The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
In 2014, Women's Marketing predicted that health and wellness would become the next trillion dollar industry. Today, health and wellness has impacted every segment of consumer life, becoming a $3.4 trillion dollar industry...and it's growing. Learn how healthy lifestyles are driving innovation across the beauty, fashion, food, travel, spa, and technology sectors, discover the motivation behind the the wellness consumer mindset, and learn how to market to Millennial to Baby Boomers.
Who is the Wellness Consumer? Why Health and Wellness is Influencing Consumer...Women's Marketing, Inc.
Through research conducted with Rodale Publishing, Women's Marketing looks at the wellness lifestyle trend that's impacting every aspect of life for women. This includes fashion, beauty, food and beverage, personal care, nutritional supplements and so much more. Marketing to women has never been healthier!
"The Forecast // Beauty" report is the first edition of a series of consumer trends & insights reports. This sample is an overview of the beauty industry - including market dynamics, consumers' attitudes and global industry trends.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
In 2014, Women's Marketing predicted that health and wellness would become the next trillion dollar industry. Today, health and wellness has impacted every segment of consumer life, becoming a $3.4 trillion dollar industry...and it's growing. Learn how healthy lifestyles are driving innovation across the beauty, fashion, food, travel, spa, and technology sectors, discover the motivation behind the the wellness consumer mindset, and learn how to market to Millennial to Baby Boomers.
Who is the Wellness Consumer? Why Health and Wellness is Influencing Consumer...Women's Marketing, Inc.
Through research conducted with Rodale Publishing, Women's Marketing looks at the wellness lifestyle trend that's impacting every aspect of life for women. This includes fashion, beauty, food and beverage, personal care, nutritional supplements and so much more. Marketing to women has never been healthier!
"The Forecast // Beauty" report is the first edition of a series of consumer trends & insights reports. This sample is an overview of the beauty industry - including market dynamics, consumers' attitudes and global industry trends.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
How Snacking Fits Into Consumers' Daily LivesSHS FoodThink
Snacking is on the rise in America. FoodThink looks at what's driving the snacking trend.
Consumers' evolving definition of what constitutes a snack is one of the many driving factors in our country's snacking surge. FoodThink explores the state of the rising snack culture in America, including the five snacking segments in America.
To download the full white paper, visit http://www.shsfoodthink.com
STARBRANDS // BUILT TO SHINE: Global consumer trends for building brands and ...SOFAMI.PL
The Starbrands, called The Brand Marriage Company, presents short description of key global consumer trends that are very inspirational especially in regards to new ways of positioning of brands and developing ideas for new products.
The Next Idea Food and Restaurant Forecast 2019 Robert Ancill
The Next Idea (TNI) anticipates 2019 to be a uniquely pivotal year as the restaurant and food terrain adjusts itself towards an increasingly confident, exploratory, and discerning consumer.
Digital Domination: Tech's influence on mealtime decisionsSHS FoodThink
With many American consumers saying they are using technology frequently to make food decisions from finding restaurants to helping them cook, the influence of this medium cannot be understated. More than half of consumers (55%) say they are finding more cooking ideas online than anywhere else.
FoodThink’s latest white paper “Digital Domination: Tech’s Influence on Mealtime Decisions” details how technology is impacting food choices at the supermarket, in kitchens and when finding a place to dine.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
This special report presents the results of the 2015 Food and Health Survey, focusing specifically on the responses of the 299 Millennials who participated.
For this report, Millennials are defined as those between the ages of 18 and 34. In addition, this report also highlights subgroup differences within the Millennial generation.
How Snacking Fits Into Consumers' Daily LivesSHS FoodThink
Snacking is on the rise in America. FoodThink looks at what's driving the snacking trend.
Consumers' evolving definition of what constitutes a snack is one of the many driving factors in our country's snacking surge. FoodThink explores the state of the rising snack culture in America, including the five snacking segments in America.
To download the full white paper, visit http://www.shsfoodthink.com
STARBRANDS // BUILT TO SHINE: Global consumer trends for building brands and ...SOFAMI.PL
The Starbrands, called The Brand Marriage Company, presents short description of key global consumer trends that are very inspirational especially in regards to new ways of positioning of brands and developing ideas for new products.
The Next Idea Food and Restaurant Forecast 2019 Robert Ancill
The Next Idea (TNI) anticipates 2019 to be a uniquely pivotal year as the restaurant and food terrain adjusts itself towards an increasingly confident, exploratory, and discerning consumer.
Digital Domination: Tech's influence on mealtime decisionsSHS FoodThink
With many American consumers saying they are using technology frequently to make food decisions from finding restaurants to helping them cook, the influence of this medium cannot be understated. More than half of consumers (55%) say they are finding more cooking ideas online than anywhere else.
FoodThink’s latest white paper “Digital Domination: Tech’s Influence on Mealtime Decisions” details how technology is impacting food choices at the supermarket, in kitchens and when finding a place to dine.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
This special report presents the results of the 2015 Food and Health Survey, focusing specifically on the responses of the 299 Millennials who participated.
For this report, Millennials are defined as those between the ages of 18 and 34. In addition, this report also highlights subgroup differences within the Millennial generation.
Hunter Public Relations 2016 Food News Study Summary ReportHunter PR
The 14th Annual Food News Study, commissioned by Hunter Public Relations, examined the top food stories of 2016 in terms of general awareness and concern. The study also explored how food news stories influence consumer behavior and the top media sources for food information - broken out by recipes, general food news and nutrition.
Please visit us at www.hunterpr.com/our-pov/foodstudy.html to learn more.
