Unboxed: 5 NEXTY ingredients that expand consumer comfort zones

These NEXTY Award finalists incorporate inspiring and lesser-known ingredients that just might become the next best thing.

Adrienne Smith, Director of Content

September 29, 2020

5 Slides
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There are so many reasons to love the NEXTY Awards, not least of which are the inspiring missions, high levels of integrity and eye-opening innovations that so many of the nominating brands bring to the table. As New Hope Network editors tracking the latest and greatest trends in the natural products industry, the NEXTY Awards often give us a firsthand glimpse into new concepts, or highlight the trends that we’ve seen emerging over the previous months or more.

Products that rely on new (at least to many of us) and innovative ingredients are also fascinating to experience during the very intense NEXTY judging process, which can be as fun and interesting as it is, ahem, taxing on the waistline.

With just a couple of weeks to go before the winners of the 2020 Natural Products Expo Spark Change NEXTY Awards are announced on Oct. 7 during the Spark Change Modern Health Community Event, this gallery provides a look of some of the unusual, innovative and interesting ingredients seen, tasted and marveled at during these most-recent NEXTY Awards nominations.

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NEXTY AwardsUnboxed

About the Author

Adrienne Smith

Director of Content, New Hope Network

Adrienne Smith is the director of content for newhope.com and the editor-in-chief of Natural Foods Merchandiser magazine where she helps ideate and produce content for natural products retailers, brands and entrepreneurs. She also runs the NEXTY Awards, an annual program held in conjunction with Natural Products Expo West that recognizes emerging and established natural CPG brands for their innovation, inspiration and integrity.

Before coming to New Hope Network, Adrienne spent two decades writing about food and beverage products and trends for the Spanish Ministry of Foreign Trade in Madrid, Spain, as well as for publications including the International Herald Tribune/New York Times and El País. A former restaurant owner, chef and sommelier, Adrienne is passionate about food in all its forms.

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