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Mintel's 12 Food and Drink Trends for 2016

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Mintel's 12 Food and Drink Trends for 2016

The research company Mintel have released their predictions on the food and drinks trends coming in 2016 and there’s some interesting observations.

Presented by Mintel Global Food and Drink Analyst Jenny Zegler - there are 12 different trends.

They cover everything from the rise of protein alternatives to the increase in food centric media that’s driving more people to cook at home.

Below you can see what Jenny Zegler had to say on each trend. For more details you can also read the full Mintel report here.

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.”

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