With every query typed into a search bar, we are given a glimpse into
user considerations or intentions. By compiling top searches, we are
able to render a strong representation of the population and gain
insight into this population’s behavior.
In our second iteration of the Google Fashion Trends Report, we are
excited to introduce data from multiple markets. This report focuses
on apparel trends from the United States and United Kingdom to
enable a better understanding of how trends spread and behaviors
emerge across the two markets.
We are proud to share this iteration and look forward to hearing back
from you.
Olivier Zimmer | Trends Data Scientist
Yarden Horwitz | Trends Brand Strategist
Our always-on culture places a premium on productivity; we spare less and less time for pursuits that don’t have specific goals attached. The paradox is that to compete successfully, we need to embrace play. So increasingly, adults will seek to balance out their busy lives with more unstructured time.
Views Toward Nutrition and Healthful Eating Among MillennialsFood Insight
This report presents the results of six focus groups with Millennials about their nutrition knowledge and behavior. The main objective was to gain an understanding of Millennials’ current eating habits as well as their views toward nutrition and healthful eating in order to help them balance their food and drink consumption and activity. What influences Millennials' decisions about what to eat?
What are the barriers to more healthful eating patterns? From what sources do they receive information about nutrition and balancing caloric intake with physical activity? Whom do Millennials trust for nutrition information?
Celebrity 2.0: New New Hollywood is Breaking All The Rulessparks & honey
The rise of the creative class is reshaping media and redefining fame and celebrity. The balance of power has shifted from producers, studios, broadcast networks, etc., to the new creative talent. We call this creative class “New New Hollywood” (NNH).
But what’s really profound is the power that these NNH creators wield. NNH personalities have enormous fan bases with extraordinary loyalty and unprecedented engagement - fanatical, in fact.
For example, Nicki Minaj (a traditional celebrity) has <9.5><5mil Twitter fans, while PewDiePie (a NNH celebrity) commands an audience of nearly 40 million on YouTube. NNH has so much influence it could single-handedly reshape culture and society, let alone brand preferences. NNH could even swing the 2016 presidential election!
Brands need to leverage NNH, but to do so, they need to understand the context and unique ways in which NNH operates. The rules of engagement are very different.
This report sets out to shed light on one of the most important cultural forces at work today: NEW NEW HOLLYWOOD.
Hola Amigos en esta ocasión veremos unas diapositivas de la fabulosa compañía de Apple Computer Company, una de las mejores compañías a nivel tecnológico de todo el mundo reconocida en cada rincón del mundo es la dueña de los Iphones teléfonos de gama alta caracterizados por su innovador diseño.
Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
As the culinary marketing vertical has evolved, so too has the way brands and entities are engaging with this massive audience, which we now recognize as a Food-Connected consumer. In the pages that follow, we provide some background information on the culinary marketing as a whole and examples of how brands and entities are leveraging this powerful medium.
Jarrett Franklin Shared Latest Report of Food + Drink: Trends and futuresJarrett Franklin
Go through the presentation shared by Jarrett Franklin and know about the latest trends and future of foods and drinks. Stay tuned with Jarrett Franklin at twitter https://twitter.com/jarretfranklin9
Rosa Belinda Sanchez Shared a Presentation about Trend Report on Food and DrinkRosa Belinda Sanchez
Checkout this 20 pages presentation shared by Rosa Belinda Sanchez. This presentation is based on food and drink trend and future. Get in touch with Rosa Belinda Sanchez on twitter https://twitter.com/MOM_RosaSanchez
Trendystia MRC introduced the ConciergeVertical Labs solution for the benefit of emerging and established foodservice purveyors and technology vendors. ConciergeVertical™ provides content management, business support services, trade show marketing & administrative support and an idea vertical (lab), and . When industry purveyors want to sell, engage audiences and retain customers, they’ll look to ConciergeVertical (conciergevertical.com) for improved success rates.
Often, there isn’t enough time or headcount to keep the content engine going, to follow-up on all qualified leads, or to strategize outside-the-four-walls thinking around audience and customer engagement. This is particularly true with emerging and growing purveyors.
In addition to marketing and business-support solutions, as an idea vertical (lab), ConciergeVertical helps catalyze new opportunities and industry-born thinking around marketing programs, sales tactics and new methods of engaging restaurateur audiences.
ConciergeVertical makes boosting engagement simple:
ConciergeVertical Labs provides four main solution types, but is flexible as purveyor’s needs evolve:
Marketing solutions: content management, case studies, articles, blogs
Loyalty strategy and idea vertical: how to retain customers and better connect the dots between products, trends and application
Trade-show support: press releases, email campaigns, booth compliance, social selling
Business support: bookings, lead retrieval follow-up, temp marketing support
Contact concierge@trendystiamrc.com
Restaurant Marketing, when done correctly, doesn’t just help you advertise your food and beverage offerings – it brings in a lot of useful data that you can apply to your strategies – both in your venue and in your marketing campaigns.
Here are 5 Trends Currently making an Impact in the Culinary World.
Food and Beverage Trends: The Fancy Food Show, 2017Hamutal Schieber
In June 2017 we visited New York’s “Fancy Food Show” in order to review the most interesting innovations in F&B first-hand, and help our clients find partners and discover opportunities.
This presentation features the trends we believe to be shaping the food & beverage industry, along with examples from the exhibition’s products and lectures, which in our opinion best express those trends.
The What, Why & How of 3D and AR in Digital CommercePushON Ltd
Vladimir Mulhem has over 20 years of experience in commercialising cutting edge creative technology across construction, marketing and retail.
