Page 5 - SMS Food Trends 2020

6. Out-of-Box, 8. Resistant Starch

Into-the-Fridge Snacking
Resistant Starch is now popular as low-cal, low-carb
and high- ber food. People are more concerned
To match the grab-and-go lifestyle, about food intake and limit some nutritional groups.
the snacking trend is booming as well Resistant starch is unique type of ber which
but this time it has shifted to “Fresh functions similar to soluble and fermentable ber. It
Snack”. According to the research, greatly improves insulin sensitivity, lowers blood
consumers think they need more sugar levels, bene ts heart health and also helps in
protein daily so it is no surprise why weight loss. It is also considered a Super Food. Thus,
snacking has been increasing modi ed tapioca starch was developed to enhance
continually. This also involves the capacity of added ber in foods and performs
plant-based snack as well but more well as a resistant starch.
freshness that they can stock in the

fridge and take it around anytime in
the freshest condition such as nuts,
beans, lentils and algae in snack bars,
bottles smoothies, and drinkable
soups.

GRAB AND GO FRESH

7. Nature in the recipe

Consumers are paying more attention
to what they eat, where the 9. Elderly Food 10. Zero-Proof
ingredients are from, and how the As reported, the elderly population is now As health and wellness are on the
product is made. That’s why clean increasing and physiological changes a ect consumer’s mind, products with low or no
label ingredients and green organics nutritional status in elderly. Then, food content of undesirable ingredients which
have been widely used and products have to be customized to suit the a ect human health such as low-carb,
introduced to the market to deliver elderly’s nutritional requirements including low-fat, low-sugar, low-alcohol are
the cleanest, most natural treat for sensory aspects, composition, labelling, ease dramatically increasing in popularity. The
consumers. The rise of going organic of preparation and consumption and care for rise of zero-proof is still on target to grow

and natural-based foods doesn’t only chronic diseases. Moreover, texture even bigger. However, eliminating these
play its role in food industry but also modi cation is essential for elderly. They ingredients entirelya ects mouth feel, taste,
in the health care and cosmetic need the products that are physically creaminess and viscosity. Thus, there is a
industries. modi ed for better rheological properties huge competitive market for to create a
such as viscosity, thickness, and consistency. variety of product choices while maintaining
normal food body and texture.

Review by SMS Corporation