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Top voorspellings oor voedselneigings vir 2014 (skyfievertoning)

Top voorspellings oor voedselneigings vir 2014 (skyfievertoning)

Niemand kan die toekoms voorspel nie, maar ons het 'n paar idees

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Koekies begin uiteindelik in die son kom, en sal in 2014 in gewildheid ontplof. Empire Biscuit in New York City is op die voorpunt, maar verwag om meer koekies in broodmandjies, koekiebroodjies en koekies te sien in omtrent elke toepassing waaraan u kan dink.

20) beskuitjies, koekies oral

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Koekies begin uiteindelik in die son kom, en sal in 2014 in gewildheid ontplof. Empire Biscuit in New York City is op die voorpunt, maar verwag om meer koekies in broodmandjies, koekiebroodjies en koekies te sien in omtrent elke toepassing waaraan u kan dink.

19) Richmond, Va., On the Rise

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In 2013 het die eetplek in Nashville, Tenn., Nasionaal bekend geword, en ons voorspel dat Richmond, Va., Volgende sal wees. Restaurante soos Acacia en StellaHet onder die radar gevlieg, maar namate meer mense die ongelooflike kookkuns en potensiaal in hierdie stad herken, sal ons meer en meer hoor wat hier gebeur.

18) Sous-Vide by die huis

Byna elke sjef het op hierdie stadium die magie van sous-vide-kookkuns ontdek, maar meer huiskokke sal die gaarmaakmetode ontdek, waar kos in 'n lugdigte sak geplaas word en in 'n waterbad in die sirkel op die regte temperatuur gebring word. gebruik dit in hul eie kombuise. Dit is nie net ongelooflik maklik nie, maar dit kan voedsel so lank as wat u wil op die perfekte temperatuur hou, en is byna onveilig.

17) Nageregte met 'klein bord'

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Die meeste restaurante se nageregte is nog steeds ongelooflik groot, en aandete is so vol na 'n groot maaltyd dat baie hulle sonder 'n soet einde aan hul maaltyd doen. Ons verwag dat nageregte die neiging tot 'klein bordjies' inhaal, waar u 'n klein greintjie nageregte kan bestel en 'n volledige indruk kan kry van die deeglikheid van die patisserie.

16) Sunchokes het hul tyd

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Sunchokes, ook bekend as Jerusalem artisjokke, is neutagtig, gesond, veelsydig, maklik om te kook en heerlik. Verwag dat u dit in baie meer geregte sal sien as wat u tans in 2014 doen.

15) Veelvuldige ervarings in een restaurant

Van sjef Tony Mantuano (Spiaggia): "Ek dink een ding wat ons in 2014 sal sien, is die verwydering van bederf uit restaurante. Mense wil nog steeds 'n lekker eetervaring hê, maar met minder van die Ou-Wêreldbenadering. Ek dink ook meer restaurante sal skep veelvuldige ervarings binne een restaurant ... eetkamer, sitkamer, kleinhandel, privaat geleenthede, kroeg - vind meer maniere om hul handelsmerke uit te voer sodat almal toegang daartoe kan kry. "

14) Tartare sonder beesvleis

Sjef Jenn Louis (van Lincoln Restaurant en Sunshine Tavern in Portland, Ore.) voorspel dat ons meer nie-beesvleis-tartaar sal sien, met dinge soos wilde wild en afval. Lam en ander rooivleis is heerlik in tartaar -formaat, en tartaar -aanhangers sal eksperimenteer terwyl sjefs hul eie toepassings skep.

13) Tradisionele Franse bistro's en brasseries maak 'n draai

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Met Lafayette Hierdie jaar in New York begin die mense die gemak van 'n klassieke, tradisionele Franse brasserie. Ons sal begin sien hoe meer hiervan opkom, saam met meer Franse bistro's, terwyl diners wil terugkeer na meer tradisionele-maar net so rustige-eetstyle.

