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Cassava. A specific star of the plant-based phenomenon is cassava, also known as yuca, a starchy tuberous root native to South America. Grain- and gluten-free, the cassava root is high in carbohydrates, but its leaves are a reported good source of protein and rich in lysine. 

Back in 2017, our experts predicted the naturally occurring probiotics in fermented foods like kimchi and “pickled everything” would blow up the food world. In 2019, expect even more innovative probiotic integrations in food — and not just in the supplement or refrigerated aisles. New strains of probiotics such as Bacillus coagulans GBI-30 and Bacillus coagulans MTCC 5856 are making more shelf-stable applications possible. Wellness-focused brands are making it easier to get more probiotics in your day by adding functional probiotic ingredients to your pantry staples through products like granola, oatmeal, nut butters, soups and nutrition bars. Another unexpected place shoppers can find probiotics is in the cleaning aisle with brands like Counter Culture Probiotic Cleaning Tonic, an all-purpose cleaner that utilizes probiotic cultures and essential oils. Even beauty brands are including pre- and probiotic-based ingredients through sunscreen and other topical body care.

From breakfast to dinner, a new generation of modern convenience food and drink is emerging as manufacturers respond to rising healthy eating priorities, quests for foodie-inspired flavours, interests in personalisation and competition from speedy delivery services. Looking ahead, a new wave of shortcuts will be available, offering new conveniences such as the expansion of individual meal kits sold at retail, foodservice-inspired packaged beverages, and a new generation of prepared meals, sides, and sauces that emulate the flavours and formats of restaurant meals.

For anti-Mafia campaigners, a 1996 law stipulating that land and assets confiscated from the Mafia must be repurposed as community projects has been a key victory. Since then, 11,000 properties have been confiscated from the Mafia, about one-third of them farms.

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Final hit: Although many Indica smokers may be lazy, even a machine that is supposed to grind up weed and export it into a joint for the laziest people in the world, is probably not a welcome gift. Most marijuana users would probably rather have an eighth of an ounce of weed in flower form to grind up manually and hand roll into a couple of joints, than have a powdered mess of weed all over the table and an Otto to clean up in order to regift. For people who are hopeless at rolling a joint, a manual grinder plus the Raw manual joint roller are more appropriate gifts and cost approximately $100 less. If a fancier rolling kit is more desirable, try the one from Lowell Herb Co. Buy the Otto as a gag gift only, for people with too much money and plenty of time and patience. In fact, a cruvinet probably makes a better gift. Either that, or hold out for owning a robotic arm that scoops coffee into a coffeemaker and holds a joint up to a humanoid's lips.

This report segments the global Multifunction Packing Machine Market as follows: Global Multifunction Packing Machine Market : Type Segment Analysis Semi-automatic Particle Filling Machine Sack Packaging Machine Valve Pocket Packing Machine Automatic Powder Filling Machine Others

The Plant Kingdom  The plant-based market shows no signs of slowing down. Companies and brands are greening up their portfolios to attract mainstream consumers who want to add more plant-based options into their diets. For many, going plant-based is about achieving a healthy and sustainable balance between meat and vegetables, rather than adopting an all-or-nothing way of eating.

"The specialty food industry is growing rapidly, and much of this can be attributed to innovations happening in areas like sustainability, the plant-based movement, and desire for deeper regional flavors," said Denise Purcell, head of content for the Specialty Food Association. "The Trendspotters are seeing major shifts in how consumers are eating. These shifts are providing us with amazing options, along with the opportunity to change how we eat and how food is created. Old favorites like ice cream are being reinvented, while at the same time, we're seeing foods and flavors from around the world increasingly adapted into our everyday meals. It's an exciting time for specialty food, and we expect to see even more growth and innovation throughout 2019."

An estimated 10 million people depend directly or indirectly on sug- arcane farming. The industry employs more than 20,000 workers permanently and on contract, the Kenya Sugarcane Plantations and Allied Workers Union secretary general Francis Wangara said.

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SRG says to look for these culinary trends – and more – to expand and grow next year as they move from cutting edge to mainstream: