Latest Trend in the UK: Bite-Size Candy

In July, Mars will be releasing “Twix Mix,” with “Mars Mix” coming soon after.

It looks like bite-size candies might become the next big thing, at least in the UK.

Over the past four years, bite-size confectionary has undergone a 40% growth, making it worth some 859 million dollars.

In July, Mars will be releasing “Twix Mix”, with “Mars Mix” following soon after.

According to Nicola Lacey, central sales director of Mars Chocolate UK, the reason for this growth in sales is because consumers are not going out as much. “As we continue to see consumers swapping their big night out for a big night in, we have witnessed the incredible impact this has had on the confectionary market and in particular on bite--size products,” she told confectionarynews.com.

In addition to their newer mixes, Mars also has M&M, Maltesers, Minstrels, Milky Way, Galaxy, and Revels candies in bite-size form.

It looks like these products are becoming equally popular in the U.S, with bite-sized products winning an award for most innovative new chocolate product at the US. National Confectioners Association Sweet and Snacks Expo this May.

Social media has now become synonymous with digital marketing, going hand-in-hand with most – if not all – digital campaigns. However, social media is far from static and what worked a few months ago may not get you the same good results now.

Habits change, platforms evolve, and new platforms come into existence. All of this influences how people use and react to social media marketing, as well as how marketers are able to reach their audience.

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Get started today using a tried and tested step-by-step process to optimize your marketing.

It is more important than ever before for marketers to understand and stay ahead of the curve when it comes to social media. Doing so ensures you have the right tools at your disposal, an up-to-date strategy, and the required skills to make the most of social media.

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Six simple tactics to implement onto your Facebook page and grow your social media following.

With this in mind, we’ve taken a look at some of the trends that we believe are going to be important when it comes to social media marketing in 2020. Here are the trends that we, and other experts, think you need to be aware of ahead of the new year:

The digital detox

There are now 3.484 billion social media users across the globe, which is a 9% increase compared to last year. This equates to 45% of the world’s population being on social media. It also means that social media adoption has actually beaten previous estimates, which suggested that an estimated 2.82 billion would be using social media in 2019. While this suggests that brands have the opportunity to reach larger audiences than ever before, a new trend is affecting that audience base.

More people are now choosing to “detox” from social media, deleting apps and profiles in order to step away from it. This is more than just the usual changes we see in terms of people choosing to use one platform less in favour of another – such as Facebook seeing users decline but Instagram attracting more – this trend is seeing people take a temporary or permanent break from all social media.

One in three adults in the UK are now reducing their social media use. Some 6% of users have removed an app from their phone, 6% have permanently deleted their accounts and 8% have both deleted their accounts and removed social media mobile apps.

A big reason for this is that people now feel overloaded by social media, with the permeation of social media affecting their mental health and wellbeing. Others choose to detox because they don’t trust social media platforms, either due to issues like Fake News or because of privacy and data concerns.

"I think that this year, we'll be seeing more of a change in the way social media users act online I think that digital detox will become more prevalent this year, with many people trying to limit the amount of time they spend on social media.

"I also think that there will continue to be a big push towards making social media more private and secure for its users - this has been a big problem recently and many people are just realizing how truly dangerous a lack of online privacy can be. And these things, of course, will have a big impact on marketing too - brands and marketers need to be on top of these trends and act accordingly."

Lilach Bullock – Content marketing and social media specialist.

This isn’t to say that social media will become void in terms of digital marketing, but marketers do need to understand the impacts it could have. When added to the issues that pay-to-play social media brings, more people taking on a digital detox (whether temporary or permanent) will impact reach and engagement of your posts. This can affect the results of any customer acquisition or brand awareness campaigns you launch across social media platforms.

Ultimately, it’s vital that you don’t start putting all your marketing eggs in the social media bucket. You need to ensure that enough budget and resource is still being given to other channels, including email marketing and search engine marketing. However, it’s also vital that you ensure that any social media presence you do have is as meaningful as possible. Your brand needs to offer more than memes - you need to deliver content that has a positive and memorable impact on your audience and that provides as much value as possible.

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Building social media communities

A big part of meaningful and valuable experiences on social media is the way that brands engage with their audience. While sharing posts that you believe your target audience will enjoy is part of maintaining your social media presence, you also need to encourage and cultivate interactions that are more than a simple like or share.

There are a lot of brands out there who seemingly have large social media followings and yet, when you look more closely at individual posts, their engagement levels are almost non-existent. Those brands that are seeing more engagement from their followers are doing so by building communities around their content.

This isn’t to say that communities are a new concept, but they are being built by brands in different ways, which is paying off and will likely continue to do so as we head into 2020.

“While social communities aren't a new concept, how brands build them is changing the way we interact with them. There are many brands, both B2C and B2B, that have massive followings with no real engagement. The bottom line is your online presence should expand your reach, to ultimately drive more conversions.

"For starters, it's crucial to measure your efforts and stay in touch with your audience. Social media suites are a great way to see everything in one place, from post creation and distribution to monitoring and analytics. Figure out what's working and what's not – don't be afraid to pivot and try something new!

