Culinology - December 2021 - 40

NEWS bites
Oat milk sales
on the rise
Oat milk sales have risen
approximately 70-fold since 2017,
account for 16% of non-dairy milk
sales (more than soy, rice and
coconut milk combined), and are
second only to almond milk.
Source: Bloomberg
Convenience stores
essential and resilient in 2020
Total convenience store inside sales increased
1.5% to a record $255.6 billion in 2020 as
customers frequented their local stores to fulfill daily
shopping needs. While total transactions declined
13.9% for the year, basket sizes increased 18.4%
compared with 2019.
Source: National Association of Convenience Stores
Consumers seeking
functional beverages
 Functional beverage sales are expected to
reach nearly $49 billion in 2021.
 32% of consumers report they purposefully
seek beverages with ingredients that are
formulated to or claim to improve overall
health or specific body functions. These
consumers are also somewhat more likely
than average to express greater concerns
about the pandemic and to have experienced
more negative personal effects.
Source: Packaged Facts
Three trends shaping
food and nutrition
Shoppers concerned
about sugar
When it comes to the Nutrition Facts Label on
food packaging, sugar ranks at the top of what
adult consumers look for on the label. Of adults
18 and older, 56% look for sugar. Consumers
look for calories after sugar on the label; 45%
look for calories. Sodium ranks third, with 38% of
adult consumers searching for sodium content.
Source: The NPD Group
40 | Culinology | DECEMBER 2021
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Mindful eating and
food as medicine
The distinction between food and
supplements blur as functionalities,
such as immune support or gut
health, become a priority for
consumers.
Plant-based eating and
alternative proteins
Plant-based products accelerated
this past year due to demand for
healthy food options during the
pandemic. In 2020, global meat
alternative sales posted doubledigital
growth for the first time in
more than a decade.
From farm to fork: Food tech,
origins and security
Demand for sourcing transparency
combined with unprecedented
investment in tech is advancing the
ability to trace food from production
to consumption. Sixty percent of
professionals expect supply chain
traceability to have the most impact
on their business.
Source: Euromonitor

Culinology - December 2021

Table of Contents for the Digital Edition of Culinology - December 2021

Culinology - December 2021 - Intro
Culinology - December 2021 - 1
Culinology - December 2021 - 2
Culinology - December 2021 - 3
Culinology - December 2021 - 4
Culinology - December 2021 - 5
Culinology - December 2021 - 6
Culinology - December 2021 - 7
Culinology - December 2021 - 8
Culinology - December 2021 - 9
Culinology - December 2021 - 10
Culinology - December 2021 - 11
Culinology - December 2021 - 12
Culinology - December 2021 - 13
Culinology - December 2021 - 14
Culinology - December 2021 - 15
Culinology - December 2021 - 16
Culinology - December 2021 - 17
Culinology - December 2021 - 18
Culinology - December 2021 - 19
Culinology - December 2021 - 20
Culinology - December 2021 - 21
Culinology - December 2021 - 22
Culinology - December 2021 - 23
Culinology - December 2021 - 24
Culinology - December 2021 - 25
Culinology - December 2021 - 26
Culinology - December 2021 - 27
Culinology - December 2021 - 28
Culinology - December 2021 - 29
Culinology - December 2021 - 30
Culinology - December 2021 - 31
Culinology - December 2021 - 32
Culinology - December 2021 - 33
Culinology - December 2021 - 34
Culinology - December 2021 - 35
Culinology - December 2021 - 36
Culinology - December 2021 - 37
Culinology - December 2021 - 38
Culinology - December 2021 - 39
Culinology - December 2021 - 40
Culinology - December 2021 - 41
Culinology - December 2021 - 42
Culinology - December 2021 - 43
Culinology - December 2021 - 44
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