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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How Summer Snacking Became a Home Meal Replacement

 

From Picnic Baskets to Protein Packs: The Evolution of Warm-Weather Eating from the desk of Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®. Snacking has long been considered a stopgap between traditional meals, especially during the leisurely days of summer. Yet, as food culture evolved, particularly in North America, the summer snack morphed into something far more influential — a bona fide meal replacement. This transformation wasn’t instant. It emerged from changing consumer behavior, social patterns, innovations in food packaging, and most recently, the convergence of convenience and nutrition.

Historically, summer eating revolved around picnics, barbecues, and concession stands — venues defined by casual, communal fare. But by the late 20th century, snacking surged due to time-starved lifestyles and the influence of convenience foods. In the 2000s, the rise of better-for-you snacks (think granola bars, trail mix, and yogurt tubes) opened the door to snacks that could compete with traditional meals in terms of substance and appeal.

By 2020, the snacking category was no longer an afterthought. It was redefined by cultural shifts: working from home, on-the-go wellness, and tech-enabled food delivery. Summer, once a season of indulgence and light bites, became the perfect breeding ground for the next evolution — the snack as a structured meal replacement.

The Four Meal Periods and the Summer Snack Infiltration

Let’s explore how each daily meal period has been influenced by the rise of summer snacking:

1. Breakfast (6–10 AM)

Traditionally: A sit-down meal of eggs, toast, pancakes, or cereal.
Summer Snack Replacements:

·       Smoothie bowls topped with granola and fresh fruit

·       Overnight oats jars with chia seeds

·       Breakfast bars infused with caffeine or protein

Summer mornings, especially for families and travelers, are about mobility. No-cook, grab-and-go options with nutritional heft have replaced the kitchen routine.

2. Lunch (11 AM–2 PM)

Traditionally: Sandwiches, salads, soups — eaten during a midday work or school break.
Summer Snack Replacements:

·       Charcuterie snack boxes (with meats, cheeses, and fruit)

·       Bento-style grain bowls with pre-portioned veggies

·       Protein snack packs with hummus, boiled eggs, and crackers

Lunch is where snacking has made its biggest move. In hot weather, lighter fare becomes more appealing, and snacks now often come pre-balanced for macronutrients.

3. Dinner (5–8 PM)

Traditionally: The most formal and structured meal of the day.
Summer Snack Replacements:

·       Tapas-style snacking with skewers, dips, and roasted veggies

·       Global street food kits (bao buns, Korean BBQ bites)

·       Chilled pasta salads with pre-cooked proteins

While families may still gather at the table, many now do so over a spread of snackable foods — less formality, more flavor variety, and minimal kitchen time.

4. Late Night (9 PM–Midnight)

Traditionally: Dessert or indulgent fare; sometimes fast food or leftovers.
Summer Snack Replacements:

·       Frozen Greek yogurt bars

·       Air-fried veggie chips or popcorn blends

·       CBD-infused treats or sleep-enhancing bites

As people seek healthier wind-down routines or recovery snacks after evening activities, the midnight snack is being reimagined with both indulgence and function in mind.

 

Five Summer Snacking Trends to Watch in 2025

According to food trend analyst Steven Johnson, the Grocerant Guru®, summer 2025 will be a showcase for snacks that “blur the line between flavor, function, and convenience.” Here are the five trends he says are here to stay:

1. “Snack Kits” as Meal Kits

Think DIY poke bowls, sushi wraps, or taco bites in snack-sized portions. These kits are booming in refrigerated aisles and micro-kitchens, offering experience-driven eating without the prep time.

2. Ambient Wellness Snacks

Products that don't need refrigeration but pack a nutritional punch — like shelf-stable adaptogen bars, mushroom jerky, or vitamin-enriched popcorn — are ideal for road trips and beach days.

3. Plant-Based Heatless Proteins

Summer-ready without a grill, snacks like lentil-based "meatballs," chickpea puffs, and pea-protein strips provide satiety and sustainability — especially in eco-conscious Gen Z households.

4. Flavor Mash-Ups from Fusion Street Food

Expect Korean corn dogs with Mexican spices or Indian chaat-flavored snack mixes. As Johnson notes, “Gen Alpha and Millennials are hungry for bold tastes — and convenience won’t slow them down.”

5. Hyper-Functional Hydration Snacks

Electrolyte gummies, collagen popsicles, and coconut water gels are not just refreshments; they’re part of a lifestyle. Snack and hydrate in one — perfect for peak heatwaves.

 

Think About This

Summer snacking has evolved from light-hearted indulgence to serious sustenance. It now fills all the roles of traditional meals — especially when convenience, health, and portability are non-negotiable. As the Grocerant Guru® says, “Consumers no longer ask, ‘Is this a snack or a meal?’ They just ask, ‘Is it ready to eat and worth it?’”

