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Oat milk can be a good source of fiber—but can it supercharge your diet?
Earlier this year, we forecasted that oat milk would be the hottest plant-based milk on the market. Alt-milk drinkers love oat milk as a creamy, frothy addition to their morning latte, or splashed into their bowl of granola. While you can easily make it at home, finding oat milk in a grocery store has been next to impossible for most shoppers. One of the only oat milk manufacturers in the U.S., Oatly, is regularly sold out or unavailable at retailers like Whole Foods and Wegmans.
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According to the New York Times, PepsiCo (the parent company behind Quaker Oats) unveiled their newest addition to the plant-based milk category at an industry trade show last weekend, but they plan to distribute oat milk to all stores by March. There will be three different flavors available to shoppers—original, unsweetened original, and vanilla—starting in January. According to Quaker Oats representatives, a 48-ounce bottle of oat milk will sell for $4.29 in most stores.
Are you a fan of plant-based milk? Read on:
Representatives from the Quaker Oats team say that the new oat milk is designed to earn a heart-healthy designation from the FDA. Each serving reportedly contains .75 grams of a fiber called beta-glucan, which may help prevent heart disease, systemic inflammation, and help manage weight loss, says Jamie Vespa, MS, RD. Each 8-ounce serving of Quaker's oat milk also ranges between 30 and 50 calories.
Oat milk's slightly higher fiber content could make it a better choice when it comes to breakfast and your daily cup of Joe, but it won't be enough to fully supplement a high fiber diet.
According to the Times, PepsiCo is pushing past sugar-filled sodas and salty snacks to begin selling healthier items, and given that alternative milk sales exceeded $2 billion in 2017, it's clear that plant-based milk might be the new frontier of ready-to-drink beverages.
Coffee mate Is Launching Oatmeal Crème Pie and Glazed Donut Creamers for a Sweet Brew
That first sip of coffee in the morning just hits different, and it&rsquos about to be a whole lot sweeter, thanks to Nestlé&rsquos Coffee mate. In addition to its M&M&rsquos creamer coming next year, there are two more flavors &mdash Oatmeal Crème Pie and Glazed Donut &mdash that will make coffee at home your go-to option.
The Oatmeal Crème Pie creamer, which sounds like it would pair perfectly with Kellogg&rsquos new Oatmeal Creme Pies Cereal, incorporates cinnamon, brown sugar, and oatmeal cookie flavors. It has a sweet finish that&rsquos reminiscent of a crème pie&rsquos filling, so it&rsquoll remind you of the childhood favorite snack. The Glazed Donut variety has notes of the classic donut with a sweet glaze finish, so it&rsquos like combining coffee and donuts in one &mdash which we all know is the ultimate duo.
Both of the new Coffee mate creamers come in 16-ounce bottles for a suggested retail price of $2.69. They&rsquoll be hitting shelves at wherever Coffee mate is sold in January 2021. What a way to kick off the New Year!
For those looking for a plant-based coffee additions, Coffee mate&rsquos natural bliss has new sweet flavors that don&rsquot skimp on taste. The Brown Sugar Oat Milk, made with pure, simple ingredients, was designed to taste like brown sugar oatmeal, so the non-dairy option has sweet brown sugar, natural oat, and maple notes. The plant-based Almond Sweet Crème is pretty self-explanatory, but you can expect sweet notes and almond undertones. These 32-ounce bottles are also making their way to stores in January 2021 for $5.49.
We&rsquore the type of person who takes their coffee very seriously, so there&rsquos a very real possibility that we&rsquoll be snagging all four of the new creamers once they hit the refrigerated aisle. We can&rsquot choose a favorite without trying them all, right?
March 24, 2021 10:00am CST (Chicago), 4:00pm GMT (London)
Global Food Forums’ 2021 Premium Protein Webinar is designed for application scientists and R&D product formulators working on protein-based food, beverage and supplement products. Topics include proteins and protein blends for optimum texture blending proteins to improve protein nutritional quality and, insights into flavoring protein foods and beverages. A brief introduction will touch on a few industry trends. Register today! The webinar will be offered On Demand after March 24, 2021.
1. Beyond Human — Artificial intelligence is becoming mainstream. Consumers are embracing AI for convenience, and businesses are integrating this technology to automate operations and deliver personalized solutions.
2. Catch Me in Seconds — With the amount of information readily available, capturing consumer attention requires concise, relevant and multisensory content that can be processed in an instant.
3. Frictionless Mobility — Consumers want modular and personalized transportation options that account for time, budget, weather and occasion for a seamless travel journey.
4. Inclusive for All — Authenticity and inclusivity are in the spotlight. Brands are reframing their products and services to be accessible to everyone. Diversity will become a measure of brand relevance.
5. Minding Myself — Mental wellbeing is at the forefront of consumer concerns and will shape the future of socializing. There is a rising demand for products with active ingredients and functional attributes positioned to address specific need states.
6. Multifunctional Homes — The ability to do everything—work, shop, exercise and other activities—from the comfort of home is shifting consumer habits to revolve around in-home consumption.
7. Private Personalization — Consumers want tailored experiences but are concerned about the collection and sharing of personal data. Consumers will likely opt out of digitally manufactured experiences that do not add value.
8. Proudly Local, Going Global — Consumers are returning to their roots. Niche brands start their global route to success by accentuating their local credentials. Multinationals are becoming more sophisticated in shaping their products to local culture.
9. Reuse Revolutionaries — Ethical consumers are looking for alternatives to single-use products to reduce environmental footprint and waste. New circular business models aim to offer more with less through sharing, reusing, refilling and renting.
10. We Want Clean Air Everywhere — The impact of air pollution on health is becoming widely known with climate activism only escalating. Businesses are facing pressures to provide solutions that safeguard the environment and consumers from the effects of poor air quality. The future points toward cleaner and more sustainable cities.
1. Taste – … sensory needs, especially flavor, must be the first to be fulfilled. The search for satisfaction around the table creates a feeling of conviviality, intimacy and socialization, (and is thus a cultural value beyond mere sustenance, all of which can be achieved) by adopting a different concept of flavor.
2. Health – … the concept of diet is more broadly linked to the improvement in people’s overall well-being, (which)… can be traced back to “functional” foods that offer (health benefits beyond their traditional nutritional effects). Across the Western World, consumers will also continue to reject products that contain too many additives, and instead embrace local natural ingredients.
