Food manufacturers naturally want to know which up-and-coming, on-trend flavors and ingredients will take the world by storm. No one has a crystal ball. But one thing we've always had is chefs and restaurants.

Hippocrates is famously credited with saying, "Let food be thy medicine and medicine be thy food." Often referred to as "The Father of Medicine," Hippocrates perhaps made this declaration somewhere around 400 BC, best historians can tell.

As we begin to look toward 2020, we find Americans are becoming increasingly concerned about their own impact on planet earth.

By now, is there anything we don't know about Generation Z? Born from 1996 through 2014, these 4- to 23-year-olds learn with their eyes and share appealing images via social media. They're environmentally aware and socially conscious. Most embrace cultural diversity.

Snack time brings on a level of excitement not unlike cartoons on a Saturday morning (yes, I'm a Gen-Xer). From the sometimes-chaotic snack time at daycare, to the now federally funded "Smart Snacks in School" regulations, and snacks on the go for Gen Z and Millennials, snack consumption is on a rapid rise.

July was a tough month for a few manufacturers of baked snacks thanks to product recalls; the result of possible bacterial contamination.

Could puffed, crisped or popped intact whole grains replace extruded rice and grains? They will likely coexist, but they do offer points of differentiation worth considering in your next snack-ideation session.

Chefs and food scientists alike are still focusing on developing the next new groundbreaking snack, but now with a back-to-basics approach focusing on whole and natural food ingredients to meet consumer demands.

As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.