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    • Plant-based foods, snacking and more: 2019’s top trends in the food sphere

    Plant-based foods, snacking and more: 2019’s top trends in the food sphere

    06 February 2019Latest news & trends in food & drink

    In a sector that is constantly evolving, what food trends will shape 2019? From environmental awareness to new types of consumption, we tell you all about them!

     

    #1 – Adventurous consumers: on a quest for new experiences. 

    Over the past several years, globalisation has whetted consumers’ curiosity, encouraging them to get out and try new foods and drinks. For instance, two-thirds of American, British and Chinese consumers claim that they like to discover “new flavours”. As a result, brands are bringing new varieties to the market and standing out thanks to a wide range of characteristics such as colour and flavour.

     

    Heightened sensory appeal

    This involves stimulating consumers’ senses thanks to a product’s visual appeal, a blend of flavours, an original texture or an all-out experience. For example, Spanish brand Torres has come up with Sparkling Wine-flavoured potato chips.

     

    Pique consumers’ curiosity by giving them a surprise

    This trend may incorporate several techniques such as include a “surprise” ingredient in the product, creating an illusion or offering a new flavour that we typically do not associate with the product in question. One example is the Naga Chilli Chocolate Bar, made with hot peppers, which contains three different types of chocolate and three levels of spicy heat to get consumers to try it out. 

     

    #2 – The plant kingdom: healthy food. 

    Eating a plant-based diet is becoming increasingly mainstream. More and more consumers are choosing healthier foods and sales of plant-based ingredients are skyrocketing in all categories. For instance, many brands are using plant-based meat substitutes in their recipes. In addition, some are adapting their existing product range. Take for example Innocent, which has launched its new “Supergreen” smoothie to appeal to a more environmentally responsible target. 

     

     

    #3 – Alternatives to everything: hybrid consumption. 

    The quest for alternative sources of protein has led to an increase in legumes and pulses – such as black beans, lentils and peas – as well as rice, peas, walnuts, seeds and even insects. Today, many people practice what could be called “hybrid” consumption. And while brands are adapting to their needs by offering an increasingly wide range of alternative or vegan fare, they also have to stand out on the market. Here, the big trend lies in products that blend innovation and great taste. One such example is the Magnum Vegan Almond ice cream bar.

     

     

    #4 – Going green: Target Zero Waste. 

    As well, the food sector is committing to better meet consumer needs and expectations regarding sustainable development. Concerned about their ecological footprint, droves of farmers are now growing organic products that have less packaging. One company, Ooho, has developed an edible, chewable water pod made of seaweed so you can now drink your water and eat the container. A great way to fight against plastic pollution in our oceans. 

     

     

     

    #5 – Snacking: a hit with all generations, any time of day 

    While snacking has been around for a long, long time, today’s snackers are nibbling in new ways. In 2019, this way of eating has become one of the hottest trends out there, among people of all ages. Why is this? Some 63% of Millennials say they have replaced their standard meals with snacks because they are simply too busy to sit down to eat. And brands are well aware of this! For example, Babybel has developed a snack that combines a mini version of its iconic cheese with a cracker. What’s more, over 50% of Generation Xers say they want to cut down on eating sugary snacks, as they eat a few too many of them. Finally, 67% of Baby Boomers are changing their diet so as to improve their health. To meet everyone’s needs, brands are thus developing more snacks, but making nutritional value more of a priority. As a result, we now see an increasing number of vegan, sugar-free and zero-calorie snacks on supermarket shelves. 

     

     Source : Innova Market Insight