3.Longevity– Healthy ageing products aren’t just targeted at consumers past their 60s: people of all generations are becoming more aware of how what they consume affects their lifespan, overall health and appearance. Producers are tapping into the anti-ageing power of antioxidants in various products, from berries to olive oil and honey.
4. Tradition – Food provides comfort, hence “comfort food”: authentic, simple, fulfilling, linked to traditions, childhood and the family table…and is intrinsically local in nature, as it is linked to specific cultural backgrounds and to diverse culinary habits and origins.
5. Sustainability– Consumers (are) looking for sustainability in the food industry as a whole. This is what we refer to as a “responsible” consumer (who) takes food products’ environmental impacts into account. Additionally, a key concern is food waste, and with more than 50 million tons of fresh fruit and vegetables discarded each year across Europe alone.
6. Transparency – Consumers want to know and understand what ingredients are going into their food… Consumers are looking for brands that keep no secrets about their product, as well as reflect their own personal values.Clean labels are more important than ever, particularly to a growing segment of consumers with special dietary needs.
7. Convenience and Speed – Eat-on-the-go food is… expected to surge in coming years. Convenience foods and ready-to-eat (foods) are a manifestation of the technological innovations that have occurred in the food industry.
8. Plant-Based Diet – Statistics state that almost one of five consumers in the West consider themselves “plant-forward”, meaning they follow a diet not necessarily vegan or vegetarian, yet… about 70% prefer their meals contain plant-based, 100% clean ingredients.
9. From Local to Global – Growing mobility, improved logistics and new technologies have (made the) globalization of tastes in a rapidly changing culinary landscape possible. (Also), there is a trend towards local and regional eating, seen more as a relationship between food and territory.
Chefs, culinary experts, food personalities met at the National Geographic Traveler Food Festival in London to discuss top 2020 food trends. Information was also gathered from other food and tourism experts who attended the show.
1. Be Healthy – A heavy focus on health & wellbeing is expected to continue in 2020. One percent (600K) of the U.K.’s population are vegans. Chefs of the Cordon Bleu recently established a diploma in plant-based culinary skills.
2. Absence of Alcohol – Less alcohol consumption is a natural progression for those seeking a more healthful lifestyle.
3. Increase in Consumption of Fermented Foods
4. Sustainability (and Eating Offal)
5. Rise and Fall of French Cuisine – Because French cuisine has been so well defined and is a standard of classical, high-end cuisine, it has been difficult for French cuisine to change with the times.
6. The Next Big Meat – While people have been eating goat for thousands of years, you will start to see a rise on its place on menus. Pairing with the healthy trend, goat is lean and very low in fat.
7. Ditching Fine Dining – The move away from fine dining… is attributed to the advent of take away services like Deliveroo. Panel members felt that the millennial generation’s casual approach to urgent requests has created a cultural shift toward a food trend of delivery items being the norm for dinner.
8. Filipino Cuisine – One panel member indicated that one of the last treasures Anthony Bourdain left behind was … that Filipino food is the ‘food of the world’. This was based on his experience with sisig, a dish from the Philippines. Bourdain told CNN Philippines that the sizzling, crispy pork dish is “perfectly positioned to win the hearts and minds of the world as a whole.
1. Regenerative Agriculture – While the term “regenerative agriculture” can have many definitions, in general it describes farming and grazing practices that restore degraded soil, improve biodiversity and increase carbon capture to create long-lasting environmental benefits, such as positively impacting climate change.
2. Flour Power – Consumers on the baking bandwagon are seeking out ingredients used in traditional dishes, like teff flour used for Ethiopian injera. 2020 will bring more interesting fruit and vegetable flours (like banana!) into home pantries, with products like cauliflower flour in bulk and baking aisles, rather than already baked into crusts and snack products.
3. Foods from West Africa – From indigenous superfoods to rich, earthy dishes, traditional West African flavors are popping up everywhere in food and in beverage. The trio of tomatoes, onions and chili peppers form a base for many West African dishes, and peanuts, ginger and lemongrass are all common additions.
4. Out-of-the-Box, Into-the-Fridge Snacking – The refrigerated section is filling up with the kind of wholesome, fresh snacks typically prepared and portioned in advance at home: hard-boiled eggs with savory toppings, pickled vegetables, drinkable soups and mini dips and dippers of all kinds, all perfectly portioned and in convenient single-serve packaging.
5. Plant-Based, Beyond Soy – Some of the products touting “no soy” in the next year will be replacing it instead with innovative blends (like grains and mung beans) to mimic the creamy textures of yogurts and other dairy products. In the supplement aisle, brands are swapping soy for mung bean, hempseed, pumpkin, avocado, watermelon seed and golden chlorella, maintaining the smooth textures in vegan protein powders and bringing a spectrum of plant-based amino acids to the table.
6. Everything Butters and Spreads – Has (insert nut, seed, snack) been made into a butter yet? It’s likely to happen in 2020. Think seed butters beyond tahini – like watermelon seed butter – and seasonal products like pumpkin butter year-round. Nut butters beyond cashew, almond, and peanut (hello, macadamia) and even chickpea butters (no, it’s not a new name for hummus).
7. Rethinking the Kids’ Menu – By 2026, 80% of millennials will have children, and many parents are introducing their kids to more adventurous foods — with great results. Think non-breaded salmon fish sticks. Foods that are fermented, spiced or rich in umami flavors. Colorful pastas in fun shapes made from alternative flours.
8. Not-So-Simple Sugars – Syrupy reductions from fruit sources like monk fruit, pomegranates, coconut and dates are one way to add concentrated, unique flavors into recipes for desserts, meat glazes and marinades. Sweet syrups made from starches like sorghum and sweet potato can be compared to the deep flavors of molasses or honey, and can be used for baking and sweetening beverages.
9. Meat-Plant Blends – Chefs across the country have been on board with the trend for years through James Beard Foundation’s The Blended Burger Project, a movement that strives to make the iconic burger “better for customers and for the planet” by blending in at least 25% fresh mushrooms. For the health-conscious at-home chef, adding plant-based ingredients to meatballs and burgers has an added bonus – it’s budget-friendly!
10. Zero-Proof Drinks – With so many consumers seeking out alternatives to alcohol, unique non-alcoholic options are popping up everywhere, from menus at the world’s most acclaimed bars to specialty stores. Many of these beverages seek to re-create classic cocktail flavors using distilling methods typically reserved for alcohol, creating an alternative to liquor meant to be used with a mixer rather than a drink on its own.
