From Ancient Honey to Space-Grown Potatoes: What Our Favorite Food Facts Say About the Future of "Better-For-You" Eating

 

Food isn’t just fuel — it’s a mirror of culture, history, and innovation. Some of the wildest food facts remind us that what’s on our plate has evolved over centuries and across continents. But today, as consumers demand healthier, fresher, more personalized options, the past offers clues about what’s next in the rapidly growing “better-for-you” space according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Let’s start with a few timeless facts that might surprise you:

 

Fun Food Facts You Probably Didn’t Know

1.       Bananas are berries — strawberries are not.
Despite their name, strawberries don’t meet the botanical definition of a berry. Bananas, however, do. Consumers are more curious than ever about what’s real and what’s not in the world of food labels.

2.       Honey never spoils.
Found in Egyptian tombs over 3,000 years old, honey remains shelf-stable forever. This natural preservation is one reason why “clean label” ingredients are making a comeback in modern food production.

3.       Peanuts are not nuts.
Technically legumes, peanuts grow underground and are cousins to beans. Ingredient education and sourcing transparency are increasingly driving grocery and restaurant menu decisions.

4.       Carrots were originally purple.
Orange carrots didn’t exist until Dutch growers cultivated them in the 17th century. Expect continued exploration of heirloom vegetables and plant-based color to return.

5.       Apples float because they are 25% air.
That’s what makes them perfect for bobbing at fall festivals. Whole fruits are still at the center of many “better-for-you” snacks, and innovations in dehydrated and freeze-dried fruits will expand shelf life and usage occasions.

6.       Cheese is the most stolen food in the world.
About 4% of all cheese globally is stolen — food security and waste continue to be topics grocery retailers and foodservice providers must tackle.

7.       Broccoli contains more protein than steak (per calorie).
Yes, ounce for ounce by calorie, broccoli beats steak in protein content. Protein-rich vegetables will become meal centerpieces — not just sides — over the next five years.

8.       Ketchup was once sold as medicine.
In the 1830s, it was marketed as a cure for indigestion. That health-halo marketing hasn’t disappeared, but consumers today demand scientific backup and transparency.

9.       White chocolate isn't technically chocolate.
It contains no cocoa solids, just cocoa butter, sugar, and milk solids. As definitions and standards of identity evolve, expect consumers to push for clearer labeling on everything from chocolate to “meatless” meats.

10.   Potatoes were the first vegetable grown in space.
NASA grew them aboard the Space Shuttle Columbia in 1995. Today, vertical farming and space-aged growing techniques are transforming urban agriculture.

 

Five “Better-For-You” Trends to Watch in the Next Five Years

With Insights from the Grocerant Guru®

As food evolves, so do consumer preferences. Here’s what’s coming next, according to Steven Johnson, the Grocerant Guru® at Foodservice Solutions®:

1. Mix-and-Match Meal Component Bundling

Consumers no longer want full meals — they want components they can personalize. Expect more retailers to offer protein bowls, veggie bases, and globally flavored sauces that let customers mix health with familiarity.

“The age of one-size-fits-all dinner is gone. Smart brands will let customers co-create meals that are both satisfying and better-for-you,” Johnson notes.

 

2. Functional Foods That Actually Work

Beyond protein and fiber, consumers want foods that enhance focus, sleep, or immunity. Think turmeric lattes, mushroom jerky, and collagen-infused snacks.

“Function-forward food isn’t just a trend—it’s the new value proposition for health-conscious consumers,” Johnson explains.

3. Fresh Food at Non-Traditional Locations

C-stores, gas stations, and pharmacies will lead in fresh ‘better-for-you’ offerings, from low-sodium ready-to-eat meals to cold-pressed juices.

“The line between grocer and restaurant is disappearing,” Johnson says. “Location is no longer a barrier to fresh and healthy food.”

 

4. AI-Enhanced Personal Nutrition

Apps and wearables will soon suggest real-time meals and snacks based on your activity, sleep, or stress. Retailers and restaurants will use this data to personalize recommendations and loyalty offers.

“Technology will turn personalized nutrition into everyday behavior. Expect AI to become your grocery co-pilot,” Johnson predicts.

5. Upcycled & Waste-Reducing Products

From banana peel bacon to spent-grain protein bars, brands will double down on sustainability through upcycling. Shoppers will reward zero-waste innovation.

“Better-for-you must now mean better-for-the-planet too,” Johnson emphasizes. “This dual value will drive both product development and purchasing behavior.”

 

The Takeaway: From Ancient Foods to Futuristic Trends

History tells us food constantly evolves. From 3,000-year-old honey to protein-rich veggies grown in space, the innovation around what we eat and how we eat it is only accelerating. For brands, restaurants, grocers, and convenience stores, the challenge is clear: Stay ahead of changing consumer expectations—or risk being left behind.

As the Grocerant Guru® puts it, “Food today is interactive, participatory, and customized. The ‘better-for-you’ future belongs to brands that understand that the dinner table is wherever the customer is.”

Success Leaves Clues—Are You Ready to Find Yours?

One key insight that continues to drive success is this: "The consumer is dynamic, not static." This principle is the foundation of our work at Foodservice Solutions®, where Steven Johnson, the Grocerant Guru®, has been helping brands stay relevant in an ever-evolving market.

Want to strengthen your brand’s connection with today’s consumers? Let’s talk. Call 253-759-7869 for more information.

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At Foodservice Solutions®, we specialize in consumer-driven retail food strategies that enhance convenience, differentiation, and individualization—key factors in driving growth.

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