This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Prepared Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Prepared Foods logo
  • Home
  • Trends
    • 2020 Trends
    • 2019 Trends
    • 2018 Trends
  • Products
    • Bakery
    • Beverages
    • Breakfast, Cereals & Bars
    • Cannabis
    • Dairy
    • Meals & Sides
    • Meat, Poultry & Seafood
    • Sauces & Marinades
    • Snacks & Appetizers
    • Soups
    • Food & Beverage Product Videos
  • Ingredients
    • Phosphates & Acidulants
    • Antioxidants & Nutritionals
    • Batters, Breading & Coatings
    • Cheese, Sauces & Bases
    • Colorings
    • Dietary Fiber
    • Emulsifiers, Fat & Oils
    • Flavors, Seasonings, Spices
    • Flours, Grains, & Pasta
    • Fruits, Vegetables and Nuts
    • Gums & Starches
    • Proteins & Enzymes
    • Sweeteners
  • Formulation
    • Allergens & Intolerance
    • Gluten Free
    • Authentic & Ethnic
    • Calorie Reduction
    • Cost Reduction
    • Fat Reduction
    • Organic & Natural
    • Shelf Stability
    • Sugar & Sodium Reduction
    • Weight Management
    • Vegetarian
    • R&D Lab Tech / QA-QC / Food Safety
  • Better for You
    • Functional New Products
    • Functional Ingredients
    • Functional Benefits
  • Food Master
  • Multimedia
    • Favorite Products Poll
    • Videos
    • Image Galleries
    • Interactive Spotlight
    • Polls
  • More
    • eNewsletter Archives
    • Events
      • New Product Conference
      • Spirit of Innovation Awards
      • Industry Events
      • Webinars
    • Prepared Foods Store
    • White Papers
    • First Person Q&A
    • 19 Product Development Resources
  • Magazine
    • Current Issue
    • Archives
    • Digital Editions
  • Contact
    • Contact Us
    • Advertise
Home » Trends in 2011
Breaking News

Trends in 2011

December 20, 2010
William A. Roberts, Jr.
KEYWORDS Balance Bar / food and beverage trends / gluten-free / health
Reprints
No Comments
December 20/Chicago/Prepared Foods E-dition -- With the end of one year just a couple of weeks away, it seems an appropriate time to examine what 2011 and beyond may hold for the food and beverage industry. Likely leading the way for a number of manufacturers will be the health and wellness trend that continues to manifest itself in a number of ways.

In its examination of trends to watch in 2011, Technomic noted healthful versus indulgent will gain importance in restaurants. “As federal menu labeling requirements take effect in 2011, the issue of healthful vs. indulgent fare -- on the menu and in menu descriptions -- gets complicated. Look for more items and detailed descriptions on “healthy” menus -- including gluten-free fare as well as more ‘under x calories’ items.”

Speaking to the gluten-free trend that continues to gather steam even in the midst of a troubled climate, Michael Sands, CEO and president of Balance Bar, notes, “More consumers apparently are being diagnosed with celiac disease, and at any stage in life; all of a sudden, it can appear at the age of 50. As a trend, gluten-free has expanded: where once it was products without gluten, it has evolved into concerns about cross-contamination issues. As the demand for it becomes greater, there’s going to be a greater opportunity. The more demand for it, the more specialized the products will be. Manufacturing plants are even being constructed with these needs in mind, completely separating the allergen-free areas from other forms of the product. The market is there; and the demand is there; and the labeling requirements are (going to be) there.”

Looking to 2011 and beyond, developers will face a number of challenges in the restaurant arena. As Lynn Dornblaser, director, CPG Trend Insight, for Mintel International Group, notes, “It’s one thing for fast food restaurants to (provide nutrition labeling), as their foods are quite standardized, but much more difficult for smaller operations where choices are much more customized.”  

“It's about marketing,” explains Joe Derochowski, executive director for The NPD Group -- Food & Beverage Services. “The changes in the population are bringing great opportunities for healthy products, more than ever before. However, the question is how they are being produced and marketed. If a company blindly markets a product as healthy (without regard to its need or its price structure), the product is going to fail miserably. If the company applies marketing discipline, then it'll work. The questions are who are we focusing on; are we building a product to fit that consumer's life, in a way that doesn't increase the cost for food? If a company can meet those demands, it will have a successful product. The question is how to do it and not increase the cost (beyond what the consumer will tolerate).”

