is out and full fat dairy is in for 2017, along with less processed food with clean, natural ingredients, according to various trends forecasters.
Toronto-based creative and communications agency THP named a return to full fat food and dairy products a top trend for the coming year.
“There’s a shift back to fuller, richer foods – think full-fat dairy, butter and ghee – influenced by a more conscious consumer who is looking to include less processed and more clean, natural ingredients into their diet,” said Sabrina Falone, THP director of culinary innovation.
Consumers will also try to consume fewer processed foods and more whole foods like yogurt and cheese, listed number four among the top 10 Superfoods in 2017 according to a recent survey of 1,700 registered dietitians).
The most popular include seeds like chia and hemp, avocado, nuts such as almonds and walnut, fermented foods such as yogurt and cheese, and ancient grains. Former favorite superfood kale dropped to the number six spot for 2017, followed by green tea, coconut products, exotic fruits and salmon.
THP predicts an increase in fancy, fizzy sodas paired with fresh flavors like passion fruit and lavender; activated charcoal is a new ingredient in everything from burger buns to pizza crust; artisanal jerky; and traditional Jewish cuisine with modern twists like matzo ball ramen.
Compared to last year, consumers are less concerned with food trends
of previous years like foods that are GMO-free, sustainable or
gluten-free, according to the survey of registered dietitians.
GMO-free and sustainable foods have experienced on average a 20 percent decrease in terms of what concerns consumers.
the registered dietitians survey finds a decline in consumers’ interest
in dieting. Instead, results showed that many consumers are choosing
clean and mindful eating to achieve a healthier lifestyle.
“Clean Supreme” and “Disruptive Green” lead the Innova Market Insights Top 10 Trends for 2017.
2008, “Go Natural” led the trends list and since then, has featured
each year in different forms – “Processed is Out” in 2011, “From Clean
to Clear Label” in 2015 and “Organic Growth for Clear Label” in 2016.
year, clean and clear is a theme weaving throughout the entire list,
but is specifically the case for the number one trend for 2017, Williams
Plant-Based ‘Milks’ Innova’s
second-biggest trend for the coming year is Disruptive Green –
plant-based milks, meat alternatives and vegan offerings moving into the
mainstream. Dairy companies are now leveraging the functional and
technical benefits of plants in new product development.
third-largest trend is Sweeter Balance – in an effort to combine good
taste and health, the food industry faces the challenge of balancing
public demand to reduce added sugars and create indulgent experiences,
while also presenting clean label products.
Symphony – a growing demand for greater choice and higher levels of
authenticity in ethnic cuisines – is the number four trend, followed by
Body in Tune – consumers personalizing their own nutrition intake.
shoppers are experimenting with free-from products and specific diets
like paleo, while at the same time continuing to increase their intake
of foods and beverages with ingredients they consider to be healthy,
like protein and probiotics.
Supermarket Guru Predictions Supermarket
Guru Phil Lempert released his 2017 Trend Forecast, highlighting how
Gen Z is about to take the food scene by storm, food companies jumping
on the “transparelocalicious” bandwagon, and the rise of cellular
agriculture – where animal-free proteins are produced that are
molecularly identical to dairy, meat and eggs. Lempert’s top 10 trends
for the coming year include:
Silicon Valley & Food –
Over $1 billion has been invested in food startups and projects in 2016
alone. Investors demand the following criteria: having a social
conscience, being health driven, solving a problem, and most importantly
– a mass-market orientation with no niche brands.
The Wild West –
The new food retailers are stealing customers with a different approach
and understanding of shoppers. Aldi, Lidl and Amazon GO are the future
as high quality, low prices and convenience set the stage for food
Enhanced Foods: Beyond Brownies –
Look for the next big trends coming from Matcha, butter, beets,
botanicals and even cannabis. There is already cannabis-cured lox,
shrimp stew, deviled eggs, brittle bars, chocolate, cannaoils, and
brownies on menus.
Generation Z –
Gen Z is more likely to eat fresh home cooked meals and healthier QSR
offerings and think that cooking is cool. They are financially cautious,
demand good value from the foods they consume in and out of home, and
hate corporate greed.
Food ideologies will become more important as people realize the foods
like avocado, coffee and lobster could disappear over the next decades.
Digital Foodscape –
Look for the new foodscape to be simple, stand out, engage and be multi
sensational – and all that comes through the next generation of food
communication through gamification, edu-tainment and AVA triggered
Microbrands to Megabrands –
Smaller, nimble brands are growing and using the new media to connect
and build trust and authenticity with their customers. As they grow, and
possibly are acquired by larger food companies, their loyalists
question whether or not these brands become bastardized and lose what
made them special.
Augmented Transparency – This technology will allow for multi-panel deep dives into the nutritional information.
Cellular Agriculture –
Medical science and food production are producing foods that are better
for the environment, have a longer shelf life, better food safety and
can personalize nutritional attributes all while changing the landscape
of animal welfare.
The New Administration –
How will the food industry deal in the uncertainty of non-resident farm
workers, increased tariffs on exports and imports to certain countries
and possible deregulation of the FDA and EPA?