12) 'n Terugkeer na beesvleis

Van sjef Erik Anderson (Die Catbird sitplek): "Almal kook deesdae varkvleis. As ek nog 'n varkgesentreerde restaurant sien oopmaak, kan ek my hare uittrek. Dit wil nie sê dat ek nie lief is vir vark nie. Ek het dit persoonlik baie interessant gevind om verskillende maniere te vind om verskillende soorte beesvleis te kook, of dit nou met gras of graan gevoer word-sekere voorbereidings verbeter die geure en teksture van beesvleis wat nie noodwendig het dieselfde resultate as beesvleis wat deur graan gevoer word. Dit gaan alles daaroor om die regte toepassing vir die tipe beesvleis te vind. "

11) Dim Sum word veramerikaniseer

Van sjef Kevin Gillespie (Gunshow): "Ek sien meer restaurateurs wat die dim sum-formaat aanpas by Amerikaanse kos. Die interaktiewe verband tussen kok en gas word al hoe gewilder. Mense is op soek na koservarings op hoë vlak, maar in 'n prettiger, toevallige omgewing." Gillespie se eie restaurant, Gunshow, het hierdie formaat aangeneem.

10) Restaurante in Afdelingswinkels

Net in New York het restaurante in Macy's en Saks Fifth Avenue in 2013 geopen. Dit is meer as net 'n klein snackbar, maar dit is restaurante met 'n volledige diens waar koper hulself kan bederf met 'n heerlike maaltyd tydens die inkopies. In 2014 sal restaurante binne winkels begin wat nie net vir die koper is nie; hulle sal bestemmings in hul eie reg wees.

9) Vegetariese geregte in nie-vegetariese restaurante

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So onlangs as 'n paar jaar gelede, as u 'n vleisvrye gereg wou hê in 'n restaurant wat nie vegetariër was nie, het u 'n slaai of 'n vervelige voorgereg gehad. In 2014 sien jy sjefs wat meer groente-voorspyskaarte omhels, graan en groente die sterre van die gereg maak en heeltemal van vleis ontslae raak.

8) Spicy Goes Mainstream

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2013 het die groot Sriracha -oplewing beleef, en in 2014 sal al hoe meer snackvervaardigers besef dat mense groot geure wil hê, en die grootste voordeel van alles is pittigheid. Verwag meer pittige aartappelskyfies en ander versnaperinge. Ons geld is op 'n 'ekstreme' Doritos -geur wat so pittig is dat dit jou laat sweet.

7) Jong sjefs wat klein restaurante oopmaak

Van sjef Wolfgang Puck (Spago): "Ek sien 'n neiging waar talentvolle jong sjefs baie klein restaurante oopmaak, miskien 30 sitplekke en selfs kleiner, waar hulle werklik hul eie kookkuns kan uitdruk. Ongelukkig is dit baie moeilik om iets nuuts te ontdek of iemand met 'n heeltemal nuwe tegniek. " Kyk na voorbeelde van Ari Taymor Alma in L.A. en Alex Crabb's Asta in Boston.

6) Meer gegeurde bruin drank

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Gegeurde vodka's word gespeel. Aangesien distilleerderye gefokus is op bruin drank, soos whisky en rum, hul handelsmerke wil uitbrei, verwag hulle dat hulle meer bruin-versoenbare geure sal begin produseer, soos bruinsuiker, kersie, kruie, speserye, gemmer en chilipepers.

5) Meer luukse Mexikaanse

Toloache en Empellón was net die voorhoede: Al hoe meer mense leer wat werklike Mexikaanse kos is, en dit is baie meer as tacos. Luukse Mexikaanse sjefs neem hul vaardighede aan die kant en open luukse restaurante wat uitstekende Mexikaanse kos bedien, beide tradisioneel en eksperimenteel.

4) Meer luukse/ plaaslike Italiaans

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As die sukses van Koolbeen is 'n aanduiding, luukse Italiaanse kos, selfs klassieke rooi sous-kos, gaan nêrens heen nie. Verwag dat meer restaurante die Carbone-formule naboots (hoewel ons nie seker is hoe ons voel oor 'n bord Parm wat meer as $ 50 kos nie), maar ook meer Italiaanse sjefs wat klassieke, outentieke plaaslike Italiaanse geregte voorberei in eksklusiewe, eksklusiewe omgewings.

3) Mikrodistilleerderye

Aangesien die biermark steeds oorversadig is, is daar steeds 'n gaping in die mikrodistilleriemark. Wees op die uitkyk vir meer plaaslik gemaakte gin, rum en whisky, maar ook meer funky variasies daarvan wat die groot ouens nie maak nie, soos genever.

2) Meer sjefs wat indringersoorte kook

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In Augustus het die Instituut vir Toegepaste Ekologie 'n Indringende spesies gaarmaak, en in 2014 kan u verwag dat meer plaaslike sjefs hul deel sal doen om indringersoorte weg te doen deur kreatiewe maniere te vind om vis soos slangkopvis, Asiatiese karp, onkruid soos paardebloem en ander plante, voëls, skulpdiere en soogdiere voor te berei.