NOTE: Shoppers can seek out trending products by visiting wholefoodsmarket.com/products.
1. Storytelling: Winning with Words – Manufacturers are increasingly focusing on ingredient provenance and brand storytelling platforms in order to emphasize the taste and quality of their products, as well as their uniqueness and sustainability efforts.
2. The Plant-Based Revolution – Plant-based innovation in food and beverages continues to flourish as a result of consumer interest in health, sustainability and ethics, which ties into the broader consumer lifestyle trend towards cleaner living.
3. The Sustain Domain – Market Insights research has indicated that 85 percent of, on average, US and UK consumers expect companies to invest in sustainability in 2019, up from 64 percent in 2018. In the area of food waste, upcycling is the new recycling, as companies strive to follow a zero-waste approach by creating value from by-products.
4. The Right Bite – Stress and anxiety are key concerns in modern life as consumers manage careers, families and social lives while striving to maintain healthy lifestyles, both physically and mentally. This, in turn, raises the demand for nutritious foods that are easy to prepare, convenient and portable. Indulgent treats play a role in relaxation and enjoyment.
5. Tapping into Texture – According to Innova Market Insights research, 45 percent of US and UK consumers are influenced by texture when buying food and drinks, while 68 percent share the opinion that textures contribute to a more interesting food and beverage experience.
6. Macronutrient Makeover ̶̶ Currently, sugar is the big demon. Views on fat are changing. Fiber is making a big comeback. Innova sees both media science reports and social media as having a big impact on what consumers perceive as good and not good.
7. Hello Hybrids ̶ Some 70% of U.S. consumers like products and mixed flavors like sweet and salty. Lu Ann Williams said this is a big opportunity that’s almost like mass customization, but the angle is helping consumers find the perfect product that meets whatever need they have at that moment.
8. A Star is Born ̶ Ingredients have become the stars of many products. For example, fiber, probiotics, prebiotics, ashwagandha, and cannabis/CBD have varying degrees of familiarity and acceptance among consumers.
9.Eat Pretty – Many food launches border on cosmeceuticals. Consumers eat or drink products that promote physical appearance or are good for hair, skin, or body.
10. Brand Unlimited ̶ Mass personalization and limited time releases are becoming popular. Two out of five global consumers say they would love to design their own limited-edition product. Innova has seen a 30% annual growth in food and beverage launches with a limited batch claim.
1. Cool Colors Heat Up – Food shades cool off, bringing greens such as new rabes and cresses and new lettuces like celtuce, kale hybrids and komatsuna. Spirulina and butterfly pea will bring the blues, while trendy mauve will come from purple variations of common vegetables and herbs such as corn, broccoli, kale, snap peas, basil and potatoes, as well as orach, ume and juneberries.
2. The Year of the Fad – Progressively, we’ll see operators jumping on fads instead of waiting for trends, offering menu fare with wow-factor. Expect odd fare like edible insects and CBD to build. Novelty ingredients that elicit surprising sensory reactions, such as sweet limes, habanada (looks like a habanero, but lacks heat) and mouth-tingling Sichuan bud will also pop-up on menus.
3. New Forces of Nature – New natural plant resources will keep menus exciting. Overlooked parts of familiar plants, such as beet greens, sweet potato leaves and avocado blossom, aids in waste reduction. Seaweed and sea beans will be used in interesting applications. Nuts and seeds are just the first step in milk-alternatives up next, expect more oat, fruit and vegetable milks.
4. Eco-Everything – Sustainability is more than a menu initiative, it’s part of the foodservice industry’s new circular economy, evolving from a linear approach of create-use-recycle to create-use-reuse-sustain. Look for the industry to incorporate a wider range of resource-efficient, circular practices in the name of sustainability—from hydroponic vegetable production to new ways of processing and distributing food leftovers.
5. Locking into Lifestages – It’s becoming more crucial for the industry to recognize various lifestages. The health, service, quality and technology needs of an older boomer or millennial consumer may vary from those of their younger counterparts, just as social responsibility, menu innovation and pricing thresholds may carry greater importance among younger Gen Z versus older Gen Z consumers.
6. Offsetting Off-Premise – Even as more foodservice locations launch, at-home delivery occasions are booming. This has left the industry in a quandary—do operators go all in on off-premise, double down on dine-in sales or invest in a hybrid strategy? We’ll see more creative means to drive in-store traffic, from over-the-top LTOs and dine-in-only BOGO meals to loyalty/subscription-based rewards.
7. The Pre-Recession Jitters – As fears the country is headed into a recession in 2020 or 2021, expect a back-to-basics mentality, while consumers trade down to lower-priced occasions across foodservice segments. Macro impacts, such as the China-trade war, a E.U.’s economic growth slowdown and lower corporate profits merely fan these fears. Even though the unemployment rate fell to a 50-year low of 3.5% in 2019—caution begins creeping into consumers’ spending behavior.
1. The Notorious C.B.D. – The CBD food trend exploded in the last 12 months. Coffee shops and cafes now offer a wide array of products infused with CBD oil, and restaurants are also picking up the trend. CBD-infused drinks are quickly gaining momentum in the popular beverage market, including sparkling waters, coffees, teas, energy drinks, beer, wine and mixed alcoholic beverages.
2. The Incredible Sprouting Plant Ecosystem – Consumers conscientious about the plant-based ecosystem are turning to plant-based foods—a rapidly growing trend. Meat and dairy-alternatives are being created using protein sources like soy, peas, cashews and almonds. Benchmark predicts the creation of dedicated plant-based menus in 2020, as restaurants push veg-forward eating.
3. Novel Snacks – New products on the snack food market are providing healthier versions than chips with ingredients such as chickpeas, beets, quinoa and kale. They may not be the most appealing aesthetically but will satisfy snack cravings effectively. Expect this crunchy trend to build in 2020.
4. Jackfruit: Possible & Beyond – The newest go-to meat substitute is jackfruit. Already being used as an alternative for barbecue pulled pork, jackfruit is a southeast Asian fruit that is a great source of iron, calcium, and B vitamins. The texture of jackfruit mimics the texture of pulled pork and will soon become a force in the food industry as a meat alternative.
