flavors.

Plant-Based Proteins

Alternative proteins are not a new trend, but we will see this trend develop as hybrids that feature both plant and animal proteins, and plant-based proteins which replace chicken, seafood, sausage and deli meats are introduced into new markets. Consumer interest is now looking to cleaner labels, less processed products and ‘free-from’ options, such as products based on oat protein.

U.S. PERSPECTIVE: Some consumers are cutting back on meat and animal products and looking for replacement, plant-based foods as they better understand environmental impact. Meat-mimicking products are catching on among meat eaters and will continue to evolve to include new formats besides patties and sausages.

EUROPE PERSPECTIVE: Consumers want products that deliver great flavour but also transparency and naturalness in this established segment, from shorter ingredient lists to their impact on the planet.

ASIA-PACIFIC PERSPECTIVE: Most countries in Asia are in the trial stage of plant-based protein products, where consumers are tasting but not quite yet converting to a new diet. One of the biggest barriers to entry for consumers is the higher cost of plant-based proteins.

Classic Flavors

As consumers face an abundance of options and choices, we are seeing a resurgence of interest in flavors that are familiar. This means a renewed interest in classic flavors for each region of the world like garlic, onion, satay, szechuan and instant noodles with new upscale options. These flavors are now coming in premium formats with organic, natural, or preferred cooking methods specified on pack.

U.S. PERSPECTIVE: Classic U.S. flavors include garlic, onion, salt & pepper, buffalo, cheddar cheese, ranch, and barbecue and may have added claims such as cracked, roasted, toasted, slow-cooked, or fried to add depth to flavor descriptions.

EUROPE PERSPECTIVE: Brands are incorporating familiar flavours alongside more adventurous options; such as Japanese range of sauces featuring the familiar (teriyaki and katsu) alongside the more unusual (nanbanzuke and tonakatsu).

ASIA-PACIFIC PERSPECTIVE: The growth in premium flavors are expected to continue to grow in Asia as consumers are attracted to “real ingredients” in foods such as instant noodles.

Authentic Global Flavors

As flavors from around the world are becoming familiar in different regions, consumers want authentic versions of these global flavors. This means they want to understand the story behind the food and/or flavor, which relates back to our prediction for storytelling. Consumers expect more from global cuisines at restaurants and in packaged products, meaning manufacturers have pushed for transparency and authenticity with more specific regional flavors in well-known cuisines.

U.S. PERSPECTIVE: As U.S. consumers become familiar with global cuisines from Mediterranean to Mexican and Moroccan, authenticity has become central to conversations around flavor.

EUROPE PERSPECTIVE: This is a trend we see established in Europe, especially through meal kits and ready meals. Chefs, restaurants and street food vendors are exploring what authentic means, and deciding there are no boundaries to global cuisines, their ingredients or cooking processes.

ASIA-PACIFIC PERSPECTIVE: Consumers and companies will have a better vision of the authenticity of global flavors, increasing their interest and understanding of the flavors they are consuming.

See how our food trend predictions have evolved since last year by comparing them directly with our Top Food Trend Predictions for 2019.

View Kalsec’s full history of trend predictions and other global food trend resources and insights:Global Food Trends.

Meta Trends for 2020

We analyzed 20 food trend prediction lists from top industry sources to measure the frequency of each trend. The most common sightings are meta trends for 2020.

Dominating the list were region-specific global flavors, from regions of the world like West Africa, Japan, the Middle East and Mexico. The ‘other’ category highlights the trend for global flavors in general, which do not predict a specific region and regional call-outs that were unique in number.

Global Flavors

African 6
Japanese 6
Middle Eastern 6
Mexican 4
American 3
Korean 3
Other 15
Global flavor mentions were: African [6], Japanese [6], Middle Eastern [6], Mexican [4], American [3], Korean [3], and all others combined for 15 mentions.

