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Mest populære mattrendspådommer for 2014 (lysbildefremvisning)

Mest populære mattrendspådommer for 2014 (lysbildefremvisning)

Ingen kan forutsi fremtiden, men vi har noen ideer

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Kjeks begynner endelig å få sitt øyeblikk i solen, og vil eksplodere i popularitet i 2014. Empire Biscuit i New York City er på fortroppen, men forvent å se flere kjeks i brødkurver, kjeksmørbrød og kjeks i omtrent alle applikasjoner du kan tenke deg.

20) Kjeks, Kjeks Overalt

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Kjeks begynner endelig å få sitt øyeblikk i solen, og vil eksplodere i popularitet i 2014. Empire Biscuit i New York City er på fortroppen, men forvent å se flere kjeks i brødkurver, kjeksmørbrød og kjeks i omtrent alle applikasjoner du kan tenke deg.

19) Richmond, Va., On the Rise

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I 2013 steg spisestedet i Nashville, Tenn., Til nasjonal prominens, og vi spår at Richmond, Va., Kommer til å bli den neste. Restauranter som Akasie og StellaHar flydd under radaren, men etter hvert som flere kjenner igjen det utrolige kulinariske landskapet og potensialet i denne byen, vil vi høre mer og mer om hva som skjer her.

18) Sous-Vide hjemme

Nesten hver kokk har oppdaget magien ved sous-vide-matlaging på dette tidspunktet, men flere hjemmekokker vil oppdage tilberedningsmetoden, hvor maten legges i en lufttett pose og bringes opp til riktig temperatur i et vannbad som sirkulerer, og begynner å bruke den på sine egne kjøkken. Ikke bare er det utrolig enkelt, men det kan holde matvarer ved den perfekte temperaturen så lenge du vil, og er nesten ikke sikker.

17) Desserter med liten tallerken

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De fleste restaurantdessertene er fremdeles uhyre store, og spiserne er så mett etter et stort måltid at mange gjør det uten en søt avslutning på måltidet. Vi forventer å se desserter følge trenden med "små tallerkener", hvor du kan bestille et lite utvalg av desserter og få et fullt inntrykk av konditorens dyktighet.

16) Sunchokes har sitt øyeblikk

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Sunchokes, også kjent som jordskokker, er nøttete, sunne, allsidige, enkle å lage mat og deilige. Forvent å se dem i langt flere retter enn du gjør i 2014.

15) Flere opplevelser på én restaurant

Fra kokken Tony Mantuano (Spiaggia): "Jeg tror en ting vi vil se i 2014 er fjerning av stuffiness fra restauranter. Folk vil fortsatt ha en hyggelig" god matopplevelse ", men med mindre av den gamle verden-tilnærmingen. Jeg tror også flere restauranter vil skape flere opplevelser på en restaurant ... servering, salong, detaljhandel, private arrangementer, bar - finne flere måter å eksportere sine merker på, slik at alle kan få tilgang til den. "

14) Tartare uten kjøtt

Kokken Jenn Louis (fra Lincoln Restaurant og Sunshine Tavern i Portland, Ore.) spår at vi vil begynne å se mer tartare som ikke er biff, med ting som vilt og slakteavfall. Lam og annet rødt kjøtt er deilig i tartareformat, og tartare -fans vil prøve å eksperimentere mens kokker lager sine egne applikasjoner.

13) Tradisjonelle franske bistroer og brasserier gjør et comeback

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Med Lafayette åpningen i New York City i år, begynner folk å huske komforten til et klassisk, tradisjonelt fransk brasserie. Vi begynner å se flere av disse spire opp, sammen med flere franske bistroer, ettersom spisesteder ser ut til å gå tilbake til mer tradisjonelle-men like avslappede-spisestiler.

12) En retur til biff

Fra kokken Erik Anderson (Catbird Seat): "Alle i disse dager koker svinekjøtt. Hvis jeg ser en annen svinekjøttsentrert restaurant som er åpen, kan jeg trekke håret mitt. Det er ikke å si at jeg ikke elsker svinekjøtt. Jeg gjør det. Men jeg tror kokker snart vil ta turen Jeg har personlig funnet det veldig interessant å finne forskjellige måter å tilberede forskjellige typer storfekjøtt, enten det er gressmatet eller kornmatet-visse tilberedninger forbedrer smaker og teksturer av gressmatet storfekjøtt som ikke nødvendigvis ha de samme resultatene med kornfôret storfekjøtt. Det handler om å finne den riktige applikasjonen for typen storfekjøtt. "

11) Dim Sum blir amerikanisert

Fra kokken Kevin Gillespie (Gunshow): "Jeg ser flere restauratører som tilpasser dim sum-formatet til amerikansk mat. Den interaktive forbindelsen mellom kokk og gjest blir mer populær. Folk leter etter opplevelser på høyt nivå for mat, men i en mer morsom og uformell setting." Gillespies egen restaurant, Gunshow, har tatt i bruk dette formatet.

10) Restauranter i varehus

Bare i New York åpnet restaurantene inne på Macy’s og Saks Fifth Avenue i 2013. Mer enn bare en liten snackbar, er dette restauranter med full service hvor kjøpere kan unne seg et fantastisk måltid midt i handleturen. I 2014 vil restauranter åpne i varehus som ikke bare er for kjøperne; de vil være destinasjoner i seg selv.

9) Vegetarretter i ikke-vegetariske restauranter

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Så sent som for et par år siden, hvis du ønsket en kjøttfri rett på en restaurant som ikke var vegetarianer, ble du sittende fast med en salat eller kjedelig forrett. I 2014 vil du se kokker omfavne flere vegetabilske menyer, gjøre korn og grønnsaker til stjernene i parabolen og gjøre opp kjøttet helt.

8) Spicy Goes Mainstream

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I 2013 så den store Sriracha -boom, og i 2014 vil flere og flere snackprodusenter innse at folk vil ha store smaker, og den største favoritten av alt er krydder. Forvent å se mer krydret potetgull og andre snacks. Pengene våre er på en "ekstrem" Doritos -smak som er så krydret at de får deg til å svette.

7) Unge kokker som åpner små restauranter

Fra kokk Wolfgang Puck (Spago): "Jeg ser en trend der talentfulle unge kokker åpner veldig små restauranter, kanskje 30 seter maksimalt og enda mindre, hvor de virkelig kan uttrykke sine egne kulinariske evner. Dessverre er det veldig vanskelig å oppdage noe nytt eller noen med en helt ny teknikk. " For eksempler, ta en titt på Ari Taymors Alma i L.A. og Alex Crabb Asta i Boston.

6) Mer smaksatt brun brennevin

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Smaksatt vodka spilles ut. Ettersom destillerier fokuserer på brunlut som whisky og rom ser ut til å utvide sine merker, forventer du at de begynner å produsere mer brunspritskompatible smaker, som brunt sukker, kirsebær, urter, krydder, ingefær og chilipepper.

5) Mer eksklusiv meksikansk

Toloache og Empellón var bare fortroppen: Flere og flere mennesker lærer hva ekte Meksikansk mat er, og det er mye mer enn elendige. Avanserte meksikanske kokker vil ta ferdighetene sine ved å åpne eksklusive, fine restauranter som serverer high-end meksikansk mat, både tradisjonell og eksperimentell.

4) Mer eksklusiv/ regional italiensk

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Hvis suksessen til Karbon er noen indikasjon, eksklusiv italiensk mat, selv klassisk rød saus-stil, kommer ikke noen vei. Forvent å se flere restauranter etterligne Carbone-formelen (selv om vi ikke er sikre på hvordan vi føler om en tallerken Parm som koster oppover $ 50), men også flere italienske kokker som tilbereder klassiske, autentiske regionale italienske retter i eksklusive, eksklusive omgivelser.

3) Mikrodistillerier

Ettersom ølmarkedet fortsetter å være overmettet, er det fortsatt et gap i mikrodistillerimarkedet. Vær på utkikk etter mer lokalt laget gin, rom og whisky, men også mer funky varianter av disse som de store gutta ikke lager, som genever.

