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I kept pushing on salmiakki. Wouldn’t a shopper at Whole Foods at least be curious? Secretly, I pictured a series of alternate sleeves for a Nordi brand of premium salty licorice, scenes that might reflect the darker side of Scandinavian culture, thus preparing potential buyers for what they might be getting into. A black-metal band burning down a church? Max von Sydow playing chess with Death?

Although the shop provides containers, customers will be encouraged to bring their own pots, jars and bags to fill. Live Zero will also operate a recycling scheme, where cleaned pots and jars can be donated to be used by others. Thornburrow also hopes to initiate a composting system in the backyard.

Although Thornburrow is prepared for teething problems and product wastage in the first few months, early interest would indicate she will be selling out those bins much faster than she can refill them. “We’ve had so much attention; people are asking when we’re opening and offering free labour. With Thorn and Burrow, I needed it to make money. Both projects are passions, but with Live Zero, I’m doing it because it’s good. It feels good when I say no to a plastic bag.”

The paper was recovered by Times journalists in Tal Abta, a village in northern Iraq, in July 2017 in a building used by ISIS fighters.

For years, consumers have been encouraged to “reduce, reuse, recycle”. For zero-waste advocates, however, “refuse” always comes first – the greenest option is to simply reject whatever bag, straw or bottle is being foisted on you.

Bon Bon Bum is not Colombina’s only candy. The first candy was a flat sucker made out of cane sugar and natural juices. My father liked them, but his absolute favorite was the caramel drop infused with Colombian coffee. He sucked on them while driving and waiting in line, the two inescapable activities of living in Bogotá. For my older sister, Francis, the palm-sized plastic tray of chocolate-hazelnut and vanilla spreads was a necessity. She spent half an hour with the tiny spatula, meticulously eating and selectively mixing the halved creams. My grandmother, who lived in a small town near the Venezuelan border, bought large quantities of pâte de fruit wedges with the intention of reselling them to her neighbors, but I often caught her eating them on her own, squeezing them in her hands, making the colorful gelatin bulge, the tips of her fingers covered in a dusting of sugar. For my little cousins, the powdery marshmallows that looked like soft, pastel corkscrews were the most fun. They waved them in front of us like fishing poles until we caved and took a bite.

Mintel, the world’s leading market intelligence agency, has today (15 November 2018) announced three forward-looking trends which will lead the momentum of global food and drink innovation in 2019 and beyond.  

"The foodservice landscape will become more competitive when it comes to tastier, more innovative healthy menu offerings," says Maia Chang, senior research analyst at Technomic. "This means that more brands will face additional pressure to differentiate through transparency and preparation techniques, as well as brand and sourcing stories."

"Simplicity is king, and our ingredients are the most simple you can obtain — straight from the farmers' fields," Daneen says. "No additives. No preservatives, just clean, raw grains."

FleishmanHillard's Shaping the Future of Food study was conducted by its TRUE Global Intelligence practice, which conducted an online survey with 2,001 nutrition-forward consumers September 14-20, 2018, and evaluated drivers related to food, influences and behaviors. Respondents were screened for engagement on such factors as seeking information about food, sharing content about food and paying attention to ingredient lists.

Snacking: the Definitive Occasion  For most consumers, snacking is a part of daily life and always has been. What is changing, however, is the way people think about snacking and what is considered a snack. Snacking is no longer the optional extra, but the definitive occasion. It is a central focus of innovation across all food and beverage categories, with 10 percent average annual growth of global food and beverage launches with a snacking claim over the past five years (CAGR 2013-2017).

All these treats are made at the Fazer complex in Lappeenranta, two hours from Helsinki by train and about 16 miles from the Russian border. The factory is a century-old redbrick building with a series of modern additions, built along the shore of the largest lake in Finland. It has 300 employees and runs three to five shifts, depending on the candy needs of the nearest holiday. In 2017, the factory produced 19,200 tons of candy: Mariannes (white peppermint pearls with chocolate centers), Tutti Fruttis (variously flavored gummies), Avecs (petite “French”-style pastilles), Amerikans (much larger “American”-style pastilles, which my tour guide enjoyed teasing me about) and all manner of salmiakki. Fifteen percent of Lappeenranta’s output is salty licorice, translating to roughly 3,000 tons of the stuff last year.