1) Meer sjefs wat volskaalse plase besit

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Die neiging van plaas tot tafel sal sy onvermydelike volgende stap bereik, aangesien vooraanstaande sjefs en restaurante die middelman heeltemal uitsny en hul eie plase koop in hul strewe om heeltemal vertikaal geïntegreer te word. Restaurante wat reeds van tafel tot tafel tot die maksimum kom, sluit in New York's Blue Hill by Stone Barns, The Barn by Blackberry Farm in Tennessee, en Die restaurant op Meadowood in Kalifornië.


Top tendense wat verandering in die voedselbedryf veroorsaak

Die voedselbedryf ontwikkel vinnig. In hierdie artikel weeg leiers en innoveerders in die voedselbedryf die belangrikste neigings in die rigting van verandering na 'n gesonder en meer volhoubare voedsel toekoms.

Toenemende verbruikersvraag na deursigtigheid :

Die grootste neiging wat tans verandering in die voedsel- en drankbedryf veroorsaak, is TRANSPARASIE. Verbruikers wil weet en verstaan ​​watter bestanddele in hul produkte ingaan, en daarom sien ons soveel innoverende produkte met korter bestanddele wat u kan uitspreek. Verbruikers soek eenvoud bo en behalwe voedsel van beter gehalte. Voorheen was dit selde om agter op 'n produk op die rak te blaai en dit te lees voordat u dit in u mandjie plaas. Verbruikers lees nou meer as ooit die agterkant van pakkette. “- Samantha Abrams, medestigter Emmy Organics

Verbruikers is op soek na handelsmerke wat deursigtigheid oor die produk deel, sowel as hul eie persoonlike waardes. Die handelsmerke wat verbruikers eet, drink en dra, het 'n uitdrukking geword van wie hulle wil wees, en daarom soek hulle 'n onderneming se oorsprongverhaal, volhoubaarheidspogings, sosiale bewussyn en deursigtigheid van die onderneming. Skoon etikette met hoë etiese waardes is belangriker as ooit, veral vir 'n groeiende groep verbruikers met spesiale dieetbehoeftes, wat beteken dat kunsmatige en "natuurlike" geure wat deur die laboratorium geskep is, nie nodig is nie, dat verbruikers regte bestanddele uit die natuur wil hê. hul aankoopbesluite as 'n vorm van aktivisme - hulle "stem met hul dollars" en ondersteun ondernemings wat aansluit by hul persoonlike oortuigings en hoop vir die toekoms. Daar is baanbrekersondernemings wat hierdie volhoubare waardes vergestalt het voordat dit die algemene bewussyn bereik het, en nou sien ons hoe die breër voedselbedryf aan boord kom. Nou neem die grootste voedselkonglomerate ter wêreld ag en luister na die eise van verbruikers- hierdie ondernemings besef dat hulle enorme, sistemiese veranderinge ten goede vir ons mense en ons planeet moet aanbring om mededingend te bly.- Ahmed Rahim, stigter en uitvoerende hoof van Numi Organic Tea

Ek glo dat verbruikers se toenemende behoefte en belangstelling vir deursigtigheid in die voedselbedryf steeds voedselondernemings aanspreeklik hou en verandering in die bedryf dryf. Ek voorspel dat hierdie 'neiging' voedsel etikettering, voedselprodukte en bemarkingseise sal beïnvloed, sodat ondernemings selfs inligting oor hul werkkultuur en insluitingmaatreëls sal deel. begin heel, minimaal verwerkte voedsel omhels om aan hul voedingsbehoeftes te voldoen. Dit beteken dat hulle wegbeweeg van sterk versterkte produkte en dit vervang met hele opsies wat inherent voedingsryk is. Alhoewel dit steeds belangrik is om die verskeidenheid te beklemtoon, aangesien individue steeds aan sekere voedingstowwe tekort skiet, is dit noodsaaklik om die positiewe voedingstowwe van sekere voedsel in die komende jaar te kommunikeer. Dit is as gevolg van hierdie nuwe opvoeding en bewustheid dat verbruikers verandering kan eis van die voedselondernemings waarop hulle vertrou het.- Stephanie Perruzza RN, KIND Healthy Snacks

