FOOD AND DRINK TREND PREDICTIONS FOR 2017
Over the last year, we’ve seen the rise of various food and drink trends hit the market such as the resurrection of gin cocktails, the ever-popular micro-breweries, and different types of food presentation such as sharing food platters and table top cooking.
Drawing upon recent food and drink analytics carried out by Mintel Global, we’ve identified various upcoming trends for 2017, which may inspire your food service offerings in the coming months.
One of the main trends to come out of 2016 is the increase in more cultured foods such as Mexican, Japanese and Thai. Mintel has predicted that we will be drawing upon past food styles and ingredients for inspiration next year. This may not mean recreated past recipes, but it suggests that we will be taking snippets of inspiration and adding creativity to make something new.
With the increase in people turning vegan and vegetarian we will see a rise in the amount of plant based products. This will not only be enjoyed by vegans and vegetarians, but by the wider mass market, as we become desensitised towards eating dishes which would usually contain meat, but now contain plant alternatives.
This trend is also inspired by the change in society values, and the healthier choices we are making. Packaged products and recipes for home cooking will leverage fruits, vegetables, nuts, seeds, grains, botanicals and other plants.
Chamomile and lavender is also on the rise in the food and drink industry next year which is suggested to have been inspired by society’s need to relax in the evenings due to today’s everyday demands and hectic lifestyles. We will see chamomile and lavender tea being the most in demand which makes the perfect bedtime beverage.
In 2016, numerous campaigns were launched in a bid to reduce food waste in the UK. Successfully branded as ‘Ugly’ or ‘Wonky’ fruit and veg, many supermarkets jumped on board with the campaign, and consumers are starting to come around to the idea of purchasing something which they may not consider to buy before. This may be in the way of purchasing the raw ingredients, or they will be re-purposing them to be used in healthy snack products.
70 billion pounds of food go to waste each year. In early 2016, it was impossible to ignore the buzz about ‘Wasted’, a community of chefs, farmers, and other members of the foods world who work to cook up something delicious out of unused or “un-coveted” food.
Campaigns and innovations will support lower-income households to encourage healthier eating by introducing apps to help encourage the use of ingredients that are on sale, plus value – priced boxes of ‘wonky’ vegetables.
Time-saving is of high importance for most people due to various life constraints, so food products which will provide short-cut yet fresh solutions, as well as nutritious and customisable ingredients will also be in demand.
Another point to note, which will be welcomed by most, is product manufacturers communicating a clear selling point, inspiring more products to directly communicate how long they will take to receive, prepare and consume.
We have no doubt that in 2017, many current trends will continue to flourish, such as our previous example of gin. Annual gin sales rose 16% to smash through the £1bn barrier for the first time in the UK, leading the drink industry to declare 2016 the “year of gin” according to the Telegraph – and we don’t see this slowing down anytime soon.
We look forward to seeing what trends the food and drink industry produce in 2017, and will be on hand to give you inspiration along the way.
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