By: Mike Lojkutz, Director of Innovation
The trends we are keeping an eye on that will impact foodservice in 2022 & beyond:
BETTER FOR YOU
90% of consumers say they are interested in “functional foods”
78% Restaurants want to offer more food and beverage with functional benefits
TOP CONSUMER INTEREST IN BEVERAGE
While all of this is important, consumers also say that taste is still the most important thing when choosing a functional beverage.
53% of consumers are actively avoiding or reducing sugar consumption.
- Reduced Sugar
Need a Getaway?
While some travel has resumed, it’s not back to normal and people are using food and beverage to transport themselves to those far off, care-free destinations, if only for a little while.
Latin Flavors on the Rise
Latin flavors are a part of the American flavor norm. Flavors like hibiscus, various chilis, lime and more will continue to be woven into the fabric of every segment and category.
Asian Flavors Get Regional
Millennials & Gen Z are pushing more Asian flavors to the forefront. Korean, Japanese & Southeast Asian flavors are everywhere, from snacks to beverages and everything in between.
Comfort is Still King
Consumers are looking to strike a balance in what makes us feel good, both mentally and physically, which means presenting old favorites in new ways. Nostalgia is not going away.
There is a world of flavor out there, here’s how we expect to see it expressed this year:
- Global Sauces and Spices
- Street Food
- Indigenous Cuisine
Consumers and operators are getting serious about sustainability and weighing short and long term costs. We expect this to be only the beginning of turning awareness into action. Here are some of the ways we expect you will see that begin to manifest.
- Restaurant Design & Operations
Recycling Programs will begin to take shape as more focus is put upon what is and is not recyclable. This will allow operators an opportunity to stand out amongst their competitors.
Two Out of Three consumer products executives believe a sustainable supply chain is a competitive differentiator.
Design Operators are going to look for footprints that allow them to be efficient and highlight sustainability.
Other Things We’ll Be Keeping An Eye On:
- Zero Waste
- Root to Stem
- Food as Activism
- Animal Welfare
- Green Manufacturing
Want To Learn More?
We could talk all day about food, beverage, flavor, product development, marketing strategy and operations.
Director Of Innovation
Research & Development Manager
Director of Research & Development