5. Fruit Forward – Unique fruit flavors, such as prickly pear, which yields an intensely flavorful ruby colored juice and dragon fruit, with its sweet and sour flavor, are peaking consumer interest. Other unique fruit flavor varieties of interest include bergamot orange, yuzu, calamansi, citron, makrut lime, pomelo, Meyer lemon, blood orange and ugli fruit (a Jamaican form of the tangelo).
6. Dairy Remix – Step aside almond and soy, oat milk has emerged as the golden child of all the alternative milks. It’s terrific in coffees, and baristas can barely keep it in stock. So, it makes sense that companies are piggybacking off its success and launching other oat milk products as alternatives to dairy.
7. Sparkling Results – Sparkling water demand is exploding, driven partly by consumers concerned about sugar but still looking to satisfy their carbonation craving. Operators looking to harness these trends should not only offer beverages that feature unique flavors or low/no-alcohol but also make sure to promote these types of drinks on social media.
8. Bright & Bold – Color generates emotional appeal with food, ranking nearly as high as taste. Ingredients such as blue algae, beet, matcha, butterfly pea flower tea—popular in Southeast Asia, provide bright, bold hues. Butterfly pea flower tea is high in antioxidants and naturally changes color from blue to purple when acidity is added to it.
9. More Traceability – Climate change, disappearing rainforests and plastic in the oceans dominates news cycles and social feeds, resulting in consumer demand for sustainability in all forms of packaging Whether it’s swapping out Styrofoam and plastic for paper or bamboo, or buying ingredients from sustainable sources, sustainability will sweep the entire industry in 2020.
10. Ugly Produce – Food is a terrible thing to waste, and yet 40% of all the food produced in the U.S. goes uneaten because it is imperfect. Food waste is a massive problem that has infiltrated every level of our food system. Now, consumers are finally accepting misshapen, bruised and just down-right ugly produce as totally edible.
1. Uncultivated Botanicals – Edible flowers and botanicals like wild sorrel, juniper, maple blossoms and balsam add a delicate and unique sweetness to a dish and are predicted to boom in 2020.
2. Tartness – Sour foods are growing in popularity because of exactly what they are not: sweet. Thanks to globalization, more palates are beginning to appreciate flavors from around the world, like vinegar, tamarind, and other ingredients that provide a distinctly tasteful tartness.
3. Desseralité – Desseralité, or desserts in their most natural form, prove that you can make delicious and healthy desserts without the excessive use of dough, cream, sugar and mousses to complicate a dish.
4. Zero-Waste Cooking – Foodprints (the environmental impact of food) are swaying consumer purchases. Globally, it is reported that 570,000 tons of fresh, usable meat and poultry products get thrown away every year. What most consumers do not realize is that these discarded products can be used in new, sustainable and creative ways.
5. Vietnamese Cuisine – Inspired by street food and fusions, young westerners are on the hunt for rising Vietnamese cuisine stars like bún bò huế – a soup made with rice vermicelli and beef – and egg coffee – a drink traditionally prepared using egg yolks and condensed milk that give it a creamy flavor. Dishes such as banh mi sandwiches and pho are already prolific.
6. Mood Food – ‘Gastrophysics,’ is a new way of dining founded on the idea that food can impact the way we feel, per Charles Spence, top food psychologist and professor. Set menus that offer a catered selection of foods that shift the mood in various directions will start appearing worldwide.
7. Wood-Fire Cooking – 2020 is predicted to be the year that chefs in restaurants around the globe rediscover that grilling over a wood fire makes food taste so much better.
8. Edible Packaging – Food and beverage packaging makes up much of the plastic ending up in our oceans and landfills. Brands that will win in this space are the ones who adapt to shifting consumer lifestyles and preferences.
9. Portable Snacks – Snacks are dramatically reshaping eating as we once knew it. Consumers are moving away from three square meals a day, toward satisfying their hunger on-the-run. Because of this, they are turning to functional snacks that fill in the gaps and give their bodies what they are lacking.
10. Tribal Roots – Michelin star restaurants around the globe are seeking traditional indigenous ingredients from some of the oldest civilizations. Strong influences of South American cooking – superfoods like cucuaco, cassava, bijao leaves, cocona, acaï, aguaje, and maracuya are examples of ingredients that are gradually becoming mainstream.
In 2019, Mintel put its expertise in consumer behavior behind its predictions on shifting consumer trends over the next decade. Predictions about the future of global consumer markets incorporate these seven key factors that drive consumer spending decisions.
1. Wellbeing – Seeking physical and mental wellness.
2. Surroundings – Feeling connected to the external environment.
3. Technology – Finding solutions through technology in the physical and digital worlds.
4. Rights – Feeling respected, protected and supported.
5. Identity – Understanding and expressing oneself and one’s place in society.
6. Value – Finding tangible, measurable benefits from investments.
7. Experiences – Seeking and discovering stimulation.
Top 10 Superfoods for 2020 ̶ Powerhouse foods that provide desirable benefits from boosting gut health to blunting inflammation bookend this year’s top 10 list.
1. Fermented foods, like yogurt & kefir
4. Exotic fruit, like acaí, golden berries
5. Ancient grains
8. Non-dairy milks
10. Green tea
Top 10 Consumer Purchase Drivers ̶ The survey results reveal consistency in the millennial-driven search for foods that fit their health and wellness lifestyles. Findings show what food manufacturers should focus on to win these customers.
8. Gluten Free
10. Dairy free
In ̶ Ketogenic diet, Intermittent fasting and Clean eating
Out ̶ Low fat, DASH and Evolutionary
1. Plants as Plants – Growth will continue in meat placements, yet consumers will begin looking more closely at the ingredient lists, supply chains, water usage and food safety, prompting renewed interest in plants as plants, according to the panel.
2. Sustainability-Driven Product Development – Consumers, especially Gen Z, look at a company’s values and production methods when making purchasing decisions. Upcycled products, or those using ingredients that are normally discarded, are becoming more prevalent (e.g., tea made from discarded avocado leaves & frozen pizza toppings made from vegetable scraps). Biodynamic farming, a practice that helps sustain the biodiversity and health of the land, is coming more into focus for consumers.
3. Fermented Condiments – The fermented foods trend has boosted broad consumer interest in the Korean condiment kimchi as well as Korean food, both of which boost interest in the fermented condiment gochujang. This red chili paste is made with fermented soybeans, seasonings and glutinous rice and is often used in marinades, dipping sauces, soups and stews. Expect to see it show up on more foodservice menus and packaged at retail.
4. Prebiotic Foods Gain Awareness – Prebiotics, a type of dietary fiber that feed the friendly bacteria in the gut, are found in foods like bananas, asparagus, seaweed and barley among others. More of these ingredients will hit the spotlight, with early examples including bars and crunchy snacks made with prebiotic-rich barley and buckwheat.
5. Protein Trend Takes Unexpected Turns – Consumer awareness of protein is prompting them to seek out interesting sources, whether under-the-radar varieties or new innovations. Anchovies are poised to take off, most notably on restaurant menus topping burgers or being used as an ingredient in butters, marinades and even cookies. Protein-packed noodles also are on the rise but are moving beyond the lentil- and legume-based varieties, such as those made from seafood.
6. Convenient Cocktails and Mocktails – A slew of new mixers, tonics and garnishes help consumers make bar-quality cocktails at home. Look for the trend to expand with more cocktails in cans and bottled mocktails as alternatives for non-drinkers or curious consumers, noted Trendspotter Andrew Freeman, founder of af&co. And in a related trend, canned beverages spiked with CBD are also expected to emerge.
1. CBD – Trendspotters see continuing growth in products across categories containing CBD, especially as producers better understand how it and other functional ingredients should be incorporated into product formulations.
2. Dairy-free products – Dairy alternatives, oat and nut-based milks in particular, will continue to reign in yogurts, beverages, creamers and frozen desserts.
3. Fermented beverages – Kombucha has led the charge in refrigerated, ready-to-drink functional beverage growth, and more fermented functional beverages touting health, tradition and flavor are on the horizon. Drinking vinegars, which are high in probiotics, amino acids and antioxidants, will also continue to emerge.
4. Regional cuisines of Asia, West Africa, and Latin America – This top trend of 2019 will continue in the new year as consumer knowledge grows. Look for flavors and ingredients from these areas in spices, sauces and bases.
Will this make me sick? The date stamps on food items, explained
Sometimes it's easier to toss food after the expiration date, rather than risk food poisoning. But that often results in throwing out edible food. USA TODAY
A quick sniff test can generally determine whether milk has gone bad after a best by date passes. But it's harder to tell with other drinks or foods.
Sometimes it feels easier to ditch whatever product is old according to an expiration date, rather than risk hours—or even days— of food poisoning. But that often results in the trashing of perfectly edible food.
"It has been estimated that confusion over the multitude of different date labeling terms on food products accounts for about 20% of food waste in the home," Nathan Arnold, press officer for the Food and Drug Administration, told USA TODAY.
It's confusing, partially, due to the various terms used to determine whether food is still good. “Use before,” “sell by” and “expires on” are just some of the terms employed, Arnold noted.
"The FDA believes that food waste is due, in part, to fears that consumers have about food safety," Arnold said.
The Center for Disease Control estimates that there are 48 million cases of foodborne illnesses each year in the United States, or one in six Americans.
The labeling of expiration dates on foods actually isn't required by the FDA, except on infant formula. However, some state and local organizations do require expiration dates to be put on certain food labels.
"Manufacturers generally apply date labels at their own discretion and for a variety of reasons," Arnold said.
The most common reason to add a label is to let consumers and retailers know up to what date they can expect the food or drink to stay at its expected quality and flavor, he said.
That means the label isn't meant to indicate when an item will go bad entirely, but resulting confusion often means food is trashed by the date on the container.
To prevent this confusion, the FDA supports the use of an introductory phrase by manufacturers' when adding a quality date label: "Best If Used By."
"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly," Arnold said.
There are other tools that consumers can use to determine if their food is good still, apart from the expiration date.
The United States Department of Agriculture developed a smartphone app called "FoodKeeper," which can help solve this problem.
Created in conjunction with Cornell University and the Food Marketing Institute, Arnold called it a "complete guide to how long virtually every food available in the United States will keep in the pantry, in the refrigerator, and in the freezer."
It breaks food longevity down by type of food including poultry, me, grains, etc.
Then it informs how long each food lasts based on where and how it is stored. For example, apples can last three weeks in a pantry, four to six weeks in a fridge, and a whole eight months in the freezer, if they have been cooked. (Pomegranates are a different story.)
The FoodKeeper includes 15 categories to help users determine how long their food will actually last.
And to avoid food poisoning or any other foodborne illness, the CDC recommends always following a standard safety procedure.
"Follow four steps: clean, separate, cook and chill," Brian Katzowitz, spokesperson for the CDC told USA TODAY in an email.
Coffee mate Is Launching Oatmeal Crème Pie and Glazed Donut Creamers for a Sweet Brew
That first sip of coffee in the morning just hits different, and it’s about to be a whole lot sweeter, thanks to Nestlé’s Coffee mate. In addition to its M&M’s creamer coming next year, there are two more flavors — Oatmeal Crème Pie and Glazed Donut — that will make coffee at home your go-to option.
The Oatmeal Crème Pie creamer, which sounds like it would pair perfectly with Kellogg’s new Oatmeal Creme Pies Cereal, incorporates cinnamon, brown sugar, and oatmeal cookie flavors. It has a sweet finish that’s reminiscent of a crème pie’s filling, so it’ll remind you of the childhood favorite snack. The Glazed Donut variety has notes of the classic donut with a sweet glaze finish, so it’s like combining coffee and donuts in one — which we all know is the ultimate duo.
Both of the new Coffee mate creamers come in 16-ounce bottles for a suggested retail price of $2.69. They’ll be hitting shelves at wherever Coffee mate is sold in January 2021. What a way to kick off the New Year!
For those looking for a plant-based coffee additions, Coffee mate’s natural bliss has new sweet flavors that don’t skimp on taste. The Brown Sugar Oat Milk, made with pure, simple ingredients, was designed to taste like brown sugar oatmeal, so the non-dairy option has sweet brown sugar, natural oat, and maple notes. The plant-based Almond Sweet Crème is pretty self-explanatory, but you can expect sweet notes and almond undertones. These 32-ounce bottles are also making their way to stores in January 2021 for $5.49.
We’re the type of person who takes their coffee very seriously, so there’s a very real possibility that we’ll be snagging all four of the new creamers once they hit the refrigerated aisle. We can’t choose a favorite without trying them all, right?
Starbucks is bringing the next big dairy-free milk to some US cafes
Starbucks is bringing oat milk to five U.S. locations, starting Tuesday.
Oat milk has a texture and taste that more closely resemble cow's milk than other dairy-free alternatives like soy and almond milk, even when steamed for lattes.
