8 KEY FOOD TRENDS 2018

Transcription

1 8 KEY FOOD TRENDS 2018 José Namén josenamen Being brave to identify commercial opportunities, evaluate and adapt consumer s behaviours based on the latest key food trends

2 Go to

3 HUMAN FUTURES PART 1 ETHICAL EDUCATORS EVOLUTION OF CULINARY TRENDS Wraps, Thai food Bubble tea, pisco sours Vietnamese food, salad bars

4 HUMAN FUTURES PART 1 ETHICAL EDUCATORS EVOLUTION OF CULINARY TRENDS Kale, izakayas, Goji Macarons, street food, black rice, Meat-free Mondays Poke, coconut, kombucha

5 WATCHING TRENDS IS NOT ENOUGH

6 T R A D I T I O N A L I N S P I R A T I O N R A D I C A L T R A N S P A R E N C Y N E W N A T U R A L C O N V E N I E N C E P E R S O N A L I Z A T I O N P R E S E N T A T I O N

7 Traditional Inspiration

8 The trust in the familiar emphasizes the opportunity for manufacturers to look to the past as a dependable source of inspiration.

9 Nostalgia Ancient Localized Twist Paper Boat Panakam, India The back of the pack includes a nostalgic story: At the window, I drink my panakam. Amma combs my hair, and ties my plaits. My friends just shouted my name downstairs. She kisses my forehead and I m off to play. Worley s Special Reserve English Keeved Cider, US Alcoholic hard cider is made in England using the ancient art of keeving, which creates a naturally sparkling cider Guinness Africa Special Stout, Nigeria Beer contains local ingredients ginger, lemongrass, cola nut and chili and its packaging features artwork by a Nigerian graffiti artist. 1. IN TRADITION WE TRUST Consumers seek comfort from modernized updates of age-old formulations, flavors and formats

10 Radical Transparency

11 Consumers are looking for brands to court them with transparency, simplicity and evidence.

12 2. BASED ON A TRUE STORY An open kitchen approach. Products provide detailed information on sourcing, production.

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14 New Natural

15 More manufacturers are releasing or promoting formulations that center on plants and the flavors, fortifications and functionalities they can add to food and drink products.

16 3. HEALTHY BEVERAGES The power of plants

17 17 Convenience

18 4. TIME IS OF THE ESSENCE More products can target meal-time with time-saving solutions

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20 More consumers of all ages are living in single-person households or occasionally eating meals alone, requiring right-sized products.

21 5. TABLE FOR ONE ICHIRAN Solo dining

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23 There is a market for nighttime products that help people of all ages calm down before bedtime, sleep better and restore the body while they rest.

24 Lidl Solevita Relaxing Juice with Melatonine, Spain Blend of apple and pear juices with valerian and melatonin extract is said to be ideal during the night NightFood Midnight Chocolate Crunch Optimized Nighttime Nutrition Bars, US Bars are said to satisfy after-dinner cravings, keep diets on track and support better sleep Kellogg s All-Bran Apple Crunch Wheat Flakes, Mexico New packaging promotes cereal at night for improved digestion 6. THE NIGHT SHIFT Evening is tapped as a new occasion for functional food and drink formulations

25 Personalisation

26 7. CUSTOMIZED MEALS VITA MOJO Restaurant offers personalized portion sizes

27 Presentation

28 The rise of food-centric media has sparked a new interest in cooking, not only for the sake of nourishment, but for the purposes of sharing one s creations on social media.

29 8. GOOD ENOUGH TO SHARE Packaged food brands are leveraging the online viewing and sharing habits of social media savvy consumers.

30 1. I n t r a d i t i o n w e t r u s t 2. B a s e d o n a t r u e s t o r y 3. H e a l t h y b e v e r a g e s 4. T i m e i s o f t h e e s s e n c e 5. T a b l e f o r o n e 6. T h e n i g h t s h i f t 7. C u s t o m i z e d m e a l s 8. G o o d e n o u g h t o s h a r e

31 8 KEY FOOD TRENDS 2018 José Namén josenamen Being brave to identify commercial opportunities, evaluate and adapt consumer s behaviours based on the latest key food trends