PLANET: 10 Food and Beverage Trends in 2019

PLANET: 10 Food and Beverage Trends in 2019

In this, part 4 of 4, we look at food trends related to our planet. Read parts one, two, and three here.

Packaging, Re-Purposing and Pollution

A 360-degree perspective of sustainability is increasingly shaping consumer choices, and the product lifecycle is gaining in prominence. Suppliers are turning to tried-and-true methods, to ensure mindful production, and innovating where need arises.

9. Simplicity in Sustainability:

From processes of production to consumption and waste-generation, this rising awareness of sustainability encompasses many aspects of ingredient production and waste creation.

Consumers are turning away from plastics and looking for alternative solutions. According to Waitrose & Partners, 60% of people in the UK choose a refillable water bottle and coffee cup more than they used to. Bio-based packaging materials are set to rise in popularity across the globe; as well as increasing efforts to support recycling initiatives.

In some ways many of the simplest solutions already exist, with glass packaging, for example, picking up in some areas. This year a NSW dairy farm, for example, has started to seek funding for a project to ditch disposable plastic bottles and return to glass – a revival of the milk delivery tradition.

A cyclical perspective on food is seeing consumers turn to traditional principles of waste reduction. Upcycling can be seen in Tyson’s Yappah! protein crisps, made from chicken breast trim (offcuts); and the aquafaba (chickpea water) trend.

10. Innovation:

Innovating toward sustainability likewise will aim at reducing waste, including pollution; increasing production efficiency, restoring soil health and implementing regenerative agriculture methods.

New food innovations will continue to address the suite of requirements coming from consumers; presenting total solutions for a sustainable lifestyle and meal.

San Remo, for example, won a 2019 Product of the Year Award in the pasta and rice category for its Pulse Pasta, made from peas, lentils, chickpeas, borlotti beans and other legumes; addressing a growing demand for plant-based protein, convenience and tradition.

This is an exciting time to be in food. More than ever, consumers are open to unconventionality, in packaging, ingredients and ethos; and are seeking both tradition and innovation. They expect more of their food and of their suppliers; and they are in many cases, willing to pay for it. This is not an isolated instance; these trends are echoing around the world. However they are not displaying identically in each and every market; each market has its own history, culture, and people with which these trends mix. If you’re interested in learning more about the nuances of a particular market and category, reach out. This is our area of specialisation and we’d be more than happy to help.

Summary of The Top 10 Trends for 2019:
  • Convenience
  • Nootropics
  • Personalised Soultions
  • Free-Froms
  • Gut Health
  • Community
  • Compassion
  • Authenticity
  • Simplicity in Sustainability
  • Innovation

Photo by Emma Simpson on Unsplash