Starbucks' entry into oat milk comes as Americans' appetites for milk alternatives keeps growing.
The oat milk trend doesn't look like it is dying anytime soon.
Coffee giant Starbucks SBUX will start offering the dairy-free substitute Tuesday at five locations, another sign that oat milk could be here to stay.
Oat milk has a texture and taste that more closely resemble cow's milk than other nondairy alternatives like soy and almond milk, even when steamed for lattes. The dairy-free milk is made by soaking steel-cut oats in water, blending the mixture and then straining it.
Starbucks' entry into oat milk comes as Americans' appetites for milk alternatives keeps growing. Some, like quinoa milk, have struggled to take hold, but almond and soy milk remain among the most popular options. U.S. nondairy milk sales grew 61 percent to an estimated $2.11 billion between 2012 and 2017, according to a Mintel report. Overall dairy milk sales declined by 15 percent to $16.12 billion during the period.
The oat milk craze in the U.S. started several years ago when Swedish company Oatly arrived stateside. Enthusiasm briefly faltered last summer when skyrocketing demand led to a shortage of oat milk for the several hundred New York City coffee shops that offered the dairy-free substitute. Oatly is opening its first U.S. production plant this spring to help ramp up supply.
Other beverage companies are now jumping on the trend, with PepsiCo's PEP Quaker Oats launching its own version in November.
Starbucks started offering oat milk in European locations in early 2018, but it's finally bringing the dairy substitute to the U.S. as the trend grows. However, for now, its U.S. availability will be limited to five Starbucks Reserve locations in three cities: Seattle, San Francisco and New York.
The coffee chain has been using the upscale Reserve stores to launch innovative new drinks, like its Nitro Cold Brew, before rolling them out nationwide. They're also part of a strategy to defend against high-end upstarts, like Intelligentsia Coffee & Tea — which was also the first U.S. coffee shop to offer Oatly.
Oat milk fans can also order the vegan substitute at three of Starbucks' Princi bakeries in Seattle, Chicago and New York.
Quaker Simply Granola Oats, Apples, Cranberries & Almonds
Courtesy of Quaker
Granola is another one of those foods that seems like it would be a safe snack option, but Quaker's Simply Granola clearly proves otherwise. Just one serving has 17 grams of sugar, which is more than you would get from one serving of Oreo cookies.
New product tracker: PepsiCo, Mr Kipling and Welch’s spread the holiday spirit, Kellogg’s goes bananas and Pringles gets wavy©GettyImages/masterzphotois/Ket4up
Beef it up with Le-Vel Thrive Bites
US health and wellness brand Le-Vel has released a range of single-serve beef snacks.
Thrive Bites are made from US pasture-raised cattle that are fed a vegetarian diet of alfalfa, hay and corn. The snacks contain no preservatives, fillers, or added hormones or antibiotics.
Available in three variants – Black Pepper & Sea Salt, Savory Garlic and Sweet & Spicy – Thrive Bites are 98% fat-free, contain only 70-80 calories per serving and contain 8g of protein per serving.
Founded in 2012 by Jason Camper and Paul Gravette, Le-Vel reached a milestone earlier this year of $1.5bn in lifetime orders.
It’s the best time of the year with Quaker Oats, Cap'n Crunch and Cracker Jack
PepsiCo is bringing back popular breakfast offerings for the 2018 holiday season, including two Quaker Gingerbread Spice cereals and Cap’n Crunch’s Christmas Crunch cereal.
Quaker’s Gingerbread Spice Instant Oatmeal is made from 100% whole grain oats, while the Life Cereal comprises a multigrain combo of oats, wheat and rice both cereals flavored with gingerbread spices.
Cap’n Crunch’s Christmas Crunch cereal is a corn and oat cereal with red and green pieces shaped like stars, snowmen, Santa hats and other holiday shapes.
The snack giant has also released a range of limited-edition Rold Gold pretzels and Cracker Jack popcorn.
The Rold Gold Dipped Pretzels are available in Classic Chocolate-Dipped Tiny Twists and Peppermint-Dipped Snowflake varieties the Holiday Rings are designed to be the base for holiday creations and the Festive Shapes – exclusively available from Walmart – are shaped like snowflakes, trees, candy canes and bells.
11 Vegan Food Trends to Watch in 2019
New dairy-free favorites, surprising protein sources and automated everything: We've prepped a list of 2019's biggest food trends—all vegan, of course. Like you, millions of people are more curious than ever before about the latest developments in the vegan culinary world. Below, you can check out the newest, fanciest vegan foods and the hottest trends that will help you reduce your environmental footprint, improve your personal health and spare hundreds of animals a violent death in the coming year.
Here are the biggest vegan food trends to watch for in 2019:
Sure, almond and soy milk are cool, but 2019 will be the year of smooth, creamy oat milk. Try it in your coffee or cereal or even as the base for dairy-free ice cream. Check out these brands that are bringing us one of the most sustainable and delicious vegan milks around:
- This Swedish company already sells oat milk in the U.S. and hopes to offer other oat-based beverages and yogurt products soon.
- : Jump-start your new year with this nitrogen-infused cold brew oat milk latte.
- Quaker Oats: The popular cereal brand plans to release its own oat milk lineup in January, according to The New York Times, proving that vegan milk is what the people want.
- : This brand's oat milk can already be found on supermarket shelves, and it'll make every morning meal of the new year a bit brighter.
Tahini in Desserts
Tahini's not just for hummus anymore! Look for this Middle Eastern sesame seed butter in new versions of favorites like ice cream and milkshakes.
Green (Pea) Protein
The humble pea packs a protein punch, and in 2019, we think more brands will be exploiting this little green machine for all it's worth. Try these vegan pea-based products:
- Beyond Meat's Beyond Sausage (Original Bratwurst, Sweet Italian and Hot Italian)
- World Peas Brand's Peatos (Masala and Fiery Hot varieties only)
- Bolthouse Farms' Plant Protein Milk (Original, Unsweetened, Vanilla and Chocolate)
- Ripple Foods' Nutritious Pea Milk (Original, Unsweetened Original, Vanilla, Unsweetened Vanilla and Chocolate)
Vegan Fast Food Goes Mainstream
Fast-food and chain restaurants are increasingly a hotbed of vegan options. In 2019, keep an ear to the ground as Del Taco expands the availability of its Beyond Meat tacos and as other chains, including TGI Fridays, add the Beyond Burger.