Previously the founder and Tech and Innovation Director of Creative Content Works working with the likes of Next, John Lewis and JD Sport, he now helps retailers, brands and agencies solve challenges of applying the emerging technologies 3D, AR, VR and Gen AI to real-world problems.
In this webinar, Vladimir will be covering the following topics:
Applications of 3D and AR in Digital Commerce,
Benefits of 3D and AR,
Tools to create, manage and publish 3D and AR in Digital Commerce.
SMM Cheap - No. 1 SMM panel in the worldsmmpanel567
Boost your social media marketing with our SMM Panel services offering SMM Cheap services! Get cost-effective services for your business and increase followers, likes, and engagement across all social media platforms. Get affordable services perfect for businesses and influencers looking to increase their social proof. See how cheap SMM strategies can help improve your social media presence and be a pro at the social media game.
Core Web Vitals SEO Workshop - improve your performance [pdf]Peter Mead
Core Web Vitals to improve your website performance for better SEO results with CWV.
CWV Topics include:
- Understanding the latest Core Web Vitals including the significance of LCP, INP and CLS + their impact on SEO
- Optimisation techniques from our experts on how to improve your CWV on platforms like WordPress and WP Engine
- The impact of user experience and SEO
Financial curveballs sent many American families reeling in 2023. Household budgets were squeezed by rising interest rates, surging prices on everyday goods, and a stagnating housing market. Consumers were feeling strapped. That sentiment, however, appears to be waning. The question is, to what extent?
To take the pulse of consumers’ feelings about their financial well-being ahead of a highly anticipated election, ThinkNow conducted a nationally representative quantitative survey. The survey highlights consumers’ hopes and anxieties as we move into 2024. Let's unpack the key findings to gain insights about where we stand.
In this presentation, Danny Leibrandt explains the impact of AI on SEO and what Google has been doing about it. Learn how to take your SEO game to the next level and win over Google with his new strategy anyone can use. Get actionable steps to rank your name, your business, and your clients on Google - the right way.
Key Takeaways:
1. Real content is king
2. Find ways to show EEAT
3. Repurpose across all platforms
The digital marketing industry is changing faster than ever and those who don’t adapt with the times are losing market share. Where should marketers be focusing their efforts? What strategies are the experts seeing get the best results? Get up-to-speed with the latest industry insights, trends and predictions for the future in this panel discussion with some leading digital marketing experts.
The digital marketing industry is changing faster than ever and those who don’t adapt with the times are losing market share. Where should marketers be focusing their efforts? What strategies are the experts seeing get the best results? Get up-to-speed with the latest industry insights, trends and predictions for the future in this panel discussion with some leading digital marketing experts.
10 Video Ideas Any Business Can Make RIGHT NOW!
You'll never draw a blank again on what kind of video to make for your business. Go beyond the basic categories and truly reimagine a brand new advanced way to brainstorm video content creation. During this masterclass you'll be challenged to think creatively and outside of the box and view your videos through lenses you may have never thought of previously. It's guaranteed that you'll leave with more than 10 video ideas, but I like to under-promise and over-deliver. Don't miss this session.
Key Takeaways:
How to use the Video Matrix
How to use additional "Lenses"
Where to source original video ideas
For too many years marketing and sales have operated in silos...while in some forward thinking companies, the two organizations work together to drive new opportunity development and revenue. This session will explore the lessons learned in that beautiful dance that can occur when marketing and sales work together...to drive new opportunity development, account expansion and customer satisfaction.
No, this is not a conversation about MQLs and SQLs. Instead we will focus on a framework that allows the two organizations to drive company success together.
5 big bets to drive growth in 2024 without one additional marketing dollar AND how to adapt to the biggest shifting eCommerce trend- AI.
1) Romance Your Customers - Retention
2) ‘Alternative’ Lead Gen - Advocacy
3) The Beautiful Basics - Conversion Rate Optimization
4) Land that Bottom Line - Profitability
5) Roll the Dice - New Business Models
The session includes a brief history of the evolution of search before diving into the roles technology, content, and links play in developing a powerful SEO strategy in a world of Generative AI and social search. Discover how to optimize for TikTok searches, Google's Gemini, and Search Generative Experience while developing a powerful arsenal of tools and templates to help maximize the effectiveness of your SEO initiatives.
Key Takeaways:
Understand how search engines work
Be able to find out where your users search
Know what is required for each discipline of SEO
Feel confident creating an SEO Plan
Confidently measure SEO performance
Mastering Local SEO for Service Businesses in the AI Era is tailored specifically for local service providers like plumbers, dentists, and others seeking to dominate their local search landscape. This session delves into leveraging AI advancements to enhance your online visibility and search rankings through the Content Factory model, designed for creating high-impact, SEO-driven content. Discover the Dollar-a-Day advertising strategy, a cost-effective approach to boost your local SEO efforts and attract more customers with minimal investment. Gain practical insights on optimizing your online presence to meet the specific needs of local service seekers, ensuring your business not only appears but stands out in local searches. This concise, action-oriented workshop is your roadmap to navigating the complexities of digital marketing in the AI age, driving more leads, conversions, and ultimately, success for your local service business.
Key Takeaways:
Embrace AI for Local SEO: Learn to harness the power of AI technologies to optimize your website and content for local search. Understand the pivotal role AI plays in analyzing search trends and consumer behavior, enabling you to tailor your SEO strategies to meet the specific demands of your target local audience. Leverage the Content Factory Model: Discover the step-by-step process of creating SEO-optimized content at scale. This approach ensures a steady stream of high-quality content that engages local customers and boosts your search rankings. Get an action guide on implementing this model, complete with templates and scheduling strategies to maintain a consistent online presence. Maximize ROI with Dollar-a-Day Advertising: Dive into the cost-effective Dollar-a-Day advertising strategy that amplifies your visibility in local searches without breaking the bank. Learn how to strategically allocate your budget across platforms to target potential local customers effectively. The session includes an action guide on setting up, monitoring, and optimizing your ad campaigns to ensure maximum impact with minimal investment.
2. For their study reports, the Usbek & Rica team has analyzed, selected and prioritized the
collected information from a sociological, cultural, and marketing perspectives. To do so, they
have used a variety of tools, both internal and external, combining:
• Insights (analysis of research studies that have been published in the
media)
• Experts (interviews, fairs, conferences, seminars, round tables)
• Daily watch (specialized websites, blogs, social media, print and online
magazines)
• In-situ observations (travel trips, shop visits, art exhibitions, films,
advertising, the street)
The Forecast // Food | January 2015
Methodology
3. Introduction
In Western cultures, Millennials (18-34 years
old) and the younger Generation Z (12-24
years old) devote great interest, time and
energy to their foods and nutrition, certainly
more than any other demographic group.
Food crises, infant malnutrition, health-
related anxieties, globalization, cult of the
body, loss of tradition and transmission,
tyranny of freshness and hygiene and lack of
transparency are many factors that have led
food to take a prominent part of consumers’
routine, to the point that some of them have
made it a true lifestyle. Being trendy is no
longer defined by the clothes they wear but
also by the food they eat.
This unprecedented interest is also reflected
by the stardom of chefs and restaurateurs
who have been drawn from their kitchen by
the media and have become the celebrities
of modern times, as well as the rock stars of
yesteryear.
The Forecast // Food | January 2015
As they are shaping the food landscape of
tomorrow and transforming the way people
eat, consume and consider food, Millennials
and the Generation Z represent both new
challenges and business opportunities for
the food players. This trends & insights
report aims to help you deciphering
fundamental changes that are being at work
regarding consumers’ tastes, behaviors and
expectations.
Interestingly enough, our analysis
demonstrates that consumers are willing to
embrace trends that contradict each other.
Besides, decades ago, people were
convinced that the humanity would eat pills
in 2020; today’s reality evidences the
opposite with a massive return to more
humanity, conviviality, provenance and
tradition.
4. Experts l we’ve interviewed them, they’ve helped us
Benoît Castel is a French pastry chef
who previously worked with Hélène
Darroze, the Costes brothers, run the
pastry shop of Paris’ Grande Epicerie
du Bon Marché for eight years before
opening Josephine Bakery in the 6th
arrondissement. In 2013, Mickaël
Benichou and himself opened the
bakery-pastry ‘Liberté’ in the 10th
arrondissement. The innovative
concept aims to be a living place that
brings together conviviality,
transparency and style.
Bertrand Auboyneau describes
himself as "a bit of an opportunist" as
he entered the restaurant business
randomly, after having spent 25 years
doing different jobs. He first opened
the Bistro Paul Bert, a traditional
French Bistro, followed ... years later
by L'Ecailler that specializes in sea
food, and more recently by hip and
modern 6 Paul Bert that serves small
plates. In the meantime, Bertrand
Auboyneau co-edited with François
Simon the cooking book "French
Bistro: Seasonal recipes".
The Forecast // Food | January 2015
5. What are young consumers’ eating habits and how do they differ from
previous generations?
What do young consumers want and expect from the food industry
players?
What do brands, restaurants, supermarkets and retailers offer to
cater to their needs and demands?
What is the food lifestyle of Millennial and Gen Z consumers?
The Forecast // Food | January 2015
6. Table of contents (1)
#1 They are keen on improving their health
#2 They want to save time & energy
#3 They need practicality & convenience
#4 They still indulge their gustative senses
#5 They look for the cheapest option…
#6 …but they are willing to pay more for quality
#7 They make meal times a convivial and social experience
#8 They rely on their peer communities
#9 They hanker for variety & diversity
#10 They demand more transparency
The Forecast // Food | January 2015
7. Table of contents (2)
#11 They want it their way
#12 They engage and interact digitally
#13 They aim at acting greener
#14 They go for premium & gourmet
#15 They enjoy fancy dining experiences
#16 They like glamorizing food
#17 They are willing to learn
#18 They snack and opt for small bites
#19 They favor what’s local
#20 They go back to basics
The Forecast // Food | January 2015
8. 1# They are keen on improving their
health
What do consumers want?
The Forecast // Food | January 2015
9. As obesity rises and preventable diseases
such as diabetes and high blood pressure
increase, health is becoming a major public
concern — the U.S. Center for Disease
Control says that childhood obesity has
tripled since 1980, and according to the
Robert Wood Johnson Foundation nearly
half of all U.S. adults are projected to be
obese nationwide by 2032 if they maintain
current eating habits. Governments and big
corporations have launched major public
campaigns, TV commercials and nutrition
labels to increase consumer awareness
about global health issues. Although most
young consumers admit that healthy eating
is a challenge, especially in the face of rising
food costs, the desire to achieve an
improved quality of life is driving them to
pursue specific health and wellness
behaviors.
Millennials and Gen Z are now willing to
develop healthier eating habits, while
manufacturers are reformulating products to
eliminate or reduce the sugar, cholesterol,
trans and saturated fat and sodium content
of food. They’re moving away from artificial
ingredients and introducing products high in
fiber and protein, free from sugar, fat, and,
more recently, gluten. Young foodies are
favoring food ingredients with health benefits
(superfoods, gluten- and meat-free, fresh,
organic, whole grains etc.) and are opting for
more balanced, lighter meal compositions.