2) Flere kokker som tilbereder invasive arter

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Tilbake i august var Institute for Applied Ecology vert for en Invasive arter Cook-Off, og i 2014 kan du forvente å se flere lokale kokker som gjør sitt for å gjøre slutt på invasive arter ved å finne kreative måter å tilberede dem på som slangefisk, asiatisk karpe, ugress som løvetann og andre planter, fugler, skalldyr og pattedyr.

1) Flere kokker som eier gårder i full skala

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Trenden fra gård-til-bord vil nå sitt uunngåelige neste trinn, ettersom ledende kokker og restauratører kutter ut mellommannen helt og kjøper sine egne gårder i jakten på å bli helt vertikalt integrert. Restauranter som allerede tar maks fra gård til bord inkluderer New Yorks Blue Hill på Stone Barns, The Barn at Blackberry Farm i Tennessee, og Restauranten på Meadowood i California.


Topptrender som driver endring i næringsmiddelindustrien

Næringsmiddelindustrien utvikler seg raskt. I denne artikkelen veier næringslivsledere og innovatører viktige trender som driver endringer mot en sunnere og mer bærekraftig matfremtid.

Øker forbrukernes etterspørsel etter åpenhet :

Den største trenden som driver endringen i mat- og drikkeindustrien akkurat nå er TRANSPARANSI. Forbrukere vil vite og forstå hvilke ingredienser som går inn i produktene deres, og derfor ser vi så mange innovative produkter med kortere ingredienslister som du kan uttale. Forbrukerne søker enkelhet i tillegg til bedre mat. Før nå var det sjelden å snu bak på et produkt på hyllen og lese det før du legger det i handlekurven. Forbrukerne leser baksiden av pakker nå mer enn noen gang. “- Samantha Abrams, medgründer Emmy Organics

Forbrukerne leter etter merker som deler åpenhet med produktet, og gjenspeiler sine egne personlige verdier. Merkevarene forbrukere spiser, drikker og bærer har blitt et uttrykk for hvem de ønsker å være, og derfor søker de etter et selskaps opprinnelseshistorie, bærekraftsarbeid, sosial bevissthet og åpenhet. Rene etiketter med høye etiske verdier er viktigere enn noensinne, spesielt for et voksende segment av forbrukere med spesielle diettbehov, noe som betyr at lab-skapte kunstige og "naturlige" smaker ikke er etterspurt forbrukere vil ha virkelige ingredienser fra naturen. Forbrukerne ser sine kjøpsbeslutninger som en form for aktivisme - de "stemmer med pengene sine" og støtter selskaper som er i tråd med deres personlige tro og håp for fremtiden. Det er banebrytende selskaper som har legemliggjort disse bærekraftige verdiene før det traff den vanlige bevisstheten, og nå ser vi den bredere matindustrien komme om bord. Nå tar de største matkonglomeratene i verden hensyn og lytter til forbrukernes krav- disse selskapene innser at de må gjøre enorme, systemiske endringer til det beste for våre mennesker og planeten for å forbli konkurransedyktige.- Ahmed Rahim, grunnlegger og administrerende direktør i Numi Organic Tea

Jeg tror at forbrukernes økende behov og interesse for åpenhet i næringsmiddelindustrien fortsetter å holde matvareselskaper ansvarlige og driver endringer i bransjen. Jeg spår at denne "trenden" vil påvirke merking av matvarer, matvarer og markedsføringskrav, noe som får bedrifter til å dele informasjon om arbeidskulturen og inkluderingstiltakene. begynner å omfavne hele, minimalt bearbeidede matvarer for å dekke deres ernæringsbehov. Dette betyr at de beveger seg bort fra sterkt forsterkede produkter og erstatter dem med hele alternativer som iboende er næringsrike. Selv om det fortsatt er viktig å understreke variasjon, ettersom enkeltpersoner fortsetter å miste visse næringsstoffer, så det er viktig å kommunisere de positive næringsattributtene til visse matvarer i året som kommer. Det er på grunn av denne nye utdannelsen og bevisstheten om at forbrukere kan kreve endring fra matselskapene de har kommet til å stole på.- Stephanie Perruzza RN, KIND Healthy Snacks

Økning i forbrukernes etterspørsel etter plantebasert mat

"Gjennom vår interne proprietære forskning fant vi at 17% av USAs befolkning og 23% av kanadiske forbrukere anser seg selv som" plant-forward ". Å være "plante-fremover" krever ikke nødvendigvis at du er veganer eller vegetarianer, snarere at du foretrekker at omtrent 70 prosent av måltidene skal inneholde plantebaserte, 100% rene ingredienser. Etter hvert som forbrukernes behov raskt utvikler seg, må matfirmaene se for seg hvordan ferske, plantebaserte matvarer dyrkes, tilberedes, leveres og til slutt bringes til bordet. For å levere ferske matvarer som bare inneholder naturlige ingredienser-forsyningskjedeinfrastrukturen i hele landet vårt må omstruktureres for å håndtere ferske eller korte holdbarhetsmatvarer som ikke inneholder kunstige konserveringsmidler eller ingredienser. Dette er en ekstremt stor oppgave.- Molly Hemmeter, president og administrerende direktør - Landec Corporation

Plantebaserte, ikke-meieri alternativer driver store endringer. Plantebasert er et langsiktig formatskifte som jeg tror er gravitasjonelt og dramatisk endrer valgene som forbrukere gjør. Jeg jobbet i musikkbransjen da det gikk gjennom formatskiftet fra fysisk til digitalt, og jeg kjenner igjen alle tegnene som tyder på at dette skiftet fra meieri til ikke-meieri er av lignende størrelse.- Edward Averdieck, medgründer og president, The Coconut Collaborative

Helse og velvære er en trend som har vært den grunnleggende driveren for endring i mat og drikke over hele verden, og vi forventer ikke bare at denne trenden vil fortsette, men også akselerere. I løpet av de siste fem årene har vi sett denne trenden manifestert i renere og tydeligere etiketter, veksten av organiske og "bedre for deg" tilbud fra store forhandlere, veksten i nye aktører på tvers av kategorier. De tre driverne for denne trenden inkluderer: 1) Forbrukerne blir mer utdannet om fordelene med sunnere valg. 2) Forhandlere som tar posisjoner med nye, mindre og mer innovative selskaper ut av et behov for å diversifisere og drive høyere marginer. 3) Selskaper som endrer produkter som har blitt etablert i løpet av de siste 100 årene og gjenskaper populære varer uten sukkeralternativer, mettet fett, kunstig fargestoff, fri for GMO og færre konserveringsmidler. Nylig har vi sett vekst i probiotika, kollagen, protein og plantebasert mat og drikke. I nær fremtid tror vi at vi vil se den samme veksten med CBD også i bransjen.

I løpet av de siste fem årene har det vært en nedgang i salget fra tradisjonelle CPG-ledere overalt, og nyere, sunnere fokuserte selskaper fyller tomrommet ved å drive endring på en mye raskere, bedre og mer innovativ måte enn de eldre lederne kan utføre . Ettersom de store selskapene har fortsatt å kjempe for vekst, er det de som trykker på helse- og velværeutviklingen som tilbyr forhandlere endringer på de minste måtene for å drive endring med forbrukerne til å velge sunt.- Brent Willis, administrerende direktør, New Age Beverages

Funksjonelle ingredienser i mat og drikke dominerer bransjen. Forbrukerne krever en alt -i -ett -løsning. De produktene som oppfyller flere krav, fanger forbrukernes oppmerksomhet og markerer seg. Catering for flere kostholdskrav, samt å tilby et spesifikt funksjonelt element til produkter, er nøkkelen til å differensiere deg til andre merker og skille seg ut. - Janine Zappini, medgründer og administrerende direktør i Gutsii


Topptrender som driver endring i næringsmiddelindustrien

Næringsmiddelindustrien utvikler seg raskt. I denne artikkelen veier næringslivsledere og innovatører viktige trender som driver endringer mot en sunnere og mer bærekraftig matfremtid.