  • Encourage your team to create their own social presence to promote content and increase overall brand trust. This tactic leads to an authentic voice for your company,
  • Twitter chats help create a strong sense of community through content, bringing thought leaders from all areas together in a real-time conversation. It gives your brand the perfect opportunity to engage directly with current and potential customers.

"More than ever before, potential buyers want to hear from current customers – so give them a place to do just that.”

Bridget Poetker – Senior Content Marketing Specialist at G2

Building social media communities away from your profiles is just the start, after all, creating a group and having people join is no guarantee that they will engage. You also need to create content that gets them talking, encourages conversations and cultivates that feeling of community. Doing so can keep people engaged with your brand but also bring in new leads and customers while also adding a human, personalized element to your brand.

“I believe that the days of merely posting content and people showing up to engage are slowly coming to an end as pay-to-play social media becomes more and more prevalent with every social network over time. As a company, you're already at a disadvantage, which is why it will become more important than ever to actually engage with your community.

"I'm not talking about engagement so that your content shows up better in the algorithm, but actually thanking those people in your community not only when they comment or engage with your content but actually proactively reaching out to them like a social media user would reach out to a friend. If your business wants to survive in organic social media in 2020, I believe that this sort of humanization of your brand will be necessary.”

Neal Schaffer - Leading Global Educator and effective implementer of social media strategy for business.

Social media influencers and word-of-mouth marketing

One benefit of building social media communities is the fact that they help with word-of-mouth marketing, which is another big social media marketing trend for 2020. Communities allow you to engage with nano or micro-influencers who are already advocates of your brand in order to get them to share honest views and experiences of your products or services.

We all know that influencers have been around for a while and they have now become an expected part of the social media experience. They can offer great benefits for brands, including a relatively high earned media value, especially now that Instagram usage is continuing to grow at an elevated rate.

However, many types of influencers are no longer trusted by consumers. Big influencers are not only expensive for brands, they no longer have the impact that they used to because they are seen as disingenuous. In fact, 61% of consumers will trust the recommendations of friends and family over celebrity endorsements because they are more likely to be honest.

In comparison, smaller influencers, such as those who are likely to be part of your communities, tend to have better relationships with their followers, which means they benefit from a higher level of trust. This can lead to more engagement at a lower cost, as well as increased trust in a brand that is more likely to culminate in conversion.

“A good reason to follow my advice on social media communities is that this will also make it much easier for your brand to engage with influencers in 2020. This obviously is the other way to incite Word of Mouth marketing on social media when organic social media for businesses is pretty much dead.

“Now I'm not talking about spending thousands of dollars and reaching out to celebrities who are promoting one brand today and another brand tomorrow. I'm talking about authentically engaging with those in your community who are already following you and are already nano if not micro-influencers and finding a way to collaborate with them.

“I am so passionate about this subject that it is going to be the focal point of my next book, Age of Influence, which publishes in March of 2020, but needless to say I hope that marketers in 2020 will realize that social media is not just a place to market to people, but really is the ultimate forum for you to find and collaborate with a variety of social media users of varying influence that can help push your marketing objectives forward.”

Neal Schaffer - Leading Global Educator and effective implementer of social media strategy for business.

Taking on nano or micro-influencers as brand ambassadors means that they can share posts about your brand but also engage in conversions with their highly engaged following or others within communities. It is these conversations that are more likely to influence buying decisions and help build trust in your company.

This type of marketing creates positive brand sentiment, gets people talking about your brand and provides more insights into consumers' buying behaviour and pain points. All of this better enables you to create a genuine experience for your audience.

The rise of alternative platforms

Facebook, Twitter and Instagram tend to be the core platforms used by B2C brands, with LinkedIn also being vital for B2B companies. However, many users are growing fatigued with these core platforms while brands have to fight harder than ever before to achieve good levels of organic reach and engagement.

While Twitter has seen growth so far this year, its active user numbers have declined from it’s all-time 2017 high. Similarly, Facebook has seen a huge drop in users – especially younger users – over the last two years, with younger audiences opting to spend time on other platforms. Combined with the increasing pay-to-play format of social media channels, this means that brands aren’t seeing the results on these platforms that they previously did.

[Average monthly Twitter users by year]

While TikTok is unlikely to be the best option for B2B brands, B2C companies with a younger target audience (41% of TikTok users are aged between 16 and 24) could find it to be a great platform to encourage engagement with users who are stepping away from more traditional social media platforms.

As well as TikTok, a good platform to invest in for those looking to encourage e-commerce sales through social media could be Pinterest. Although Pinterest is far from new on the scene, it has experienced a recent resurgence, meaning it is now used for more than just saving recipes or getting decorating inspiration.

Pinterest has found that it fits well into the e-commerce space and has an audience that is engaged with the idea of buying products they see on the platform. In fact, 75% of Pinterest users say they are “very interested” in new products compared to just 55% of people on other social media platforms.

This is likely why retail brands are finding success on the platform, with them reporting 2x higher returns on ad spend from the platform than other forms of social media and a 1.3x higher return than traditional search.

“Since Instagram as an e-commerce platform is getting harder to gain customers from, marketers will highly likely move to Pinterest. Pinterest now resembles Instagram when the latter emerged. No obtrusive ads, user-friendly search engine, and no fake influencers. More than 250 million people use Pinterest every month, and this number will increase.

