Top Food Trends from the 2022 National Restaurant Association Show
Anne Scott Livingston
The National Restaurant Association (NRA) Show took place in Chicago from 21-24 May 2022. As the foodservice industry recovers from the challenges of the pandemic, companies are focused on innovation to drive business. The show hosted attendees from around the world and featured the latest developments in food, drinks, packaging, and technology for the restaurant industry. Euromonitor International analysts attending the show observed several key trends driving innovation.
Plant-Based Meat: A Future Snack Staple
Devan Conness
Plant-based meat could become a real future snack staple in the US. Demand is being fuelled by millennials and Generation Z, who want high protein, low carb, on-the-go snacks. Plant-based jerky ticks the same convenience and nutritional boxes as meat jerky, while avoiding associated health risks. Customers browsing the jerky aisle for sustainable snacks could become regular purchasers of plant-based options.
植物基食品，真的是健康帮手吗？
Simona Bernatonyte
疫情期间，许多常规的习惯不得不改变，日常使用的产品也要重新考虑。由于免疫力、肥胖和其他潜在健康因素都可能与新冠感染有关，所以更多消费者期望通过饮食改善健康。同时，长达数月的在家隔离和休息使很多人重新思考卡路里摄入、消化问题和增肥对整体健康的影响。
Healthy Eating or Indulgence? Getting the Balance Right in Packaged Food
Sunny Moon
Consumers became more aware of their eating habit during the pandemic. Staying at home resulted in people having more indulgent snacks with higher fat, sugar and carbohydrate content, whilst being less active. This forced some to think about permissible factors to find balance in their chosen diet.
Plant-Based Alternatives: Health Boost vs Ultra-Processing
Simona Bernatonyte
During the pandemic conventional dietary habits were challenged, and daily use products were reconsidered. Consumers’ expectations of gaining some health-boosting benefits from food increased, as it appeared that immunity, obesity and other underlying health factors could be key when faced with COVID-19.
Food Professionals Predict Lasting Coronavirus Impact
Tom Rees
As the pandemic has impacted our lives, so it has impacted our food choices. Coronavirus (COVID-19) continues to shape our environment, accelerating and consolidating emergent trends into longer term probabilities. The pre-pandemic "normal" for eating out is unlikely to return for some years to come, and three in four food industry professionals think that health and wellness will remain a paramount concern through to 2025.
Permanent Work Shift Moves Lunch Occasions to The Home
David Ingemar Hedin
Working-from-home is likely to remain a lasting trend, which companies need to address. For food, this primarily means that more lunches are being eaten at home. Consumers will have less need for lunch restaurants and more need for ready meals, time-saving cooking solutions, home delivery of meals and retail food for cooking.
BHB Food - 11th edition
Euromonitor International
BHB FOOD 2021 takes place between 29th September to 1st October. The online conference dives into trends and innovations in food, beverage, and supplements. Inspired by nature. The virtual conference offers lectures with the most current and relevant topics on marketing, health, nutrition, and consumer desires. Euromonitor International is pleased to present ‘Mindful Eating: The Search for Simple and Functional’ in the event's opening presentation.
Positioning Snacks for Success in a Post-Pandemic World
Jared Koerten
The Coronavirus (COVID-19) pandemic has transformed snacking. Portability, on-the-go and social occasions were disrupted by quarantine orders and distancing efforts. Sales in emerging markets – which are uniquely dependent on out-of-home occasions – and in categories like snack bars, mints and gum, all struggled with these shifts. At the same time, categories like savoury snacks, cookies or ice cream saw sales surge as stuck-at-home consumers turned to snacks for comfort and indulgence or for family movie nights.