Baking&Snack - February 2014 - 14

Gluten-free hot, low-fat not
"Low-fat" is losing weight in consumers' minds
as more health-conscious eaters adopt low-carb
plans, according to a diet and nutrition trends
forecast from Today's Dietitian, a nutrition trade
magazine, and Pollock Communications public relations agency.
Based on a survey of more than 500 registered dietitians, health-conscious consumers will
continue to banish wheat and gluten in favor of
ancient grains such as quinoa and amaranth.
"Despite the lack of evidence to support
wheat- or gluten-elimination diets for weight loss
or health, not associated with a clinical disorder
or disease, consumers are still looking for ways to
control their weight," said Jenna A. Bell, senior
vice-president and director of food and wellness at Pollock Communications.
Dieticians predicted low-fat diets will be

the least discussed plan in 2014 while glutenfree and "wheat belly" will top the list of popular food fads.
Eco-friendly eats continue to gain popularity,
with 38% of dietitians noting an increased interest in
local fare and nearly a third saying their clients seek
sustainable food when shopping.
Kale, chia seeds and coconut are set to remain ontrend ingredients in 2014, with more than a third of dietitians reporting an increased interest in coconut oil.
Two-thirds of the dietitians surveyed predicted a
sustained interest in healthy eating and weight loss
in 2014, as the topic of health and nutrition continues to boom on blogs and websites. Still, 67% of dietitians warned of a rise in misinformation, noting
most nutrition information is based on personal
beliefs rather than peer-reviewed research.
-Monica Watrous, Food Business News

Mintel lists hot trends for 2014
Ethnic, internationalism and instant gratification top the list of
trends US consumers will buy into during 2014, according to a
new report from Mintel, a Chicago-based research firm.
For food companies, the recently held 2014 Winter Olympics
in Sochi, Russia, and the 2014 FIFA World Cup in Brazil means
an opportunity to reach out to consumers through offering more
adventurous cuisine choices.
"Today, 62% of adults who have eaten ethnic food say
they are confident in their ability to prepare ethnic
and international food and some 66% of ethnic
food eaters who are parents say their children enjoy eating ethnic or international
food," said Jennifer Zegler, a consumer
trends analyst with Mintel. "In 2014, we
will see new cuisine trends, including
Brazilian and Russian food given the
connection to the sporting events, but
also a rise in popularity of emerging
fare such as Vietnamese, Argentinian
or African. Exposure to a new country
through its cuisine could lead to a desire to
learn more about its culture, cook a recipe at
home or buy something online locally made."
A second trend involves a growing demand for more
accessible technology, according to Mintel.
In some cases the technology may pro-

14 Baking & Snack February 2014 / www.bakingandsnack.com

vide consumers with solutions to problems they weren't even aware of
having, said Stacy Glasgow, a consumer trends analyst at Mintel.
Ms. Glasgow said Americans are seeking tools to save time and
achieve those unforeseen solutions, noting that around half of US
consumers who use nutritional food and drinks do so because they
are easy to consume on the go. In the retail space, she said some 63%
of online shoppers agree that shopping on the web is more convenient than going to a store, and nearly a quarter (24%) of
primary grocery shoppers utilize Internet retailers.
"In 2014, approaches to convenience in retail will also be taken to the next level," she
said. "Concepts like virtual shopping malls,
mobile in-store checkouts, sizing technology, smart fridges and mobile wallets
will be overshadowed by retailers who
are beginning to promise one-hour
deliveries, and - on a more extreme
scale - discussion around delivery via
drones could herald an era where nextday delivery becomes a concept of yesteryear. With all of this in mind, the year ahead
could see instant gratification and wearable
life enhancements balloon beyond the wildest
dreams of our 2013 selves."
-Eric Schroeder,
Milling & Baking News
http://www.bakingandsnack.com
Baking&Snack - February 2014

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