“Speaking of TikTok, this platform keeps growing very rapidly. Marketers and business owners whose target audience are teenagers and young people should definitely consider TikTok as a winning marketing platform. TikTok is already an attractive platform for YouTube, Instagram, and Twitch bloggers since it's effortless and fun to make videos and gain fame there.”

Klara Alexeeva, Content editor at combin.com

Utilizing these alternative platforms allows you to engage with an audience who may not be on Instagram, Facebook or Twitter, as well as providing you with different ways to share your content. This could help deliver better results and shape your future social media marketing strategy.

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Social media as customer service

Customer service is always going to be a vital aspect of providing a good customer experience, but in the digital age, the customer service you offer is a lot more visible to everyone online. As well as online customer reviews, customer complaints and issues are easier to find than ever before due to the fact that a lot of them are shared on social media.

Over a quarter (28%) of consumers have used social media to communicate with a company in the last year, a trend that is likely to increase due to the fact that more than 30% said it is a convenient contact method and around 23% believe it is a good way to get 24-hour service.

Because social media is viewed as being so convenient, it is expected that brands will find it easy to use as a method of customer service. As a result, most people expect brands to respond to a question or complaint on social media on the same day, with 37% wanting a response in under 30 minutes. Only 6% don’t expect a response at all, while 31% want one in under 2 hours and a further 26% want to hear back within four hours, showing that the expectations for good customer service on social media are high.

This is why social media as a form of customer service is going to be a big trend for 2020, especially with so many brands looking to create online communities.

"In the same way that social media became a real alternative for an actual social life, it is rapidly evolving as a customer service tool. Companies have taken notice of this, and offer more and more customer service through social media. Brands have developed significantly more active social accounts, all for the sake of interacting with the massive user base spread across social media channels.”

Dmitrii Kustov - Internet Marketing Director at Regex SEO

As well as offering an easy way to speak to customers and quickly deal with issues – especially as everyone is so connected to social media – this form of customer service offers benefits for brands. Answering a customer complaint can increase customer advocacy by as much as 25%, meaning that responding to complaints can help create loyal customers. However, you also need to remember that failing to respond to a complaint can decrease customer advocacy by 50%, so a social media customer service strategy is required in order to ensure all members of your customer care team are following the same steps, especially as more customers are likely to be contacting you through social media over the next year.

Telling Stories on social

Since the launch of Snapchat, other social media platforms have rushed to add the Stories format to their offering. The result has been huge growth in the usage of this format for Instagram in particular, which as of January 2019, boasts 500 million daily active Stories users across the globe.

Stories offer a different experience to feed-based sharing due to the fact that they are visual and designed to be both created and consumed in-the-moment, rather than shared to a feed that will remain visible. There’s a lot of room for experimentation, tongue-in-cheek posts and fun, which makes Stories highly engaging, and it is one of the likely reasons as to why Stories had a growth rate that was 15x the rate of Feeds in 2017.

However, the growth in Stories isn’t just among consumers, businesses are also utilizing this social media tool for marketing purposes. According to Hootsuite’s 2019 Social Trends Survey, 64% of marketers have either already implanted Instagram Stories into their social media strategy or are aiming to do so in the next 12 months.

On average, brands are posting Stories on around seven days a month, averaging out to one Story every four days. Brands with a following of 100,000 or more share Stories more regularly (every two days), likely due to the fact that they can benefit from a greater range of Stories features – such as adding a link to their posts on Instagram.

Brands are also advertising more via Stories, with 45% of Instagram ad spend being on Stories, suggesting that brands are seeing better results with the more direct format being offered by Stories.

“If you regularly use social media, it will not come as a surprise that Instagram Stories’ popularity will further increase in 2020. Battenhall conducted research that found that 98% of Instagram accounts use Stories, while 400 million users watch Instagram Stories on a daily basis.

“It appears that big brands are favouring Instagram Stories for their advertising and marketing, in fact, one in three of the most-viewed Stories are from businesses. However, the question is why are they so popular?

  • Instagram Stories are more authentic than traditional Instagram posts that allow for heavy editing and altering.
  • The content is only available for 24hrs, therefore, it is current and will not become outdated.
  • Consumers want live updates and real-time content. Instagram Stories are normally the most up-to-date content a business can offer a consumer.
  • Through Instagram Stories, you can share other people’s Instagram posts. This function allows people to connect easily with other accounts and businesses.

“I think that brands are going to begin to use Instagram Stories to push consumers to IGTV, to create more long-form content for their organizations. Alternatively, perhaps towards social e-commerce, where brands will begin selling their products via Instagram Stories.”

Maisie Tomlinson - marketing coordinator for Penguins Events and Incentives.

Stories aren’t going to be a suitable option for every brand out there, but with them being so engaging and seeing an increased use that will likely lead consumers to expect brands they follow to create Stories, it is worth assessing if and how you can utilize them. As Instagram sees more businesses use Stories, the platform will also likely release more features designed for brands, which could make the format more accessible for a broader range of companies.

Follow up

With so many areas of marketing and digital marketing, there are a huge number of changes across the industry that you need to keep up with. This is why we're keeping track of all the big digital marketing trends for 2020 across various channels to keep you up-to-date and ahead of the curve.

