07/30/19

Trend Report

1. 2019 Trend Predictions Come to Life: We conducted a mid-year review of some of the most highly discussed food, beverage and nutrition topics to see exactly how these trends have played out:

        *DYK? Research from Frito Lay suggests Independence Day as the biggest snacking opportunity of the year.

         *DYK? Research from Mintel suggests that edibles, such as chocolate and candy, are the most popular way to consume CBD.

 

Bottom line: Both large and small players in the food and beverage environment are adapting more efficient and nimble product development processes. Expect to see trends move more quickly from paper to store shelves.

 

2. Global Conversations Influence Sustainable Conversations; Local Forces Creating Action: Consumers and companies alike are making strides toward decreasing our carbon footprint, but there is also opportunity to deepen the conversation and commitment to food-related sustainability activities, such as decreased food waste. While conversations on sustainable nutrition are occurring at a global level (i.e., EAT Lancet), local bodies are taking actionable steps to create changes in their environment. That said, sustainability can mean different things to different people. According to IFIC’s 2019 Food & Health Survey, consumers define sustainable products as locally-produced, products labeled as sustainably-produced, non-GMO/not bioengineered or organic, having recyclable packaging, and having minimal packaging. Almost two-thirds of consumers (63%) noted they would purchase more sustainable products, if easier to identify on shelves.

 

Bottom Line: Consumers look for on-pack support to guide decision making processes. More education and information will improve consumers’ consumption of sustainable products.

 

3. Just-For-You Nutrition: Genetics-based, personalized nutrition has replaced the one-size-fits-all nutrition approach. Improvements in technology have translated into reduced costs, improved ease of access, and explosion of direct-to-consumer testing. The most apparent benefit of genetic testing is its potential as a motivator for change, inspiring patients and clients to change lifestyle behaviors based on professional advice that fits them, and not just the general population. However, recent research points to our environment as being the most important factor in how we metabolize food including sleep habits, stress levels, and exercise routine, as well as the diversity and population of our microbiome. As exciting as genes are, they are only one part of a much bigger picture. Research needs to catch up to the demand for personalization and precision, in order to make genetics-based nutrition more applicable.

 

Bottom line: Health professionals and consumers alike are eagerly waiting on researchers to fill in the gaps needed, in order to make personalized and precision nutrition more useful and reliable in practice. While some organizations are dabbling in the technology, more research is warranted. Read more here.