NEXT Trends 2020 series: In an effort to help support retailers and brands, we will be publishing regular brand features for the next few weeks. Brands are selected from those that registered to exhibit at Natural Products Expo West 2020 and were curated as great examples of one of 50 trends New Hope Network is monitoring in the marketplace.
These trends are part of New Hope Network's NEXT Expo Guidebook and trend hierarchy.
Today, we look at five companies that are innovating in the "Time Honored Processing" trend within the Ancient Wisdom macro force. These are brands that are challenging conventional modern-day food systems and supply chains by reviving old-word processing techniques and philosophies in collaboration with modern tools.
1. Soda Press Co.
What is it? Organic soda and kombucha syrups.
Innovation: Soda Press sources organic fruits and ingredients like real cola nut, rosemary and lavender extracts for Organic Cola, or natural quinine from the bark of the Congolese Fever Tree for the Classic Indian Tonic. Mixes are certified organic and low in sugar.
2. Lifeway Foods, Inc.
What is it? Dairy and non-dairy kefir products.
Innovation: In addition to its kefir line, Lifeway now has non-dairy kefir as well as frozen kefir pops. Lifeway only uses milk that comes from grass-fed cows that have not been treated with any artificial hormones or antibiotics. Its packaging also incorporates 100% recyclable plastic and uses TerraCycle boxes at events.
3. Honey Mama’s
What is it? Honey Mama’s makes honey-cocoa bars made from five nutrient-rich ingredients. It makes its chocolate bars from five whole foods: raw honey, virgin coconut oil, cocoa powder, Himalayan pink salt, and either sprouted almonds or shredded coconut.
Innovation: These honey-sweetened, coconut oil-based chocolate bars are made from five whole food ingredients. They are gluten, soy, dairy and grain free.
4. Nounós Creamery
What is it? Nounós Creamery produces Greek yogurt using locally sourced ingredients, a family recipe and an Old World bag-straining method.
Innovation: Most Greek or Icelandic yogurts strain using high-speed industrial equipment, with powdered milk or processed thickening agents. Nounós strains yogurt the same way it has been done in the Southern Peloponnese for centuries: straining bags and gravity. The result is a thick, velvety, protein-rich yogurt.
5. Sahi Sukuti
What is it? Sukuti is a traditional air-dried water buffalo meat dish of Nepal which as a recipe passed through generations.
Innovation: Sahi Sukuti sources locally raised, free-range water buffalo, which is air dried into jerky.