The Future of Food

INSECT BARS

Edible bugs–a novelty for many–get snackified with a wave of protein bars. Exo, Chapul and others are now selling bars made with cricket flour, a gluten-free powder that’s high in protein and healthy fats.

FANCY JERKY

You can thank the paleo craze: this once pedestrian snack now comes in various lean proteins, from bison to salmon to crocodile.

ARCTIC CHAR

Wild salmon costs a fortune, tuna can be high in mercury, and shrimp faces concerns about sustainability. So what to eat? Char. Salmon’s flavor cousin is packed with protein and is usually farmed in a way that poses minimal risk of pollution.

KALETTES

Fans of kale and brussels sprouts will find plenty to like in kalettes, a non-GMO hybrid with the savory flavor of its parent crops–and their nutritional qualities too.

MEAD

Archaeological evidence dates wine made from honey to as far back as 7000 B.C.–and it’s about to be more popular than ever.

FERMENTED FOOD

Research about the benefits of probiotic-rich foods like kimchi, yogurt and sauerkraut is mounting–but the health-conscious aren’t waiting for proof before they dig in.