Øker forbrukernes etterspørsel etter åpenhet :

Den største trenden som driver endringen i mat- og drikkeindustrien akkurat nå er TRANSPARANSI. Forbrukere vil vite og forstå hvilke ingredienser som går inn i produktene deres, og derfor ser vi så mange innovative produkter med kortere ingredienslister som du kan uttale. Forbrukerne søker enkelhet i tillegg til bedre mat. Før nå var det sjelden å snu bak på et produkt på hyllen og lese det før du legger det i handlekurven. Forbrukerne leser baksiden av pakker nå mer enn noen gang. “- Samantha Abrams, medgründer Emmy Organics

Forbrukerne leter etter merker som deler åpenhet med produktet, og gjenspeiler sine egne personlige verdier. Merkevarene forbrukere spiser, drikker og bærer har blitt et uttrykk for hvem de ønsker å være, og derfor søker de etter et selskaps opprinnelseshistorie, bærekraftsarbeid, sosial bevissthet og åpenhet. Rene etiketter med høye etiske verdier er viktigere enn noensinne, spesielt for et voksende segment av forbrukere med spesielle diettbehov, noe som betyr at lab-skapte kunstige og "naturlige" smaker ikke er etterspurt forbrukere vil ha virkelige ingredienser fra naturen. Forbrukerne ser sine kjøpsbeslutninger som en form for aktivisme - de "stemmer med pengene sine" og støtter selskaper som er i tråd med deres personlige tro og håp for fremtiden. Det er banebrytende selskaper som har legemliggjort disse bærekraftige verdiene før det traff den vanlige bevisstheten, og nå ser vi den bredere matindustrien komme om bord. Nå tar de største matkonglomeratene i verden hensyn og lytter til forbrukernes krav- disse selskapene innser at de må gjøre enorme, systemiske endringer til det beste for våre mennesker og planeten for å forbli konkurransedyktige.- Ahmed Rahim, grunnlegger og administrerende direktør i Numi Organic Tea

Jeg tror at forbrukernes økende behov og interesse for åpenhet i næringsmiddelindustrien fortsetter å holde matvareselskaper ansvarlige og driver endringer i bransjen. Jeg spår at denne 'trenden' vil påvirke merking av matvarer, matvarer og markedsføringskrav, noe som får bedrifter til å dele informasjon om arbeidskulturen og inkluderingstiltakene. begynner å omfavne hele, minimalt bearbeidede matvarer for å dekke deres ernæringsbehov. Dette betyr at de beveger seg bort fra sterkt forsterkede produkter og erstatter dem med hele alternativer som iboende er næringsrike. Selv om det fortsatt er viktig å understreke variasjon, ettersom enkeltpersoner fortsetter å miste visse næringsstoffer, så det er viktig å kommunisere de positive næringsattributtene til visse matvarer i året som kommer. Det er på grunn av denne nye utdannelsen og bevisstheten om at forbrukere kan kreve endring fra matselskapene de har kommet til å stole på.- Stephanie Perruzza RN, KIND Healthy Snacks

Økning i forbrukernes etterspørsel etter plantebasert mat

"Gjennom vår interne proprietære forskning fant vi at 17% av USAs befolkning og 23% av kanadiske forbrukere anser seg selv som" plant-forward ". Å være "plante-fremover" krever ikke nødvendigvis at du er veganer eller vegetarianer, snarere at du foretrekker at omtrent 70 prosent av måltidene skal inneholde plantebaserte, 100% rene ingredienser. Etter hvert som forbrukernes behov raskt utvikler seg, må matfirmaene se for seg hvordan ferske, plantebaserte matvarer dyrkes, tilberedes, leveres og til slutt bringes til bordet. For å levere ferske matvarer som bare inneholder naturlige ingredienser-forsyningskjedeinfrastrukturen i hele landet vårt må omstruktureres for å håndtere ferske eller korte holdbarhetsmatvarer som ikke inneholder kunstige konserveringsmidler eller ingredienser. Dette er en ekstremt stor oppgave.- Molly Hemmeter, president og administrerende direktør - Landec Corporation

Plantebaserte, ikke-meieri alternativer driver store endringer. Plantebasert er et langsiktig formatskifte som jeg tror er gravitasjonelt og dramatisk endrer valgene som forbrukere gjør. Jeg jobbet i musikkbransjen da det gikk gjennom formatskiftet fra fysisk til digitalt, og jeg kjenner igjen alle tegnene som tyder på at dette skiftet fra meieri til ikke-meieri er av lignende størrelse.- Edward Averdieck, medgründer og president, The Coconut Collaborative

Helse og velvære er en trend som har vært den grunnleggende driveren for endring i mat og drikke over hele verden, og vi forventer ikke bare at denne trenden vil fortsette, men også akselerere. I løpet av de siste fem årene har vi sett denne trenden manifestert i renere og tydeligere etiketter, veksten av organiske og "bedre for deg" tilbud fra store forhandlere, veksten i nye aktører på tvers av kategorier. De tre driverne for denne trenden inkluderer: 1) Forbrukerne blir mer utdannet om fordelene med sunnere valg. 2) Forhandlere som tar posisjoner med nye, mindre og mer innovative selskaper ut av et behov for å diversifisere og drive høyere marginer. 3) Selskaper som endrer produkter som har blitt etablert i løpet av de siste 100 årene og gjenskaper populære varer uten sukkeralternativer, mettet fett, kunstig fargestoff, fri for GMO og færre konserveringsmidler. Nylig har vi sett vekst i probiotika, kollagen, protein og plantebasert mat og drikke. I nær fremtid tror vi at vi vil se den samme veksten med CBD også i bransjen.

I løpet av de siste fem årene har det vært en nedgang i salget fra tradisjonelle CPG-ledere overalt, og nyere, sunnere fokuserte selskaper fyller tomrommet ved å drive endring på en mye raskere, bedre og mer innovativ måte enn de eldre lederne kan utføre . Ettersom de store selskapene har fortsatt å kjempe for vekst, er det de som trykker på helse- og velværeutviklingen som tilbyr forhandlere endringer på de minste måtene for å drive endring med forbrukerne til å velge sunt.- Brent Willis, administrerende direktør, New Age Beverages

Funksjonelle ingredienser i mat og drikke dominerer bransjen. Forbrukerne krever en alt -i -ett -løsning. De produktene som oppfyller flere krav fanger forbrukernes oppmerksomhet og setter preg. Å imøtekomme flere kostholdskrav, samt å tilby et spesifikt funksjonelt element til produkter, er nøkkelen til å skille seg fra andre merker og skille seg ut. - Janine Zappini, medgründer og administrerende direktør i Gutsii


Topptrender som driver endring i næringsmiddelindustrien

Næringsmiddelindustrien utvikler seg raskt. I denne artikkelen veier næringslivsledere og innovatører viktige trender som driver endringer mot en sunnere og mer bærekraftig matfremtid.