Toename in verbruikersvraag na plantgebaseerde voedsel

'Deur ons interne eie navorsing het ons gevind dat 17% van die Amerikaanse bevolking en 23% van die Kanadese verbruikers hulself as' plant-forward 'beskou. Om 'plant-vorentoe' te wees, vereis nie noodwendig dat u vegan of vegetariër is nie, eerder dat u verkies dat ongeveer 70 persent van u maaltye plantgebaseerde, 100% skoon bestanddele bevat. Aangesien verbruikersbehoeftes vinnig ontwikkel, moet voedselondernemings hulself weer voorstel hoe vars, plantaardige voedsel gekweek, berei, afgelewer en uiteindelik op die tafel gebring word. Om vars voedsel te lewer en slegs natuurlike bestanddele bevat-moet die voorsieningskettinginfrastruktuur in ons land herstruktureer word om vars of kort rakleeftyd te bestuur wat nie kunsmatige preserveermiddels of bestanddele bevat nie. taak.- Molly Hemmeter, president en uitvoerende hoof - Landec Corporation

Plant-gebaseerde, nie-suiwel alternatiewe veroorsaak groot verandering. Plantgebaseerd is 'n langtermyn-formaatverskuiwing wat volgens my gravitasioneel is en die keuses wat verbruikers maak, dramaties verander. Ek het in die musiekbedryf gewerk toe ek die formaatverskuiwing van fisies na digitaal ondergaan het, en ek herken al die tekens wat aandui dat hierdie verskuiwing van suiwel na suiwel van soortgelyke omvang is. Edward Averdieck, medestigter en president van The Coconut Collaborative

Gesondheid en welstand is 'n neiging wat die belangrikste dryfveer vir verandering in voedsel en drank wêreldwyd was, en ons verwag nie net dat hierdie neiging sal voortduur nie, maar ook versnel. In die afgelope vyf jaar het ons hierdie neiging gesien manifesteer in skoner en duideliker etikette, die groei van organiese en 'beter vir u' aanbiedinge van groot kleinhandelaars, die groei in nuwe toetreders in verskillende kategorieë. Die drie dryfvere van hierdie tendens sluit in: 1) Verbruikers word meer opgevoed oor die voordele van gesonder keuses. 2) Kleinhandelaars neem posisies by nuwe, kleiner, meer innoverende ondernemings uit die behoefte om te diversifiseer en hoër marges te behaal. 3) Maatskappye verander produkte wat die afgelope 100 jaar gevestig is en herontwerp gewilde items sonder suikeralternatiewe, versadigde vette, kunsmatige kleurstowwe, GMO-vry en minder preserveermiddels. Onlangs het ons groei in probiotika, kollageen, proteïene en plantaardige voedsel en drank gesien. In die nabye toekoms glo ons dat ons ook in die bedryf dieselfde groei sal sien as CBD.

Die afgelope vyf jaar is daar 'n afname in die verkope van tradisionele CPG-leiers en nuwe, gesonder gefokusde ondernemings vul die leemte deur verandering op 'n baie vinniger, beter en meer innoverende manier aan te dryf as wat die vorige leiers kan uitvoer . Aangesien die groot ondernemings steeds sukkel om groei, is dit diegene wat die gesondheids- en welstandstendens benut, wat kleinhandelaars verandering in die kleinste maniere bied om verandering by verbruikers aan te jaag om gesond te kies.- Brent Willis, uitvoerende hoof, New Age Beverages

Funksionele bestanddele in voedsel en drank oorheers die bedryf. Verbruikers eis 'n alles -in -een oplossing. Die produkte wat aan verskeie vereistes voldoen, trek die aandag van verbruikers en maak 'n merk. Om voorsiening te maak vir veelvuldige dieetvereistes, sowel as om 'n spesifieke funksionele element aan produkte te bied, is die sleutel tot die onderskeid tussen ander handelsmerke en om uit te staan. - Janine Zappini, medestigter en uitvoerende hoof van Gutsii


Top tendense wat verandering in die voedselbedryf veroorsaak

Die voedselbedryf ontwikkel vinnig. In hierdie artikel weeg leiers en innoveerders in die voedselbedryf die belangrikste neigings in die rigting van verandering na 'n gesonder en volhoubaarder voedseltoekoms.

Toenemende verbruikersvraag na deursigtigheid :

Die grootste neiging wat tans verandering in die voedsel- en drankbedryf veroorsaak, is TRANSPARASIE. Verbruikers wil weet en verstaan ​​watter bestanddele in hul produkte ingaan, en daarom sien ons soveel innoverende produkte met korter bestanddele wat u kan uitspreek. Verbruikers soek eenvoud bo en behalwe voedsel van beter gehalte. Voorheen was dit selde om agter op 'n produk op die rak te blaai en dit te lees voordat u dit in u mandjie plaas. Verbruikers lees nou meer as ooit die agterkant van pakkette. “- Samantha Abrams, medestigter Emmy Organics

Verbruikers is op soek na handelsmerke wat deursigtigheid oor die produk deel, sowel as hul eie persoonlike waardes. Die handelsmerke wat verbruikers eet, drink en dra, het 'n uitdrukking geword van wie hulle wil wees, en daarom soek hulle 'n onderneming se oorsprongverhaal, volhoubaarheidspogings, sosiale bewussyn en deursigtigheid van die onderneming. Skoon etikette met hoë etiese waardes is belangriker as ooit, veral vir 'n groeiende groep verbruikers met spesiale dieetbehoeftes, wat beteken dat kunsmatige en "natuurlike" geure wat deur die laboratorium geskep is, nie nodig is nie, dat verbruikers regte bestanddele uit die natuur wil hê. hul aankoopbesluite as 'n vorm van aktivisme - hulle "stem met hul dollars" en ondersteun ondernemings wat aansluit by hul persoonlike oortuigings en hoop vir die toekoms. Daar is baanbrekersondernemings wat hierdie volhoubare waardes vergestalt het voordat dit die algemene bewussyn bereik het, en nou sien ons hoe die breër voedselbedryf aan boord kom. Nou neem die grootste voedselkonglomerate ter wêreld ag en luister na die eise van verbruikers- hierdie ondernemings besef dat hulle enorme, sistemiese veranderinge ten goede vir ons mense en ons planeet moet aanbring om mededingend te bly.- Ahmed Rahim, stigter en uitvoerende hoof van Numi Organic Tea

Ek glo dat verbruikers se groeiende behoefte en belangstelling vir deursigtigheid binne die voedselbedryf steeds voedselondernemings aanspreeklik hou en verandering in die bedryf dryf. Ek voorspel dat hierdie 'neiging' die etikettering van voedsel, voedselprodukte en bemarkingseise sal beïnvloed, sodat maatskappye selfs inligting oor hul werkkultuur en insluitingmaatreëls sal deel. begin heel, minimaal verwerkte voedsel omhels om aan hul voedingsbehoeftes te voldoen. Dit beteken dat hulle wegbeweeg van sterk versterkte produkte en dit vervang met hele opsies wat inherent voedingsryk is. Alhoewel dit steeds belangrik is om die verskeidenheid te beklemtoon, aangesien individue steeds aan sekere voedingstowwe tekort skiet, is dit noodsaaklik om die positiewe voedingstowwe van sekere voedsel in die komende jaar te kommunikeer. Dit is as gevolg van hierdie nuwe opvoeding en bewustheid dat verbruikers verandering kan eis van die voedselondernemings waarop hulle vertrou het.- Stephanie Perruzza RN, KIND Healthy Snacks

Toename in verbruikersvraag na plantaardige voedsel

'Deur ons interne eie navorsing het ons gevind dat 17% van die Amerikaanse bevolking en 23% van die Kanadese verbruikers hulself as' plant-forward 'beskou. Om 'plant-vorentoe' te wees, vereis nie noodwendig dat u vegan of vegetariër is nie, eerder dat u verkies dat ongeveer 70 persent van u maaltye plantgebaseerde, 100% skoon bestanddele bevat. Aangesien verbruikersbehoeftes vinnig ontwikkel, moet voedselondernemings hulself weer voorstel hoe vars, plantaardige voedsel gekweek, voorberei, afgelewer en uiteindelik op die tafel gebring word. Om vars voedsel te lewer en slegs natuurlike bestanddele bevat-moet die voorsieningskettinginfrastruktuur in ons land herstruktureer word om vars of kort raklewe wat nie kunsmatige preserveermiddels of bestanddele bevat nie, te bestuur. taak.- Molly Hemmeter, president en uitvoerende hoof - Landec Corporation

Plant-gebaseerde, nie-suiwel-alternatiewe veroorsaak groot verandering. Plantgebaseerd is 'n langtermyn-formaatverskuiwing wat volgens my gravitasioneel is en die keuses wat verbruikers maak, dramaties verander. Ek het in die musiekbedryf gewerk toe ek die formaatverskuiwing van fisies na digitaal ondergaan het, en ek herken al die tekens wat aandui dat hierdie verskuiwing van suiwel na suiwel van soortgelyke omvang is. Edward Averdieck, medestigter en president van The Coconut Collaborative

