The dramatic economic events that unfolded on the world stage in 2008 were accompanied by fear, sheer panic and the realization that it is impossible to isolate serious problems on Wall Street from those on Main Street. With this as the backdrop heading into 2009, perceptions of the health of the overall economy and personal financial security will have a major impact on what consumers will eat and drink, both at home and away. The focus of this report, as in years past, is to highlight the flavor and ingredient trends anticipated in 2009 along with valuable insights relevant to the foodservice and retail markets.
In this edition, Packaged Facts takes a look at seven key categories that will drive flavor and ingredient trends in the coming years. To gauge how trends are (or are not) moving forward, we’ve included our expectations for last year, along with predictions for 2009 for each of the following categories:
Global Flavors Sustainability Local & Organic Imports, Food Safety Health & Wellness Savory Selections Sweet Salvation Report Methodology
The information in Food Flavors and Ingredients Outlook 2009 is based on both primary and secondary research. Primary research involved on-site examination of the retail place, interviews with marketing, public relations and industry analysts within the food market and consultants to the industry. Secondary research entailed data-gathering from relevant trade, business, and government sources, including company literature and blogs.
What You’ll Get in this Report
Food Flavors & Ingredients Outlook 2009 makes important predictions and recommendations on the key drivers that will affect the food industry in 2009. Those drivers that will impact flavors and ingredients for foodservice and retail heading into 2009 include the recession, food inflation, health and wellness, and heightened consumer awareness and interest in environmentally friendly consumption decisions.
No other market research report provides the comprehensive analysis that Food Flavors and Ingredients Outlook 2009 offers.
How You Will Benefit from this Report
Any food/beverage company that markets its products in the United States will find this report invaluable, as it provides a comprehensive package of information and insight on the changing nutritional mindset and the consumer palate not offered in any other single source. The fifth edition of Packaged Facts’ annual view into the food industry’s crystal ball analyzes how changing consumer preferences are affecting top ingredient trends, highlights what’s hot and what’s not, and discusses how flavor trends are moving through the retail and foodservice arenas. Table of Contents : Chapter 1: Executive Summary Scope Report Methodology Key Drivers Culture of Responsibility Heralds Consumption Aversion Tradeoffs Food Inflation Health = Wealth Save Money, Save the Earth Simple Pleasures A Look Back and Ahead World of Flavors Health = Wellness Local, Organic Evolve Cross Over Flavors Savory Selections Sweet Salvation
Chapter 2: World of Flavors Diverse America What Comes After Chinese, Italian and Mexican? Table 2-1: Non-traditional Ethnic Foods Consumption by Age, Percent consuming twice a month or more Looking Ahead Rustic French Charcuterie Asian Always Appeals Japanese Still Leads Korean Gains Pan-Asian More Popular Ingredients Headed Mainstream Mediterranean More Ubiquitous Time for Spain to Shine Persuasive Peruvian Newcomers Laos Algeria Kosher More Mainstream Ethnic Foods at Retail For the Masses Targeting the Foreign Born Looking Ahead
Chapter 3: Sustainability – Center Stage Sustainability, Society and Economics Truly Green or Greenwashing? Back to Basics: The 3 Rs Reduce Reuse, Recycle Bag the Plastic Or Break It Down Fair Trade Sells Ethical Sustainability – Sustainable in a Down Economy? Battling Bottled Water
Chapter 4: Local, Organic Evolve Seasonal Menus: Aspiration, Reality or Mandate? The Chain Challenge New Kitchen Required? Organics Stall Consumers Less Committed Retailers Feel the Pain Pressure on Producers Ethical, Fresh and Quality Also Compete Table 4-1: Importance of Various Labels When Selecting Foods and Beverages (percent) Restaurants an Exception Local vs. Organic: A Clear Winner? Table 4-2: Why Consumers Order Local and Organic Foods at Restaurants (percent) Looking Ahead Natural & Organic Regulations: Worth the Wait? Questionable Certification Standards for Seafood
Chapter 5: Imports, Food Safety Convergence COOL Rules Food Safety Concerns Increase Consumers Lack Confidence Salmonella Scapegoat: Tomatoes Cutting Out the Middlemen Bad Beef Problematic Pork China – Big Red Flag? Table 5-1: Select Agricultural and Seafood Imports from China (2006 vs. 2007) (in metric tons, thousands of dollars, and percent change) The Melamine Crisis – Where Next? Table 5-2: Imports of Chinese Dairy Ingredients and Products (2007, YTD 2008) (metric tons) Foreign Fish Other Import Fears
Chapter 6: Trend-watching Trend #1: Comfort Foods Trend #2: Store Brands Now Hip Coupon Use At A Good Clip Trend #3: More Brown Bag It Trend #4: Dining Deals Trend #5: Eating At Home: More Popular Than Cooking There Supermarket Take-Out Still Growing More Take Than Make Frozen Pizza Heating Up Kitchen Basics Trend #6: Crossovers & Flavor Profiles Reach Out Savory into Sweet: More Intermingling Herbs Bacon Mojito Trend #7: Breakfast is Back Trend #8: Occasional Vegetarians on the Rise Trend #9: Small Plates Still Big Trend #10: Restaurants Go Under…Ground
Chapter 7: Health = Wealth Obesity Still Weighs Heavy Fewer Calories Count More Small Plate Movement Simplifying Nutrition Labels – Without the FDA Digestive Health – Easier to Swallow Good Bugs Lead the Way Care and Feeding of Friendly Bugs Fiber Antioxidants Dominate Table 7-1: New Product Introductions With Select Superfruits (average annual percent change) Omega-3 Mainstream: DHA Breaks Out No, No, No Table 7-2: New Product Introductions Carrying Select Avoidance Claims (2004 – 2008) USA (average annual percent change) Trans Fat Artificial Colors Gluten Lactose High Fructose Corn Syrup (HFCS) Glycemic Index Potassium Beauty Doesn’t Happen Overnight
Chapter 8: Savory Selections Eco-Friendly Seafood – Awareness Spreads but More Endangered Sushi Scrutinized Wake Up Call for Retailers Hi Tech and Cheat Sheets Mean Smarter Choices Top 10 Seafood Picks: Eco-Friendly or Not Table 8-1: Top 10 U.S. Seafood Consumption by Species (2005 – 2007) Artisanal Cheese Mass Appeal Passion Reaches New Depths American Cheese Redefined Restaurants Redefine Protein Meat & Poultry: Top and Tough Economy Beef: Big on Flavor, Lower in Price Upscale Burgers for a Growing Appetite Beef for Hispanics Beyond Beef Chicken Clucks Along No Barriers for Brown Rice Venerable Vegetables
Chapter 9: Sweet Salvation Outlook Sweeter, But Less Sugary New Era of Beverages: Natural AND No Calories Sweetness, Pure and Simple So Long, Sugar Hello, Honey…. Agave and Maple Small Desserts – No Big News Non-Dairy Milks: Watch Out Soy Yippee for Yogurt Healthier Snacks and Desserts Texture Adds Interest; More Filling New Styles: Beyond Greek Yogurt’s New Shop Culture Too Much Of A Good Thing? Cupcakes Road Trip, Party On! Chocolate -Taste Still Dictates Table 9-1: Number of Reports of New Chocolate Product Introductions USA (2004 – 2008) (average annual percent change) Fruity Favorites Fun and Fanciful Gourmet Popsicles and Novel Frozen Treats Sweet Treats Get More Personal
Appendix A: Sushi Pocket Guide
Click Here For informationAppendix B: Seafood Pocket Guide
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