Trends and Topics in Print Media

Every Monday morning, a team of Access media mavens gathers to read the latest trends and topics covered in print media (yes, we still read print media!). The team shares these insights agency wide to ensure we’re all informed and equipped for the week ahead. Every week, we’ll share learnings from the consumer, business and tech spaces here on the Access Point.

This week, social media fatigue and TikTok’s rise took center stage, and we learned that the plant based trend has reached the fashion world!

• Social Media Cleansing: It’s Not Just for the Millennial Generation

We’ve all heard it and we’ve all said it: Gen Z gets a bad rep for being glued to their cell phones. Whether on FaceTime, TikTok or Instagram, we picture today’s youth as “social-media zombies.” The Wall Street Journal, however, points out that teens aren’t totally content with their social media usage and interactions: “45% of them say they felt overwhelmed by the drama they often encounter (online).” Reportedly, 60% of teens have taken three of more full social media breaks—typically for a week or longer—to avoid burnout, and many of them admire their friends that aren’t on social media at all (Julie Jargo, The Wall Street Journal).

• The Rise of TikTok

We’ve gone on and on about TikTok and how the kids are OBSESSED with the latest social media app. Meanwhile, The Wall Street Journal is bringing attention to the fact that adults can’t quit the app either: “In a time when Twitter is overrun with politics and bad news, Instagram is about keeping up with the Joneses, and Facebook is, well Facebook, TikTok is about happy, short videos of random people you didn’t even know you wanted to watch.” Seems like TikTok has found its moment and is using its addictive algorithm to give adults and teenagers alike, a much-needed social media escape (Joanna Stern, The Wall Street Journal).

• Plant-Based Everything

The trend that Beyond Meat and Impossible Foods kicked off doesn’t seem to be going anywhere anytime soon! This month’s issue of TIME Magazine highlights “planet-friendly eating,” and ways that companies are pledging to produce and sell food that is more sustainable: “This often means using plants, not animals, to make meat and cheese.” The latest? Exo protein bars made from crickets, Just “eggs” made from mung beans, Odontella “Solmon” made from algae and microalgae (they say it tastes just like salmon!) (Alana Semuels, TIME Magazine).

• • Plant-based is trendy in the fashion world, too! TIME Magazine highlights how companies like MycoWorks are creating eco-friendly leather substitutes using mushrooms — yum! (Don Steinberg, TIME Magazine)