I was the Editor of Smart Insights between 2015-2017. I managed the blog and you will find blog articles on a range of subjects- Marketing Technology trends and latest tech developments are a regular focus, as well as exploring key marketing concepts. You can get in touch with me on Twitter and connect with me on LinkedIn. The new Editor is Carolanne Mangles.

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Mars’ new vegan Galaxy chocolate bars highlight growing trend

Candy may not be the first thing people think of when they consider what it’s like to give up meat and animal products and live as a vegan — but that doesn’t mean it’s not relevant.

With ingredients like milk and gelatin, confections can be filled with animal products.

Now, Mars is introducing a vegan alternative to one of its most popular chocolate bars. Specifically, the candy maker has launched three new vegan candy bars under its Galaxy brand in the UK.

CNN Business reports "the bars will come in three flavors — Caramelized Hazelnut, Caramel and Sea Salt, and Smooth Orange.

Kerry Cavanaugh, marketing director at Galaxy manufacturer Mars Wrigley UK, said the company is “so excited” to launch a bar that uses a recipe that “doesn’t compromise on the brand’s signature smooth and creamy characteristics.”

He also told CNN Business that capturing the Galaxy bar's creamy texture was the "biggest challenge" the company faced and praised his team for developing the recipe within six months.

At £3 ($3.85) for a 100-gram bar, they cost three times more than regular Galaxy bars.

My guess is consumers will be willing to pay a premium for the bars — and other candy makers should take note of the expanding market for such products.

In fact, Mintel reports “as many as one in six (16 percent) food products launched in the UK in 2018 had a vegan/no animal ingredients claim, doubling from just 8 percent in 2015.”

No, these aren’t the first vegan chocolate bars on the market — many companies already offer dark chocolate varieties that are naturally vegan.

But seeing a company like Mars enter the sector is a huge step forward for the trend. And I predict the bars will reach a wider audience than just strict vegans. Many consumers are working to reduce the amount of animal products they consume for a variety of reasons, and these new bars are perfect for them as well.

In short, confectionery companies can no longer afford to ignore the vegan trend — and as the trend catches on, it’s very likely that it will evolve from a “trend” to a “permanent shift” in the marketplace.

36 Mini Thanksgiving Treats For When You're Too Stuffed For Pie

This is how you eat multiple desserts in one sitting.

Pie is a must, but just like wedding cake, it doesn't have to be the only dessert on the table. Pack as many treats as possible into your Thanksgiving spread with these recipes for mini turkey day treats, cupcakes, cookies, and bars included. That way, you get a little taste of everything. Or, if you go overboard on the savory stuff, you can still have dessert without feeling excruciatingly full after&mdashthe perks of a bite-sized dessert!

So cute you might hesitate a little bit before you eat them. but only a little bit.

Cadbury Double Decker

In the mid 1970’s, Cadburys had the clever idea of naming a new chocolate bar after the iconic red British Double Decker buses. However, the bar itself was never red, and currently in the UK has blue overlay on orange colouring.

In keeping with the name, it consists of a light nougat milk chocolate topping with a lower cereal based crispy filling. At one stage it even contained raisins but marketing surveys indicated that consumers wanted to get their raisins elsewhere and so they were dropped.

Another short lived ingredient was nuts. I would describe it as a great chewy, crispy, cereal combination – a must for the comfort eater – but don’t try it for breakfast.

Wispa MintDouble DeckerTime Out Orange

Are you be-twixted? It’s not actually, (to my knowledge) a tag line for advertising Twix chocolate bar, but perhaps it should be! With a biscuit base coated with caramel and typically milk chocolate, Twix first appeared in the UK in 1967.

In many European countries it went under the name Raider for many years. In the US, where it was launched in the late 1970’s, there have been many additional flavours, such as Peanut Butter. Twix Java with coffee flavoured caramel, expresso and milk chocolate sounds appealing with a caffeine infusion of any sort.

Across the globe, Twix has also featured milk dark and white chocolate versions as well as orange. There’s even been a Twix with mint flavoured caramel.It’s definitely one of my favourites, perhaps because of the extra layer of chocolate between the biscuit and the caramel that gives Twix it’s satisfying feel good taste and makes the chewing all the more rewarding.

Another sign that Twix is enjoyed the world over, comes from cultural references to the bar in episodes of Seinfeld and most recently, Orange is the New Black. Get your fix and don’t be be-twixted!


  • The TV presenter is taking part in ITV's Food Challenge: Meat vs Vegan
  • A trailer shows her in the kitchen with Josh Tetrick, CEO of US firm JUST.Inc
  • The company uses technology that uses a single cell from a living animal
  • They then grow 'meat' in a lab to ensure that no animals are killed or harmed

Published: 17:45 BST, 24 January 2019 | Updated: 17:45 BST, 24 January 2019

Helen Skelton-Myler has become the first UK woman to taste a chicken nugget that has been grown in a lab from a single chicken cell.

The TV presenter is taking part in ITV's Food Challenge: Meat vs Vegan in which avoids eating all meat and dairy products for four weeks.

In the programme Ms Skelton becomes the first person in the UK to take a bite out of a fake chicken nugget, which costs $100 (£76).

