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Food trends for 2015

Last time we focused on an important sector of the population for the future of food: Millennials. This week we’re looking at other food trends for 2015 and beyond, many of which touch on aspects of the Millennial lifestyle.

Clearer information about food

According to Innova Market Insights the desire to know more about food will lead to clearer and simpler claims about food and greater transparency. We can provide training courses on Legal Labelling as well consultancy to help food manufacturers, packagers and marketers with what can and cannot be said about food products on packaging; and how to label them correctly to comply with the new Food Information Regulations. We can offer a label checking service and advise on any changes required to make sure  labels desins and content meet the legal requirements. On the subject of labels, Innova predicts there will also be continued support for own label foods.

Creepy crawlies and algae are whey better….

Another point we’ve raised in previous blogs is the use of insects, algae and whey as meat substitutes. This looks set to be a future trend to help satisfy the demand for alternative proteins, especially amid concerns that the traditional soy protein could have links with thyroid problems.

Greater choice of fresh food and interesting textures

We might not yet have reached the stage where we’ve happily cooking with insects and algae at home, but there’s no denying that as a nation our interest in cookery and food is strong. People are more adventurous, many are health-conscious and so manufacturers and retailers will need to fuel their desire to cook healthy, fun and nutritious food from scratch. This means a greater choice of fresh foods and ingredients; and also foods with interesting textures i.e. foods which are rich, chewy and crunchy.

freezerNew routes for fruit

Other trends borne of the desire for healthier foods include the use of fruit to sweeten products (particularly confectionery) to satisfy consumer desire for ‘no added sugar’ products; and also the use of grains to produce snacks, rather than the potato-based snacks which currently dominate supermarket shelves. ‘Good fats, good carbs’ is another major trend, with consumers opting for unsaturated natural fats and oils, such as butter and omega 3, rather than synthetic alternatives such as margarine.

A fresh look at frozen food

Innova also noted that retailers were taking a ‘fresh look at frozen.’ Since certain fresh products such as peas, other vegetables, fish and meat can be harvested/prepared and frozen in a very short space of time, they arguably retain more nutrients than their fresh counterparts. Expect to see many more fresh to frozen foods in the supermarkets from 2015 onwards.

Hot! Hot! Hot!

Market research firm, Canadean, believes there we’re likely to see more hot and spicy foods on the shelves such as an increase in chilli-infused food and hotter spices from East Asia and Mexico. They also predict a trend for more new and exciting combinations of drinks, based on favourite foods and flavours. An example of this might be something like amaretto cider or chocolate-flavoured wine.

Mmmmmm…Chocolate-flavoured wine … yes please!