FoodStuff by Kevin Ryan
Blood Sugar+ AI is the Next Keto
Here is a link to my last newsletter, in case you missed it.
Here are the contents of this edition:
Blood Sugar+ AI is the Next Keto: The perfect trend for now
Reddit: The hidden source of food trends
Visual Niches: Remaining unique to gain attention
Nostalgia’s Next Leap: Tackling Loneliness
Gut Reaction: My hot takes on new offerings
Tidbits: The latest in food industry news, from the profound to the funny
Blood Sugar+ AI is the Next Keto
Abbott has launched Lingo, a continuous glucose monitor (CGM) plus connected app. Lingo uses similar technology as Abbott’s Freestyle Libre CGM, but while Libre is marketed to diabetics, Lingo is over the counter and marketed to consumers looking for a “new approach to nutrition.” A biosensor is worn on the arm and the app shows users how what they eat throughout the day impacts their blood glucose, suggesting changes in food and exercise. Available at the brand’s website.
CGM maker Dexcom has made a strategic $75 million investment in popular wearable company OURA (part of its series D funding round, bringing its valuation to $5.2B). The company says they plan on providing data integrations for OURA’s ring users to correlate how sleep, food and exercise impact blood glucose.
Liom, formerly Spiden, has announced that they’ve cracked the ‘holy grail’ of non-invasive blood glucose monitoring in a wearable (putting them ahead of companies like Apple). Liom has also kicked off their Series A funding round with $25+ million already raised.
January AI has launched a free app that predicts users' blood glucose responses to various foods without requiring a continuous glucose monitor (CGM). By analyzing a photo of a meal, the app provides insights into glucose impact, macronutrient content, and suggests healthier alternatives, utilizing a database of over 32 million foods. Earlier this year, Mars Inc. announced a partnership with January AI.
So What? In my last newsletter, I wrote about how Trump’s recent administration nominations (RFK Jr., but now also Dr. Oz) spoke to a growing distrust among consumers of the healthcare and food industry, and a desire for significant change.
This mistrust has driven many consumers to seek increased control over their health by personalizing their diets and avoiding perceived negatives like added sugar, carbs, and artificial ingredients. Popular food lifestyles like gluten-free, Paleo, and Keto emerged partially from a desire to escape the influence of 'Big Food' and achieve better health. However, as these diets become mainstream, convenience and scale often lead major brands to dominate, diluting the original intent and reintroducing ingredients consumers want to avoid.
Blood glucose monitoring, powered by new non-invasive tools and predictive AI, represents a transformative shift in dietary trends. These technologies hand control back to the consumer, allowing them to see in real-time how their body responds to specific foods and empowering them to personalize their health like never before. Unlike past dietary frameworks, this approach provides immediate, actionable feedback, redefining what it means to eat healthily (i.e., short-term versus long-term focus).
AI takes this empowerment further by unraveling the complexities of nutrition and tailoring insights to individual needs. It shifts the focus from one-size-fits-all diets to a dynamic, personalized strategy that optimizes health based on what works uniquely for each person. This is a new era of consumer-driven wellness, fueled by technology that puts the power squarely in their hands.
As this trend increases, I see several opportunities and watch outs for the food industry:
Opportunities
· Extreme Consumer Health Data: Imagine the insights and new sub-group targeting possible through access to detailed searches, situations, and biology in these apps and devices. However, beware the massive data privacy issues here.
· Redefining Health Claims: As tech redefines what health-conscious consumers care about, broad statements like ‘low fat’ or ‘low sugar’ may no longer resonate. Instead, claims like ‘supports post-meal glucose stability’ or ‘helps minimize sugar spikes’ may become the new norm.
· New Consumer Engagement Models: Campaigns and programs that integrate seamlessly with these apps could appeal to hyper-targeted consumer segments, especially those tracking their glucose and seeking specific food recommendations.
Watch Outs
· Brand Lockout: Many of these AI-driven apps recommend specific foods while actively avoiding others. Brands must be vigilant about how these algorithms impact consumer choices. A sudden sales drop could result from a popular app broadly recommending against a brand due to its perceived glucose impact.
· Package-Response Mismatch: Imagine a consumer eating a food labeled ‘low sugar,’ only to have their app immediately signal a blood glucose spike. This disconnect could damage brand trust and push companies to rethink both labeling and formulation to align with AI-driven consumer expectations.
· Greater Market Fragmentation: With real-time feedback becoming the norm, consumers may demand even more personalized options. As AI apps guide increasingly bespoke choices, brands could find themselves needing to create hyper-personalized product lines to keep up.
