Top trends for 2017
Demand for supply chain transparency and plant-based foods will continue to grow in the next year, according to Innova Market Insights, which has revealed its predictions for the top trends likely to impact the food industry in 2017.
Its Top Ten Trends list for 2017 is compiled from ongoing analysis of global developments in food and drinks launch activity.
The top five trends for 2017 are:
- Clean Supreme: Clean and clear labelling is the new global standard. The demand for total transparency now incorporates the entire supply chain, with trending clean supply chain claims including ‘environmentally friendly’, which has shown a CAGR growth of +72% from 2011–2015, and ‘animal welfare’, which has grown at +45% per year during this period.
- Disruptive Green: As plant-based milks, meat alternatives and vegan offerings move rapidly into the mainstream, consumers are looking for innovative options. Even dairy companies are now leveraging the functional and technical benefits of plants in new product development, driving more variety and excitement into their category. Innova Market Insights has reported CAGR of +63% for new product launches with a plant-based claim from 2011–2015.
- Sweeter Balance: Sugar is under pressure, although it remains the key ingredient delivering the sweetness and taste that consumers are looking for. The quest to combine taste and health is driving new product development as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.
- Kitchen Symphony: Italian Lasagne is no longer enough — we want Melanzane Aubergine Al Forno! The connected world has led consumers of all ages to become more knowledgeable of other cultures. As a result, there is growing demand for greater choice and higher levels of authenticity in ethnic cuisines. At the same time, pride in local and regional foods is also seeing an upsurge in some countries, with a resulting rise in availability and authenticity of local cuisine.
- Body in Tune: Consumers are increasingly personalising their own nutrition intake, making food choices based around what they think will make them feel better. They are also experimenting with free-from products and specific diets like paleo and low FODMAP. At the same time, consumers continue to increase their intake of foods and beverages with ingredients that they consider to be healthy, like protein and probiotics.
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