Articles Tagged with ''food trends''

It's increasingly difficult to place new food and beverage products into clearly delineated categories. Product developers are blurring the lines between meals and snacks, health and indulgence, and traditional protein and plant-based foods. 

Today’s Millennials are shifting more toward moderation and they’re prioritizing high-quality, tasty foods and beverages in place of excessive alcohol consumption. In the beverage sector, Innova Market Insights has seen big brands adapt their marketing of light drinks toward the more mainstream consumer—with the focus on worry-free enjoyment. This has resulted in an increase in drinks with a low alcohol content. 

Where once there were steaks and chops and chicken breasts, there are now novel nose-to-tail cuts such as culotte, short ribs, shoulder, neck and thighs—more value-conscious and comforting, but also more adaptable to cheffy culinary flourishes and global inspirations.

The use of beans as an ingredient has been trending strongly lately. And, while a lot of this interest has to do with their being a primary source of plant proteins, they also are well-known sources of fiber and gluten-free/non-GMO carbohydrate.

Starches, flours, and fibers are poised to generate much greater interest in food product development based on the continued emergence of novel sources and continued emphasis on sustainable, non-GMO, ancient/ heritage/ native/ non-traditional plants providing them.

I do see several shifts in the coming year involving flavors, spices and seasonings, and ethnic cuisines.

Trends in food oils happen at a slower pace. That's because it can take years to develop, grow, and cultivate oilseed (or other sources) and bring the final product to market.

List includes trends from New Zealand, which is showing of the food and beverage map like in 2018.