Øker forbrukernes etterspørsel etter åpenhet :

Den største trenden som driver endringen i mat- og drikkeindustrien akkurat nå er TRANSPARANSI. Forbrukere vil vite og forstå hvilke ingredienser som går inn i produktene deres, og derfor ser vi så mange innovative produkter med kortere ingredienslister som du kan uttale. Forbrukerne søker enkelhet i tillegg til bedre mat. Før nå var det sjelden å snu bak på et produkt på hyllen og lese det før du legger det i handlekurven. Forbrukerne leser baksiden av pakker nå mer enn noen gang. “- Samantha Abrams, medgründer Emmy Organics

Forbrukerne leter etter merker som deler åpenhet med produktet, og gjenspeiler sine egne personlige verdier. Merkevarene forbrukere spiser, drikker og bærer har blitt et uttrykk for hvem de ønsker å være, og derfor søker de et selskaps opprinnelseshistorie, bærekraftsinnsats, sosial bevissthet og åpenhet for virksomheten. Rene etiketter med høye etiske verdier er viktigere enn noensinne, spesielt for et voksende segment av forbrukere med spesielle diettbehov, noe som betyr at lab-skapte kunstige og "naturlige" smaker ikke er etterspurt forbrukere vil ha virkelige ingredienser fra naturen. Forbrukerne ser sine kjøpsbeslutninger som en form for aktivisme - de "stemmer med pengene sine" og støtter selskaper som er i tråd med deres personlige tro og håp for fremtiden. Det er banebrytende selskaper som har legemliggjort disse bærekraftige verdiene før det traff den vanlige bevisstheten, og nå ser vi den bredere matindustrien komme om bord. Nå tar de største matkonglomeratene i verden hensyn og lytter til forbrukernes krav- disse selskapene innser at de må gjøre enorme, systemiske endringer til det beste for våre mennesker og planeten for å forbli konkurransedyktige.- Ahmed Rahim, grunnlegger og administrerende direktør i Numi Organic Tea

Jeg tror at forbrukernes økende behov og interesse for åpenhet i næringsmiddelindustrien fortsetter å holde matvareselskaper ansvarlige og driver endringer i bransjen. Jeg spår at denne 'trenden' vil påvirke merking av matvarer, matvarer og markedsføringskrav, noe som får bedrifter til å dele informasjon om arbeidskulturen og inkluderingstiltakene. begynner å omfavne hele, minimalt bearbeidede matvarer for å dekke deres ernæringsbehov. Dette betyr at de beveger seg bort fra sterkt forsterkede produkter og erstatter dem med hele alternativer som iboende er næringsrike. Selv om det fortsatt er viktig å understreke variasjon, ettersom enkeltpersoner fortsetter å miste visse næringsstoffer, så det er viktig å kommunisere de positive næringsattributtene til visse matvarer i året som kommer. Det er på grunn av denne nye utdannelsen og bevisstheten om at forbrukere kan kreve endring fra matselskapene de har kommet til å stole på.- Stephanie Perruzza RN, KIND Healthy Snacks

Økning i forbrukernes etterspørsel etter plantebasert mat

"Gjennom vår interne proprietære forskning fant vi at 17% av USAs befolkning og 23% av kanadiske forbrukere anser seg selv som" plant-forward ". Å være "plante-fremover" krever ikke nødvendigvis at du er veganer eller vegetarianer, snarere at du foretrekker at omtrent 70 prosent av måltidene skal inneholde plantebaserte, 100% rene ingredienser. Etter hvert som forbrukernes behov raskt utvikler seg, må matfirmaene se for seg hvordan ferske, plantebaserte matvarer dyrkes, tilberedes, leveres og til slutt bringes til bordet. For å levere ferske matvarer som bare inneholder naturlige ingredienser-forsyningskjedeinfrastrukturen i hele landet vårt må omstruktureres for å håndtere ferske eller korte holdbarhetsmatvarer som ikke inneholder kunstige konserveringsmidler eller ingredienser. Dette er en ekstremt stor oppgave.- Molly Hemmeter, president og administrerende direktør - Landec Corporation

Plantebaserte, ikke-meieri alternativer driver store endringer. Plantebasert er et langsiktig formatskifte som jeg tror er gravitasjonelt og dramatisk endrer valgene som forbrukere gjør. Jeg jobbet i musikkbransjen da det gikk gjennom formatskiftet fra fysisk til digitalt, og jeg kjenner igjen alle tegnene som tyder på at dette skiftet fra meieri til ikke-meieri er av lignende størrelse.- Edward Averdieck, medgründer og president, The Coconut Collaborative

Helse og velvære er en trend som har vært den grunnleggende driveren for endring i mat og drikke over hele verden, og vi forventer ikke bare at denne trenden vil fortsette, men også akselerere. I løpet av de siste fem årene har vi sett denne trenden manifestert i renere og tydeligere etiketter, veksten av organiske og "bedre for deg" tilbud fra store forhandlere, veksten i nye aktører på tvers av kategorier. De tre driverne for denne trenden inkluderer: 1) Forbrukerne blir mer utdannet om fordelene med sunnere valg. 2) Forhandlere som tar posisjoner med nye, mindre og mer innovative selskaper ut av et behov for å diversifisere og drive høyere marginer. 3) Selskaper som endrer produkter som har blitt etablert i løpet av de siste 100 årene og gjenskaper populære varer uten sukkeralternativer, mettet fett, kunstig fargestoff, fri for GMO og færre konserveringsmidler. Nylig har vi sett vekst i probiotika, kollagen, protein og plantebasert mat og drikke. I nær fremtid tror vi at vi vil se den samme veksten med CBD også i bransjen.

I løpet av de siste fem årene har det vært en nedgang i salget fra tradisjonelle CPG-ledere overalt, og nyere, sunnere fokuserte selskaper fyller tomrommet ved å drive endring på en mye raskere, bedre og mer innovativ måte enn de eldre lederne kan utføre . Ettersom de store selskapene har fortsatt å kjempe for vekst, er det de som trykker på helse- og velværeutviklingen som tilbyr forhandlere endringer på de minste måtene for å drive endring med forbrukerne til å velge sunt.- Brent Willis, administrerende direktør, New Age Beverages

Funksjonelle ingredienser i mat og drikke dominerer bransjen. Forbrukerne krever en alt -i -ett -løsning. De produktene som oppfyller flere krav, fanger forbrukernes oppmerksomhet og markerer seg. Å imøtekomme flere kostholdskrav, samt å tilby et spesifikt funksjonelt element til produkter, er nøkkelen til å skille deg ut fra andre merker og skille seg ut. - Janine Zappini, medgründer og administrerende direktør i Gutsii


Topptrender som driver endring i næringsmiddelindustrien

Næringsmiddelindustrien utvikler seg raskt. I denne artikkelen veier næringslivsledere og innovatører viktige trender som driver endringer mot en sunnere og mer bærekraftig matfremtid.

Øker forbrukernes etterspørsel etter åpenhet :

Den største trenden som driver endringen i mat- og drikkeindustrien akkurat nå er TRANSPARANSI. Forbrukere vil vite og forstå hvilke ingredienser som går inn i produktene deres, og derfor ser vi så mange innovative produkter med kortere ingredienslister som du kan uttale. Forbrukerne søker enkelhet i tillegg til bedre mat. Før nå var det sjelden å snu bak på et produkt på hyllen og lese det før du legger det i handlekurven. Forbrukerne leser baksiden av pakker nå mer enn noen gang. “- Samantha Abrams, medgründer Emmy Organics

Forbrukerne leter etter merker som deler åpenhet med produktet, og gjenspeiler sine egne personlige verdier. Merkevarene forbrukere spiser, drikker og bærer har blitt et uttrykk for hvem de ønsker å være, og derfor søker de etter et selskaps opprinnelseshistorie, bærekraftsarbeid, sosial bevissthet og åpenhet. Rene etiketter med høye etiske verdier er viktigere enn noensinne, spesielt for et voksende segment av forbrukere med spesielle diettbehov, noe som betyr at lab-skapte kunstige og "naturlige" smaker ikke er etterspurt forbrukere vil ha virkelige ingredienser fra naturen. Forbrukerne ser sine kjøpsbeslutninger som en form for aktivisme - de "stemmer med pengene sine" og støtter selskaper som er i tråd med deres personlige tro og håp for fremtiden. Det er banebrytende selskaper som har legemliggjort disse bærekraftige verdiene før det traff den vanlige bevisstheten, og nå ser vi den bredere matindustrien komme om bord. Nå tar de største matkonglomeratene i verden hensyn og lytter til forbrukernes krav- disse selskapene innser at de må gjøre enorme, systemiske endringer til det beste for våre mennesker og planeten for å forbli konkurransedyktige.- Ahmed Rahim, grunnlegger og administrerende direktør i Numi Organic Tea

