From a gum that will free you from stress to food kits with everything you need for your dishes.
With the passage of time we have become concerned not only more about the food we consume and its origin, but also to create awareness towards the environment and demand an ethical and sustainable commitment. These trends are just what will sweep in 2019, according to the report Mintel Global Food & Drink.
Knowing the trends in food and beverages for 2019 allows companies to identify new business opportunities, innovation and development for new products.
These are the 6 trends that Mintel presents:
Sometimes we have doubted the origin of our food, therefore, know the origin of the products in detail: how, when, where and in what conditions is produced is essential today, “distrust has forced manufacturers of food and beverages to be honest about their ingredients, production processes and supply chains.”
In France some brands like C’est qui le patron?! (Who is the boss?) They have been in charge of showing the process of making their products and being interested in what their consumers are looking for through online surveys.
2. Foods that release stress
From a chewing gum with herbal extract (Nature Dent), to green tea ice cream in small portions (HäagenDazs Minis) to control stress, these are the innovative ways that bring us emotional benefits, soothe and comfort
“Consumers who seek to relieve stress regularly will continue to change the definition of tastes allowed, leaving behind the occasional excesses to consume more regularly healthy and tasty options, essential elements of a balanced lifestyle from the physical and emotional point of view” .
That is why various products are being created such as vitaminized juices (Innocent Raspberry) to reduce fatigue and stress and help consumers to start the mornings with more energy; small portions of Brazilian snack dishes (salty or sweet) in cups that offer protein and limited calories per serving for controlled cravings (Dr. Oetker Brazil).
3. Food with new textures
“From chewable beverages to complex formulations, such as creamy ice cream with crunchy chunks, texture can increase the appeal of products for consumers looking for food and drinks that they can perceive as fresh, functional, satisfying or just plain fun.”
A clear example of this is Taberu Mango, a snack made with seaweed and crispy rice for extra crunch. Also Nabisco Oreo at the celebrations of the Independence Day of the United States presented a limited edition of Oreo chocolate with red and blue crunchy candies inside the cream that worked perfect through social networks like Pinterest or Instagram to attract attention through of interactive experiences of consumers.
4. The preferential treatment
Making purchases from the comfort of your chair is priceless, so buying online saves time (and money) and now adapt with voice applications so that when making the order is much simpler and practical and then receive your delivery to the door of your house. This has also strengthened the ability to make personalized shopping suggestions for new products and to make specific promotions.
“The adoption of voice-enabled smart home accessories, such as Google Home, makes it easy to add items to shopping lists.”
5. Food kits
According to what you are going to prepare is what will come in your box, with the necessary ingredients and quantities including recipes and presentation suggestions for your dishes, some of these companies that present this idea are Hello Fresh and Blue Apron.
“Companies could also attract consumers by creating products, suggesting combinations of items and resorting to other options in different categories of consumption that are aligned with online and offline behaviors.”
6. Foods made in laboratories
Yes, this is something that has been done for some time now, but the difference now is that replacing traditional farms with meat developed in laboratories is something that is beneficial for the environment.
“Impossible Foods, which is based in Silicon Valley, California, designed the Impossible Burger vegetable burger in such a way that it creaks, smells and releases juices similar to an animal burger.”