Gesondheid en welstand is 'n neiging wat die belangrikste dryfveer vir verandering in voedsel en drank wêreldwyd was, en ons verwag nie net dat hierdie neiging sal voortduur nie, maar ook versnel. In die afgelope vyf jaar het ons hierdie neiging gesien manifesteer in skoner en duideliker etikette, die groei van organiese en 'beter vir u' aanbiedinge van groot kleinhandelaars, die groei in nuwe toetreders in verskillende kategorieë. Die drie dryfvere van hierdie neiging sluit in: 1) Verbruikers word meer opgevoed oor die voordele van gesonder keuses. 2) Kleinhandelaars neem posisies by nuwe, kleiner, meer innoverende ondernemings uit die behoefte om te diversifiseer en hoër marges te behaal. 3) Maatskappye verander produkte wat die afgelope 100 jaar gevestig is en herontwerp gewilde items sonder suikeralternatiewe, versadigde vette, kunsmatige kleurstowwe, GMO-vry en minder preserveermiddels. Onlangs het ons groei in probiotika, kollageen, proteïene en plantaardige voedsel en drank gesien. In die nabye toekoms glo ons dat ons ook in die bedryf dieselfde groei sal sien as CBD.

Die afgelope vyf jaar was daar 'n afname in die verkope van tradisionele CPG-leiers en nuwe, gesonder gefokusde ondernemings vul die leemte deur verandering op 'n baie vinniger, beter en meer innoverende manier aan te dryf as wat die vorige leiers kan uitvoer . Aangesien die groot ondernemings steeds sukkel om groei, is dit diegene wat die gesondheids- en welstandstendens benut, wat kleinhandelaars verandering in die kleinste maniere bied om verandering by verbruikers aan te jaag om gesond te kies.- Brent Willis, uitvoerende hoof, New Age Beverages

Funksionele bestanddele in voedsel en drank oorheers die bedryf. Verbruikers eis 'n alles -in -een oplossing. Die produkte wat aan verskeie vereistes voldoen, trek die aandag van verbruikers en maak 'n merk. Om voorsiening te maak vir veelvuldige dieetvereistes, sowel as om 'n spesifieke funksionele element aan produkte te bied, is die sleutel tot die onderskeid tussen ander handelsmerke en om uit te staan. - Janine Zappini, medestigter en uitvoerende hoof van Gutsii


Top tendense wat verandering in die voedselbedryf veroorsaak

Die voedselbedryf ontwikkel vinnig. In hierdie artikel weeg leiers en innoveerders in die voedselbedryf die belangrikste neigings in die rigting van verandering na 'n gesonder en volhoubaarder voedseltoekoms.

Toenemende verbruikersvraag na deursigtigheid :

Die grootste neiging wat tans verandering in die voedsel- en drankbedryf veroorsaak, is TRANSPARASIE. Verbruikers wil weet en verstaan ​​watter bestanddele in hul produkte ingaan, en daarom sien ons soveel innoverende produkte met korter bestanddele wat u kan uitspreek. Verbruikers soek eenvoud bo en behalwe voedsel van beter gehalte. Voorheen was dit selde om agter op 'n produk op die rak te blaai en dit te lees voordat u dit in u kar gesit het. Verbruikers lees nou meer as ooit die agterkant van pakkette. “- Samantha Abrams, medestigter Emmy Organics

Verbruikers is op soek na handelsmerke wat deursigtigheid oor die produk deel, sowel as hul eie persoonlike waardes. Die handelsmerke wat verbruikers eet, drink en dra, het 'n uitdrukking geword van wie hulle wil wees, en daarom soek hulle 'n onderneming se oorsprongverhaal, volhoubaarheidspogings, sosiale bewussyn en deursigtigheid van die onderneming. Skoon etikette met hoë etiese waardes is belangriker as ooit, veral vir 'n groeiende groep verbruikers met spesiale dieetbehoeftes, wat beteken dat kunsmatige en "natuurlike" geure wat deur die laboratorium geskep is, nie nodig is nie, en dat verbruikers regte bestanddele uit die natuur wil hê. hul aankoopbesluite as 'n vorm van aktivisme - hulle "stem met hul dollars" en ondersteun ondernemings wat aansluit by hul persoonlike oortuigings en hoop vir die toekoms. Daar is baanbrekersondernemings wat hierdie volhoubare waardes vergestalt het voordat dit die algemene bewussyn bereik het, en nou sien ons hoe die breër voedselbedryf aan boord kom. Nou neem die grootste voedselkonglomerate ter wêreld ag en luister na die eise van verbruikers- hierdie ondernemings besef dat hulle enorme, sistemiese veranderinge ten goede vir ons mense en ons planeet moet aanbring om mededingend te bly.- Ahmed Rahim, stigter en uitvoerende hoof van Numi Organic Tea

