Here we bring you ten trends that are driving the food-tech industry towards a more sustainable foodscape. Traceability Until now, labels were giving information about origin ingredients, ignoring the result of cooking processes. Massive public and private structured-data infrastructures have been built around the medicinal value of drugs, while the role of food, diet, and lifestyle has been largely undervalued.
Waste-based cooking — …70 billion pounds of food go to waste each year. Savory yogurt — …savory versions are starting to pop up all over the place. Since conventionally produced meat has so many environmental and health drawbacks, genetic engineering may eventually attempt to provide solutions to things like methane-producing cows i.
Posted December 21, 1.
Uncommon meat and seafood—Lesser-known meat and seafood options are making their way from restaurant menus and local obscurity into mainstream American kitchens. Wine in a can—As American wine drinkers become an increasingly young, diverse and playful bunch, winemakers are taking note.
Plant-based everything—Plants are playing a meatier role in a surprising number of products, and not just for vegan and vegetarian alternatives. Fiery picks like kimchi and gochujang will continue to gain steam, while innovative options like chiogga beet kraut and non-dairy tonics will add variety.
Whole Foods Market currently offers more than 11, non-GMO verified choices and 25, organic options, with even more in the pipeline. Heirloom ingredients beyond the tomato—Heirloom ingredients are making a comeback and not just in the produce aisle.
Alternative and wheat-free flours—People are going nuts for gluten-free flours made from legumes, ancient grains, teff, amaranth and, well, nuts.
Chickpea flour is a quick riser, while other legume-based flours are showing up in bean-based pastas and other packaged goods. Sprouting…creates enzymes that make plant proteins, essential fatty acids, starches, and vitamins more available for absorption.
Research suggests that probiotics may be helpful in treating symptoms of depression. The aim of IYP is to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production, aimed towards food security and nutrition.
Another first for the DGAC report was the mention of sustainable diets as part of the recommendations for achieving a healthful diet.
In the next few years, expect to address more questions about how to cut food waste in the home. Click on the posted link next to see a complete description. The Intersection of Health and Convenience Foods and beverages that deliver on both health and convenience will proliferate and gain wider distribution as consumers look for easy ways to incorporate more good-for-you products into their lives.
Less Is More Food manufacturers will have to continue to make food products that are less processed as consumers demand more transparency and foods that are closer to their natural state. Smartphone Staple Your smartphone will become an indispensable utensil for eating and dining in The Packaging Connection Foodies have long been interested in the backstory behind the foods they choose, but recent technologies have made it more possible than ever to bring this kind of information to the everyday consumer.
Cleaner Labels More than ever, consumers are pushing food manufacturers to use ingredients to produce products with so-called clean labels. Ingredient manufacturers have stepped up and now offer ingredients that are naturally derived, minimally processed, organic, and not genetically modified—all of which food manufacturers use to formulate clean label products.
Morally Conscious Foods Increasing emphasis on conscious living will lead to a new category of foods—morally conscious foods. Gourmet Convenience With 48 million time-strapped Americans describing themselves as foodies, gourmet convenience will be among the new megatrends.
Generational Nutrition Baby Boomers, Gen Xers, and Millennials will continue to play a role in popular nutritional trends as well as product labeling.
Focus on Food Safety Researchers, food manufacturers, regulatory agencies, and suppliers will continue to focus attention on pathogens, developing new and improved methods of analysis, instruments, detection supplies, and specific applications.
Identified by a global team of McCormick chefs, food technologists, and flavor experts, these trends offer a taste of and beyond. Spicy finds a welcome contrast with tangy accents to elevate the eating experience. Sambal sauce made with chilies, rice vinegar, and garlic.Nov 19, · At The Hartman Group’s A.C.T.
|Big Beer struggles to tap into shifting consumer trends | Food Dive||A growing number of consumers are also turning to low-calorie and no- or low-alcohol brews as part of a broader health and wellness trend sweeping the food and beverage industry. Despite a host of new products tied to these preferences and trends, the big players in U.|
(Anthropology. Culture. Trends.) Health & Wellness Now—and Next symposium in Seattle this past September . GLOBAL TRENDS AND FUTURE CHALLENGES FOR THE WORK OF THE ORGANIZATION WEB ANNEX Contextual trends and macro elements Global Trends: Trend 1: Food demand is increasing while patterns of food consumption are changing towards more livestock products, vegetable oils and sugar.
Review Food consumption trends and drivers John Kearney* Department of Biological Sciences, Dublin Institute of Technology (DIT), Dublin, Eire A picture of food consumption (availability) trends and projections to , both globally and for.
Sep 27, · Food consumption is variably affected by a whole range of factors including food availability, food accessibility and food choice, which in turn may be influenced by geography, demography, disposable income, SES, urbanization, globalization, marketing, religion, culture and consumer attitudes.
A growing number of consumers are also turning to low-calorie and no- or low-alcohol brews as part of a broader health and wellness trend sweeping the food and beverage industry.
According to USDA, More than half of all food commodities obtained in the U.S. between and were for at-home consumption. Nearly 80% of total fruit, dairy and nut expenditures were consumed at home, while 61% of all meats and fish were purchased for at-home use.