Health-driven consumers are well-informed,
they spend more, and they shop more
frequently than low health-committed
people. They are also expecting from food
brands and retailers that they play a strong
part in helping and supporting them in
adopting a healthy lifestyle.
Analysis of the trend
The Forecast // Food | January 2015
10. 72% of US adults eat reduced-fat foods.
NPD, February 2013
25% of global consumers place a premium on nutrition and
prioritize health in more than 70% of their food purchases. Those
shoppers tend to be more affluent, and are willing to spend more for
healthier products, accounting for 24% more sales value than the
average customer. And nearly two-thirds of the health-committed
cohort look to labels to provide guidance.
Dunnhumby, October 2014
Supporting insights
The Forecast // Food | January 2015
The US has more health-committed consumers than any other
country, and Americans are warier than their global counterparts
about product claims and less likely to trust labels.
Dunnhumby, October 2014
11. There is a real awareness now that we will
increasingly go for healthy food. We want to eat
without hurting ourselves. We will look for products
that are good for us. Today, people are opting for
quality and healthy products. Health is
a trend that will get stronger in the future.
- Benoit Castel, co-founder of Paris-based bakery-pastry Liberté
(January 3, 2015)
The best possible change for the American diet
would be less meat, less processed food, more
real cooking.
- Daniel Patterson, chef at the two-Michelin-starred San
Francisco restaurant Coi (Time, October 9, 2014)
What do experts say?
The Forecast // Food | January 2015
Ourexpert!
12. Coca-Cola launched in December 2014
‘Coca Cola Life’, a new and healthier
version of its famous soft drink as part of
government and industry efforts to tackle
obesity. The drink is a naturally
sweetened beverage with a third less
sugar and a third fewer calories in green
bottles and cans.
Featured examples
The Forecast // Food | January 2015
Snacks are also becoming healthier.
ProTings are a crispy, tortilla-like chip
made from pea-derived protein. The low-
sugar, low-calorie snack boasts 15
grams of protein per serving and comes
in Sea Salt, Chili Lime and Tangy
Southern BBQ flavors.
New York-based Italian restaurant
Del Posto offers an entire gluten-free
pasta menu. Chef Mark Ladner has
created a fresh gluten-free pasta recipe
so he can prepare every single one of the
pastas in a gluten-free version. After a
successful Kickstarter and a food truck
tour of colleges, he's opened a Pasta
Flyer pop-up restaurant in the West
Village in December 2014.
13. 2# They want to save time
What do consumers want?
The Forecast // Food | January 2015
14. Between demanding jobs and busy
personal schedules, the more people can
save time the better. They are even willing to
sacrifice the mealtime in favor of other
activities, be it work or leisure. “Many
shoppers plan meals just hours in advance,
seeking fast solutions and sometimes
replacing meals altogether with snacks”,
stated a 2014 survey from global research
firm Nielsen. Quickly grabbed at the
supermarket or from take-away restaurants,
lunch is eaten straight away. Dining
moments are sometimes replaced by
aperitifs, tapas or only evening drinks.
In the US, the casual dining segment
struggles as their targeted middle-class
consumers elect fast casual alternatives
(NYMag.com, 17 September 2014). The
trend is also gaining other parts of the world,
as quick service brands are the fastest-
growing restaurant category in India, for
instance. “This evolving demand contributes
to channel blurring and often drives retailers
into direct competition with foodservice”
according to research firm Nielsen.
Analysis of the trend
The Forecast // Food | January 2015
15. Repeat customers make up 71% of sales at quick-service restaurants, 68% of
sales at fast-casual operations versus only 51% at fine-dining restaurants.
The National Restaurant Association, 2013
Supporting insights
In France, the time slot devoted to lunch breaks was of 1 hour and 38
minutes in 1975 while it is of 31 minutes in 2014, versus 19 minutes in the US.
France TV Info, February 2014
Of the 51.5 million fast food visits made annually, only 40% are for a dine-in
occasion. The majority of visitors are choosing take-away.
EMMA, 2014
The Forecast // Food | January 2015
16. People don’t stop to eat anymore. The
supermarket next door has a huge range of
takeaway meals with a microwave located at the
entrance to warm them. It is a strong and global
trend. It's because we can make a phone call
while walking and eating one’s plate at the same
time. This allows to save time while being on the
move at the same time.
- Bertrand Auboyneau, owner of restaurants Le Paul Bert,
L’Ecailler and Le 6 (January 15, 2015)
What do experts say?
The Forecast // Food | January 2015
Ourexpert!
17. British premium ready meal retailer
Cook has launched the click and collect
service. From now on, customers are
able to place their order online and
collect it from a local store two hours
later.
Amazon Fresh is a same-day and early
morning delivery of fresh grocery,
everyday essentials, local products, and
Amazon.com items. Launched in the
US since a couple of years, it arrived in
France only in late 2013.
Since October 2014 in Paris, global fast
food chain Burger King allows its
customers to play a dedicated game on
their smartphone and “win the right” to
avoid queuing. They need to protect the
chain menu that a multitude of attackers
are trying to steal. Winners have 15
minutes to use their “right”.
Featured examples
The Forecast // Food | January 2015
18. 3# They need practicality & convenience
What do consumers want?
The Forecast // Food | January 2015
19. While people are engaging with food
more than ever, their ever busier, chaotic
urban lifestyles make home cooking more
difficult to achieve, especially during the
workweek. Despite trends towards real food
and home-grown ingredients, the reality is
that consumers still "grab and go". Always in
transit, young adults desire the food they
want, when and where they want it. They
need to find meals that not only are easily
portable and perfectly conditioned but also
available anywhere at anytime. This explains
the development of vending machines,
mobile kiosks, street food, breakfast menu
items and late-night eating options in
restaurants. Moreover, take-away and home
delivery options have never been so popular,
increasing drive-by dining. When they are at
home, consumers are willing to cook but
with less hassle in the kitchen. Easy-to-
prepare and ready-to-eat meals are key for
most of consumers who push demand for
food that they can consume both at-home
and on the move. Frozen foods are also on
the rise. Even the restaurant industry is
using thaw-and-serve items — bread,
pastry, pot pie and proteins from pork to
textured soy — as convenient ways to bring
high-quality food to their customers without
developing new areas of expertise. Last but
not least, consumers increasingly opt for on-
demand services, which brings them more
flexibility.
Analysis of the trend
The Forecast // Food | January 2015
20. 30% of US Millennials and 21% of US Gen Xers report that they've
purchased more frozen foods in the past year and 16% of the former expect
to spend more on frozen foods in the next year, citing convenience and the
shelf-life benefits of frozen items.
Acosta.com, 2014
Supporting insights
More than 60% of Millennials Jefferies surveyed had purchased ready-to-
eat meals in a supermarket within the past month, and more than 55% had
purchased meal components.
Jefferies, 2014
The Forecast // Food | January 2015
21. Today’s convenience food market is influenced
by a mix of culinary and diet trends, as well as
the Millennial generation’s lack of kitchen skills,
or unwillingness to spend hours hovering over a
hot stove.
- Sonja Puzic, food journalist (CTVNews.ca, August 20, 2014)
What do experts say?
The Forecast // Food | January 2015
Convenience is still a priority for shoppers, but
their definition of it has evolved. Convenience
isn't just about getting in and out of the store
quickly or going to the store nearest to you. It's
about going to the store that is going to best meet
your needs for an occasion. Convenience to
consumers might mean giving me a shortcut to
my meal this evening, giving me a sense of
discovery.
- Laurie Demeritt, CEO of The Hartman Group, which partnered
with FMI on the 2014 grocery shopper trends research.
22. Minipresso is a portable coffee
machine that fits in a pocket. It is “the
smallest and lightest manual espresso,
very convenient to operate and allowing
coffee drinkers to enjoy their favorite
espresso at home or on the go”, says
the firm. Unlike traditional portable coffee
systems, the Minipresso doesn’t use
batteries or a plug but users need to
pump the device to brew the coffee.
French start-up Vélissime is a nomadic
canteen that aims to being home-made
lunch to the office. The firm uses cycles
to go to companies’ offices and offer
home-made meals to the time-pressed
workers so that they can enjoy a healthy
lunch without wasting their time.
Featured examples
The Forecast // Food | January 2015
The Ampac E-Z SnackPak is a flexible
snack pouch that transforms from a
pyramid into a serving tray that takes the
shape of a canoe.
23. 4# They still indulge their
gustative senses
What do consumers want?
The Forecast // Food | January 2015
24. Despite growing awareness about
healthy eating, consumers don’t want to
compromise on taste. A large majority of the
global population continues to indulge with
comfort, sweet and junk food. The gloomy
societal context and hard living conditions
are leading consumers to take refuge in
good, earthy food. Treating oneself with
food is a simple pleasure that is easily
accessible to everyone and represents a
moment of enjoyment that can be
experienced both personally and collectively.
High-end burger chains are all the rage
these days, and brands like Smashburger
and Five Guys have announced impressive
results, while sales of hot dogs are also on
the rise in both US and non-US countries.
In the US, portions are getting bigger.
According to the New York City Department
of Health, the serving size of a beverage at a
US fast-food chain has more than
quadrupled, from 7 ounces to 32, since
1955, while french-fry portions have more
than doubled to 5.4 ounces.
Sweet food has also become a hit: from
cupcakes to donuts, from macaroons to
cronuts, a myriad of dedicated shops and
restaurants are opening in big cities. Sweet
is even increasingly favored as an alternative
to savory mains. American consumers even
eat desserts during morning and afternoon
hours as snacks or post-meal treats, noted
USA Today in 2013.
Analysis of the trend
The Forecast // Food | January 2015
25. Supporting insights
Butter consumption in the US has hit a 40-year high. In 2012, per capita
consumption was up 12% to 5.6 pounds while in 2013, bacon sales jumped
9.5% to a record $4 billion in the US.
USDA, 2013
About 40% of Americans indulge in dessert at least twice per week,
compared with 36% in 2010.
Technomic, 2014
In 2000, there were 1 burger versus 9 sandwiches while in 2013, there were 1
burger versus 7 sandwiches in France. This represents 970 million burgers
consumed by the French in 2013.
France TV Info, February 2014
The Forecast // Food | January 2015
26. I think there will be a mix between the ‘indulgent’
food and the ‘mandatory’ food. We eat both for
nutrition and taste; for now the two are
associated. But they also can be dissociated.
- Bertrand Auboyneau, owner of restaurants Le Paul Bert, L’Ecailler and
Le 6 (January 15, 2015)
What do experts say?
The Forecast // Food | January 2015
The growth of healthy options does not
automatically come at the expense of indulgent
offerings. There is room for both healthy foods
and occasional treats in consumers’ diets.
- Susan Dunn, executive vice president, Global Professional Services,
Nielsen (February 19, 2015)
Ourexpert!
27. Launched in January 2014, the Paris-
based food kiosk Choux d’enfer is a
collaborative effort by French top chefs
Alain Ducasse and Christophe Michalak
who’ve launched the street sweet food
movement.
Paris-based dessert-only restaurant
Dessance offers a selection of dishes
that can be eaten as both desserts and
main courses. Options include a
combination of violet-colored vitelotte
potato purée with raw and poached
apples, arugula and marjoram granité.
Featured examples
The Forecast // Food | January 2015
The spectacular popularity of American
burger chain Five Guys has led its
founders to expand in Europe with new
branches in Paris and London.
Customers had to wait in a two-hour line
the day of the opening.
28. 5# They look for the cheapest option…
The Forecast // Food | January 2015
What do consumers want?
29. Economic austerity has strongly impacted
the younger generations of consumers,
negatively affecting their future purchase
behavior. Millennials and Generation Z prefer
cheap food and focus on paying as little as
possible for products. Food expenditures
are often the first budget to be cut by young
adults who prefer spending their money on
leisure, electronics and travel activities.
These consumers are dining out less and,
when they do so, they are more likely to
value “very low prices”. If traffic data shows
a decline in restaurant visits from this critical
group, a study from RBC Research and the
NPD Group found that US Millennials have
driven significant traffic to “relatively
inexpensive brands” like Chipotle,
Wendy’s and Starbucks — “partly at the
expense of established mega-brands in fast
food and casual dining.”
Speaking of other generations, low-income
consumers are also opting for cheap and
poor-quality foods. In Italy, people are even
eating food well past its use-by date. In
response, supermarkets are promoting
expired goods, which they retail at
discounted prices. For their grocery
shopping, tight-budget consumers purchase
more entry-price products, private labels,
use group buying, browse online discounting
platforms, and visit value retailers. In
addition, people are dining at home more
often, deserting restaurants.
Analysis of the trend
The Forecast // Food | January 2015
30. Food Today & Tomorrow | January 2015
Nearly 40% of Millennials consider price to be extremely important —more
than other age groups.
DataEssentials, 2014
In 2014, 59% of Italians eat food past its date, with 15% eating food that is a
month or more old.
Italian farmers' association Coldiretti, 2014
Supporting insights
24 % of consumers who buy fresh prepared meals from the grocery store
instead of eating out in order to save money.
About half of 2014 FMI survey respondents (49%) said they are spending
the same amount on groceries this year as in 2013, and 20% are spending
less (FMI, 2014a).
The Food Marketing Institute, 2014
31. A large majority of low-income people go to the
supermarket next door to buy poor-quality
products. I protest against the fact that retirees
living in the countryside that have abandoned
their growing vegetable gardens and rather go
to the supermarket buy cheap products.
- Bertrand Auboyneau, owner of Paris-based restaurants Le Paul Bert,
L’Ecailler and Le 6 (January 15, 2015)
One class will eat industrialized food produced as
cheaply as possible at the expense of its workers
and natural resources.
- Marion Nestle is professor of nutrition, food studies, and public health at
New York University (Time, October 9, 2014)
What do experts say?
The Forecast // Food | January 2015
Ourexpert!
32. Featured examples
The Forecast // Food | January 2015
In March 2014, US retailer Fresh
Market featured Thursday’s
"Little Effort, Big Savings”
promotions, offering shoppers all
ingredients to make a meal for a family
of four for just $20. With regular price,
consumers would have spent $13
more, allowing significant savings.
In the UK, value supermarket chain
Poundland prices everything in the
store at £1 only. The same concept
exists in the US with the ‘Dollar stores’
and in other countries in Europe with
the ‘Euro stores’.
The Wriggle app connects Londoners
with last-minute money-off deals at food,
drink and entertainment establishments.
Select businesses offer empty seats or
perishable food at a discounted rate for
a limited period of time. Unlike Groupon,
Wriggle claims to work with a “hand-
picked” selection of independent
businesses, emphasizing their quality —
and takes a smaller-than-usual
commission on each sale (9.5%).
33. Find our complete analysis in the full report!
Contact us at: contact@usbek-et-rica.fr
You want to know more about food trends & insights?
The Forecast // Food | January 2015
37. Global consumer demand for protein is
about to outstrip supply, forcing food players
to find alternative answers. The cultivation of
insects – crickets, essentially - is now
considered by experts as a nutritious and
filling protein supplement, as said at Feed
the World in May 2014, the first-ever
international conference devoted to
entomophagy, or insect-eating. Scientists,
government officials and industry leaders
promote the use of insects as feed for
animals and food for humans in assuring
food security. The consumption of insects
was seen as a viable solution for overcoming
protein deficits in human populations. A new
generation of chefs, farmers, sustainability
experts, and adventure eaters is embracing
entomophagy, while fitness practitioners are
also showing increasing enthusiasm.
Tomorrow, farms and food companies alike
will increasingly craft insect-based products.
The main challenge for brands will be to go
beyond the “ew” factor and get eaters to
buy in. The keys to success? Making insects
and bugs nutritious and delicious while
showing they are a sustainable, ecologically
viable food source. Smart packaging and
contemporary branding solutions will help
make these unusual ingredients more
accepted by a wider audience.
Analysis of the trend
The Forecast // Food | January 2015
38. Hamilton
is
the
founder
and
CEO
of
the
Interna6onal
Culinary
Center.