Ek glo dat verbruikers se groeiende behoefte en belangstelling vir deursigtigheid binne die voedselbedryf steeds voedselondernemings aanspreeklik hou en verandering in die bedryf dryf. Ek voorspel dat hierdie 'neiging' voedsel etikettering, voedselprodukte en bemarkingseise sal beïnvloed, sodat ondernemings selfs inligting oor hul werkkultuur en insluitingmaatreëls sal deel. begin heel, minimaal verwerkte voedsel omhels om aan hul voedingsbehoeftes te voldoen. Dit beteken dat hulle wegbeweeg van sterk versterkte produkte en dit vervang met hele opsies wat inherent voedingsryk is. Alhoewel dit steeds belangrik is om die verskeidenheid te beklemtoon, aangesien individue steeds aan sekere voedingstowwe tekort skiet, is dit noodsaaklik om die positiewe voedingstowwe van sekere voedsel in die komende jaar te kommunikeer. Dit is as gevolg van hierdie nuwe opvoeding en bewustheid dat verbruikers verandering kan eis van die voedselondernemings waarop hulle vertrou het.- Stephanie Perruzza RN, KIND Healthy Snacks

Toename in verbruikersvraag na plantgebaseerde voedsel

'Deur ons interne eie navorsing het ons gevind dat 17% van die Amerikaanse bevolking en 23% van die Kanadese verbruikers hulself as' plant-forward 'beskou. Om 'plant-vorentoe' te wees, vereis nie noodwendig dat u vegan of vegetariër is nie, eerder dat u verkies dat ongeveer 70 persent van u maaltye plantaardige, 100% skoon bestanddele bevat. Aangesien verbruikersbehoeftes vinnig ontwikkel, moet voedselondernemings hulself weer voorstel hoe vars, plantaardige voedsel gekweek, voorberei, afgelewer en uiteindelik op die tafel gebring word. Om vars voedsel te lewer en slegs natuurlike bestanddele bevat-moet die voorsieningskettinginfrastruktuur in ons land herstruktureer word om vars of kort raklewe wat nie kunsmatige preserveermiddels of bestanddele bevat nie, te bestuur. taak.- Molly Hemmeter, president en uitvoerende hoof - Landec Corporation

Plant-gebaseerde, nie-suiwel-alternatiewe veroorsaak groot verandering. Plantgebaseerd is 'n langtermyn-formaatverskuiwing wat volgens my gravitasioneel is en die keuses wat verbruikers maak, dramaties verander. Ek het in die musiekbedryf gewerk toe ek die formaatverskuiwing van fisies na digitaal ondergaan het, en ek herken al die tekens wat aandui dat hierdie verskuiwing van suiwel na suiwel van soortgelyke omvang is. Edward Averdieck, medestigter en president van The Coconut Collaborative

Gesondheid en welstand is 'n neiging wat die belangrikste dryfveer vir verandering in voedsel en drank wêreldwyd was, en ons verwag nie net dat hierdie neiging sal voortduur nie, maar ook versnel. In die afgelope vyf jaar het ons hierdie neiging gesien manifesteer in skoner en duideliker etikette, die groei van organiese en 'beter vir u' aanbiedinge van groot kleinhandelaars, die groei in nuwe toetreders in verskillende kategorieë. Die drie dryfvere van hierdie neiging sluit in: 1) Verbruikers word meer opgevoed oor die voordele van gesonder keuses. 2) Kleinhandelaars neem posisies by nuwe, kleiner, meer innoverende ondernemings uit die behoefte om te diversifiseer en hoër marges te behaal. 3) Maatskappye verander produkte wat die afgelope 100 jaar gevestig is en herontwerp gewilde items sonder suikeralternatiewe, versadigde vette, kunsmatige kleurstowwe, GMO-vry en minder preserveermiddels. Onlangs het ons groei in probiotika, kollageen, proteïene en plantaardige voedsel en drank gesien. In die nabye toekoms glo ons dat ons ook in die bedryf dieselfde groei sal sien as CBD.