Jeg tror at forbrukernes voksende behov og interesse for åpenhet i næringsmiddelindustrien fortsetter å holde matvareselskaper ansvarlige og driver endringer i bransjen. Jeg spår at denne "trenden" vil påvirke merking av matvarer, matvarer og markedsføringskrav, noe som får bedrifter til å dele informasjon om arbeidskulturen og inkluderingstiltakene. begynner å omfavne hele, minimalt bearbeidede matvarer for å dekke deres ernæringsbehov. This means they are moving away from heavily fortified products and replacing them with whole options that are inherently nutrient-rich. Though, it's still important to emphasize variety, as individuals continue to fall short on certain nutrients, so communicating the positive nutrient attributes of certain foods will be essential in the year ahead. It’s because of this new education and awareness that consumers can demand change from the food companies they have come to rely on.- Stephanie Perruzza RN, KIND Healthy Snacks

Increase in consumer demand for Plant- Based Food

“Through our internal proprietary research, we found that 17% of US population and 23% of Canadian consumers consider themselves ‘plant-forward’. Being ‘plant-forward’ does not necessarily require you to be vegan or vegetarian, rather that you prefer approximately 70 percent of your meals to contain plant-based, 100% clean ingredients. As consumer needs rapidly evolve, food companies must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. To deliver foods that are fresh and contain only natural ingredients – the supply chain infrastructure throughout our country will need to be re-structured to manage fresh or short shelf-life foods that do not contain artificial preservatives or ingredients.. This is an extremely large task.- Molly Hemmeter, President & CEO - Landec Corporation

Plant-based, non-dairy alternatives are driving big change. Plant-based is a long-term format shift that I believe is gravitational and dramatically changes the choices that consumers make. I worked in the music industry when it was going through the format shift from physical to digital and I recognize all the signs signifying that this shift from dairy to non-dairy is of similar magnitude.- Edward Averdieck, Co-founder and President, The Coconut Collaborative

Health and Wellness is a trend that has been the fundamental driver of change in food and beverages worldwide, and we not only expect this trend to continue, but also accelerate. Over the past five years, we’ve seen this trend manifested in cleaner and clearer labels, the growth of organic and “better for you” offerings from major retailers, the growth in new entrants across categories. The three drivers of this trend include: 1) Consumers becoming more educated on the benefits of healthier choices. 2) Retailers taking positions with new, smaller, more innovative companies out of a need to diversify and drive higher margins. 3) Companies changing products that have been established over the past 100 years and re-creating popular items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer preservatives. Recently, we’ve seen growth in probiotics, collagen, protein and plant-based food and beverages. In the near future, we believe we will see the same growth with CBD in the industry, as well.

Over the past five years, there has been decrease in sales from traditional CPG leaders across the board and newer, healthier-focused companies are filling the void by driving change in a much faster, better, and more innovative way than the legacy leaders can execute. As the big companies have continued to struggle for growth, it’s those tapping the health and wellness trend that are offering retailers change in the smallest of ways to drive change with consumers to choose healthy.- Brent Willis, CEO, New Age Beverages

Functional ingredients in food and beverages are dominating the industry. Consumers are demanding an all in one solution. Those products that meet multiple requirements are capturing consumer attention and making a mark. Catering for multiple dietary requirements as well as offering a specific functional element to products is key to differentiating yourself to other brands and stand out. - Janine Zappini, Co-founder & CEO, Gutsii


Top Trends Driving Change In The Food Industry

The food industry is evolving rapidly. In this article, food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future.

Increasing Consumer Demand For Transparency :

The biggest trend driving change in the food and beverage industry right now is TRANSPARENCY. Consumers want to know and understand what ingredients are going into their products, which is why we are seeing so many innovative products with shorter ingredient lists that you can pronounce. Consumers are seeking simplicity in addition to better quality foods. Before now, it was rare to flip to the back of a product on shelf and read it before putting it in your cart. Consumers are reading the back of packages now more than ever. “- Samantha Abrams, Co-founder Emmy Organics

Consumers are looking for brands that share transparency to the product, as well as reflect their own personal values. The brands consumers eat, drink and wear have become an expression of who they aspire to be, which is why they seek out a company’s origin story, sustainability efforts, social consciousness, and corporate transparency. Clean labels with high ethical values are more important than ever, particularly to a growing segment of consumers with special dietary needs, which means, lab-created artificial and “natural” flavors are not in demand consumers want real ingredients from nature.Consumers are seeing their purchasing decisions as a form of activism – they are “voting with their dollars,” supporting companies that align with their personal beliefs and hope for the future. There are pioneering companies that have embodied these sustainable values before it hit mainstream consciousness, and now we’re seeing the broader food industry get on board. Now, the biggest food conglomerates in the world are taking heed and listening to the demands of consumers – these companies realize that they need to make enormous, systemic changes for the better of our people and planet in order to stay competitive.- Ahmed Rahim, Founder & CEO, Numi Organic Tea

I believe that consumers’ growing need and interest for transparency within the food industry is continuing to hold food companies accountable and driving change within the industry. I predict that this ‘trend’ will influence food labeling, food products and marketing claims, causing companies to even share information about their work culture and inclusion measures.This is a change-maker because consumers are increasing their education about the products they eat and are starting to embrace whole, minimally processed foods to meet their nutritional needs. This means they are moving away from heavily fortified products and replacing them with whole options that are inherently nutrient-rich. Though, it's still important to emphasize variety, as individuals continue to fall short on certain nutrients, so communicating the positive nutrient attributes of certain foods will be essential in the year ahead. It’s because of this new education and awareness that consumers can demand change from the food companies they have come to rely on.- Stephanie Perruzza RN, KIND Healthy Snacks

Increase in consumer demand for Plant- Based Food

“Through our internal proprietary research, we found that 17% of US population and 23% of Canadian consumers consider themselves ‘plant-forward’. Being ‘plant-forward’ does not necessarily require you to be vegan or vegetarian, rather that you prefer approximately 70 percent of your meals to contain plant-based, 100% clean ingredients. As consumer needs rapidly evolve, food companies must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. To deliver foods that are fresh and contain only natural ingredients – the supply chain infrastructure throughout our country will need to be re-structured to manage fresh or short shelf-life foods that do not contain artificial preservatives or ingredients.. This is an extremely large task.- Molly Hemmeter, President & CEO - Landec Corporation

Plant-based, non-dairy alternatives are driving big change. Plant-based is a long-term format shift that I believe is gravitational and dramatically changes the choices that consumers make. I worked in the music industry when it was going through the format shift from physical to digital and I recognize all the signs signifying that this shift from dairy to non-dairy is of similar magnitude.- Edward Averdieck, Co-founder and President, The Coconut Collaborative

Health and Wellness is a trend that has been the fundamental driver of change in food and beverages worldwide, and we not only expect this trend to continue, but also accelerate. Over the past five years, we’ve seen this trend manifested in cleaner and clearer labels, the growth of organic and “better for you” offerings from major retailers, the growth in new entrants across categories. The three drivers of this trend include: 1) Consumers becoming more educated on the benefits of healthier choices. 2) Retailers taking positions with new, smaller, more innovative companies out of a need to diversify and drive higher margins. 3) Companies changing products that have been established over the past 100 years and re-creating popular items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer preservatives. Recently, we’ve seen growth in probiotics, collagen, protein and plant-based food and beverages. In the near future, we believe we will see the same growth with CBD in the industry, as well.

Over the past five years, there has been decrease in sales from traditional CPG leaders across the board and newer, healthier-focused companies are filling the void by driving change in a much faster, better, and more innovative way than the legacy leaders can execute. As the big companies have continued to struggle for growth, it’s those tapping the health and wellness trend that are offering retailers change in the smallest of ways to drive change with consumers to choose healthy.- Brent Willis, CEO, New Age Beverages

Functional ingredients in food and beverages are dominating the industry. Consumers are demanding an all in one solution. Those products that meet multiple requirements are capturing consumer attention and making a mark. Catering for multiple dietary requirements as well as offering a specific functional element to products is key to differentiating yourself to other brands and stand out. - Janine Zappini, Co-founder & CEO, Gutsii


Top Trends Driving Change In The Food Industry

The food industry is evolving rapidly. In this article, food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future.