Here are the next five meta trends for 2020 based upon the lists below:

Sustainable Agriculture - 19 mentions
Plant-Based Proteins - 16 mentions
Convenience - 12 mentions
Low-Alcohol Beverages - 10 mentions
Healthy Snacks - 9 mentions


20 Food Trend Lists for 2020

Will prebiotics take the place of probiotics? Are plant-based proteins actually trending? Our trend experts reviewed 20 of the top food trend prediction lists and summarized each predicted trend to make reviewing food trends for 2020 easier for you.


SOURCE: Food Business News

  1. Storytelling: Consumer interest in transparency demands companies to tell a story about their products
  2. Plant-Based Products: Plant-based options continuing to become mainstream
  3. Consumer Interest in Sustainability: Sustainability focus areas vary by region
  4. The Right Bite: Consumers expect many choices
  5. Texture: Consumers want richer experiences and more indulgence
  6. Macronutrients: Avoiding sugar
  7. Hybrid Products: Blends of several trends
  8. A Star is Born: Specific ingredients increasing in consumer popularity, like probiotics
  9. Eat Pretty: Ingredients associated with muscle, hair and skin health
  10. Brand Unlimited: Consumers want more personalization

SOURCE: Whole Foods

  1. Regenerative Agriculture: Consumers expressed interest in learning more about how their food is produced and its effect on the environment
  2. Flour Power: Alternative flours made from fruits and vegetables moving into the baking aisle
  3. Foods from West Africa: Traditional West African flavors emerging in food and beverage, with ingredients like moringa and tamarind
  4. Out-Of-The-Box, Into-The-Fridge Snacking: The fresh snack trend accelerating in the refrigerated section
  5. Plant-Based Beyond Soy: Mung bean, hempseed, pumpkin, avocado, watermelon seed and golden chlorella
  6. Everything Butters and Spreads: Disruption in the butter and spreads category with products featuring macadamia nuts, watermelon and pumpkin seeds
  7. Rethinking the Children’s Menu: Parents are introducing their kids to more adventurous foods – fermented foods rich in umami flavors, for example
  8. Not-So-Simple Sugars: Sweetener options sourced from monk fruit, pomegranate, coconut and dates
  9. Meat-Plant Blends: Products featuring a blend of both animal- and plant-based protein
  10. Zero-Proof Drinks: Alternatives to alcohol

SOURCE: Mintel

  1. Wellbeing: Holistic approach to taking care of oneself, keeping in mind convenience, transparency and value
  2. Surroundings: Consumers are becoming more aware of their environmental impact and becoming digital nomads
  3. Technology: Mobile technologies, virtual and augmented reality
  4. Rights: Consumers are feeling more empowered to call out companies and brands that they disagree with, and have increasing influence
  5. Identity: Feeling more isolation and expecting companies to address it with technology-based solutions
  6. Values: Consumers are taking a closer look at their consumption habits through a mindful approach to spending, while desiring authentic and unique items
  7. Experiences: Powerful emotional connections to brands that are creating a point of differentiation, both online and offline

SOURCE: Technomic

  1. Cool Colors Heat Up: Cooler colors like new rabes and cresses, spirulina and mauve will create variations of common vegetables and herbs
  2. The Year of the Fad: Super limited-time offers with have even large chains jumping on fads instead of waiting for trends as they have done in the past
  3. New Forces of Nature: New natural resources to keep the plant-forward movement trending
  4. Eco-Everything: Incorporation of a wider range of resource-efficient, circular practices in the name of sustainability
  5. Locking into Lifestages: Develop a more strategic voice to reach specific subgroups within each generation
  6. Offsetting Off-Premise: More operators employing creative means to drive in-store traffic
  7. The Pre-Recession Jitters: Consumers becoming more aware of their spending habits and increasingly trade down to lower-priced occasions across foodservice segments

