Culinology - December 2019 - 8

E M E RGI NG trends

Three avenues for
packaged foods sales growth
Three strategies could help manufacturers improve on the global 1.6%
compound annual growth rate (CAGR) for packaged foods sales from
2013 to 2018, according to London-based Euromonitor International
in its report "Evolving trends in food and nutrition." Published in
September, the report lists the three opportunities as consumer segmentation in the era of eating occasions, mindful eating and new food
beliefs, and plant-based eating and alternative proteins.
New products allowing people to snack anytime anywhere could hit
upon the eating occasions trend. Companies could turn to products
with smaller and more portable packages, products that blur traditional category lines, and products that range from indulgent to nutritious.
A Euromonitor International survey found 35% of respondents in 2019
said they ordered food for takeaway or pickup at least weekly. The
percentage was below 20% in 2015.
Child-specific formulations, outside of infant formula, remain underdeveloped and could become a way to drive higher prices and value
growth, according to Euromonitor International. The global number of
people age 65 and over will increase 47% from 2018 to 2030 and represent another market opportunity.
Mindful eating involves people moving toward natural and less processed food, short ingredient lists and free-from products, including
free from dairy and free from lactose, free from gluten, free from meat
and free from allergens. The success of Halo Top light ice cream,
which is lower in calories, has less sugar and has more protein than
traditional ice cream, shows how people aim for a healthy diet and still
want to indulge occasionally. Lentil, beetroot, turmeric, moringa and
algae like spirulina or laver seaweed are new and niche ingredients.
Teff, kaniwa and fonio have potential to become the next popular ancient grains, joining quinoa.
Environmental and health concerns are driving the plant-based eating trend. Meat analogues and dairy alternatives have risen in popularity. Meat replicated from cell tissues shows promise, as do edible
insects.
Euromonitor International notes little evidence suggests a decline in
the global volume of meat and animal products consumed. While the
number of vegetarians globally has not grown by more than 1% a year
since 2010, more people are becoming "flexitarians," meaning they
reduce the amount of food they eat and increase the amount of plantbased food they eat.
Regions having the best outlook for packaged foods sales growth
from 2018 to 2023 are Asia Pacific, with a forecast CAGR of 4%, and
the Middle East and Africa, with a forecast CAGR of 3.7%, according
to the report.
New products allowing people to snack anytime, anywhere could help
manufacturers grow packaged food sales.

8|

Culinolog y | DECEMBER 2019



Culinology - December 2019

Table of Contents for the Digital Edition of Culinology - December 2019

Culinology - December 2019
TABLE of Contents
PRESIDENT’S letter - Celebrating our success
EMERGING trends - What we’ll be eating in 2021, according to robots
Three avenues for packaged foods sales growth
INGREDIENT Trends - Reduced-sugar SOLUTIONS
FLAVOR trends - Glazes, drizzles & concentrated sauces
MEMBER profile - In a class of her own
From culinary cast member to teaching staff
EXPERT voices - Innovating with brewers’ spent grain
INDUSTRY NEWS
PETITS fours
NEWS bites
AD index
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - Culinology - December 2019
Culinology - December 2019 - 2
Culinology - December 2019 - TABLE of Contents
Culinology - December 2019 - PRESIDENT’S letter - Celebrating our success
Culinology - December 2019 - 5
Culinology - December 2019 - EMERGING trends - What we’ll be eating in 2021, according to robots
Culinology - December 2019 - 7
Culinology - December 2019 - Three avenues for packaged foods sales growth
Culinology - December 2019 - 9
Culinology - December 2019 - INGREDIENT Trends - Reduced-sugar SOLUTIONS
Culinology - December 2019 - 11
Culinology - December 2019 - 12
Culinology - December 2019 - 13
Culinology - December 2019 - 14
Culinology - December 2019 - 15
Culinology - December 2019 - 16
Culinology - December 2019 - 17
Culinology - December 2019 - FLAVOR trends - Glazes, drizzles & concentrated sauces
Culinology - December 2019 - 19
Culinology - December 2019 - 20
Culinology - December 2019 - 21
Culinology - December 2019 - 22
Culinology - December 2019 - 23
Culinology - December 2019 - 24
Culinology - December 2019 - 25
Culinology - December 2019 - 26
Culinology - December 2019 - MEMBER profile - In a class of her own
Culinology - December 2019 - From culinary cast member to teaching staff
Culinology - December 2019 - 29
Culinology - December 2019 - 30
Culinology - December 2019 - 31
Culinology - December 2019 - 32
Culinology - December 2019 - EXPERT voices - Innovating with brewers’ spent grain
Culinology - December 2019 - 34
Culinology - December 2019 - 35
Culinology - December 2019 - INDUSTRY NEWS
Culinology - December 2019 - 37
Culinology - December 2019 - 38
Culinology - December 2019 - 39
Culinology - December 2019 - 40
Culinology - December 2019 - 41
Culinology - December 2019 - PETITS fours
Culinology - December 2019 - 43
Culinology - December 2019 - 44
Culinology - December 2019 - 45
Culinology - December 2019 - 46
Culinology - December 2019 - 47
Culinology - December 2019 - NEWS bites
Culinology - December 2019 - 49
Culinology - December 2019 - AD index
Culinology - December 2019 - 51
Culinology - December 2019 - 52
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