2019 Food and Beverage Trends

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This year 65 emerging brands will be invited to make their case about why they deserve a spot on 7-Eleven® store shelves, as well as learn about the convenience retailer's history of innovation.

Come join FORCE pkg Founder Tom Newmaster for a fun, roll-up-your sleeves workshop that will challenge attendees to think outside the box while they combine product ideation and development with package design.

Plants, Plants, and More Plants! This year more than ever, plants are mounting a takeover of the entire Expo East floor – not just as a side dish or veggie burger.

According to research recently conducted by New York University’s Center for Sustainable Business and IRI, sustainably marketed products account for 16% of the CPG market but have driven half the market growth between 2013-2018.  And the trajectory is only going to expand according to NYU’s data.

In this interactive session, Mintel will test your knowledge of mainstream consumers and discuss products that succeed—and fail—with this key demographic group.

While soy protein and beverage consumption has risen among millennials, industry trends among all age demographics show potential for market growth as consumers prioritize healthy food choices and sustainably produced foods. The plant-based foods category grew by 20% between 2017 and 2018, outpacing sales of all retail foods by 10-times.

Come get a glimpse of the very best in new food and beverage innovation center designs from Hixson’s Roselia Harris, Senior Interior Designer; and Bryon Sutherly, Senior Project Architect and Leader of Workplace Strategies.

The term “clear labeling” (which Innova Market Insights coined for its 2015 Top Ten Trends listing) has now fully entered industry parlance. It’s used in several marketing campaigns and each day, manufacturers continuing voicing their commitment to clean label platforms.

Come hear Dr. Hurley share some of the latest developments and new product and packaging design and the lab’s use biometric sensors to understand consumers’ first impressions.

Maeve Webster, Menu Matters, will engage Gen Z participants to talk about how they consider a manufacturer’s ethics, transparency, ingredient sourcing, geopolitical issues, uniqueness, etc.