SOURCE: Food Network

  1. Chicory Root: As a caffeine substitute
  2. Breakfast from Kerala: Appam pancakes
  3. Arabic-Inspired Sweets: Date balls, rose water pudding and baklava
  4. Indoor Microgreens: Growing greens in homes, like arugula, basil and broccoli
  5. Low-Waste Cooking: Consumers are eager to learn more ways to cut back on food waste
  6. Greener Product Swaps: Eco-friendly substitutions
  7. West African Cuisine: Spicy stews, soups and porridge
  8. Macedonian Meals: Hearty, comforting dishes like kebapi and tavche gravche
  9. Filipino Desserts: Banana, coconut and purple ube
  10. Galaxy-Inspired Birthday Desserts: Out-of-this-world baking ideas
  11. Homemade Baby Food: Searches are up 400%
  12. Cucumber Juice: The new celery juice
  13. Homebrewing: Interest in ‘brewing equipment’ is up 400%
  14. At-Home Coffee Stations: Gourmet coffee stations at home
  15. Cake for Pets: Dog- and cat-safe cakes


  1. Breakfast Gets Fancy: Souffle pancakes, a Japanese culinary trend, and cinnamon swirl pancakes
  2. Nashville Hot Chicken: Spicy fried chicken
  3. Ube Desserts: Desserts featuring this purple yam
  4. Zero-Proof Aperitifs Happy Hours: More non-alcoholic bars
  5. Floral-Infused Drinks and Dishes: Extracts like chrysanthemum and butterfly pea tea
  6. Korean Cuisine: Tteokbooki and Korean BBQ
  7. Healthy-Swap Comfort Food: Healthy swaps for favorite comfort foods like cauliflower mashed potatoes and pizza
  8. Pineapple Bun: Sweet Cantonese buns
  9. Boozy Kombucha: Hard kombucha
  10. Next-Level Desserts: Stretchy ice cream

SOURCE: Business Insider

  1. Star Fruit: Aesthetically pleasing foods
  2. Squid Ink: Squid-ink burger buns and pasta
  3. Collagen Powder: Adding collagen powder to smoothies, coffee and tea to promote healthy, glowing skin
  4. Reishi Mushrooms: Attracting consumers with their potential immune system benefits
  5. Keto: Food options that embrace the keto diet of a low-carb lifestyle
  6. Brussel Sprouts: This classic vegetable is undergoing a renaissance
  7. ‘Healthy Foods’: Kale, cabbage and farro
  8. Cauliflower: Orders like cauliflower gnocchi and pizza crusts
  9. Asian Dishes: Pho, udon, and kimchi
  10. Harissa: This hot chili pepper paste is being called the new sriracha
  11. Bone Broth: A staple of the paleo diet
  12. Ginger: For its number of health benefits
  13. Hummus: Demand for Middle Eastern cuisines is increasing, with orders for hummus accelerating
  14. Meat Alternatives: Impossible Burger and Beyond Meat becoming more mainstream
  15. Non-Dairy Milk Alternatives: Oat milk
  16. Cold Brew: Coffee that is brewed cold

SOURCE: Datassential

Macro Trends

  1. Digital Life IRL: Implementation of artificial intelligence into our lives to personalize eating experiences, wearable technology boom
  2. Plant-Based Finds Its Identity: What does plant-based really mean and how should these products be positioned? – a question that will be answered this year
  3. Food + The Climate Crisis: The food industry will take center stage for sustainable innovation
  4. Rethinking Service: Defining hospitality for different generations as the next generation of consumers believes less is more
  5. What is a Restaurant?: Rethinking the definition of ‘restaurant’ with the implementation of ghost kitchens, virtual brands and salad vending machines
  6. Understanding Authenticity: Embracing a more nuanced view of what authenticity means from a consumer, chef and manufacturer level

