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The Wall Street Journal has a story about new culinary trends, saying that "nutrition science - and customers’ rapidly changing tastes - are forcing the food business to search ever farther afield for new edibles."

The Journal writes that "everybody knows standards change - fat was bad, for instance, until the big no-nos became carbs and gluten - and each time they do, a rash of new products appear that claim to be packed with good stuff and free of things that cause harm ... But now it’s no longer enough to claim a product is simply free of something that’s frowned upon. Consumers want to know that the bad ingredient hasn’t been replaced with something equally bad or worse. And they want to know the story behind their food—how it was grown or raised, and whether its production and distribution was kind to the environment. The less processed and simpler the ingredients, the better. That has left food and restaurant companies rushing to clean up their labels with ingredients derived from natural sources consumers can understand and pronounce."

If you want to find out why moringa trees, regenerative grazing, and spirulina may become as common to food conversations as kale, cocoanut water and açaí berry, then click here.
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