Insect protein represents the first viable solution to the global food crisis…
[Crickets] produce 80 times less methane than cattle, can reproduce much
quicker, and barely require any water or space.
Brooklyn-based company Exo, 2014
Supporting insights
The Forecast // Food | January 2015
39. "If you can make insects look like great food, it will
make a huge difference [in the minds of
consumers]. However, we're going to have an issue
with labelling – you can't ignore that there is a bug
in your food.”
- Chris Cornyn, director of US-based food and drink agency Dine at 2014
Food Vision Conference
What do experts say?
The Forecast // Food | January 2015
40. In 2014, US company Exo launched a
crowdfunding campaign to support their
Exo protein bars, which are based on
cricket flour. British TV chef Kyle
Connaughton participated in the process
and created a recipe that includes more
usual ingredients such as raw cacao,
dates, coconut and almond butter.
US food start-up Six Foods has
developed a brand of crisps called Chirps,
which uses beans, rice and cricket-based.
Such products are both higher in proteins
and lower in fat compared to classic potato
crisps.
San Francisco-based food brand
Bitty Foods bakes its products with
cricket flour, thus incorporating insects
in the production process. Slow-roasted
crickets are said to be a tasty source of
sustainable nutrition, packed with
protein, healthy fats and micronutrients.
Featured examples
The Forecast // Food | January 2015
41. Big Cricket Farms is the first farm in the
US to raise crickets exclusively for
human consumption. They are currently
producing and shipping frozen crickets
and dried crickets, which are house
crickets, considered to be tastiest, and
are thus the most popular.
Next Millennium Farms is the first
industrial-sized edible insect farm in
North America that produces gluten-free
crickets and organic cricket flour. Unique
in its kind, the company breeds, raises
and process insects for human grade
consumption.
Featured examples
The Forecast // Food | January 2015
43. A United Nations’ study predicts that by
2050, the world’s population will approach
10 billion people with 75% of them living in
cities, which will entirely transform the face
of life on Earth. As a result, big cities will
need vast amounts of resources to keep
both their infrastructure and residents going,
leading to new solutions to turn urban
centers into self-sustaining entities. There is
a current wave of people moving to cities
and growing interest around food safety.
Farming is an activity that consumers are
increasingly adopting, both at the scale of
their neighborhood through community
gardens and at the scale of their own
interior with home farming. Community
gardening is becoming popular among
young adults, who are cultivating their own
foods in urban lots and suburban
backyards.
More than their parents, young generations
is highly concerned about GMOs issues,
processed foods and the high fossil-fuel
cost of transporting produce thousands of
miles. This has led them to adopt the
growing movement around sustainable
farm-to-table dining. Alongside highly
motivated Millennials, a growing number
of consumers of all ages are also adopting
the trend. Furthermore, the combination of
designers that are cleverly rethinking home
living with the advances of technologies are
providing consumers with innovative and
functional tools to make home farming both
accessible and affordable. For instance,
mobile-phone-controlled hydroponics
systems and micro greenhouses are
allowing them to get fresher and local food
products more easily.
Analysis of the trend
The Forecast // Food | January 2015
44. The number of US Millennial gardeners (age 18- to 34-year-old) swelled
63% between 2008 and 2013, from 8 million to 13 million.
The National Gardening Association report, 2014
Urban agricultural systems have the potential to provide city dwellers with
up to 50% of their food.
BBC, June 2013
Supporting insights
The Forecast // Food | January 2015
45. Every year $42 billion worth of houseplants are
thrown away because people just can’t take care of
them. Rather than modifying the plants, we aim to
build an environment in which they can thrive. We
are not there yet, but each of our product iterations
is a step closer to that goal and a source of funding
for further research and development.
- Matthias Lepp, founder of Click and Grow (PSFK Labs, July 28, 2013)
What do experts say?
The Forecast // Food | January 2015
46. British student Hyunee Hwang has
created the Nurture concept, a 'living'
fruit basket that provides health oriented
consumers with fresh fruit and
vegetables, offering them high quality
nutrition consumption at home.
Urban businesses are also embracing
micro farming with on-site growing
facilities. In a will to expand into indoor
agriculture, global electronics company
Toshiba has converted a Tokyo-based
disused factory into a
high-tech vegetable farm. Since
September 2014, the sterilized clean
room houses the cultivation of thousands
of lettuce plants.
French start-up
Prêt-à-Pousser provides home kits to
consumers who want to see
mushrooms growing in their own
interiors. The kit is very easy to use: you
just need to water once a day during 7
to 10 days to get a bunch of
mushrooms of about 300 grams, a
portion that is enough to cook a dish for
4 people.
Featured examples
The Forecast // Food | January 2015
47. Farmery is a US-based supermarket
concept where consumers can pick their
own produce thanks to on-site
harvesting facilities that are designed for
public use. At the Farmery, shipping,
packing, and handling are eliminated in
favor of right here, right now, IRL
cultivation.
Featured examples
The Forecast // Food | January 2015
Since August 2013, Relais & Châteaux
boasts the Home Ranch in Colorado, a
hotel planted in the middle of a working
farm. The farm provides meat as well as
most of the produce for the "haute
mountain cuisine” that is served in the
hotel’s restaurant. In the summer, an
open-air Farm Kitchen with a wood-fired
oven also prepares breakfast and small
plates.
The Drake hotel in Toronto owns a
garden that supplies its own produce
and salads. These locally grown
products are served to its patrons on the
same day.
48. Find our complete analysis in the full report!
Contact us at: contact@usbek-et-rica.fr
You want to know more about food trends & insights?
The Forecast // Food | January 2015