· Influencer Misinformation: As with every trend, influencers will emerge claiming to have “optimized” solutions. Companies must prepare to counteract misinformation as social media ‘hacks’ spread, potentially putting certain foods or brands in a bad light without scientific backing.
This movement toward personalized health management through glucose tracking feels like a natural evolution of consumer empowerment. The question is: can the food industry adapt quickly enough to meet these emerging demands while maintaining trust in an increasingly skeptical marketplace?
Reddit: The Hidden New Source of Food Trends
Jawliner has released two new flavors of their Facial Fitness Chewing Gum, Cinnamon Honey and Ginger Lime. The gum is part of an online trend called JawMaxxing where people (especially young teen boys) are looking to maximize the appearance of their jaw muscles. In the past year, several extremely hard gums (also called mewing gums, for the exercise used to strengthen jaw muscles) have popped up (e.g., Stronger Gum and RockJaw) to meet this consumer need.
Moops is a new, flavored lactose enzyme syrup in a spray bottle that consumers apply to foods, or spray directly in their mouths, to help them enjoy lactose-containing foods without distress. Moops contains similar lactose enzymes as brands like Lactaid, but the brand contends that the addition of flavors and the ability to customize the dosage via sprays, makes their product distinctive. Available online in a variety of flavors like Sweet Vanilla, Strawberry Milkshake and Salted Caramel.
Private-label producer Victory Snacks has launched a new line of ham jerky called QB1 Ham Jerky in partnership with the University of Texas Longhorns. The jerky contains the likeness of the team’s quarterback, Quinn Ewers, and is available in three flavors: Tropical, Smokin', and Texas Heat.
Foraged & Found is launching two new lines of products using wild harvested Alaskan sea kelp and sea asparagus. The brand is launching two pasta sauces, Marinara and Spicy Arrabbiata, containing Alaskan bullwhip sea kelp, and a pesto containing salicornia (wild sea asparagus). The brand currently sells salsas and pickles containing wild harvested Alaskan plants.
So What? If you follow food trends professionally, you’ve likely heard the logic that if you want to see what’s coming to grocery stores in a few years, you need to look to high-end restaurants now. Cutting edge restaurants were the trendsetters and risk-takers, three steps ahead of the rest of consumer culture.
That’s not true anymore.
The ability to run and successfully operate a profitable restaurant today is much more difficult post-COVID. Labor and ingredient costs, as well as the proliferation of chain restaurants, has made restaurants less able and willing to push the envelope in terms of flavor or ingredient trends. I’m not saying it isn’t happening in some pockets of foodservice, but overall, risk mitigation is making restuarants think twice about creative play.
So where are food and beverage trends coming from? While you may think TikTok, I would contend this popular platform is merely the most visible of the social media trend chain. To really see a trend forming and solidifying, you have to go deeper into the stack and explore sites like Reddit.
As a text-heavy site, Reddit has the ability to go much deeper into diverse, super-niche topics than platforms like TikTok or Instagram. Hundreds of thousands of subreddits allow users to deeply explore and ‘nerd out’ on their passions well before they hit mainstream. The concentrated, tribal nature of Reddit is a breeding ground for future trends.
Each of the products above was foreshadowed (sometimes years ago) in a subreddit on the site. The r/lactoseintolerant subreddit has long had conversations, with suggested hacks, about the limitations of lactose enzyme pills. r/jerky had people experimenting and sharing recipes about ham jerky 4 years ago, and r/foraging and r/Permaculture have long championed the idea of making sauces and condiments with foraged, wild greens. However, jawmaxxing gum is likely the most interesting case study of the power of Reddit. Conversations about sourcing mastic resin and making DYI gum can be found on subreddits like r/LooksmaxxingAdvice and r/Bodyweightfitness stretching back years.
The takeaway: If you’re relying on TikTok or Instagram to spot emerging trends, you’re already too late. Look to platforms like Reddit to understand where trends are born, not just where they go viral.
Nature’s Lesson in Getting Noticed
Food influencer Molly Baz has launched a line of flavored mayonnaise (aka ‘Sando Sauce’) called Ayoh! The new brand comes in Original Mayo, but moves into more signature flavors with Dill Pickle Mayo, Tangy Dijonayo, and Hot Giardinayo. These last three are apparently not just flavored, but contain pieces of pickles and peppers. Available via the brand’s website.
Alex Cooper, host of the uber-popular podcast “Call Her Daddy,” is launching (1/1/25) a new line of beverages called Unwell Hydration. The products contain more than 700 milligrams of electrolytes, as well as a mix of B-complex vitamins and green coffee extract. Flavors include Strawberry, Mango Citrus and Orange Hibiscus. (Cooper has also signaled a potential Unwell Vodka on the horizon).