Die afgelope vyf jaar is daar 'n afname in die verkope van tradisionele CPG-leiers en nuwe, gesonder gefokusde ondernemings vul die leemte deur verandering op 'n baie vinniger, beter en meer innoverende manier aan te dryf as wat die vorige leiers kan uitvoer . Aangesien die groot ondernemings steeds sukkel om groei, is dit diegene wat die gesondheids- en welstandstendens benut, wat kleinhandelaars verandering in die kleinste maniere bied om verandering by verbruikers aan te jaag om gesond te kies.- Brent Willis, uitvoerende hoof, New Age Beverages

Funksionele bestanddele in voedsel en drank oorheers die bedryf. Verbruikers eis 'n alles -in -een oplossing. Die produkte wat aan verskeie vereistes voldoen, trek die aandag van verbruikers en maak 'n merk. Om voorsiening te maak vir veelvuldige dieetbehoeftes, sowel as om 'n spesifieke funksionele element aan produkte te bied, is die sleutel tot die onderskeid tussen ander handelsmerke en om uit te staan. - Janine Zappini, medestigter en uitvoerende hoof van Gutsii


Top tendense wat verandering in die voedselbedryf veroorsaak

Die voedselbedryf ontwikkel vinnig. In hierdie artikel weeg leiers en innoveerders in die voedselbedryf die belangrikste neigings in die rigting van verandering na 'n gesonder en volhoubaarder voedseltoekoms.

Toenemende verbruikersvraag na deursigtigheid :

Die grootste neiging wat tans verandering in die voedsel- en drankbedryf veroorsaak, is TRANSPARASIE. Verbruikers wil weet en verstaan ​​watter bestanddele in hul produkte ingaan, en daarom sien ons soveel innoverende produkte met korter bestanddele wat u kan uitspreek. Verbruikers soek eenvoud bo en behalwe voedsel van beter gehalte. Voorheen was dit selde om agter op 'n produk op die rak te blaai en dit te lees voordat u dit in u kar gesit het. Verbruikers lees nou meer as ooit die agterkant van pakkette. “- Samantha Abrams, medestigter Emmy Organics

Verbruikers is op soek na handelsmerke wat deursigtigheid oor die produk deel, sowel as hul eie persoonlike waardes. Die handelsmerke wat verbruikers eet, drink en dra, het 'n uitdrukking geword van wie hulle wil wees, en daarom soek hulle 'n onderneming se oorsprongverhaal, volhoubaarheidspogings, sosiale bewussyn en deursigtigheid van die onderneming. Skoon etikette met hoë etiese waardes is belangriker as ooit, veral vir 'n groeiende groep verbruikers met spesiale dieetbehoeftes, wat beteken dat kunsmatige en "natuurlike" geure wat deur die laboratorium geskep is, nie nodig is nie, dat verbruikers regte bestanddele uit die natuur wil hê. hul aankoopbesluite as 'n vorm van aktivisme - hulle "stem met hul dollars" en ondersteun ondernemings wat aansluit by hul persoonlike oortuigings en hoop vir die toekoms. Daar is baanbrekersondernemings wat hierdie volhoubare waardes vergestalt het voordat dit die algemene bewussyn bereik het, en nou sien ons hoe die breër voedselbedryf aan boord kom. Nou neem die grootste voedselkonglomerate ter wêreld ag en luister na die eise van verbruikers- hierdie ondernemings besef dat hulle enorme, sistemiese veranderinge ten goede vir ons mense en ons planeet moet aanbring om mededingend te bly.- Ahmed Rahim, stigter en uitvoerende hoof van Numi Organic Tea

Ek glo dat verbruikers se toenemende behoefte en belangstelling vir deursigtigheid in die voedselbedryf steeds voedselondernemings aanspreeklik hou en verandering in die bedryf dryf. Ek voorspel dat hierdie 'neiging' voedsel etikettering, voedselprodukte en bemarkingseise sal beïnvloed, sodat ondernemings selfs inligting oor hul werkkultuur en insluitingmaatreëls sal deel. begin heel, minimaal verwerkte voedsel omhels om aan hul voedingsbehoeftes te voldoen. Dit beteken dat hulle wegbeweeg van sterk versterkte produkte en dit vervang met hele opsies wat inherent voedingsryk is. 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


Kyk die video: Mijn EK voorspelling (Oktober 2021).