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For a futurist this is always a giddy time of year as everyone, everywhere is issuing their predictions for the year (and sometimes bravely, the decade) ahead. But does it matter? Given some will come more true than others—we’re still waiting for flying cars, jet packs and meals in pills—how can we use predictions to guide our work? 

It’s here I’m reminded that “it’s not what you know—but who you know.” Personally, I embrace this saying because I live it every day. You see, I’m not particularly skilled in anything from mathematics to masonry and I’ve learned to make friends who have those skills. Of course, I tell my new friends that I can write clever poems or songs for them. When a friend moves, I’m also helpful at carrying light to moderately heavy boxes.

In 2016, Kashi purchased the first-ever crop of Certified Transitional ingredients—hard red winter wheat—sourced from 860 acres of transitional farmland.

I coined the term “social ingredient” to encompass all those factors that are not physical ingredients but important components of a product nonetheless. I predicted that such social ingredients would soon be the most important food ingredients in the industry.

I’ve got to say it: foodservice is fun, flavorful and fantastic. C’mon, where else can you touch a mystical creature or walk into a restaurant and ask for something naked? Of course, I’m referring to a few of the year’s most interesting limited-time offers: Starbucks’ Rainbow Unicorn (Frappuccino blended crème) and Taco Bell’s Naked Chicken Chalupa.

Hungry for new perspectives on innovation? I certainly am as Prepared Foods readies its 35th annual New Products Conference this September in Denver. Last year, we focused on “disruptive innovation.” This year, we want to help innovation executives navigate market trends and “Unleash Opportunity, Unlock Creativity and Transform Industry” with change from within.