Grass-fed butter brand Churn Foods is launching a variety of offerings, including seasonal flavors. The brand currently offers flavors like Miso, Bruschetta, Black Garlic, Everything, Truffle and Pesto. However, for a limited time, they have Holiday Herb, Pumpkin, and Maple & Cinnamon.
Boulder-based Dabble is launching a line of ‘shortcut sauces.’ The chef-developed flavors are meant to be a ‘restaurant in a bottle’ for busy home cooks. Made with ‘no nasty oils’ and ‘mostly organic’ ingredients, Dabble is offered in three flavors: Euro Trip (Sauerkraut Dijon & Mustard Seed), Green Drip (Tomatillo Garlic & Umami) and Sesame Symphony (Tomato Sesame & Honey). Available at the brand’s website.
NOSH has crowned Mochi Love as the winner of their 15th Pitch Slam Event. The new brand offers refrigerated ‘creme clouds’ of mochi exteriors and creamy fillings. Currently available in two flavors, Mango Passionfruit and Chocolate Ganache, the brand has two new flavors on the horizon: Raspberry Lychee and Coconut Chocolate.
So What? I grew up with a cornfield and a creek in my backyard. On summer nights, the air filled with a natural symphony: frogs croaking, crickets chirping, and the low, resonant hoots of barn owls. It was a perfect example of how nature finds balance, each sound distinct, each species claiming its own space in the auditory landscape.
In science, we’re taught that evolution fine-tunes animals to their physical environments, like birds with beaks designed for specific flowers or moths just the right color to be camouflaged against tree bark. But there’s another, less-discussed form of adaptation: how animals evolve to fit their sonic niches.
This concept, known as the Acoustic Niche Hypothesis (ANH), reveals how animals develop sounds that stand out in their ecosystems. Much like guests at a noisy party, they avoid competing by creating distinct calls, each occupying a unique pitch or frequency. This ensures that frogs, birds, and insects can communicate without being drowned out by their neighbors.
Now, let’s shift from the forest to the grocery store aisle. At first glance, these environments couldn’t seem more different, but they share a common challenge: the fight for attention. Animals use sound to attract mates or signal warnings, while brands rely on visual cues to capture the eyes—and wallets—of consumers.
Here’s the critical difference: animals are experts at differentiation, while many brands fall short. You’d never confuse an owl’s hoot with a frog’s croak, yet in the supermarket, how often do consumers grab the wrong product simply because packaging looks so similar? Or miss a brand entirely? Categories, especially mature ones, become stale with products that end up mimicing the same colors, shapes, and design elements of the their neighbors, leading to a lack of distinction on the shelf.
The bold design trends emerging today (as seen above) with vibrant colors, striking fonts, and unexpected styles are a smart effort to reclaim that lost differentiation. These brands are creating their own “visual niches,” deliberately choosing designs that break from the familiar cues of their categories. Like animals adapting their calls, they’re finding ways to be seen, and remembered.
But differentiation is fleeting. These new, bold designs stand out now because they are unique. However, already we’re seeing signs of convergence, where the bold designs of one category begin to resemble another. This leads to the same challenge ANH addresses in nature: as competitors copy successful strategies, the ability to stand out diminishes, and the cycle of adaptation starts again.
For brand builders, this is a reminder: whether in nature or in the marketplace, standing out requires more than just an initial burst of creativity, it demands constant evolution. The brands that succeed are the ones that anticipate the next trend, carving out their niche before the competition can catch up.
Nostalgia Marketing Next Move: Attack Loneliness
Kosher food maker Manischewitz has released a line of frozen, pre-cooked latkes. Ready in 10 minutes, the convenient version of the traditional potato pancakes joins the company’s iconic line of latke dry mixes. The launch is part of the company’s rebrand, meant to appeal to younger, more diverse consumers with tradtional Jewish products.
General Mills has launched Friends ‘The One With The Vanilla Bean Latte’ cereal exclusively at Walmart. The cereal is reportedly a sweet vanilla and coffee flavor. However, if your form of nostalgia goes back further, General Mills has also rereleased Twinkles cereal. The corn stars and vanilla, butter cookie flavored cereal was last seen on shelves in the 1960s. Twinkles, too, will be a Walmart exclusive.
Nesquik is launching a Nestle Toll House Cookie version of its RTD beverage. The drink will contain 14g of protein per bottle and tastes like the classic chocolate chip cookie. It will be available in January at 7-Eleven stores nationwide.