Increasing Consumer Demand For Transparency :

The biggest trend driving change in the food and beverage industry right now is TRANSPARENCY. Consumers want to know and understand what ingredients are going into their products, which is why we are seeing so many innovative products with shorter ingredient lists that you can pronounce. Consumers are seeking simplicity in addition to better quality foods. Before now, it was rare to flip to the back of a product on shelf and read it before putting it in your cart. Consumers are reading the back of packages now more than ever. “- Samantha Abrams, Co-founder Emmy Organics

Consumers are looking for brands that share transparency to the product, as well as reflect their own personal values. The brands consumers eat, drink and wear have become an expression of who they aspire to be, which is why they seek out a company’s origin story, sustainability efforts, social consciousness, and corporate transparency. Clean labels with high ethical values are more important than ever, particularly to a growing segment of consumers with special dietary needs, which means, lab-created artificial and “natural” flavors are not in demand consumers want real ingredients from nature.Consumers are seeing their purchasing decisions as a form of activism – they are “voting with their dollars,” supporting companies that align with their personal beliefs and hope for the future. There are pioneering companies that have embodied these sustainable values before it hit mainstream consciousness, and now we’re seeing the broader food industry get on board. Now, the biggest food conglomerates in the world are taking heed and listening to the demands of consumers – these companies realize that they need to make enormous, systemic changes for the better of our people and planet in order to stay competitive.- Ahmed Rahim, Founder & CEO, Numi Organic Tea

I believe that consumers’ growing need and interest for transparency within the food industry is continuing to hold food companies accountable and driving change within the industry. I predict that this ‘trend’ will influence food labeling, food products and marketing claims, causing companies to even share information about their work culture and inclusion measures.This is a change-maker because consumers are increasing their education about the products they eat and are starting to embrace whole, minimally processed foods to meet their nutritional needs. This means they are moving away from heavily fortified products and replacing them with whole options that are inherently nutrient-rich. Though, it's still important to emphasize variety, as individuals continue to fall short on certain nutrients, so communicating the positive nutrient attributes of certain foods will be essential in the year ahead. It’s because of this new education and awareness that consumers can demand change from the food companies they have come to rely on.- Stephanie Perruzza RN, KIND Healthy Snacks

Increase in consumer demand for Plant- Based Food

“Through our internal proprietary research, we found that 17% of US population and 23% of Canadian consumers consider themselves ‘plant-forward’. Being ‘plant-forward’ does not necessarily require you to be vegan or vegetarian, rather that you prefer approximately 70 percent of your meals to contain plant-based, 100% clean ingredients. As consumer needs rapidly evolve, food companies must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. To deliver foods that are fresh and contain only natural ingredients – the supply chain infrastructure throughout our country will need to be re-structured to manage fresh or short shelf-life foods that do not contain artificial preservatives or ingredients.. This is an extremely large task.- Molly Hemmeter, President & CEO - Landec Corporation

Plant-based, non-dairy alternatives are driving big change. Plant-based is a long-term format shift that I believe is gravitational and dramatically changes the choices that consumers make. I worked in the music industry when it was going through the format shift from physical to digital and I recognize all the signs signifying that this shift from dairy to non-dairy is of similar magnitude.- Edward Averdieck, Co-founder and President, The Coconut Collaborative

Health and Wellness is a trend that has been the fundamental driver of change in food and beverages worldwide, and we not only expect this trend to continue, but also accelerate. Over the past five years, we’ve seen this trend manifested in cleaner and clearer labels, the growth of organic and “better for you” offerings from major retailers, the growth in new entrants across categories. The three drivers of this trend include: 1) Consumers becoming more educated on the benefits of healthier choices. 2) Retailers taking positions with new, smaller, more innovative companies out of a need to diversify and drive higher margins. 3) Companies changing products that have been established over the past 100 years and re-creating popular items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer preservatives. Recently, we’ve seen growth in probiotics, collagen, protein and plant-based food and beverages. In the near future, we believe we will see the same growth with CBD in the industry, as well.

Over the past five years, there has been decrease in sales from traditional CPG leaders across the board and newer, healthier-focused companies are filling the void by driving change in a much faster, better, and more innovative way than the legacy leaders can execute. As the big companies have continued to struggle for growth, it’s those tapping the health and wellness trend that are offering retailers change in the smallest of ways to drive change with consumers to choose healthy.- Brent Willis, CEO, New Age Beverages

Functional ingredients in food and beverages are dominating the industry. Consumers are demanding an all in one solution. Those products that meet multiple requirements are capturing consumer attention and making a mark. Catering for multiple dietary requirements as well as offering a specific functional element to products is key to differentiating yourself to other brands and stand out. - Janine Zappini, Co-founder & CEO, Gutsii


Top Trends Driving Change In The Food Industry

The food industry is evolving rapidly. In this article, food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future.

Increasing Consumer Demand For Transparency :

The biggest trend driving change in the food and beverage industry right now is TRANSPARENCY. Consumers want to know and understand what ingredients are going into their products, which is why we are seeing so many innovative products with shorter ingredient lists that you can pronounce. Consumers are seeking simplicity in addition to better quality foods. Before now, it was rare to flip to the back of a product on shelf and read it before putting it in your cart. Consumers are reading the back of packages now more than ever. “- Samantha Abrams, Co-founder Emmy Organics

Consumers are looking for brands that share transparency to the product, as well as reflect their own personal values. The brands consumers eat, drink and wear have become an expression of who they aspire to be, which is why they seek out a company’s origin story, sustainability efforts, social consciousness, and corporate transparency. Clean labels with high ethical values are more important than ever, particularly to a growing segment of consumers with special dietary needs, which means, lab-created artificial and “natural” flavors are not in demand consumers want real ingredients from nature.Consumers are seeing their purchasing decisions as a form of activism – they are “voting with their dollars,” supporting companies that align with their personal beliefs and hope for the future. There are pioneering companies that have embodied these sustainable values before it hit mainstream consciousness, and now we’re seeing the broader food industry get on board. Now, the biggest food conglomerates in the world are taking heed and listening to the demands of consumers – these companies realize that they need to make enormous, systemic changes for the better of our people and planet in order to stay competitive.- Ahmed Rahim, Founder & CEO, Numi Organic Tea

I believe that consumers’ growing need and interest for transparency within the food industry is continuing to hold food companies accountable and driving change within the industry. I predict that this ‘trend’ will influence food labeling, food products and marketing claims, causing companies to even share information about their work culture and inclusion measures.This is a change-maker because consumers are increasing their education about the products they eat and are starting to embrace whole, minimally processed foods to meet their nutritional needs. This means they are moving away from heavily fortified products and replacing them with whole options that are inherently nutrient-rich. Though, it's still important to emphasize variety, as individuals continue to fall short on certain nutrients, so communicating the positive nutrient attributes of certain foods will be essential in the year ahead. It’s because of this new education and awareness that consumers can demand change from the food companies they have come to rely on.- Stephanie Perruzza RN, KIND Healthy Snacks

Increase in consumer demand for Plant- Based Food

“Through our internal proprietary research, we found that 17% of US population and 23% of Canadian consumers consider themselves ‘plant-forward’. Being ‘plant-forward’ does not necessarily require you to be vegan or vegetarian, rather that you prefer approximately 70 percent of your meals to contain plant-based, 100% clean ingredients. As consumer needs rapidly evolve, food companies must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. To deliver foods that are fresh and contain only natural ingredients – the supply chain infrastructure throughout our country will need to be re-structured to manage fresh or short shelf-life foods that do not contain artificial preservatives or ingredients.. This is an extremely large task.- Molly Hemmeter, President & CEO - Landec Corporation

Plant-based, non-dairy alternatives are driving big change. Plant-based is a long-term format shift that I believe is gravitational and dramatically changes the choices that consumers make. I worked in the music industry when it was going through the format shift from physical to digital and I recognize all the signs signifying that this shift from dairy to non-dairy is of similar magnitude.- Edward Averdieck, Co-founder and President, The Coconut Collaborative

Health and Wellness is a trend that has been the fundamental driver of change in food and beverages worldwide, and we not only expect this trend to continue, but also accelerate. Over the past five years, we’ve seen this trend manifested in cleaner and clearer labels, the growth of organic and “better for you” offerings from major retailers, the growth in new entrants across categories. The three drivers of this trend include: 1) Consumers becoming more educated on the benefits of healthier choices. 2) Retailers taking positions with new, smaller, more innovative companies out of a need to diversify and drive higher margins. 3) Companies changing products that have been established over the past 100 years and re-creating popular items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer preservatives. Recently, we’ve seen growth in probiotics, collagen, protein and plant-based food and beverages. In the near future, we believe we will see the same growth with CBD in the industry, as well.

