Published on Nov 14, 2018
With more than 150 meal kit brands on the market and meal kit spending growing three times faster than other channels, it’s clear that meal kits are a hit with consumers.1 But with Blue Apron and HelloFresh still failing to turn a profit and analysts calling the model unsustainable, meal kit companies are switching gears—and moving into grocery stores.
Published on Nov 12, 2018
Consumers can now access convenient, high-quality prepared foods through a variety of channels beyond traditional grocery stores and restaurants—including mini grocery stores, Amazon food lockers, home delivery, food trucks, next-generation vending machines, and grocerants like Eataly. Though the channels may vary, what consumers look for in prepared meals is surprisingly consistent. Looking ahead, trends in 2019 include global flavors, fresh ingredients, protein, and more.
Published on Nov 1, 2018
While milk producers face economic headwinds and demand for fluid milk slows, dairy processors continue to prove that innovation is key to holding consumers’ attention. Trends like protein-fortified ice cream, a cultured competition to become the next Greek yogurt, and the expansion of bold flavors across fluid milk, yogurt, and ice cream are keeping dairy fresh and exciting for 2018.
Published on Jul 18, 2018
Functional foods and beverages—those that provide benefits beyond basic nutrition—are big business these days as consumers increasingly expect their food to “do more” for them. According to the International Food Information Council (IFIC)1, the category includes dietary supplements and vitamins, energy and sports drinks, and foods fortified with nutrients and probiotics—and it is growing rapidly. In fact, the category generated worldwide sales of $258.8 billion in 2014 and is expected to top $377 billion by 2020.2
Published on Jul 2, 2018
There is no one-size-fits-all diet. Individuals don’t all have the same dietary needs, and their bodies don’t always respond the same way to the same foods. Personalized nutrition is a systems biology approach to designing a customized diet based on an individual’s specific needs. It evaluates factors such as genetics, gut microbiome, metabolism, body metrics, and lifestyle.
Published on Jun 4, 2018
Did you know that Generation Z and Millennials combined now comprise almost half of the U.S. population?1 But don’t expect that what worked for Millennials will work for Gen Z. In many ways, how they think and what they expect are worlds apart.
Published on Apr 10, 2018
Did you know that families can use SNAP benefits to purchase soda and candy, but not multivitamins? Proposed bipartisan legislation H.R. 3841, known as the SNAP Vitamin and Mineral Improvement Act of 2017, would allow certain multivitamin-mineral supplements to be purchased with SNAP benefits.
Published on Apr 5, 2018
Why put a nutrition bar in the refrigerated produce section? Because that’s where the customers are! Grocery store perimeter sales continue to outpace center aisle sales, growing at more than twice the rate.1 Be on the lookout for bars with front-of-package terms like refrigerated, chilled, and especially, fresh.
Published on Jan 25, 2018
A strong appetite for foods that are thought to be “healthy” or “clean” has been fueling gluten-free product sales for years. People suffering from celiac disease—an autoimmune disorder that in which consuming gluten damages the small intestine—make up the core of the gluten-free foods market, but health-conscious consumers have also embraced the gluten-free lifestyle. According to the consumer data group Euromonitor, worldwide gluten-free food sales grew to $3.5 billion in 2016, up from just $1.7 billion in 2011. By 2020, the group expects the market to reach $4.7 billion.1
Published on Oct 26, 2017
Consumers seem more interested than ever in finding ways to reduce their consumption of meat and dairy. Five percent of American grocery shoppers were following a vegetarian diet in 2016, while 2% were on a vegan diet and 2% were avoiding dairy, according to A. Elizabeth Sloan in her Food Technology magazine article about the top ten trends for 2017.