How would you feel about giving up food? Not for a fast, not for a cleanse, but giving up food completely and instead consuming pure nutrients in a daily “smoothie.”
That’s the idea Rob Rhinehart and his team stumbled upon when they were working on a technology startup at the end of 2012. Funds had run low, and they realized food costs were draining what little funds they had left.
He added he tried cheap food options, but they weren’t what he needed. So he decided to approach food like he would any other engineering problem.
“You need amino acids and lipids, not milk itself,” he said in an interview with the New Yorker. “You need carbohydrates, not bread. Fruits and vegetables provide essential vitamins and minerals, but they’re mostly water.”
“It just seemed like a system that’s too complex and too expensive and too fragile.”
Food in 2014 is taking a turn for the healthy; and we think it’s about time. Though the shift started in 2013 when 58 percent of surveyed consumers said they thought a lot about the healthfulness of their foods and beverages, it’s predicted consumers will become even more focused on health throughout this year.
We try our best to predict the food trends for the upcoming year, and we successfully predicted health being a major factor in food for 2014. Now that we’re a quarter of the way into the year, the Institute of Food Technologists (IFT) and Dr. Elizabeth Sloan—a food trend guru—have decided it’s time for some of those predictions to turn into actual trends. Here, a list of what to expect (and most likely, what you’re already experiencing):
Getting Real Food
The majority of consumers check the ingredient list for ingredients they recognize. They also specifically look for foods made with simple, real, and natural ingredients.
Specialties Aren’t So Special
Specialized diets are becoming mainstream, and consumers who once relied on nutritional supplements are now turning to fortified foods instead. According to IFT research, most adults are making a strong effort to take in more nutrients, vitamins, and minerals.
Just like people prefer certain tastes over others, we all tend to have texture preferences when it comes to food. Take for example the chocolate chip cookie. Some will insist the best cookies are thin and crisp, while others will argue soft and chewy is the way to go.
Texture can influence a lot more than food preference. A new study in the Journal of Consumer Research revealed texture can also affect how people perceive the number of calories in food.
Study authors Dipayan Biswas, Courtney Szocs (both of University of South Florida), Aradhna Krishmna (University of Michigan), and Donald R. Lehmann (Columbia University) wrote, “We studied the link between how a food feels in your mouth and the amount we eat, the types of food we choose, and how many calories we think we are consuming.”
I’ve definitely got a bone to pick with whoever decided to trade off more daylight hours for one less hour of sleep. Though spring and summer are my favorite seasons, and that lost hour means they’re on the way, I still find myself dragging when Daylight Saving Time rolls around.
The annual spring forward officially happens at 2:00 a.m. Sunday morning, which means most of us will be changing our clocks Saturday night before we go to bed, knowing we’ll be getting one less hour of sleep.
Would you buy expired or ugly food? That’s the question being posed by the former president of Trader Joe’s, Doug Rauch.
The food in his new store wouldn’t actually be expired, but instead would be food that is past its “sell-by” date, making it unusable for sale in traditional grocery stores.
His store, The Daily Table, is set to open in Dorchester, Massachusetts in May and will be part grocery store and part cafe. It will specialize in making healthy, inexpensive food available to those who might not otherwise have access.
“When I run down to meetings in the city in Boston,” Rauch told Salon. “I’d say most families know that their kids need to eat better. Most families know that they’re not giving their kids the nutrition they need. But they just can’t afford it, they don’t have an option.”