Over the past five years, there has been decrease in sales from traditional CPG leaders across the board and newer, healthier-focused companies are filling the void by driving change in a much faster, better, and more innovative way than the legacy leaders can execute. As the big companies have continued to struggle for growth, it’s those tapping the health and wellness trend that are offering retailers change in the smallest of ways to drive change with consumers to choose healthy.- Brent Willis, CEO, New Age Beverages

Functional ingredients in food and beverages are dominating the industry. Consumers are demanding an all in one solution. Those products that meet multiple requirements are capturing consumer attention and making a mark. Catering for multiple dietary requirements as well as offering a specific functional element to products is key to differentiating yourself to other brands and stand out. - Janine Zappini, Co-founder & CEO, Gutsii


Top Trends Driving Change In The Food Industry

The food industry is evolving rapidly. In this article, food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future.

Increasing Consumer Demand For Transparency :

The biggest trend driving change in the food and beverage industry right now is TRANSPARENCY. Consumers want to know and understand what ingredients are going into their products, which is why we are seeing so many innovative products with shorter ingredient lists that you can pronounce. Consumers are seeking simplicity in addition to better quality foods. Before now, it was rare to flip to the back of a product on shelf and read it before putting it in your cart. Consumers are reading the back of packages now more than ever. “- Samantha Abrams, Co-founder Emmy Organics

Consumers are looking for brands that share transparency to the product, as well as reflect their own personal values. The brands consumers eat, drink and wear have become an expression of who they aspire to be, which is why they seek out a company’s origin story, sustainability efforts, social consciousness, and corporate transparency. Clean labels with high ethical values are more important than ever, particularly to a growing segment of consumers with special dietary needs, which means, lab-created artificial and “natural” flavors are not in demand consumers want real ingredients from nature.Consumers are seeing their purchasing decisions as a form of activism – they are “voting with their dollars,” supporting companies that align with their personal beliefs and hope for the future. There are pioneering companies that have embodied these sustainable values before it hit mainstream consciousness, and now we’re seeing the broader food industry get on board. Now, the biggest food conglomerates in the world are taking heed and listening to the demands of consumers – these companies realize that they need to make enormous, systemic changes for the better of our people and planet in order to stay competitive.- Ahmed Rahim, Founder & CEO, Numi Organic Tea

I believe that consumers’ growing need and interest for transparency within the food industry is continuing to hold food companies accountable and driving change within the industry. I predict that this ‘trend’ will influence food labeling, food products and marketing claims, causing companies to even share information about their work culture and inclusion measures.This is a change-maker because consumers are increasing their education about the products they eat and are starting to embrace whole, minimally processed foods to meet their nutritional needs. This means they are moving away from heavily fortified products and replacing them with whole options that are inherently nutrient-rich. Though, it's still important to emphasize variety, as individuals continue to fall short on certain nutrients, so communicating the positive nutrient attributes of certain foods will be essential in the year ahead. It’s because of this new education and awareness that consumers can demand change from the food companies they have come to rely on.- Stephanie Perruzza RN, KIND Healthy Snacks

Increase in consumer demand for Plant- Based Food

“Through our internal proprietary research, we found that 17% of US population and 23% of Canadian consumers consider themselves ‘plant-forward’. Being ‘plant-forward’ does not necessarily require you to be vegan or vegetarian, rather that you prefer approximately 70 percent of your meals to contain plant-based, 100% clean ingredients. As consumer needs rapidly evolve, food companies must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. To deliver foods that are fresh and contain only natural ingredients – the supply chain infrastructure throughout our country will need to be re-structured to manage fresh or short shelf-life foods that do not contain artificial preservatives or ingredients.. This is an extremely large task.- Molly Hemmeter, President & CEO - Landec Corporation

Plant-based, non-dairy alternatives are driving big change. Plant-based is a long-term format shift that I believe is gravitational and dramatically changes the choices that consumers make. I worked in the music industry when it was going through the format shift from physical to digital and I recognize all the signs signifying that this shift from dairy to non-dairy is of similar magnitude.- Edward Averdieck, Co-founder and President, The Coconut Collaborative

Health and Wellness is a trend that has been the fundamental driver of change in food and beverages worldwide, and we not only expect this trend to continue, but also accelerate. Over the past five years, we’ve seen this trend manifested in cleaner and clearer labels, the growth of organic and “better for you” offerings from major retailers, the growth in new entrants across categories. The three drivers of this trend include: 1) Consumers becoming more educated on the benefits of healthier choices. 2) Retailers taking positions with new, smaller, more innovative companies out of a need to diversify and drive higher margins. 3) Companies changing products that have been established over the past 100 years and re-creating popular items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer preservatives. Recently, we’ve seen growth in probiotics, collagen, protein and plant-based food and beverages. In the near future, we believe we will see the same growth with CBD in the industry, as well.

Over the past five years, there has been decrease in sales from traditional CPG leaders across the board and newer, healthier-focused companies are filling the void by driving change in a much faster, better, and more innovative way than the legacy leaders can execute. As the big companies have continued to struggle for growth, it’s those tapping the health and wellness trend that are offering retailers change in the smallest of ways to drive change with consumers to choose healthy.- Brent Willis, CEO, New Age Beverages

Functional ingredients in food and beverages are dominating the industry. Consumers are demanding an all in one solution. Those products that meet multiple requirements are capturing consumer attention and making a mark. Catering for multiple dietary requirements as well as offering a specific functional element to products is key to differentiating yourself to other brands and stand out. - Janine Zappini, Co-founder & CEO, Gutsii


Top Trends Driving Change In The Food Industry

The food industry is evolving rapidly. In this article, food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future.

Increasing Consumer Demand For Transparency :

The biggest trend driving change in the food and beverage industry right now is TRANSPARENCY. Consumers want to know and understand what ingredients are going into their products, which is why we are seeing so many innovative products with shorter ingredient lists that you can pronounce. Consumers are seeking simplicity in addition to better quality foods. Before now, it was rare to flip to the back of a product on shelf and read it before putting it in your cart. Consumers are reading the back of packages now more than ever. “- Samantha Abrams, Co-founder Emmy Organics

Consumers are looking for brands that share transparency to the product, as well as reflect their own personal values. The brands consumers eat, drink and wear have become an expression of who they aspire to be, which is why they seek out a company’s origin story, sustainability efforts, social consciousness, and corporate transparency. Clean labels with high ethical values are more important than ever, particularly to a growing segment of consumers with special dietary needs, which means, lab-created artificial and “natural” flavors are not in demand consumers want real ingredients from nature.Consumers are seeing their purchasing decisions as a form of activism – they are “voting with their dollars,” supporting companies that align with their personal beliefs and hope for the future. There are pioneering companies that have embodied these sustainable values before it hit mainstream consciousness, and now we’re seeing the broader food industry get on board. Now, the biggest food conglomerates in the world are taking heed and listening to the demands of consumers – these companies realize that they need to make enormous, systemic changes for the better of our people and planet in order to stay competitive.- Ahmed Rahim, Founder & CEO, Numi Organic Tea