Helen Skelton-Myler has become the first UK woman to taste a chicken nugget that has been grown in a lab from a single chicken cell. The TV presenter is taking part in ITV's Food Challenge: Meat vs Vegan in which avoids eating all meat and dairy products for four weeks

A trailer shows her in the kitchen with Josh Tetrick, CEO of JUST.Inc, an American food manufacturing company that produces plant-based foods.

The company uses technology that uses a single cell from the living animal, in this case a chicken, to grow 'meat' in a lab to ensure that no animals are killed or harmed.

The cells are combined with nutrients which that animal would normally eat, after which the cells multiply and form a piece of meat.

It is a nugget that didn’t require killing a chicken and that’s how all meat should be

'We don’t need to choose between a veggie burger and a real burger,' said Mr Tetrick in the footage.

They take a single cell from a chicken and feed it nutrients it would normally eat in the chicken's case, nuts, berries, soy or corn.

Can You Guess What the Most Popular Food Was the Year You Were Born?

Food trends come and go, but some are so memorable that they define a generation. What was hot when you came into the world? Chances are, it came in a can or was eaten in front of the TV. Here&rsquos the most popular food the year you were born:

1930s: Creamed Chipped Beef
The Great Depression meant dinner could be pretty lean. This dish, consisting of beef smothered in white sauce and served over toast, was one that could be made easily on a budget.

1940s: Meat Loaf
Meat in a can is an easily recognizable American product, but intrepid home cooks of the &lsquo40s put their own spin on the supermarket staple, adapting older recipes into what we now know as the modern-day meatloaf. The nutritious dish rose to popularity thanks to recipes like Penny Prudence&rsquos &ldquoVitality Loaf,&rdquo made with beef, pork and liver. Meanwhile, the Culinary Arts Institute published a recipe for a savory loaf that called for beef, vegetable soup and cereal. Try Rach&rsquos ham-and-cheese-stuffed version made with ground turkey for a modern twist on what has now become an American staple.

1950: Tuna Casserole
The tuna casserole&rsquos history actually dates back to the Pacific Northwest in the 1930s, but it wasn&rsquot until the 1950s that this homey dish fully made its meteoric rise to popularity. As the quintessential comfort food&mdashcreamy, savory, cheesy&mdashit&rsquos easy to see why.

1951: Baked Alaska
This classic 19th-century recipe enjoyed a resurgence in the 1950s. You were sure to be the envy of your dinner party guests if you presented them with this flaming, meringue-topped beauty.

1952: Salisbury Steak
Few things are more comforting than a plate of Salisbury steak with mashed potatoes, gravy, and peas. So it&rsquos no surprise that this rich dish, invented by a doctor, was among the most popular in the early 1950s.

1953: Chicken Tetrazzini
Once a romantic dish eaten by movie stars and opera singers, chicken tetrazzini later became a comforting, at-home meal made with chicken, spaghetti, and a creamy, vegetable-infused sauce.

1954: Deviled Eggs
Deviled eggs have always been popular, but the finger food&rsquos popularity surged in the 1950s, when every housewife had to have a matching egg plate for entertaining. Here are 14 of our best deviled egg recipes in case you&rsquore looking for some new combos!

1955: Green Bean Casserole
When Thanksgiving rolled around in 1955, Campbell&rsquos was prepared by releasing one of its most popular (and easiest) recipes ever: green beans, cream of mushroom soup, and those crunchy, irresistible fried onions.

1956: Banana Cream Pie
Comedian Soupy Sales took his first pies to the face in the &lsquo50s, kicking off a revival in this sweet, velvety treat&rsquos popularity.

1957: Barbecue
The emergence of the suburb and the introduction of the Weber grill led to a surge in backyard grilling in the late 50s. Smoky briskets and juicy grilled chicken soon became the meal of choice for al fresco dining.

1958: Pancakes
These airy, sweet cakes have been around for much longer, but the late &lsquo50s was a popular time for the comforting breakfast food: Betty Crocker's Cook Book for Boys and Girls&mdashwhich was first published in 1957 and wildly popular by 1958&mdashincluded a charming recipe for &ldquobranded&rdquo pancakes, and the first IHOP location opened on July 7, 1958 in Burbank, California.

1959: Cheese Ball
A go-to appetizer of the era, the Chicago Tribune included the ubiquitous pecan-encrusted cheese ball, made with cottage and blue cheeses, in an Aug. 21, 1959, round-up of easily prepared snacks for entertaining. Try an updated take with this garlic-and-herb cheese ball.

1960: Gelatin Everything
It was this year that kicked off the &ldquolet&rsquos encase everything in a gelatin mold&rdquo trend. Jell-O even introduced vegetable flavors, such as celery, Italian salad and seasoned tomato, to chase the trend. No comment.

1961: Chicken à la King
This was the go-to weeknight dinner for moms in the &lsquo60s: a richly layered dish of diced chicken, vegetables and a cream sauce. (It was/is also a great way to use up leftovers.)

1962: Grape Jelly Meatballs
These meatballs smothered in a sweet, sticky sauce were a cocktail party staple in the &lsquo60s&mdashthe ideal easy finger food. In 2017, we like our cocktail meatballs in a spicy-sweet-tart cranberry glaze, thank you very much.

