The document discusses 10 key trends in food, nutrition and health for 2019: 1) Digestive wellness, 2) Plant-based foods, 3) Protein, 4) Sugar, 5) Carbohydrates, 6) Fragmentation and personalization, 7) Snackification, 8) Beverages, 9) Fat, and 10) Authenticity and provenance. It analyzes opportunities in each trend area for food and drink product developers, noting consumers' growing interest in digestive health, plant proteins and milks, lower sugar options, personalized diets and convenient snacks.

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Available in Powerpoint and PDF
10 Key Trends in
Food, Nutrition &
Health 2019
by Julian Mellentin
November/December 2018
Volume 24 Number 2/3
ISSN 978-1-906297-65-7
Published by
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KEY TREND 1: DIGESTIVE WELLNESS
WHERE OPPORTUNITIES FLOURISH
Consumers’ TOP 3
“good foods” for
digestive health:
But... there are many
opportunities for product
developers as consumers are
open to more types of
foods/drinks than ever before!
!
The 6 strategies to Digestive Wellness
FERMENTATION
& PROBIOTICS
FODMAPS A2 DAIRY
LACTOSE-FREE
PREBIOTICS
& FIBRE PLANT MILKS
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KEY TREND 2: PLANT-BASED
EASY GREENS
Fragmented
consumer
motivations…
People's motivations to
eat more plants are many
and varied - wanting
more plant protein in
their diet, using plants to
replace "beige" carbs,
connecting plant foods
with weight loss, and
much more...
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KEY TREND 3: PROTEIN
A NATURAL HEALTH HALO
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KEY TREND 4: SUGAR
REINVENTING SWEETNESS
Move over fat – sugar is the new dietary demon!
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KEY TREND 5: GOOD CARBS, BAD CARBS
NEW DIRECTIONS
Science on low-carb diet benefits, and consumers' quest for better and
fewer carbs, are fuelling new opportunities in traditional carb categories.
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KEY TREND 6: FRAGMENTATION &
PERSONALISATION
Personalisation and fragmentation of the market go hand-in-
hand, creating a wealth of opportunities for brands.
Habit found that
delivering foods that
match a science-based
diet was the most
complex part of its
personalised nutrition
company. The company
stopped its tailored
ready-to-eat meal
delivery service and is
focusing on the other
aspects of its service.
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KEY TREND 7: SNACKIFICATION
THE POWER OF CONVENIENCE
Snackification & Convenience is a powerful driver of opportunity, growth
and better margins in every single category.
Innovations in ingredients and processing technologies mean that there is no limit on what
can be turned into a convenient snack.
Consumers are willing to experiment and adopt foods and flavours that are new and different
– and will pay a premium for a good-tasting snack.
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KEY TREND 8: BEVERAGES REDEFINED
A FLOW OF FRESH IDEAS
Risk and opportunity in beverages is higher than ever. Change is
rapid and consumers' concerns about sugar continue to dominate.
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KEY TREND 9: FAT REBORN
A BRIGHTER FUTURE
New science continues to back the redemption of fat – particularly dairy
fat – and consumers are learning that not all fat is bad.
Some people will continue to avoid fat. Others will pick and
choose according to their personal definition of "good fats"
The future is a highly-fragmented
approach to fat consumption!
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KEY TREND 10: AUTHENTICITY &
PROVENANCE
Provenance, authenticity and artisanal production are transforming
categories and moving from lifestyle into mainstream.
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