Here’s something I told a client, but they couldn’t come to grips with it. The "anything-goes" science foods era is dying…and society is firmly heading into an Age of “Sensory Grounding.” Texture has become a personality trait. I’m talking about "texture-maxxing" everything…you know freeze-dried, crispy, chewy, and velvety mashups. Also, in this economy, consumers want quality they can actually feel and trust…whether that’s the emotional safety of handmade sourdough or the fermented, fiber-packed, and sour canned veg prepared by long-lost “old-school Grandma” methods. It’s about craving quality and reliability over wild food trends…seeking a strong value proposition for every dollar spent.