When it comes to food, 2015 is forecast to be the year of fermented, smoked, and craft items that will either be quickly delivered to a doorstep or consumed in a grocery store that feels more like a restaurant.

(FYI – this is an aggregate of trends compiled by Phil Lempert, with major grocers in mind, who conducted research with ConAgra – the company behind brands such as Chef Boyardee, Egg Beaters and Slim Jim.) Considering – these are very interesting macro-trends.

Here’s a look at the 2015 food trends – as per grocers:

Grazing golden-agers: Many baby boomers, those born between 1946 and 1964, are cutting back on massive meals, instead looking to snacks and smaller meals to help maintain energy and keep from feeling too full. “The antiquated idea of three square meals a day probably was never that healthful,” Lempert said.

More same-day delivery: Grocery delivery is stretching into new areas and formats, with services such as Instacart offering delivery in as little as an hour. And Google Express recently rolled out a subscription costing $95 a year, or $10 a month, to receive same-day deliveries in Chicago and other select markets from a wide range of shops.

Everything smoked: After the rise of hot sauces such as sriracha, Lempert sees smoky flavors gaining the attention of cooks. Some may go out and buy a backyard smoker, while others will add liquid smoke to a recipe or look for smoked canned vegetables or smoked cheese at the store.

The rise of fermented foods: Fermented foods — think yogurt, kimchee and sauerkraut — contain live cultures, or are preserved in liquid so their sugars and starches can become bacteria-boosting agents, which is said to aid digestion.

“We’re going to see much more attention on packaging (devoted) to digestive health,” said Lempert. “We’re going to start pickling all kinds of things.”

Gen Z, chefs everyday: Those born after millennials, or starting in 1995, crave more flavors and variety than earlier generations yet also have a focus on simplicity and health.

“If you look at their food values it’s almost like they’re going back to their grandparents’ day,” said Lempert, pointing to their desire to dress up basic foods such as chicken and eggs.

Craft foods make their way into kitchens everywhere: Craft beer has been chipping away at bigger beer brands for years. Now big food companies are diving deeper into the craft business, buying smaller companies known for using local ingredients and creating products that have an artisanal feel.

Lempert points to examples such as Pepsi’s new cane sugar soda, Caleb’s Kola, as well as ConAgra’s acquisition of the Alexia potato line and Hillshire’s acquisition of West Coast sausage company Aidells.

Nutrition labels: Lempert sees people looking beyond nutrition labels to find out more about what they are eating. He points to the Prep Pad, a roughly $150 countertop scale that links up with an iPad to give detailed nutritional information.

Supermarkets convert into socializing spaces: Supermarkets are under pressure from rivals ranging from other grocery stores to dollar stores, farmers markets and restaurants. Shoppers want convenience but they also want to know more about what they’re buying, Lempert said. That’s why retailers are hiring chefs, registered dietitians and other experts to stand out.