So What? Everywhere you look, nostalgia has taken over the food and beverage world. Retro flavors, throwback branding, and long-forgotten products are back, and they’re selling. But why? I don’t believe it’s just about fun memories or vintage aesthetics, I think there may be a deeper emotional driver at play. Nostalgia’s rise could be tied to the growing sense of loneliness in our culture.
Loneliness is at epidemic proportions in the US and UK, with people reporting fewer close friendships and spending less time connecting in person. This disconnection creates a craving for emotional comfort, and nostalgia fills that gap by transporting us to times when we felt more connected. Foods tied to childhood memories or cultural moments don’t just taste good, they bring a sense of belonging, even if only briefly.
Nostalgia isn’t just about reliving personal memories—it’s often about shared experiences. A snack you ate as a kid wasn’t just yours, it was also your sibling’s, your best friend’s, or something you saw in every lunchbox at school. Nostalgia, in that sense, is communal, even if you’re enjoying it alone.
But while nostalgia is powerful, it’s also limited as a marketing lever. How many more retro LTOs can you launch? The next wave of younger consumers may not have ties to older products, and the appeal of constant nostalgia may eventually fade. The longer-term opportunity may lie in digging deeper and helping consumers feel connected in the present, while still leveraging nostalgia’s emotional pull.
For brands, this could mean rethinking how nostalgic products are framed. Instead of only looking backward, brands can use nostalgia as a foundation to create new, shared experiences:
· Leverage nostalgia as a starting point: A beloved product could inspire modern twists designed for sharing—think retro-themed snacks bundled for game nights or throwback beverages paired with conversation-starter cards.
· Focus on creating shared rituals: Nostalgic food often taps into rituals from the past, like sharing popcorn at a movie night. How can brands create new ones for today, like interactive meal kits or snacks designed for TikTok challenges?
· Celebrate inter-generational connections: Many nostalgic foods already resonate across ages. Why not position them as tools for connection—products that encourage older and younger generations to connect over a shared love for a retro dish?
By helping people feel closer to others, brands can create emotional loyalty that goes far beyond a single purchase. In a world where loneliness continues to grow, this approach could transform not just product offerings, but the role food and beverage brands play in people’s lives.
GUT REACTION
TIDBITS
Business
Visualizing the fastest growing jobs in the US
Dollar stores are struggling to win over bargain hunters
Walmart gearing up for drone deliveries
Holiday catalogs are slowly disappearing
Dollar General looks to offer same-day delivery to fend off Walmart
Food Industry
Conagra exploring sale of Chef Boyardee?
Hershey stock climbs on takeover speculation
You Can Now Buy Lab-Grown Foie Gras
Jersey Mike’s is sold to Blackstone for $8B + debt
Delta brings Shake Shack burgers to in-flight meals
Why are Aldi’s barcodes so long?
Scientist find more sustainable way to make chocolate: use the whole cacao pod
Pizza Hut concept store has a pizza-making stage, heated pickup cabinets and touchscreen ordering kiosks
KFC partners with Build-A-Bear
Pizza Hut and Irvine’s Winery partner to create Tomato Wine
People are micro-dosing Ozempic hoping to get the results without the side effects
Biden proposes Medicare and Medicaid cover GLP-1 drugs for Americans (but the new administration could alter this)
Walmart CEO predicts grocery inflation will continue
Shuttered Chi-Chi’s restaurant brand will reopen together with Hormel Foods
Why some British shoppers are pouring their milk down the drain
New ‘anti-woke’ ETF makes Starbucks its first target
Coca-Cola ‘evolves’ sustainability goals, rolling back voluntary sustainability pledges
Guinness is growing in popularity with Americans
Interesting
It Was Once America’s Favorite Cake. Why Is It Now Impossible to Bake?
Your family shapes your microbiome — and so do their friends
The ‘Leguminati’—the bean influencers trying to change the way we eat
What it takes to be ‘financially successful’ according to each generation (Wow! Gen Z is a huge outlier)
Researchers have developed virtual taste to go along with virtual reality
Scientist develop coating for greenhouse glass that causes vegetables to grow for longer
It's not just you – bottles and cartons are now harder to open
When it comes to life expectancy, there are 10 Americas
Fun & Odd
The ‘is a taco a sandwich’ question is played out, enter the new paradigm: The Cube Rule
TikTok’s latest obsession: frozen popcorn
Chemists create world’s thinnest spaghetti
Would you like fish milk in your latte?
DoorDash+ David’s Bridal = A wedding dress delivered in less than one hour (and pizza?)
Are you ready for savory perfumes?