I believe that consumers’ growing need and interest for transparency within the food industry is continuing to hold food companies accountable and driving change within the industry. I predict that this ‘trend’ will influence food labeling, food products and marketing claims, causing companies to even share information about their work culture and inclusion measures.This is a change-maker because consumers are increasing their education about the products they eat and are starting to embrace whole, minimally processed foods to meet their nutritional needs. This means they are moving away from heavily fortified products and replacing them with whole options that are inherently nutrient-rich. Though, it's still important to emphasize variety, as individuals continue to fall short on certain nutrients, so communicating the positive nutrient attributes of certain foods will be essential in the year ahead. It’s because of this new education and awareness that consumers can demand change from the food companies they have come to rely on.- Stephanie Perruzza RN, KIND Healthy Snacks

Increase in consumer demand for Plant- Based Food

“Through our internal proprietary research, we found that 17% of US population and 23% of Canadian consumers consider themselves ‘plant-forward’. Being ‘plant-forward’ does not necessarily require you to be vegan or vegetarian, rather that you prefer approximately 70 percent of your meals to contain plant-based, 100% clean ingredients. As consumer needs rapidly evolve, food companies must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. To deliver foods that are fresh and contain only natural ingredients – the supply chain infrastructure throughout our country will need to be re-structured to manage fresh or short shelf-life foods that do not contain artificial preservatives or ingredients.. This is an extremely large task.- Molly Hemmeter, President & CEO - Landec Corporation

Plant-based, non-dairy alternatives are driving big change. Plant-based is a long-term format shift that I believe is gravitational and dramatically changes the choices that consumers make. I worked in the music industry when it was going through the format shift from physical to digital and I recognize all the signs signifying that this shift from dairy to non-dairy is of similar magnitude.- Edward Averdieck, Co-founder and President, The Coconut Collaborative

Health and Wellness is a trend that has been the fundamental driver of change in food and beverages worldwide, and we not only expect this trend to continue, but also accelerate. Over the past five years, we’ve seen this trend manifested in cleaner and clearer labels, the growth of organic and “better for you” offerings from major retailers, the growth in new entrants across categories. The three drivers of this trend include: 1) Consumers becoming more educated on the benefits of healthier choices. 2) Retailers taking positions with new, smaller, more innovative companies out of a need to diversify and drive higher margins. 3) Companies changing products that have been established over the past 100 years and re-creating popular items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer preservatives. Recently, we’ve seen growth in probiotics, collagen, protein and plant-based food and beverages. In the near future, we believe we will see the same growth with CBD in the industry, as well.

Over the past five years, there has been decrease in sales from traditional CPG leaders across the board and newer, healthier-focused companies are filling the void by driving change in a much faster, better, and more innovative way than the legacy leaders can execute. As the big companies have continued to struggle for growth, it’s those tapping the health and wellness trend that are offering retailers change in the smallest of ways to drive change with consumers to choose healthy.- Brent Willis, CEO, New Age Beverages

Functional ingredients in food and beverages are dominating the industry. Consumers are demanding an all in one solution. Those products that meet multiple requirements are capturing consumer attention and making a mark. Catering for multiple dietary requirements as well as offering a specific functional element to products is key to differentiating yourself to other brands and stand out. - Janine Zappini, Co-founder & CEO, Gutsii


Top Trends Driving Change In The Food Industry

The food industry is evolving rapidly. In this article, food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future.

Increasing Consumer Demand For Transparency :

The biggest trend driving change in the food and beverage industry right now is TRANSPARENCY. Consumers want to know and understand what ingredients are going into their products, which is why we are seeing so many innovative products with shorter ingredient lists that you can pronounce. Consumers are seeking simplicity in addition to better quality foods. Before now, it was rare to flip to the back of a product on shelf and read it before putting it in your cart. Consumers are reading the back of packages now more than ever. “- Samantha Abrams, Co-founder Emmy Organics

Consumers are looking for brands that share transparency to the product, as well as reflect their own personal values. The brands consumers eat, drink and wear have become an expression of who they aspire to be, which is why they seek out a company’s origin story, sustainability efforts, social consciousness, and corporate transparency. Clean labels with high ethical values are more important than ever, particularly to a growing segment of consumers with special dietary needs, which means, lab-created artificial and “natural” flavors are not in demand consumers want real ingredients from nature.Consumers are seeing their purchasing decisions as a form of activism – they are “voting with their dollars,” supporting companies that align with their personal beliefs and hope for the future. There are pioneering companies that have embodied these sustainable values before it hit mainstream consciousness, and now we’re seeing the broader food industry get on board. Now, the biggest food conglomerates in the world are taking heed and listening to the demands of consumers – these companies realize that they need to make enormous, systemic changes for the better of our people and planet in order to stay competitive.- Ahmed Rahim, Founder & CEO, Numi Organic Tea

I believe that consumers’ growing need and interest for transparency within the food industry is continuing to hold food companies accountable and driving change within the industry. I predict that this ‘trend’ will influence food labeling, food products and marketing claims, causing companies to even share information about their work culture and inclusion measures.This is a change-maker because consumers are increasing their education about the products they eat and are starting to embrace whole, minimally processed foods to meet their nutritional needs. This means they are moving away from heavily fortified products and replacing them with whole options that are inherently nutrient-rich. Though, it's still important to emphasize variety, as individuals continue to fall short on certain nutrients, so communicating the positive nutrient attributes of certain foods will be essential in the year ahead. It’s because of this new education and awareness that consumers can demand change from the food companies they have come to rely on.- Stephanie Perruzza RN, KIND Healthy Snacks

Increase in consumer demand for Plant- Based Food

“Through our internal proprietary research, we found that 17% of US population and 23% of Canadian consumers consider themselves ‘plant-forward’. Being ‘plant-forward’ does not necessarily require you to be vegan or vegetarian, rather that you prefer approximately 70 percent of your meals to contain plant-based, 100% clean ingredients. As consumer needs rapidly evolve, food companies must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. To deliver foods that are fresh and contain only natural ingredients – the supply chain infrastructure throughout our country will need to be re-structured to manage fresh or short shelf-life foods that do not contain artificial preservatives or ingredients.. This is an extremely large task.- Molly Hemmeter, President & CEO - Landec Corporation

Plant-based, non-dairy alternatives are driving big change. Plant-based is a long-term format shift that I believe is gravitational and dramatically changes the choices that consumers make. I worked in the music industry when it was going through the format shift from physical to digital and I recognize all the signs signifying that this shift from dairy to non-dairy is of similar magnitude.- Edward Averdieck, Co-founder and President, The Coconut Collaborative

Health and Wellness is a trend that has been the fundamental driver of change in food and beverages worldwide, and we not only expect this trend to continue, but also accelerate. Over the past five years, we’ve seen this trend manifested in cleaner and clearer labels, the growth of organic and “better for you” offerings from major retailers, the growth in new entrants across categories. The three drivers of this trend include: 1) Consumers becoming more educated on the benefits of healthier choices. 2) Retailers taking positions with new, smaller, more innovative companies out of a need to diversify and drive higher margins. 3) Companies changing products that have been established over the past 100 years and re-creating popular items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer preservatives. Recently, we’ve seen growth in probiotics, collagen, protein and plant-based food and beverages. In the near future, we believe we will see the same growth with CBD in the industry, as well.

Over the past five years, there has been decrease in sales from traditional CPG leaders across the board and newer, healthier-focused companies are filling the void by driving change in a much faster, better, and more innovative way than the legacy leaders can execute. As the big companies have continued to struggle for growth, it’s those tapping the health and wellness trend that are offering retailers change in the smallest of ways to drive change with consumers to choose healthy.- Brent Willis, CEO, New Age Beverages

Functional ingredients in food and beverages are dominating the industry. Consumers are demanding an all in one solution. Those products that meet multiple requirements are capturing consumer attention and making a mark. Catering for multiple dietary requirements as well as offering a specific functional element to products is key to differentiating yourself to other brands and stand out. - Janine Zappini, Co-founder & CEO, Gutsii


Se videoen: slideshowSELF------2014--2015 (Desember 2021).