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JPG Resources identified 731 booths (23%) as having “vegan” food, and 401 booths (13%) that described their offerings as functional. Meanwhile, references to “regenerative agriculture” and “fermentation” mentions made up approximately 1% each out of 3,178 total exhibitors.
QUINN announced its participation in the Soil Carbon Initiative (SCI). Since 2020, QUINN has worked with Nebraska sorghum grower Steve Tucker, an SCI farmer partner, as he transitions to regenerative practices. Sorghum, a nutrient-dense and inherently sustainable crop, has been a crucial ingredient for Quinn’s supply chain since the company debuted whole-grain, gluten-free pretzels in 2016. Due to its drought tolerance, sorghum requires 30% less water than other grains, and an estimated 91% of sorghum acres are rainfed, saving 1.5 trillion gallons of irrigation water per year.
While 85% of consumers say rising inflation has had an impact on the way they shop overall, there are areas in which they are not willing to compromise. Today’s brands are being pushed to be different, accessible, and to seem premium and/or customized—all while driving cost savings for their own operations.
Lu Ann Williams, Innova Market Insights’ Co-Founder and Global Insights Director, discusses strong consumer interest in sugar reduction and its impact on new foods and beverages.
Modern consumers are adopting sustainable food and beverage products at an increased rate, while younger generations of shoppers, in particular, have gravitated toward sustainable options.
Bread and bread products posted the biggest decline with launches down nearly 11% during the first 11 months of 2022. Crackers launches dipped just more than 2%. Innovation trends around specific health claims softened in 2022.