1963: Beef Bourguignon
The first episode of Julia Child&rsquos hit show &ldquoThe French Chef&rdquo aired on Feb. 11, 1963. The inaugural dish? Beef bourguignon, of course, described by Child as &ldquoa perfectly delicious dish.&rdquo

1964: Pineapple Upside-Down Cake
Dating back to a recipe contest held by Dole in 1926, the retro-classic pineapple upside-down cake has stood the test of time, but was especially common in the mid &lsquo60s.

1965: Onion Dip
The advent of packaged soup mixes made easy, entertaining-friendly dips a popular &lsquo60s go-to. Try Rachael&rsquos take on this retro classic.

1966: Tunnel of Fudge Cake
Bundt cakes made their way to kitchens in &lsquo66 after this chocolate cake won the Pillsbury Bake-Off&mdashand the company received more than 200,000 letters from fans asking for the recipe to make their very own.

1967: Stuffed Celery
An upgraded version of the childhood classic &ldquoants-on-a-log,&rdquo this light appetizer began on the Thanksgiving table.

1968: Carrot Cake
Happy Birthday, Rachael! Rach was born in 1968, when carrot cake was all the rage. This cream cheese-frosted sweet treat was (and still is) loaded with veggies, nuts and plenty of raisins&mdasha sign of the health-food craze to come.

1969: Fondue
Neil Armstrong and his crew landed on the moon in this year, expecting to find nothing but cheese. Disappointed though they were, cheese fondue exploded as an entertaining dinner trend.

1970: Quiche
Thanks to the continued influence of Julia Child, French cuisine took off in the early &lsquo70s, and with it, quiche varieties arrived on the dinner table. Cooks in the &lsquo70s went way past Quiche Lorraine, though, experimenting with all types of filling, ranging from leeks and anchovies to onion and lamb.

1971: Eggs Benedict
This rich breakfast had been around for awhile, but a June 1971 Chicago Tribune article titled &ldquoAdventuring with Eggs&rdquo turned the Waldorf Astoria-invented dish into a make-at-home meal. Sunny Anderson&rsquos Classic Eggs Benedict with 1-2-3 Hollandaise Sauce makes it even easier to nail at home!

1972: Tequila Sunrise
This popular cocktail&mdasha mix of tequila, grenadine, and orange juice&mdashhas its roots in a Prohibition-era resort in Mexico, but it wasn&rsquot until 1972, when a bartender at Sausalito&rsquos Trident Bar served one to Mick Jagger that the drink took off.

1973: Granola
The health boom of the &lsquo70s was kicked into high-gear with Eric Meller and Jane Kaplan&rsquos The Granola Cookbook, released in January 1973. Made of rolled oats, brown sugar or honey, dried fruit, and nuts, granola was seen as a healthier alternative to heavier breakfast fare like bacon and eggs.

1974: Crepes
A continued obsession with French cuisine (see 1963 and 1969) leads to the rise of the at-home crepe maker and voila! These flat pancakes become a sweet addition to brunch. Skip the cumbersome crepe maker and try our two-ingredient recipe!

1975: Sushi
New York Times restaurant critic Craig Claiborne declared sushi, &ldquoa trifle too &lsquofar out&rsquo for many American palates" in 1963, but by the mid &lsquo70s, the Hollywood set had embraced the raw fish dish, thanks to restaurants like L.A.&rsquos Tokyo Kaikan, where the California roll was invented!

1976: Chicken Kiev
This classic&mdasha chicken breast with a cheesy, oozing garlicky core&mdashwas ubiquitous dinner party fare throughout the decade. Rachael&rsquos version of the classic includes a kicky herb salsa&mdashtry it for yourself!

1977: Pasta Primavera
Pasta Primavera was the talk of the town in Manhattan in the &lsquo70s, when Le Cirque chef Sirio Maccioni introduced this cream-based pasta dish, accented with an explosion of green veggies.

1978: Hummingbird Cake
Mrs. L.H. Wiggins of Greensboro, N.C., takes the cake for creating this delectable pineapple-banana-spice cake with cream cheese frosting. First published in Southern Living in 1978, it remains the magazine&rsquos most-requested recipe!

1979: Cajun Blackened Fish
If it was charred or blackened, it was popular in 1979. Chef Paul Prudhomme opened his K-Paul Louisiana Kitchens in this year, and his follow-up cookbook, Louisiana Kitchen, put this dish on the map.

1980: Potato Skins
Someone in the &lsquo80s had the bright idea of scraping out potato innards and loading the empty skins with with everything from sour cream to cheese to chives, even chili. Here are 11 different variations on this game-day snack from our kitchen!

1981: Baked Brie
A simple idea that&rsquos still as popular today as it was when it first became trendy back in 1981: take a wheel of brie, top it with a bit of jam, wrap it in puff pastry and bake it. Here are four fresh &ldquobrie en croute&rdquo twists we like.

1982: Pasta Salad
Still a staple at picnics and summer lunches, pasta salad reached peak popularity in 1982, when the New York Times wrote, &ldquothe pasta salad, that darling of the carry-out shop, is here to stay.&rdquo Bored with your typical tri-colore concoction? Try Rach&rsquos bright and fresh pesto pasta salad.