Micro Trends

  1. Breakfast, Brunch, Brinner, Blurred: Reinventing breakfast options
  2. Eatertainment Evolves: The food industry pairing up with entertainment options: esports, theatrical dining, tech-centric venues
  3. New Wave Tea: Premium, artisan options added to the menu
  4. Tablespreads: Evolution of the small plates trend that gives diners a chance to try a little bit of everything
  5. South African Cuisine: Wine, biltong (South African jerky), tea, piri piri sauce, braai (South African BBQ)
  6. Hyper Regionality: Focus on individual dishes rather than broader, global cuisines
  7. Farms Everywhere: Micro-farming – small, often automated growing appliances in hospitals, colleges, restaurants, supermarkets and homes

Flavor Trends

  1. Ajvar: Fire-roasted red pepper from the Balkans
  2. Grains of Paradise: This West African spice has notes of black pepper, cardamom, and citrus mixed with floral flavors
  3. Karaage: Japanese frying technique
  4. Unripe Produce: Chefs are getting creative with the unique flavors and textures
  5. Pili Nuts: A Filipino nut, often eaten whole or as a powder
  6. Ash: Straight from the hearth – ash-baked vegetables, ash-crusted meats, and ash as a garnish
  7. Tepache: Fermented pineapple-based beverage from Mexico
  8. Sabzi Khordan: A fresh platter of herbs and feta
  9. Vermouth: A long-time player on the drink menu, consumers are discovering its lower ABV and wide variety available
  10. Urfa Biber: Turkish dried chili pepper with a smoky, almost raisin taste

SOURCE: Waitrose & Partners

  1. Simpler Eating: Uncomplicated meals – taking shortcuts without compromising on flavor
  2. Mindful Spending: Prioritizing budgeting
  3. Kindness Cooking: Cooking for others
  4. Cutting Clutter: Maintaining an organized kitchen
  5. Spicing Things Up: Spicier foods and more foods that contain spice
  6. Seacuterie: Using seafood instead of meat
  7. Middle Eastern Food in the Home: Experimenting with Middle Eastern flavors around the world beyond hummus and falafel
  8. Goodbye Salt: Replacing this popular condiment with items like hot sauce, chili flakes and ground pepper
  9. Animal Welfare: Not just by reducing meat consumption, but also better quality cuts and free-range meat
  10. Online Shopping: More consumers choosing to grocery shop online

SOURCE: The New York Times

  1. Country of the Year: Japan: With the 2020 Summer Olympics set for Tokyo, there is an increase in Japanese dishes like souffle pancakes and taiyaki (fish-shaped ice cream cones)
  2. Cause of the Year: The Planet: Earth-friendly ingredients and practices
  3. Colourful Lattes: Lattes made without coffee beans and with bright colors
  4. Color of the Year: Blue: Indigo and blue are expected to color more food
  5. Toasted: Brick toast, honey toast, Shibuya toast and kaya toast
  6. Not Toasted: Rise in mood food and calming beverages with CBD or adaptogens, paired with low and no-alcohol drinks
  7. Growing Up: Children’s menus with less processed foods and more global flavors
  8. Generational Cooking: New dishes from chefs with mixed cultural backgrounds
  9. Fresh Flours: Alternative flours made from green bananas, sweet potatoes, cauliflower and watermelon seeds
  10. Tech Rescues: Artificial intelligence to flood restaurants, fast-food and quick-service operations
  11. And the Rest: Churros, flavored ghee, koji, Cantonese pineapple buns, puffed snacks, floral flavors, and more

SOURCE: Benchmark

  1. CBD-Infused Food and Beverages Will Grow: CBD infused into sparkling waters, coffees, teas, beer, and foods
  2. Plant-Based Menus Will Bloom: Chefs cooking up meat and dairy flavors from non-meat and non-dairy products like soy, peas, cashews and almonds
  3. Snacking Will Get Smarter: Snacks featuring chickpeas, beets, quinoa and kale
  4. Jackfruit Will Be a Meat Alternative: A southeast Asian fruit with a texture that mimics pulled pork
  5. Exotic Fruits Will Flavor Drinks: Prickly pear, dragon fruit, bergamot orange, yuzu
  6. Got Oat Milk?: More oat milk products as alternatives to dairy
  7. Sparkling Waters Will Flow: Unique flavors for both low- and no-alcohol options
  8. Food Will Go ‘Bright and Bold’: Colorful ingredient options like blue algae, beet and matcha
  9. Sustainability Will Take Center Stage: Heightened focus on single-use plastics and packaging

