The Evolution of Food Trends:

By the middle of the 20th century, increased logistics and transportation capabilities allowed for more efficient and consumer oriented models of food consumption: fast food, well-stocked grocery stores, and minimal transportation times allowed for a wider variety of foods in the market, while the amount of time needed to prepare meals for the table was shortened. During this time, in Europe and North America, family meals and specific ‘eating’ hours remained the norm for most consumers due to the size of families, as well as the normal workweek times.

At the turn of the 20th century, the digital age and the internet of information increased supply chain management and efficiency and allowed for exceptionally high levels of food specialization and consumption around the globe: international food, once a special treat only to be found in a specific country, all of a sudden became accessible world-wide. Combined with better logistics systems, food and medicines were delivered quickly, easily transported, and more safely stored.

The Brink of a Food Revolution:

In the last two decades, rapid advancements in artificial intelligence, machine-learning, big data analytics, and distributed ledger technology have further refined the food transportation and consumption system. Accompanying such trends has been an increase in consumer preferences and awareness of product quality, sourcing, and overall health. The most important food trends in recent years (and those to come) are as follows:

Consumer Orientation is Number 1:

According to a study by Nutraceuticalworld, consumption patterns, and the choice of the consumer, is the defining feature of the food industry: “Four in 10 U.S. and U.K. consumers increased their consumption of ‘healthy foods’” while “seven in 10 want to know and understand the ingredient list.” At the same time, the idea that food can be ‘gamified’ or made interactive is another trend that has come to the consumer. According to Mintel, “three in 10 Brazilians are interested in loyalty programs that give personalized rewards based on interests.” Meanwhile Pizza Hut has even gone so far in the past to implement a digital menu that evolves based upon eye-movement analysis.

Ultimately, consumers are the number one priority for companies and producers alike: consumer ratings contribute towards building a trusted brand, while consumer criticisms can put a new company under. With consumers increasingly willing to spend more for quality food, companies must now start re-organizing their business model around the consumer. In the digital age, whereby supply chains are huge and complicated systems, consumers care more than ever about having a product given to them that is clearly explained and engaging.

Food is now On-Demand Entertainment:

Since network streaming and social media have grown in popularity, food has grown above and beyond being a daily habit to keep one’s health: cooking, the art behind tasting, and the high stress environments of the world’s finest food restaurants, continue to impress and engage people from all areas in the world. In 2018, Food has also become entertainment: sharing food on social media, packaging and marketing food online, and having food delivered to your doorstep all contribute emphasized importance to the food economy.

Personalization and the Explosion of Flavor:

As technology, and more specifically data, becomes more available in different walks of life, food will inevitably become more personalized and particular: restaurants will be able to offer customized portions for meals, depending on what the consumer likes best, or if the consumer has an adverse health issue they are trying to stay on top of. According to Mintel, food in 2018 is no longer only a matter of health; rather it has also become a key component of personal well-being. As such consumers have taken on increasingly personalized definitions of health and wellness, in order to accommodate an ‘up-tempo’ and stressful world.

At the same time, with the ability to quickly source numerous rare ingredients, restaurants and retailers are also increasing their ability to customize foods and drinks by adding in or taking away special flavors, depending on consumer preference. Some craft breweries have even gone so far to incorporate chocolate into beer in recent years, as a means of expanding the traditional range of beer flavours.

Ethics and Transparency:

Accommodating previous trends, food is no longer acceptable if it is not known where it comes from, and how it was sourced. In the same Mintel study discussed above, it is argued that consumers are now entering an era where they will require “complete and total transparency from food and drink companies.” A consistent lack of trust coupled with public-media announcements of food contamination and product recalls has only extended skepticism and distrust about product origins, ingredients, and sustainability. In Europe, this specifically has to do with the origin of food products: “70% of Italian, 66% of French, 58% of Spanish, 56% of German, and 55% of Polish consumers aged 16+ are more likely to trust a company if it manufactures products within their own country.”

To compliment the demand for transparency and quality, consumers also have begun to pay much more attention to eco-friendly packaging, and the environmental sustainability of how the product was sourced. Over the past decade, there has been a 21% rise in “environmentally friendly packaging as well as animal and human welfare claims related to food packaging and product sourcing.” Overall, the demand for traceability is expected to be wide-spread and accessible to all consumers in the future.

Locally and Naturally Sourced:

When speaking to ICSYDNEY, Stephen Lech, an executive Sous Chef, commented on food trends revolving around locally made food that has been all naturally sourced: “My team and I actively meet new suppliers for the best local produce and look for incredible, high quality ingredients that will resonate with the guest…” (ICSYDNEY). Of particular note, is the fact that high end restaurants and food producers have begun to look at local or natural options to source their most valuable ingredients: As detailed in the Ambrosus Smart Farms event review, industry experts and food retailers alike agree that local, sustainable and even organic produce is tantamount for future business success.

Alongside such trends, new industries have also witnessed a revival in recent years: “As consumers become more concerned about naturalness and minimal processing techniques, the industry is reviving traditional processes such as fermented foods and cold brew tea and coffee, alongside the development of new ones.” (Nutraceuticalworld) Altogether, new industries, more natural types of food, and high quality ingredients will demonstrably alter current food industry standards.

Main Insights and Takeaways from the Fast-Evolving Food Industry:

The ‘Real Food’ movement is growing quickly.

Consumers look to food as an experience, a mental safeguard, and a primary source of well being.

Concern over quality, sustainability, and humane treatment is a growing business value proposition.

New and more exotic foods, flavors, and combinations are poised to become a theme in the coming years.

Where Value will Accumulate in the Future: