Top Foodservice Trends of Just like in any art form, trends in the culinary world are constantly shifting to reflect the ever-changing interests and needs of people. Keeping up with these trends is important to restaurant owners, chefs, and really anyone working in the foodservice industry. The past few years have marked significant change within the foodservice industry as the food culture shifts towards higher quality food and expediency.
Here are eight major challenges manufacturers could face in the coming year.
Consumers are looking for what they deem to be healthier products, and packaged foods companies have seen sales dip as consumers hug the outer rim of grocery stores rather than buying more of their products from center store shelves.
Perimeter means fresh, natural, and whole foods while center of store foods are thought to be more processed. But many other companies struggle with either luring consumers back to the center store or finding ways to develop enticing products for the grocery store perimeter.
Healthy and clean label vs. Many are now more motivated to purchase products they deem to be more closely aligned with health and well-being, such as products devoid of artificial ingredients, GMOs, or pesticides, Lash said.
This has given rise to cleaner labels and an increase of products in the non-GMO and organic segments, which has put more pressure on major food and beverage companies to adapt to these trends. Kellogg has struggled with this shift already, particularly with its Special K cereal and snack brand, which was previously aligned as a diet aid type product, according to Lash.
Last year, companies like General Mills, Kellogg, Nestle, Hershey, and Campbell all vowed to remove artificial ingredients from all or certain segments of their portfolios.
So the onus is on the larger, more established packaged foods companies to learn from these niche operators and integrate them into their consolidated business.
Adapting to shift toward e-commerce Industries like consumer electronics, appliances, toys and games, and other household products are already firmly established in the e-commerce space, but food and beverage manufacturers have overall been slower on the uptake.
Brick-and-mortar retailers and online retailers like Amazon have been investing in grocery e-commerce, but manufacturers themselves are also getting into the e-commerce game slowly but surely.
PepsiCo selected a new leader for its own e-commerce expansion in September. As more consumers shift to a preference for online shopping, manufacturers are finding ways to adopt e-commerce as part of their sales and marketing strategies.
At the same time, manufacturers would have more control over their messaging to consumers as they cut out the middle man, the traditional retailer, in favor of direct contact with consumers.
The problem is that many manufacturers add sugar or other sweeteners to products ranging from condiments to pasta sauce, and with more consumers reading product labels these days, that could spell trouble for those manufacturers.
Adding value to products Value-added foods and beverages, such as products fortified with vitamins, minerals, or proteinare becoming more popular as consumers look for more than just flavor and price when making purchasing decisions.
Manufacturers are looking for ways to add value to their products in ways that make sense without incurring exorbitant costs or adding ingredients that consumers may not recognize and therefore could reject.
Juice is one category that has seen value-added products, as the category has been hit by the same sugar content concerns as soda. The issue is, by the time some of these products hit store shelves, trends might be abating.
Making products more convenient The growth of snacking among consumers has caused manufacturers to rethink the design and packaging of their products to make them more convenient and appropriate for eating on the go. Snacking innovations have entered categories ranging from cereal to meatand as consumers move away from the traditional three meals per day, more manufacturers may have to adopt similar innovations in the future.Today's Dietitian magazine, the leading news source for dietitians and nutritionists, covering topics such as diabetes management, long-term care, new products and technologies, career strategies, nutrition research updates, supplements, culinary arts, food allergies, fitness, sports medicine, and much more.
From the need to produce more food using fewer resources to tackling issues like climate change, emerging technologies are likely to become a key part of the solution.
From plant-based options to more sustainable animal-based production techniques, protein will be a key trend in and beyond. Food Technology magazine provides deep coverage of critical issues and advances in food science. Digital Edition An electronic version of the magazine that is identical in format to the print publication.
Today's Dietitian magazine, the leading news source for dietitians and nutritionists, covering topics such as diabetes management, long-term care, new products and technologies, career strategies, nutrition research updates, supplements, culinary arts, food allergies, fitness, sports medicine, and much more.
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Apart from such trends, the fast food industry faces challenges such as lack of fresh ingredients, increase in consumer demand for healthy food, rising competition, and quick food options such as ready-to-eat meals and products, which can wreak havoc and result in narrower margins for the restaurant owners.