- Page 1
- Page 2 - Page 3 - Page 4 - Page 5 - Page 6 - Page 7 - Page 8 - Page 9 - Page 10 - Page 11 - Page 12 - Page 13 - Page 14 - Page 15 - Page 16 - Page 17 - Page 18 - Page 19 - Page 20 - Page 21 - Page 22 - Page 23 - Page 24 - Page 25 - Page 26 - Page 27 - Page 28 - Page 29 - Page 30 - Page 31 - Page 32 - Page 33 - Page 34 - Page 35 - Page 36 - Page 37 - Page 38 - Page 39 - Page 40 - Page 41 - Page 42 - Page 43 - Page 44 - Page 45 - Page 46 - Page 47 - Page 48 - Page 49 - Page 50 - Page 51 - Page 52 - Page 53 - Page 54 - Page 55 - Page 56 - Page 57 - Page 58 - Page 59 - Page 60 - Page 61 - Page 62 - Page 63 - Page 64 - Page 65 - Page 66 - Page 67 - Page 68 - Page 69 - Page 70 - Page 71 - Page 72 - Page 73 - Page 74 - Page 75 - Page 76 - Page 77 - Page 78 - Page 79 - Page 80 - Page 81 - Page 82 - Page 83 - Page 84 - Page 85 - Page 86 - Page 87 - Page 88 - Page 89 - Page 90 - Page 91 - Page 92 - Page 93 - Page 94 - Page 95 - Page 96 - Page 97 - Page 98 - Page 99 - Page 100 - Page 101 - Page 102 - Page 103 - Page 104 - Page 105 - Page 106 - Page 107 - Page 108 - Page 109 - Page 110 - Page 111 - Page 112 - Flash version © UniFlip.com |
COlD BReWeD COFFee
Simmering ever so slightly below the surface is a fast emerging trend involving one of the most highly consumed products in the world. Traditional 'hot brewing' destroys valuable nutrients, reduces caffeine content and creates an acidic beverage that causes some individuals digestive discomfort. By contrast, when you take high-quality, roasted coffee beans, that have been coarsely ground and steep them in cold/tepid spring water for 12-15 hours, you create a healthy, smoother and more delicious cup of coffee. Cold brewed coffee has three times the caffeine of its hot brewed counterpart, with significantly elevated antioxidant levels and virtually no acid. The product may be consumed chilled, room temperature or heated to desired temperature and is clearly positioned to be a break-out item in the near term.
"HeAlTHy" SAlTy SNACKS
In the space between popcorn, pretzels, cheese puffs and chips made from corn, rice, or other grain products in the 'not as bad for you category' and healthier items like raw kale chips; I see a tremendous opportunity for products that have appreciable amounts of protein, fiber, vegetables, sprouted grains and other healthful ingredients and, taste as good as the aforementioned items. These items will be positioned alongside chips, pretzels and popcorn but will have clear nutritional advantages and fit very nicely in the movement toward healthy snacking.
RAW FOODS
Eating foods in their whole, naturally raw state is the best way to ensure that one receives adequate quantities of vitamins, minerals, phytonutrients and enzymes which positions our bodies for optimal health and wellness. Kale snacks are currently leading the charge in this exciting food segment, and are showing signs of becoming a true 'break-out' category on their own . Crackers, cookies, nut butters, granolas, chocolate and sprouted grain products are among the headliners, fueling growth for this emerging trend.
44
OnTREnD May-July 2014
|