Other Tips

At the  Institute of Food Technologists' 2013 convention and food expo, I drank a smoothie laced with powdered chicken. Ancient grains high in protein--for example, amaranth, millet, quinoa, sorghum, and teff --were used in recipes I  sampled, as were peanut flours with 40-50% protein.  At one of the scientific sessions, this question  was discussed: "Will protein be the next big thing?"

In January, articles about food trends are--well--trendy.  We're hearing about continuing trends from 2014, variations of past trends, and totally new trends.  What we'll be eating in restaurants and at home will adopt some interesting new twists.  There's so much to say about this topic that Shelf Life Advice will do 2 articles on the subject.  This first one contains prognostications from 3 of our Advisory Board scientists.  The second article (scheduled to be on our home page in a few weeks) has info gleaned from the news media. Most of their predictions originate with celebrity chefs, food manufacturers, and processors.