The seed oil debate is fascinating because it sits at the intersection of science, social media, food politics, and genuine health concerns. Are seed oils the root of all dietary evil? Probably not. Are there potentially better alternatives? Maybe.

Consumer awareness is definitely driving innovation in the snack food industry. Companies are experimenting with traditional fats, less processed oils, and cleaner ingredient lists. Even if the health benefits are marginal, having more options is generally a good thing.

So, whether you're team seed-oil-free or team the-science-doesn't-support-the-panic, at least we can all agree that having more options in the snack aisle is pretty great.

I first encountered candy colored jarred Sea Moss at Erewhon. Apparently, this slimy flavored seaweed has officially crossed over from niche wellness circles to mainstream obsession. And judging by the numbers and manufacturers we talked to, this isn't just another health fad that'll disappear by next year.

At Forklift Foods, we're constantly tracking what's bubbling up in the functional food space – and lately, collagen keeps crossing our radar in a big way.

Given collagen's tight connection to the beauty and fitness communities, we think it could very well be the next protein or probiotics – but it's got some interesting wrinkles that make this transition more complex than previous functional ingredient success stories.

While everyone, Including me, is obsessing over $39 sea moss jars at Erewhon, a much bigger seaweed revolution is happening in food innovation. And honestly? It's way more interesting than wellness trends because it's actually solving real problems. We’re on team Algaculture.

We're living through what food experts call the "snackification" of America, and it's completely changing how we think about eating. At Forklift Foods, we see it every day – retailers can't keep up with demand for innovative snacks, and consumers are getting pickier about what they're putting in their bodies between meals.

At Forklift Foods, our partner Elizabeth Karmel is in the middle of this snack revolution with the recent launch of Happiness Foods flavored sprouted pumpkin seeds. Because when America goes snack-crazy – we want to ensure everyone has access to the good stuff.

While everyone's debating plant-based meat and lab-grown chicken, a California startup backed by Bill Gates has quietly solved a problem that could make all of that look quaint: they're literally making butter out of air and water.

Savor officially launched its commercial butter in March 2025, making it the world's first animal- and plant-free butter created directly from carbon without conventional agriculture.

We're living in peak enhancement mode right now. Your morning coffee needs adaptogens, your cookies need protein, and apparently, your water needs electrolytes, probiotics, and probably a meditation app subscription. Everything has to be optimized, biohacked, and turbocharged.

Remember when "diet soda" meant choosing between terrible-tasting aspartame or equally terrible-tasting saccharin (call out to TAB - one of my all-time favorite drinks). Yeah, those days are officially over. Bring on the pre-pro-post biotic and protein sodas.

Ideas whose time has come - Saltbox is a co-warehousing and logistics company that provides flexible warehouse space and services for e-commerce businesses. Saltbox helps small brands scale with integrated logistics and workspace solutions something small entrepreuers have needed for a long time. Great idea.

Premiumization is on the rise, with brands offering higher-quality, higher-priced products to boost value, margins, and customer perception, driving growth through better ingredients, design, and positioning. Flamingo Estate is an outstanding example.

Let's be honest—diet food innovation is usually where CPG dreams go to die. Sure, Atkins and a few others survived, but the category is mostly a cautionary tale. GLP-1 drugs are flipping the script, though, putting satiety and weight management support front and center. Kate Moss was right!

From sustainable sourcing to ready-to-eat innovation, the 2025 Boston Seafood Expo revealed the strategies seafood brands must adopt now to stay competitive.

In March 2025, in preparation for Expo West, Forklift Foods partnered with Bord Bia on a retail and food service safari in Los Angeles and Anaheim to uncover new trends and retail opportunities for 10 Irish Food companies. The group visited 12 retailers and several food service locations.

Expo West 2025 revealed the future of food: sharper claims, functional benefits, bold global flavors, and clean-label innovation. With tight capital, cautious consumers, and relentless cost pressures, brands have to work harder and smarter just to stay relevant. See where consumers — and smart brands — are moving next.

This research which was not about just putting hot honey on a pizza, demonstrated how traditional food categories can evolve without losing their soul. NYC pizza is staying authentically NYC pizza while adapting to what consumers actually want: community, sustainability, personalization, and genuine innovation.

Sometimes the most interesting trends happen in the most unexpected places. Who knew pizza slices could teach us so much about where food is trending?