As the country slowly recovers from several years of economic recession, consumers will continue to keep those costs in mind. However, Technomic finds same-store restaurant sales are growing, “signaling the industry’s initial rebound to health; hiring is also up, signaling positive expectations for 2011.” However, “this isn’t the same restaurant industry as before. Big changes are on the way -- on menus, in concept development and in the competitive landscape.”

Technomic predicts “lots of action in Mad Men-style retro cocktails, high-cachet gin and bourbon, craft beers and punch (including sangria).” Look for cocktails with herbal and floral ingredients and “skinny” cocktails. Citing an improving sales climate at the nation’s eating and drinking establishments, Technomic notes that consumers are beginning to order more drinks as they entertain away from home and forecasts a 1.9% uptick in 2011 purchases of alcohol in bars and restaurants. Spirits-based drinks are expected to see the highest rate of growth in 2011 at 2.3%, with some return to more expensive cocktails and premium brands.

A pair of Technomic predictions address food developers. First, the consultancy expects the Korean taco -- a synthesis of Korean-style fillings and a Mexican format -- to signal the rise of Korean barbecue and Korean food in general; multicultural tacos with world ingredients, sometimes in surprising combinations; and portable street food and small plates from around the planet. Second, the continuing hunger for comfort food is manifesting an appetite for “homestyle Southern fare, from grits to seafood; retro Italian, including meatballs; gourmet donuts and popsicles for dessert; family-style service formats and family-size portions that would look right at home in a Norman Rockwell print.”

Those family-size portions may not necessarily fit with the smaller-portion mentality that is leading the fight against obesity. As Mark Crowell, CRC, is founder and principal culinologist at CuliNex, notes, “Obesity is costing the country dearly. The Centers for Disease Control and Prevention, estimated the annual price tag at $147 billion in healthcare costs in a 2009 study. This is by far the biggest opportunity area for new product development. Thermogenic foods, portion-control products, low-glycemic index foods, resistant starches and many others have tremendous opportunity.”  

In addition, new dietary guidelines are expected soon and Derochowski expects, “That will create a buzz and greater consumer awareness of certain things. Whenever that happens, food scientists and product developers look to reformulate and leverage products around that new buzz. Some companies are going to see the guidelines and try to make money off of it.”

From the December 20, 2010, Prepared Foods E-dition

Subscribe to Prepared Foods

Recent Articles by William Roberts, Jr.

Breakfast Beginnings

Aiming Low

Asking Y

On the Brain

Targeting the Gourmet

Billy Roberts

William Roberts is responsible for the consumer trends section in Prepared Foods, as well as the website news updates and e-newsletter. He served as the Senior Copy Editor at Elevator World. He holds a B.A. in English and a B.S. in Political Science from the University of Mobile.

Related Articles

Gone West: Natural Products Expo West 2011

Market Trends: Lost in the Translation

2011 Innovation Awards

Trending Topics

You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • Prepared Foods eNewsletter
  • Online Registration
  • Subscription Customer Service

More Videos

Popular Stories

Innova_StreetCouple_900

Innova Market Insights Top Trends for 2020

SFA_900

2020 Food Trend Predictions

SteepFuze Coffee Flavors

A look at cannabis-infused coffee and tea products

Cannabinoids Molecules Graphic

Beyond CBD and THC: Other cannabinoids offer possibilities for cannabis edibles

BlueDiamond_Pickle_900

Blue Diamond Spicy Dill Pickle Almonds

Prepared Foods Favorite Products Poll

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

PROFESSIONAL DEVELOPMENT

How many conferences do you or your team travel to each year?
View Results Poll Archive

Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

See More Products

Prepared Foods

Prepared Foods December 2019 Cover

2019 December

Check out the December 2019 issue of Prepared Foods, featuring food and beverage industry trend predictions for 2020!

View More Create Account
  • More
    • Want More
    • Connect
    • Editorial Guidelines
    • New Product Submission Form
    • Food & Beverage Brands
    • Custom Content & Marketing Services
    • Market Research
    • List Rental
    • Survey And Sample
    • Privacy Policy
  • Advertise With Us
    • Advertise
  • Subscribe

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing