Retail Market Trends

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The panel draws perspectives from retail, foodservice, strategic marketing, and culinary education.

Each year around this time, food experts of all types publish their best guesses as to what culinary trends may hit the scene in the coming year. As trend-spotting is a combination of science and art, “trendologists” not only gather underlying data and insights from other credible sources, they also layer knowledge of food, flavor and cooking technique to arrive at more than just a list of the most “googled” foods of the year. 

The crackers category is, without a doubt, in transition. Previously a vehicle for cheese and a garnish for soup, the humble cracker is transforming into a snack that can stand on its own in terms of nutrient profiles and flavors.

The key shifts are how consumers shop, define convenience, use restaurants and foodservice outlets, and personalize health and wellness, according to NPD’s recently released Eating Patterns in America report.

Creating convenient food for a busy person isn't a new concept. But unlike adults, preteens and teens are still growing and developing at incredibly rapid rates, so they need more food—and more out of the food they eat.

More conscious than ever about making responsible food choices, 4 in 10 US and UK consumers increased their consumption of “healthy foods."

In 2016 Americans ate 14.9 pounds of seafood per capita, while a slight over all dip from 2015, the latest numbers actually highlight a significantly positive trend in consumption.