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

Culinology - December 2015