Culinology - December 2015 - (Page 48)
PETITS fours
Mintel identifies emerging trends for 2016
Mintel International's "Global food and drinks
trends 2016" report identifies new ways North
American consumers may be approaching diet,
sustainability and their perception of innovation.
Three of the five trends, diet by DNA, from the
inside out and fat sheds stigma, all relate to how
consumer perception of health and wellness may
be changing.
"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," said Jenny
Zegler, global food and drink analyst for Mintel,
of the diet by DNA trend. "Interest in historical ingredients suggests that consumers could
make efforts to unlock the keys to their personal
physiology and design diets by connecting with
their own ancestry or genetic
make-up."
Along the same lines,
consumers are recognizing that diets may
connect with the way
Five trends emerging
they look and feel,
in North America
according to Mintel.
Diet by DNA
The from the inside
out trend places
Eco is the new reality
new emphasis on
From the inside out
packaged foods
and
beverages that
Fat sheds stigma
are formulated to
Eat with your eyes
help people's physical
appearance as well as
their personal wellness,
and creating a market for
48 | Culinology | DECEMBER 2015
products featuring such ingredients as probiotics
and collagen.
The Mintel report also makes it clear consumers are paying attention to news about the benefits of some types of fat.
"Consumers' negative stereotype that any and
all fat content is evil has begun to diminish," Ms.
Zegler said. "The 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 - and barrier - in the search
for healthy products."
Ms. Zegler added that consumer perceptions
related to sustainability also are shifting as more
people learn about the issues associated with the
drought in California and food waste.
"Drought, worries about food waste and other
natural phenomena not only affect the worldwide
food and drink supply, but influence preparation
and production," she said. "In 2016, sustainability evolves from being good for the bottom line to
being a necessary part of new product development for the common good."
Finally, Ms. Zegler pointed out that while taste
is still the primary driver of food and beverage
demand, social media applications also may be
exerting greater influence on consumer choice.
"Flavor has long been the core of innovation,
but more visual and share-focused societies call
for innovation that is boldly colored and artfully
constructed," she said. "Finding inspiration in
global food service offerings, brands can experiment with vibrant colors and novel shapes to
make packaged products worthy of consumer
praise and social media posts."
Table of Contents for the Digital Edition of Culinology - December 2015
Culinology - December 2015
Table of Contents
President's Letter - A day in the life
Emerging Trends - Hot cocoa flavor heats up
Gourmet porridge trend has ancient grain appeal
Ingredient Applications - Quality over calories
LYFE – Love Your Food Everyday
Flavor Trends - Sweet heat takes flight
Member Profile - A fresh perspective
Expert Voices - Cinnabon’s director of R&D finds room for innovation
Industry News - Mile High City hosts Future of Food Conference
Industry mourns loss of chef-entrepreneur Paul Prudhomme
Petits Fours - Tacos on the menu
Mintel identifies emerging trends for 2016
Ad Index
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