Key trends that will shape global food in the next 10 years.

key-trends-that-will-shape-global-food-in-the-next-10-years

Key trends that will shape global food in the next 10 years.

Many factors influence food and drink consumption habits. Researchers have identified and analyzed global trends in food and beverage consumption, differentiating between the areas where these trends are emerging, where they are the main trend and where they are already established.

These are trends that have been identified and analyzed, which are accompanied by market data segmented by areas of the world, talk about the changes that occur in different regions due to the introduction of new trends, how they have the potential to alter the global consumer landscape, etc.

Key trends identified for the next decade are:

– Natural and less processed foods. Consumers demand less processed food and drink, forcing companies to eliminate artificial ingredients. Consumers are looking for natural formulations with recognizable ingredients.

Sustainability: ecological is the new reality. Factors such as drought and other natural phenomena or concerns about food waste not only affect the supply of food and beverages around the world but also influence its preparation and production. After a rocky 2020, sustainability becomes a necessary consideration in the development of new products, which will be considered as a common good in favor of the planet and consumers.

Diet and personal well-being. Consumers are recognizing that diet connects with the way they look and feel. This places new emphasis on packaged products formulated to help people’s physical appearance as well as their personal well-being, creating a market for products enhanced with all manner of substances, from collagen to probiotics.

Alternative food. Vegetarian foods and non-animal milks will no longer be the main alternatives for those who have dietary concerns or follow a vegetarian diet. In their place are a growing number of new protein sources and potential substitutes for the everyday consumer, heralding a vastly altered market for what was hitherto considered ‘alternative’ diets.

For each person. The growing trend towards physical exercise and staying active shows a need for food and beverages that help the consumer to become familiar with sports nutrition, including energy, hydration and protein inputs. This creates an opportunity for product ranges to progress according to the activity levels and goals of people who maintain regular sporting activity.

Based on real facts. Consumers are more inclined to artisan foods, those that have a history and have been made with quality raw materials with certification of origin. The search for foods that move away from the industrial and tell a story will be a constant.

Purchase of food and beverages online. Needless to say as a result of the Covid-19 pandemic, online shopping, apps and home delivery services are transforming the market at a fast speed. So fast that what was expected to happen in 10yrs, analysts agree the pandemic has accelerated this to 3 months! Online shopping is growing rapidly, and while the web has yet to change grocery shopping widely, innovations are encouraging consumers to consider alternatives to traditional brick-and-mortar retailers.

Food on social networks. The rise of food-focused media has fueled a new interest in cooking, not only as a personal experience but also to share one’s creations on social media. Whether it’s to compete in popular television contests or to farm specialties, many people cook to share with friends and fans.

Table for one. More and more consumers are living in single-person households or are occasionally eating single meals. These types of meals require well-sized products packaged in one-person containers, as well as promotion to further eliminate the stigma of eating alone.

DNA diet. The interest in going back to the basics and natural is the option that gains ground to manufactured foods. The interest in ingredients and historical foods suggests that consumers could make an effort to learn the keys to their personal physiology and design diets that connect with their own ancestors or their genetic bases.

– The stigma of fat decreases. The negative stereotype of consumers that all fat content in food is negative has started to wane. An awareness of the many sources of good and bad fats is ushering in a paradigm shift, in which fat content is neither the first nor the most important consideration in the search for healthy products.

– Eat with your eyes. Scent has long been the center of innovation, but societies focused more on sight and sharing call for artistic innovation and a strong ingredient of color in the food sector. New packaging and colors play a fundamental role to revalue products and make them attractive and worthy of diffusion in social communication.

Organic Foods, Are They Better For You?

Organic foods, are they better for you?

We pride ourselves on being fully organic foods at FitBites, but if you’ve ever wondered what the big deal is, why anyone would bother paying extra for organic food, we’ve got a few answers. In short, if you asked us whether it pays to go organic, we’d say yes, absolutely. The debate goes on as to what extent organic food is better, but the consensus is that it is better for us.

What makes a food organic? Organic foods are generally foods which contain no artificial substances. With meat and dairy, that means the food comes from animals which were not fed on antibiotics or other hormones. For fruits and vegetables, organic means they’ve been grown without the use of chemical pesticides.

Why would producers use hormones and pesticides? Most prepared and processed foods contain preservatives, E numbers and flavourings. Manufacturers include them to both extend the product’s shelf life, and ensure consistency. It’s the same deal with hormones and pesticides. For supermarkets, consistency is key. Using preservatives and other chemicals to regulate how foods grow, what they look like and so on, means that you can find apples and oranges that look the same, even though they’re 200 miles apart. The price for this, is potentially harmful chemicals and hormones, being introduced into your body.

Organic food doesn’t contain chemical preservatives, which is why it often looks different to non-organic food. It’s why it even looks different compared to itself. A pack of organic apples might be slightly different shapes, sizes and colours, because the natural growing process was interfered with less.

Why is organic food more expensive? Because organic food isn’t ‘protected’ by pesticides or hormones, it’s more labour-intensive. With organic food, there’s also an increased risk of wastage, something growers and sellers need to factor in when pricing products.

Does organic food taste better? In some cases, almost certainly. Without the interference of chemical preservatives, the natural flavour of food is allowed to shine through. In other cases, it may come down to personal preference, and what you choose to tell yourself.

So, is organic healthier? Yes, in a nutshell. Organic food is less harmful to the environment and to your body. It also contains on average, more nutrients than non-organic food, and given the choice, we will always, always make FitBites organic.

Why not visit our shop and give FitBites a try