In 2025 and beyond, that answer will increasingly be yes — especially in the heat of summer.

Are you ready for some fresh ideations? Do your food marketing ideas look more like yesterday than tomorrow? Interested in learning how our Grocerant Guru® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit: us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

By-By Boomers: Why Campbell’s, Kellogg’s, and Other Legacy Brands Must Evolve or Fade in 2025’s Grocerant-Driven Market

 

In 2025, the retail food landscape continues to be disrupted by the rise of the Grocerant niche—a fast-growing sector blending grocery and restaurant experiences through fresh, convenient, Ready-2-Eat (RTE) and Heat-N-Eat (HNE) meals. According to Steven Johnson, the Grocerant Guru® at Tacoma, WA based Foodservice Solutions®, this shift is forcing legacy consumer packaged goods (CPG) brands like Campbell’s Soup and Kellogg’s Corn Flakes to reimagine their roles in consumers’ evolving eating habits.

 

The Grocerant Effect: Consumer Migration Accelerates in 2025

The key to this disruption lies in a generational and cultural shift:

·       Millennials and Gen Z, now the dominant spenders in food retail, are trading canned and boxed pantry staples for fresh-prepared, globally inspired, and highly customizable meals.

·       Asian American and Hispanic households continue to outpace other demographics in per capita fresh food purchases. In 2025, Asian American household food spending averages over $71,000 annually, with 24% going toward fresh or freshly prepared items. Hispanic consumers now control $2.3 trillion in buying power, and their spending on grocerant-style foods is up 37% year-over-year.

·       According to NielsenIQ, 63% of consumers aged 25-45 now purchase prepared meals from non-traditional outlets like convenience stores, subscription services, and grocerants, bypassing traditional grocery aisles altogether.

 

Legacy Brands Are Losing Shelf Power

Back in the day, consumers moved from scratch-cooked meals to pantry staples like Campbell’s condensed soups and Kellogg’s Corn Flakes to save time and money. But today, that same convenience comes with freshness, customization, and health-conscious choices—areas where many legacy brands still lag.

The Grocerant Guru® warns: “Slotting fees are out. Personalization, portability, and participation are in. Brands stuck in their 1980s marketing and packaging mindset are quickly becoming irrelevant.”

Even with corporate efforts to modernize, Kellogg’s, now spun off into Kellanova, still struggles to shake its image as a cereal-first brand in a world where cold cereal consumption continues to decline year over year. Campbell’s has made strides through acquisitions (like Pacific Foods and Rao’s), but many of its core products are seen as outdated by younger buyers.

 

7 Ways to Elevate Your Brand’s Menu Offering in 2025

To compete in the grocerant era, legacy CPG brands and food retailers must embrace the 5P’s of food marketing: Product, Packaging, Placement, Portability, and Price. Here’s how to apply them with real impact:

1.       Develop Fresh Meal Kits Featuring Legacy Products
Transform canned soup or cereal into components of globally inspired, quick-serve meals—like "Kellogg’s Korean Rice Bowls" or "Campbell’s Italian Street Food Soup Cups".

2.       Offer Customizable Heat-N-Eat Bowls
Allow customers to choose their base (rice, pasta, grains), protein, and sauce—featuring your brand’s core ingredient—prepared fresh in-store or on-demand.

3.       Integrate with Ghost Kitchens and Virtual Brands
Create exclusive menu items using your branded ingredients via delivery-only platforms or convenience store foodservice counters.

4.       Rebrand with Transparent Wellness Messaging
Highlight sodium reductions, protein boosts, or real ingredients in revamped packaging that speaks directly to health-focused consumers.

5.       Add Snack-Sized and On-the-Go Formats
Mini heatable soups, cereal-based protein bars, and snackable combo packs are ideal for convenience-minded Millennials and Gen Z.

6.       Leverage Co-Branding with Trend-Forward Retailers
Partner with fast-casual restaurants, upscale grocerants, or even airport kiosks to reintroduce products in a modern context.

7.       Tell the Story with Cultural Relevance
Align legacy brands with evolving cultural food moments—think Hispanic Heritage Month collaborations, Lunar New Year bundles, or plant-based Lenten meal kits.

 

What’s Next for Brands Like Campbell’s and Kellogg’s?

The clock is ticking. Consumer loyalty has shifted from pantry staples to mealtime experiences. Brands must stop marketing solely to Boomers and start earning relevance with younger, diverse, digitally connected shoppers. That means replacing static grocery displays with dynamic, experience-driven food platforms—and doing it fast.

The Grocerant Guru™ puts it plainly:

“Consumers are dynamic, not static. If your brand isn’t evolving every quarter, it’s already being replaced.”

 

Want to learn how Foodservice Solutions®' 5P’s can future-proof your brand? Or how to implement consumer meal participation strategies for your category? Let’s start building the next generation of food retail success—before another year passes you by.

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