2018 Food and Beverage Trends

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Artificial intelligence and machine learning help food and beverage manufacturers effectively “invert the pyramid” of traditional R&D and innovation.

“While the overall number of Americans over 50 who grocery-shop online is relatively low, the findings can help us forecast future trends as technology use becomes even more common among older adults and other age groups,” said Alexandra Lewin-Zwerdling, Vice President of Research and Partnerships at the IFIC Foundation.

The growth rate for organic food sales was below 2016’s 9% pace and was impacted by markedly slow growth in the big organic dairy and egg category. However, it was well above that of the overall food market, which nudged up 1.1%.

Maeve Webster will lead teens in a discussion about technology (platforms that teens use to learn about foods, make purchases and share opinions), and preferences (preferred flavors, formats, categories, cuisines, packaging, etc).

Mindful consumers continue to catalyze changes in the way that companies formulate, package and label new foods and beverages. These shoppers increasingly want to know what is in their foods and drinks—and they're using that information to make related decisions about personal health, sustainability and even ethical issues.

Tyson Foods launched the Tyson Innovation Lab which is about exploring new approaches to accelerate the pace of innovation.

Today, the internet and the popularity of social media has shortened the timeline to only two or three years from restaurant menus to materialization of new products on grocery shelves.

How are consumers integrating lifestyle values with food and beverage decisions? How can brand owners innovate and establish true “authenticity” in 2019? Linda Gilbert shares the latest insights from the EcoFocus My World, My Life™ consumer point of view.