SOURCE: Food Network

  1. Pellet Grills: Compressed sawdust pellets heated by an electric rod provide ways to grill and smoke at the same time
  2. The Hudson Valley: Flavors and foods from ‘the country’
  3. Taiwanese Food: Beef noodle soup, pork belly buns, oyster omelets and fried chicken
  4. Babka: Old-school pastries go DIY (do-it-yourself)
  5. Tajin Seasoning: Chile-lime salt seasoning
  6. Honey Butter: A Midwest staple goes coastal
  7. Mushrooms: The versatile superfood
  8. Anchovies: Packed with umami goodness, it will be the unsung hero of many dishes
  9. Meal Prep Sunday: Generation Z is taking meal prep seriously by creating a specific time to make meals for the week
  10. Grab-and-Go Charcuterie: Meat and cheese to-go
  11. Ghost Kitchens: Restaurants that only offer delivery or take-out
  12. Piquette: Low-alcohol and slightly bubbly, tastes like hard kombucha but fermented like wine
  13. Puffed and Popped Snacks: Snacking gets lighter and louder
  14. Meat and Veggie Blends: Adding more veggies to the mix to replace and support meat
  15. Multicookers 2.0: New and better features make single-function small appliances unnecessary
  16. Less Added Sugar: By 2021 all food labels will include ‘added sugars’
12 Fast-Food Trends for 2020

SOURCE: QSR Magazine

  1. More LTOs Will Be Going Global: Global options becoming LTOs in different regions
  2. While Global Offerings Will Also Grow Domestically: Experiential meets more diverse flavors
  3. Plant-Based Offerings Will Continue to Grow: Impossible Burger and Beyond Meat going mainstream
  4. Sustainability Will Be Sold as a Necessity: Supply chain changes, omitting plastic, and incentivizing reusable containers
  5. Execution Beats Innovation: Operations will produce tangible results
  6. Third-Party Delivery Will Become More Customer Friendly: Focus on delivering a better experience from third-party delivery like Uber Eats
  7. Voice-Operated Kiosks Will Preface Facial Recognition Kiosks: Technology will focus on the implementation of voice-operated kiosks, then facial recognition
  8. Some Chains Still Prefer a More Human Touch: Preference for more technological innovations on the delivery side
  9. The Lines Between AM and PM Menus May Blur: More lunch offerings at breakfast
  10. More Ghost Kitchens Will Materialize: Off-site cooking kitchens that create food solely for delivery and online ordering
  11. More Chain Consolidation is Coming: A few large companies will own most of the restaurant concepts
  12. Procuring Quality Recruits Will Remain a Priority: Hiring quality employees is important for fast-food companies
2020 Flavor Forecast

SOURCE: Food Technology Magazine

  1. Florals: Classic floral flavors like lavender and rose appearing more broadly in categories like snacks, beverages and bakery
  2. Earthy: Herbs, spices, roots, and other botanical flavors
  3. Complex Heat: Specific heat levels and pepper varietals, higher consumer understanding
  4. Tangy, Tart, and Sour: Tangy, sour and fermented flavors like yuzu and pomelo
  5. Translating Trends to Market: Introducing new flavors in ways that are familiar for consumers
  6. Getting to Know Adaptogens: Non-toxic plants believed to help the body resist stressors of all kinds

