For food and drink manufacturers within the UK, 2016 has the potential to be a time of change. With the sugar tax debate continuing to gain momentum, consumers becoming increasingly health conscious, and trends such as flexitarianism coming to the fore, even some of the world’s biggest brands are rethinking their signature products. In these times of change, food and beverage manufacturers need to be ready to adapt at short notice and be willing to accommodate customers evolving tastes. This infographic takes a top level look at what could be waiting around the corner for food manufacturers in 2016.

1. The sugar tax -
Will they, won’t they?
How much exercise do you need?
The answer could be on the label.
Health conscious times
Flexitarianism gains ground
Changing snacking trends
Food & Drink manufacturers
must remember that...
The new year brought an early surprise for the drink
and food sector when David Cameron hinted that some
form of sugar tax was likely in 2016 and indeed this was
confirmed in the budget in March..
Before news of a potential sugar tax had been digested,
a leading health charity added to the food industry’s
uncertainty by calling for a new type of label.
Elsewhere, major global brands continue to position
themselves as fit for these health-conscious times.
In the UK, 2016 might be the year when the ‘flexitarian’
concept finally gains traction among consumers.
Perhaps the most unlikely potential vogue is for savoury
yoghurts, which one enthusiastic convert reckons is
about to ‘revolutionise snacking’.
Sources:
http://www.bbc.co.uk/news/uk-politics-35256647
http://www.dentistry.co.uk/2016/01/08/cameron-hints-at-sugar-tax-u-turn/
http://www.sanderson.com/products/food-drink-erp-software-unity-f8/
http://news.sky.com/story/1623046/food-labels-should-include-burn-off-time
http://www.nytimes.com/2015/11/10/business/campbell-rethinks-its-recipe-as-consumer-tastes-change.html?_r=0
http://www.bristol247.com/channel/food-drink/news/news/campaign-to-make-bristol-flexitarian-city
http://www.standard.co.uk/lifestyle/foodanddrink/savoury-yoghurt-is-the-surprisingly-tasty-new-food-trend-that-s-about-to-revolutionise-
snacking-a3133411.html
...whatever happens during 2016, the crucial challenge will be their speed
of response and their ability to flow with the tide - wherever it heads.
Think how a
sugar tax might
impact your
products and
branding.
Review how
all your raw
materials are
sourced.
See if your
business
systems could
cope with rapid
recipe changes.
Can you
respond quickly
if customers
demand
new product
variants?
Politicians of all shades are notorious for policy U-turns,
but this was quite a shock given that the PM appeared
to rule out such a move only three months previously.
The existing ‘traffic light’ system of red, amber and
green symbols is well established, but the Royal Society
for Public Health wants packages to display the amount
of exercise needed to burn-off the products within.
Subway’s ‘Eat Fresh’ slogan is a well
known example, but with the Rio
Olympics and Euro 2016 just months
away, other rivals are sure to follow.
The idea of eating less, but better-quality meat has been
around since the 1990s, but Bristol is now aiming to
make itself this country’s first ‘flexitarian city’.
[Flexitarian - a person who primarily eats a
vegetarian diet but occasionally eats meat
and/or fish]
Meanwhile, one of the USA’s best-known food firms has changed the look
and taste of its signature product.
If the trend continues to gain traction, food and
beverage suppliers could be under pressure to show the
quality of their product through their labelling.
This reduction in the number of ingredients is designed to cater for
consumers’ changing tastes and, according to Denise M. Morrison,
Chief Executive of Campbell helps “[close] the gap between the kitchen
and our plants”.
In this uncertain environment, food and
drink manufacturers need to be aware
of the impact of any such change and
be prepared to react quickly.
That blueberry muffin may look
irresistible at breakfast-time, for example,
but its attraction could pale if consumers
realise it would take 60 minutes brisk
walking to get rid of its calories.
Those with tight ERP integration between their food
production and New Product Development, recipe
control and cost forecasting processes will have an
advantage.
Campbell’s chicken
noodle soup will now have
just 20 ingredients rather
than the previous 30.
What Lies Ahead For
The Food And Drink
Sectors In 2016?