Fish-Free and Fabulous
In 2018, millennials may have " killed canned tuna"—just in time, because 2019 is coming and vegan seafood is riding in on a big wave. In the new year, look for snacks packed with omega-3s, such as dulse bacon and kelp noodles. These vegan seafood products are already available in stores:
There's Something in the Water
Bye, bye, boring water. Cut back on your plastic use by grabbing a reuseable water bottle (or cup or jar), and try one of these specialized vegan waters:
Healthy Fat- and Carb-Conscious Menus
You'll see more emphasis on healthy fats in 2019—vegan restaurants and the kitchens of home-cooks included. With popular high-fat, low-carb vegan keto meals, you can use cauliflower, zucchini, and avocado to get your macros.
Probiotics and Other Gut-Healthy Options
Fermented foods and friendly bacteria to the rescue! In 2019, we'll go beyond kombucha, as other probiotics and gut-healthy options take center stage. These vegan gut-healthy products will be big next year:
Meat-Free Mushroom Snacks
Vegan pork rinds? Pig-free bacon chips? Keep pigs out of your pantry by opting for mushroom-based munchies. Look for these meat-free snack options in 2019:
- Snacklins' Puffed Chips (Barbeque, Soy Ginger and Chesapeake Bay)
- PigOut's Pigless Bacon Chips (Original, Cheddar, Chipotle and Kansas City BBQ)
Chips are canceled: 2019 is the year of the airy vegan puff. Fried or baked, these pop-able snacks will be everywhere in the new year. Try these vegan snack puffs:
- Hippeas' Organic Chickpea Puffs (Vegan White Cheddar, Far Out Fajita, Sriracha Sunshine, Pepper Power and Bohemian Barbecue)—order them on Amazon.
- Vegan Rob's Puffs (Dairy Free Cheddar, Beet, Brussel Sprout, Moringa and Jackfruit plus, two gut-healthy varieties: Probiotic Cauliflower and Probiotic Dragon Puffs)—order them on Amazon.
- Brandless' Corn & Quinoa Puffs
- Watusee Foods' Popped Chickpeatos
- Human Bean Co.'s Air Puffed & Crunchy Faba Beans (Lightly Salted, Original Aussie BBQ, Sea Salt and Vinegar, Lime and Black Pepper, and Pizza Supreme)
- LesserEvil's Grain Free Paleo Puffs ("No Cheese" Cheesiness, Himalayan Pink Salt and Himalayan Salt 'N Apple Cider Vinegar)
- Popchips' Nutter Puffs
- Square Organics' Protein Popcorn
"Alexa, go vegan!" Amazon Echo devices offer a host of vegan and animal-friendly "skills," like searching for vegan recipes or even entertaining your cat while you're away. ("Alexa, donate to PETA" is unsurprisingly our fave.) Expect 2019 to bring in more automatic, robotic wonders. To bring your culinary repertoire up to date, consider splurging on a high-tech kitchen device like an Instant Pot or air fryer to cook your favorite vegan foods.
Announcing Vilsack as Ag Sec pick, Biden admits: ‘He helped develop my rural plan’Tom Vilsack is pictured here testifying before the Senate Ag Committee in spring 2019 announcing ‘It’s time to get to net-zero.’ He was testifying then as a dairy checkoff executive for DMI serving as president and CEO of USDEC and defacto leader of DMI’s Innovation Center. This week he was officially announced by President-Elect Joe Biden to come back for another term as U.S. Agriculture Secretary, where ‘It’s time to get to net-zero’ is the Biden rural plan Vilsack helped develop while pulling a $1 million salary from mandatory dairy farmer checkoff. Photo by Sherry Bunting
By Sherry Bunting, republished from Farmshine, Friday, December 18, 2020
BROWNSTOWN, Pa. — President-elect Joe Biden this week officially nominated former Iowa Governor and former U.S. Agriculture Secretary Tom Vilsack, a lawyer by trade, to return as Ag Secretary in his administration. This nomination will likely be a fast walk through Senate confirmation, given the supportive words this week from American Farm Bureau and prominent Ag Senators from both sides of the aisle.
But some responses from a few organizations and grassroots efforts, as well as some Senators, are less than supportive or outright aiming to stop the confirmation. Some, because they see the choice as one that does not make diversity, equality, and feeding programs a priority. Some, because he talked about antitrust issues but did nothing when Secretary under Obama. Others, because they remember Vilsack’s role in removing whole milk (and 2% milk and 1% flavored milk) from school menus and prohibiting it from a la carte offerings.
Still others, are being more methodical in thinking through how to deal with a third round of Secretary Vilsack.
Throughout the Biden-Harris campaign for the presidency, Biden made it clear that his slogan — Build Back Better — had as much to do with climate change and new farm and energy policy as anything else. In several stump speeches, Biden drew from the rural policy he admitted this week was in part developed by Vilsack, himself, to talk about paying farmers to put land in ‘land banks’, now being referred to as ‘conservation’ and to plant crops ‘we want you to grow,’ now being called ‘cover crops.’
The terms ‘conservation’ and ‘cover crops’ are familiar terms that put farmers at ease. They plant cover crops already to stabilize ground between main crops and to produce grazing or harvested forage for dairy cows and livestock. Farmers know what payments to idle land can mean for landlords retired from farming. But what does it mean for dairy farmers renting that land? I guess we will soon find out.
Here’s the deal. While introducing Vilsack as his Ag Secretary pick, Biden stated publicly that, “(Vilsack) helped develop my rural plan for rural America in the campaign, and he now has the dubious distinction of having to carry it out,” said Biden with a laugh. “It’s a good plan that includes making American agriculture the first in the world to achieve net zero emissions and create new sources of income for farmers in the process.”
Wait a minute, Tom Vilsack helped develop president-elect Biden’s rural plan for rural America while he was being paid a million dollar salary through mandatory dairy farmer checkoff?
When farmers have asked him to say even one positive word about bringing whole milk back to schools during his private citizen tenure with producer-funded dairy checkoff, the response from DMI was: ‘Sorry, we can’t lobby on government policy.”
But did we just hear Biden properly? We did. He said the top-paid DMI executive Tom Vilsack “helped develop” government farm policy for a partisan presidential campaign candidate who is now president-elect Biden. This policy at the Biden campaign website states ‘the Green New Deal is the framework’. It is policy that aligns directly with what the global, multinational food corporations want. These companies pay membership into the U.S. Dairy Export Council (USDEC) of which Vilsack was president and CEO since January 2017.