1983: Couscous
Quinoa in the &lsquo80s? No way! This decade was defined by couscous&mdashthe traditional Moroccan staple that became a popular post-aerobics lunch.

1984: Tiramisu
This dessert has its roots in the 17th century, but tiramisu was all the rage in the &lsquo80s. Today, you&rsquod be hard-pressed to visit an Italian restaurant without the espresso-soaked sweet treat on the menu. Want to give it a go at home? Try our five-minute tiramisu fake-out!

1985: Fajitas
In the early &lsquo80s, this sizzling dish was gaining popularity in restaurants throughout the Southwest, but by the middle of the decade, it was a staple. Have your own fajita night at home with Rach&rsquos classic skirt steak recipe!

1986: Monkey Bread
This ooey-gooey sweet loaf was a breakfast go-to in the &lsquo80s, as First Lady Nancy Reagan served it at casual White House functions and later included it in the family&rsquos White House cookbook. Katie Lee&rsquos shortcut version calls for refrigerated, store-bought biscuit dough and adds a trendy twist, thanks to the addition of pumpkin pie spice!

1987: Chocolate Truffles
Chocolate maker Alice Medrich started making a variation of these treats in 1973, but it wasn&rsquot until the New York Times wrote about them in the late &lsquo80s that they were widely accepted in the U.S. as dessert or a DIY gift.

1988: Bran Muffins
The popularity of this humble muffin shouldn&rsquot come as a surprise, given the decade&rsquos emphasis on low-fat and low-cholesterol foods, but they later fell out of favor due to their high sugar content. If you still need a muffin fix, try this gluten-free pumpkin spice and walnut-raisin variation.

1989: Crème Brûlée
Before the 1980s, crème brûlée was virtually unknown to most Americans. The dish, which is surprisingly English in origin&mdashnot French&mdashrose to fame thanks to chefs like Paul Bocuse and Le Cirque&rsquos Sirio Maccioni. Use a secret pantry ingredient to whip up your own in a flash with this recipe!

1990: Fusion Pizzas
Thanks to the rise of California Pizza Kitchen, the humble pizza pie saw all sorts of inspired toppings! From Thai chicken to Jamaican Jerk seasoning, a number of different cultural influences all found their way onto pizza dough. Shawarma Chicken Pizza on Naan or Chicken Teriyaki Pizza, anyone?

1991: Chinese Chicken Salad
The origin of Chinese chicken salad is debatable, but one thing is clear: it was on everyone&rsquos plate in the &lsquo90s! This Cal-Fusion blend of chicken breast, chow mein noodles, pickled ginger, carrots, mandarin oranges and lettuce was on the menu everywhere.

1992: Ranch Dressing
This creamy mayonnaise, buttermilk and herb dressing had been around for years, but overtook Italian as the nation&rsquos best-selling salad topper in 1992.

1993: Veggie Burgers
You could find veggie burgers on the odd restaurant menu in early &lsquo90s, but it wasn&rsquot until the mid-90s that tasty, pre-made options hit supermarkets and really went mainstream. Skip the freezer aisle and try Rach&rsquos Mediterranean veggie burgers with provolone and Italian ketchup.

1994: Caesar Salad
The Caesar salad may be a &ldquobasic&rdquo option today, but in the &lsquo90s, it was anything but. The dish saw a meteoric rise in popularity from this 1993 New York Times piece, when diners ate out specifically for the salad.

1995: Molten Lava Cake
This melty, chocolatey goodness originated in the &lsquo80s, but only after big-name chefs put it on their menus did the dessert really took off. Speaking of big-name chefs, we recommend Wolfgang Puck&rsquos Molten Chocolate Lava Cake.

1996: Sun-Dried Tomatoes
The Italian food boom in the States brought a lesser-known tomato variation to the forefront &ndash the chewy, tart sun-dried tomato, used most often in pasta dishes and salads. Try them in this recipe for Prosecco-Braised Chicken with Sun-Dried Tomatoes and Leeks from former &ldquoTop Chef&rdquo Fabio Viviani.

1997: Fried Calamari
Squid&mdasha cheap, nutritious, and sustainable seafood&mdashwas largely ignored by Americans (ewww) until the mid-&rsquo90s when these crispy fried rings, served with tangy marinara, stole the show. Upgrade this trattoria favorite with a full-on fall-inspired fritto misto.

1998: Cosmopolitan
Sex and the City made its television debut in 1998, putting this vodka-cranberry juice concoction into the hands of women everywhere.

1999: Roasted Red Bell Peppers
Stuffed, roasted, blended into soup, or even casseroled, this ruby-hued veggie was everywhere in 1999. Try them stuffed with meat for a comforting meal!

2000: Smoothies
The year 2000 was supposed to bring us rocket cars, but instead we got smoothie and juice bars popping up all over cities. Suddenly, cups of blended, frozen fruit became everyone&rsquos breakfast on-the-go!

2001: EVOO
Our very own Rachael Ray made her television debut in 2001, which launched EVOO (&ldquoextra-virgin olive oil&rdquo) into the minds&mdashand pantries&mdashof Americans.

