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American consumers are eating more plant-based foods these days, especially adults under age 35 and those actively following a specific diet. This is according to findings published in the new report Vegan, Vegetarian, and Flexitarian Consumers by leading market research firm Packaged Facts.
Many of the traditional fall rituals consumers enjoy, like back-to-school and football games, have been altered this year by the ongoing COVID-19 pandemic, but there is one fall tradition they can count on this year, pumpkin spice latte limited time offers.
Spice and herb use is nothing new in foodservice. These are the fundamental building blocks of flavor and are key in the identity of world and regional cuisines.
Market research firm Packaged Facts projects retail sales of plant-based dairy and egg products will rise at an average annual rate of 6.0%, reaching $5.2 billion by 2024. This is up from $4.3 billion in estimated sales in 2020, which itself is up from $3.9 billion in sales during 2019.
When it comes to eating plant-based foods, consumers are definite in which types of these foods they want to eat at home and which they want to eat from a restaurant or foodservice outlet, finds The NPD Group.
A first-of-its kind report released today by The Good Food Institute (GFI) reveals that globally, 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients.
Today's consumer recognizes that Asian Cuisine is made of a complex web of interrelated relationships of molecular compounds, ingredients, cooking methods and techniques within cultural contexts that are at the same time unique and similar in resulting flavor experiences.
On average, flavor is the single most important factor in consumers' food and drink choices. So it is no wonder that innovators continue to play around with taste profiles in order to deliver novelty and satisfy increasingly discerning taste buds.
Interest in flavor, novelty and variety is high, according to a new report from Innova Market Insights revealing that three-quarters of global consumers "love to discover new flavors."
With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust.
As a new year and new decade offer opportunities to take stock of where we've come and to anticipate the changes ahead, the International Food Information Council (IFIC) Foundation is forecasting five broad trends for food and nutrition in 2020.
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.
