Mintel forecasts 2016 trends2 Dec 2015
Mintel Global Food and Drink Analyst Jenny Zegler sees alternative protein sources, removal of artificial ingredients, eco-friendly sourcing, diet and appearance and growing demand for sports nutrition as being important in 2016.
Looking ahead to 2016, Mintel Global Food and Drink Analyst Jenny Zegler discusses the top food and drink trends set to impact global markets.ALTERNATIVES EVERYWHERE“The growing ranks of novel protein sources and potential replacements appeal to the everyday consumer, foreshadowing a profoundly changed marketplace in which what was formerly ‘alternative’ could take over the mainstream.”ARTIFICIAL: PUBLIC ENEMY NO. 1“Consumer demands for natural and ‘less processed’ food and drink are forcing companies to remove artificial ingredients.”ECO IS THE NEW REALITY“Drought, worries about food waste and other natural phenomena not only affect the worldwide food and drink supply, but influence preparation and production.”FROM THE INSIDE-OUT“Consumers are recognising that diets can connect with the way they look and feel.”FOR EVERY BODY“The rising promotion of athletic programmes that encourage consumers to get and stay active showcases a parallel need for food and drink that helps consumers get acquainted with sports nutrition.”BASED ON A TRUE STORY“Consumers have been romanced by product origin, ingredients or inspiration stories.”E-REVOLUTION: FROM CARTS TO CLICKS“While the internet has not yet vastly changed the landscape of grocery shopping, innovations encourage consumers to think outside traditional physical retailers.”DIET BY DNA“Interest in natural and ‘getting back to basics’ has boosted ancient grains and superfoods, fostering a principle that age-old staples are better than today’s manufactured options.”GOOD ENOUGH TO TWEET“The rise of food-centric media has sparked new interest in cooking, not only for the sake of nourishment, but for the purposes of sharing one’s creations via social media.”TABLE FOR ONE“Across age groups, more consumers are living in single-person households or occasionally eating meals alone.”FAT SHEDS STIGMA“Consumers’ awareness of the many sources of good and bad fats is ushering in a paradigm shift in which fat content is not the first and foremost consideration in the search for healthy products.”EAT WITH YOUR EYES“Flavour has long been the core of innovation, but more visual and share-focused societies call for innovation that is boldly coloured and artfully constructed.”“These trends explore how consumers’ evolving priorities, opportunities from advancements in functional formulation and the almost inescapable reach of technology will affect food and drink in the coming year,” said Zegler. “Consumers are not the only influencers, as shifting economics, natural phenomena and social media are shaping what, how, where and with whom consumers are choosing to eat and drink. The trends will play out differently across the world based upon a variety of factors, including cultural norms, regional availability and societal needs. In some cases, established trends from one area are migrating to new regions, while a few emerging trends have the potential to disrupt the worldwide landscape.”
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