2002: Bacon
Bacon has been on everyone&rsquos breakfast plate for years, but the popularity of this salty, porky treat skyrocketed in 2002, when it was included in everything from cupcakes to chocolate. (Even the Cake Boss shared a chocolate-bacon cake!)

2003: Lattes + Frappes
What was life like before Starbucks? In the early aughts, coffee dates were on everyone&rsquos agenda and soon enough, everyone was running on java!

2004: Yogurt
Nutritionists deemed Greek yogurt as the new god-given source of protein &ndash a major focal point in &lsquo04.

2005: Cupcakes
Before cupcakes were a televised baking competition, they became popular with the help of Magnolia Bakery&rsquos ubiquity in Sex and the City. By 2005, these frosting-topped treats were everywhere, in all forms. Want three tips for making better cupcakes at home? A cupcake expert reveals all!

While some people have added extra alcohol like vodka to their slushies, all you really need is a White Claw and some frozen fruit.

TikTok users claimed you could make grapes taste just like the beloved candy by squeezing lime juice over them.

It appears that the first viral video of the clever hack was posted by skincare blogger Mia Wilson, who told Insider that she got the idea from Reddit.

"I tried it and loved it," she said. "I was addicted to candy and Sour Patch were my favorite. I love that these are a healthier alternative with a pretty similar taste."



Background prior to my business:

I had lots of business ideas during University, but I was told that so many of them wouldn’t work! Funnily enough, some of the ideas have now been done by other businesses and are majorly successful! I was studying History at the time but I knew I didn’t want to be working in an office.

I always wanted to be in the food industry because I liked the busy atmosphere, and I had relatives who ran restaurants in the US. But, I also wanted to make money to pay off my loan on a car I took out to travel back and forward to uni. My first job was with a healthy crisps start-up company. I was a field executive and I loved it. I loved it because I was out and about, using my personality to sell the products. I then moved onto another start-up company but was only there for 3 months, as it was male-dominated and I felt as if I didn’t belong there.

A couple of months later, I ended up working for a cookie dough company. I loved it because I was selling again, but I still felt I could be doing more! I always believed that there was a problem with the companies/jobs that I was working with, but it was me, I was the problem. I wasn’t meant for sitting at a laptop and working for someone else. My boyfriend advised me to go and do what I wanted to do, so I was mutually let go of from the company but I’m still on very good terms with the owner!

The Business:

T’s Fried Scoop sells deep fried ice-cream! Imagine a sizzling hot, fried crust wrapped around cold decadent ice cream. Flavours include: vanilla, chocolate, strawberry, matcha and other seasonal flavours such as bubblegum, black coconut and more! We don’t have a specific target audience, as it’s for anyone! Whether people like the business because they like cute branding, desserts, or if they’re just the type of person who loves trying new and wild creations!


I absolutely love being active, so I go to the gym 5x a week whilst running the business. On a Saturday I set up the stall at 9.45 am by carrying a chest freezer down the stairs and taking it to my stall. Then I decorate the area and that’s when I begin to draw people into the stall, trying to convince them to buy a fried ice-cream! It can be very challenging, as not many people know about my product yet and the reactions I mostly receive are “What? Fried ice-cream? How does that even work?” This makes it even harder, as I can’t give out samples because it’s hard to get a taste of the full experience in a bite-size amount! So I really have to use my sales skills to get people to buy it and spend their money.

After 6 pm, I pack up the stall and travel back home via the underground to make my way to the gym for training. Then I wake up at 7.30 am on a Sunday, set up, repeat the process and unpack everything at my house! Tuesday to Thursday I spend time in my shed deep cleaning, prepping my fried ice-cream and going to the gym. Mondays are for admin as I do all my own accounts, stock takes, sales figures and other things – and gym of course! Then, Fridays are for resting.

How to Boil Sweet Potatoes

When purchasing, look for small to medium sweet potatoes that have smooth skin and are firm and free of soft spots. Store whole unpeeled sweet potatoes in a cool, dry place for up to 1 week (do not refrigerate or they will dry out). To know how many sweet potatoes you need for your recipe, one medium sweet potato (about 8 ounces) equals approximately 1½ cups when peeled and cubed.

Step 1: Prep Sweet Potatoes

Wash sweet potatoes by thoroughly scrubbing with a clean produce brush and rinse with cool water. Use a vegetable peeler ($10, Crate & Barrel) or paring knife to peel sweet potatoes. With a sharp knife ($16, Target), cut off any woody portions and ends. Cut into bite-size cubes, keeping pieces as close to the same size as you can for even cooking.

Step 2: Boil the Sweet Potatoes

Select a saucepan or Dutch oven ($60, Bed Bath & Beyond) that is large enough to hold the sweet potatoes without crowding them. Add enough cold water to cover potatoes and sprinkle with salt. Bring to boiling, cover and cook until tender.

How long to boil sweet potatoes: For one pound of sweet potatoes, cover the pan and cook sweet potatoes in the boiling salted water 20 to 25 minutes or until just tender. You should be able to easily pierce the sweet potato with a fork or knife.

Watch the video: Eat Candy in Class?! Food Hacks, DIY School Supplies u0026 Prank Wars! (January 2022).