SOURCE: Upserve

  1. Vegan-Friendly: From Impossible Burger and Beyond Meat to jackfruit
  2. Tinned Fish: From sardines to smoked mussels and octopus
  3. ‘Sober Curious’ Beverages: Mocktails, non-alcoholic beer and spirits
  4. Mushrooms: Wild, seasonal and rare versions
  5. Lettuce Alternatives: Little gem or celtuce
  6. Unusual Seafoods: Octopus, turbot, uni, and abalone
  7. Shiso Leaves: Japanese mint, enjoyed in cocktails, pickled, tossed in salads
  8. Foreign Spirits: Cachaca, amaro, and sotol making it into mainstream America
  9. Fermented Foods: From kimchi to koji, trending menu items had a Japanese influence
  10. Charcoal: No longer trending

SOURCE: Huffpost

  1. Zero-Proof Drinks: Non-alcoholic beer and cocktails
  2. Anything with Adaptogens: Plants that might help you feel better; for example, ashwagandha, reishi and chaga
  3. Fresh Snacks: Plant-rich options
  4. Fat-Filled Foods: Becoming more popular with the onset of diets like keto and paleo
  5. Functional Beverages: Drinks with nootropics, amino acids, collagen and dandelion root
  6. Alternative Flours: Hazelnut, almond, coconut, poppy, sunflower and flax
  7. Environmentally Conscious Food and Drinks: Consumers have higher concerns

SOURCE: Business Wire

  1. Plant-Based Foods: New developments in organic, plant-based, meat and cheese
  2. Regenerative Agriculture: More environmentally sustainable farming practices
  3. On-The-Go Food and Snacks: Bite-sized superfoods, healthy snack kits and subscription boxes
  4. Low-Carb Adult Beverages: Hard seltzers, fuller flavored styles of low-carb beers
  5. Organic, Natural and Biodynamic Wine: Consumers more interested in where their wine comes from
  6. Functional Beverage and Gut Health: Increase in new functional beverages and snacks
  7. Transparency and Traceability: More prominent on packaging
  8. Artisan Cheeses: High quality artisan cheeses that seem approachable to replace processed cheeses

SOURCE: Eating Well

  1. Intuitive Eating: Eating what you want, when you want
  2. CBD: Added to foods and beverages for a variety of reasons across categories
  3. Sustainable Seafood: The next focus for sustainable eating practices
  4. Plant-Based Protein: Consumers are adding more plant proteins to their diets
  5. Regenerative Agriculture: Environmentally sustainable farming practices
  6. Prebiotics: Feed the good bugs in your gut and help them multiply and reduce the number of bad bugs
  7. Adaptogens: A class of herbs supposed to help your body respond to stress better and boost your immunity
  8. Grain-Free Foods: Bagels, crackers, granolas, chips and wraps
  9. Low-Alcohol and Non-Alcoholic Drinks: Craft non-alcoholic beer, cider, spirits and mocktails
  10. Tajin: A mix of chili powder, dehydrated lime and salt used on fruit, eggs, vegetables, fish and popcorn

SOURCE: Specialty Food Association

  1. Plants as Plants: Meat replacement pushback
  2. Sustainability-Driven Product Development: Products with values centered around sustainability
  3. Fermented Condiments: Going from kimchi to gochujang
  4. Prebiotic Foods Gain Awareness: Foods that feed the friendly bacteria in the gut like bananas, asparagus, seaweed and barley
  5. Protein Trend Takes Unexpected Turns: Anchovies and protein-packed noodles
  6. Convenient Cocktails and Mocktails: Bar-quality cocktails at home
  7. CBD: Continuing growth in products across categories
  8. Dairy-Free Products: Oat and nut-based milks will reign in yogurts, beverages, creamers and frozen desserts
  9. Regional Cuisines of Asia, West Africa and Latin America: Flavors and ingredients from these areas in spices, sauces and bases

SOURCE: FoodBev Media

  1. Healthy Snacks On-The-Run: Popped and puffed snacks, protein snacks
  2. Sugar Shift: Confectionery brands offering ‘guilt-free’ indulgence
  3. Flexitarian Blends: Blended alternatives that combine animal and plant-based proteins
  4. Hard Hydration: Hard seltzers and kombucha
  5. Hate to Waste: Reducing food waste
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