Page 4 - SMS Food Trends 2020
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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

                            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
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