E. Liz Sloan

A. Elizabeth Sloan

Experimenting with a variety of diets and eating plans is among the latest trendy consumer behaviors aimed at healthier eating. According to the Hartman Group’s Health +Wellness 2019, half of adults have tried a new diet or eating approach in the past year, up from 40% who did so in 2017.

Young adults were the most likely to do so; that breaks out to 69% of Gen Z and 65% of Millennials versus 42% of Gen X and 34% of Baby Boomers. Health/wellness has replaced weight control as the top reaso…

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About the Author

A. Elizabeth Sloan, PhD, a member of IFT and contributing editor of Food Technology, is president, Sloan Trends Inc., Escondido, Calif. ([email protected]).

E. Liz Sloan

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Healthy Hydrating

This column covers the latest functional beverage trends, including hydration, sugar reduction, fiber fortification, and mental health.

A Better-for-You Crunch

Products formulated using pulses and beans, upcycled ingredients, and meat and dairy protein are among the trending alternative savory snack options.

Snack Situations

An infographic describing consumers’ snacking preferences and generational statistics.

The Time Is Ripe for Fruit, Veggie Ingredients

Contributing Editor A. Elizabeth Sloan analyzes the opportunities for formulating foods with fruit and vegetable ingredients.

IFT Podcasts right arrow

EP 4: Consumers Don’t Want to Change, So Why Are They

With up to 40,000 products in a grocery store, many consumers are on auto-pilot when deciding what products to buy.

Episode 26: Food Industry Trends We're Predicting in 2021

Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.