In fact, as Biden and Vilsack shared the podium Tuesday, when the Ag Secretary pick was announced officially, they described a USDA and rural plan that fits within the World Economic Forum’s Great Reset (which also uses the Build Back Better tagline).
At the core of the Great Reset are the same huge global food manufacturers and purveyors who are part of USDEC (adding their membership fees to the mandatory producer checkoff funds to have influence). The USDEC, which Vilsack oversaw the past four years is joined at the hip with DMI’s Innovation Center for U.S. Dairy, which was founded by checkoff in 2008 when then Sec Vilsack struck Memorandums of Understanding between USDA and DMI to chart a course for sustainability and to start the low-fat dietary indoctrination of children via GENYOUth.
This train of globalism has been rolling. It slowed down a bit the past four years when the U.S. withdrew from the Paris Climate Treaty and nixed the Trans Pacific Trade Partnership, called out China, and revamped NAFTA.
But the consolidating globalist food transformation train does keep rolling no matter which political party is in power.
“The one bipartisan thing getting done in Washington is this: their ability to work on and move forward the globalization of food and agriculture,” said Mike Eby, a Gordonville, Pa. farmer and executive director of Organization for Competitive Markets (OCM).
He notes the concern of OCM and others that Vilsack has a track record of doing nothing on the antitrust and anti-competitive market issues in agriculture, that he could ignore checkoff referendum requests that will be brought to USDA with the appropriate number of signatures in the next year, just as he ignored the law while Secretary and did not forward the annual reports about the dairy checkoff to Congress for four years. Another concern is that Vilsack’s return to USDA brings an entrenched globalization end-game with no path forward for country of origin labeling.
“Under Republicans, we saw a push toward consolidation, but under this Democratic rural policy developed by Vilsack and now to be fulfilled by Vilsack, we see the choke point at the center of food production through qualifications of standardization determining who can participate and how,” says Eby, who also serves as chairman of the National Dairy Producers Organization (NDPO) and on the Grassroots PA Dairy Advisory Committee that is active in the Drink Whole Milk 97% Fat Free campaign.
“With a net zero or environmental choke point in place, and specific benchmarks, consumers may only have the ability to purchase from the middleman that says the milk or beef meets the ‘net zero’ standard,” Eby continues. “It is a linear goal, either way, that makes it difficult for competitive markets and independent producers to survive.”
Vilsack’s own words in accepting the President-elect’s nomination to return him to his former post as Ag Secretary paint a bit of a picture: “One of our first orders of business is to do all that is possible at Department to aid in the pandemic response, reviving rural communities and economies, addressing dire food shortages and getting workers and producers the relief they need to hang on and come back stronger,” he said.
But read what he said next: “When we emerge from this (pandemic) crisis, we will have an incredible opportunity before us — to position U.S. agriculture to lead our nation and the world in combating climate change. Reaping new good-paying jobs and farm income will come from that leadership.”
He touted Abraham Lincoln’s words when he first established the USDA. Lincoln called it “The People’s Department.”
But in essence, Tom Vilsack is part of an elite class that believes they know best for the people. Through pandemic and climate fear, they are counting on the masses to be scared into submission about food and jobs so systems for the food transformation can be redesigned the way the global organizations, billionaire tech sector investors and multinational companies are planning.
The agenda was crystallized and set in motion in the 2007 to 2009 time period. First, importers were given influence in dairy and beef checkoff messages by including them in the checkoff deduction. Next, the MOU’s between USDA and checkoff etched in stone a path of transformation that throws competitive markets and country of origin labeling to the side in favor of farmers conforming to certain standards. It all begins with things farmers already do and as they get comfortable, the vice their own money places them in starts to squeeze.
The agenda was perpetuated when Dietary Guidelines – the tip of the food transformation iceberg – were adopted in 2015 without full consideration of the science on fats. Again for 2020, the low fat and fat free vegetarian style eating patterns continue, even though current Secretary Sonny Perdue has not yet rubber-stamped them. Vilsack will, of course.
With the low-fat / fat-free emphasis of the DGAs, the new Bioengineered labeling rules, and the FDA Nutrition Innovation Strategy, the dilution of animal proteins with plant- and lab-based lookalikes has an easy road.
Without country of origin labeling, globalized food supply chains are created and sustained to give a few large multinational corporations control.
With dairy and beef checkoff programs continually funded by farmers with importers paying something to be at the table to douse domestic marketing, these global companies are able to sit at a secret, or proprietary table where pre-competitive ‘innovations’ are hatched and the ‘choke points’ of farming practices and production standards in “producer programs” like FARM are decided.
Vilsack’s replacement to head the USDEC (as well as defacto head of the various global partnerships that make up the Innovation Center for U.S. Dairy) is Krysta Harden. DMI announced this week that Harden will be promoted to Vilsack’s vacated post from her current role as DMI’s executive vice president of global environmental strategies.
Harden and Vilsack worked together on the Net Zero Initiative for two of the past four years, and they worked together before that at USDA. When Vilsack was previously Ag Secretary under President Obama, Harden was installed as Deputy Undersecretary for 2013 through 2016.
One thing Biden said Tuesday that really sinks in: “I asked (Tom Vilsack) to serve again in this role because he knows the USDA inside and out. He knows the government inside and out. We need that experience now.”
He might have easily added that Vilsack knows China inside and out as well. While USDA Secretary, Vilsack participated in the joint commission on commerce and trade between the U.S. and China, meeting in 2015 in Chicago. He flowed that right into USDEC with the dairy industry global supply chain companies and will flow them right back to the USDA as he goes back to being Secretary again.
Yes, dairy and agriculture relationships with China are important, but so too is the concept that free trade needs to also be fair trade. Global supply chains don’t care whether U.S. family farms make it. They have an agenda and are using climate-change ‘philanthropy’ to achieve it.
Biden and Vilsack talked about new possibilities, new revenue, new jobs, via a ‘new’ charter for USDA as a climate agency.
With a four-year interruption in the so-called climate agenda seeking farm, food, and energy transformation that was begun 12 years ago, we can expect things to move fast – very fast – on the globalization and transformation of food once Vilsack resumes his former USDA post, especially if the Democratic party gains control of the Senate in addition to already having control of the House and the incoming office of the President of the United States.