Top 10 trends in 2017 - part 3.
Although in previous years we have read many good publications explained benefits provided by different nutrients, this scientific area is still in many cases not clear. In 2017, we hope to find answers for some nutritional issues.
We are observing a huge development of mobile communication. Access to information and opinions is today very easy. General methods of production are not secrets anymore. The food manufacturers can be evaluated by consumers based on the sustainability of production, environmental practices and applied human rights. The food distributors and sellers cannot ignore new digital channels for promotion offered products.
But, let's continue reading of 2017 trends.
Trend #7. Understanding nutrition better.
Based on recent scientific papers it looks like research on nutrition is more complex than we all think. Matter not only what we eat but with what, how, when and who. For example, natural plant products can be completely different if grow in a different environment and the same looks milk products can cause different digestive problems only because one of them contains only A2 casein instead of both A1 and A2 forms. Also recently we have found that bioavailability of vitamin E can vary and it is, for example, lower for obese people.
In 2017, we will observe more intense studies on the metabolic paths and roles of nutrients in them. Many of nutrients still controversial like vitamin D, which being on the same level in our body shows a negative or positive effect in different experiments.
Many of researches focus on the gut and, in 2017, it will stay the most exciting organ of nutritional research.
Trend #8. Sustainability important as carbon and water footprint.
In 2017 consumers will make their food decisions based on where and how their food is made, grown, rose and by whom. People will realise that some real foods can disappear over the next decades like avocados, coffee, lobsters and chocolate. They don’t want to listen about practices like for example unsustainable sourcing of palm oil. Customers will want to know that the food they bought is manufactured in a sustainable and ethical way. Manufacturing of foods that are better for the environment will matter as never before. So, in 2017 manufacturers will focus on reducing waste, eliminating ingredients and artificial colours and additives and improving their food safety practices.
The year 2017, means better understanding of a value of by-products. Even today some companies, like Sir Kensington, are using liquids from cooking chickpeas in a vegan mayo, or yoghurt producers are using a side whey to create probiotic drinks.
Manufacturers will produce a wider range of products from the same source. So, in the case of coconut processors, among produced coconut oil/butter and coconut water, we will see coconut flours, coconut sugars, coconut based sweeteners, coconut ice-creams and many more, not-known before, coconut-based products. The same we will found in relation to other sources of fruits, nuts or seeds. This trend will be economically favoured.
In 2016, the carbon and water footprint dominated the news. Most manufacturers are trying to reduce their carbon and water footprint. Maybe in the 2017, we will see more information about water and carbon footprint of a product on its label. It can be a new marketing tool to go with.
Trend #9. Gain customers in a multisensory way.
In 2017 we will see a lot of experiments with composition and processing of the food in order to get a colour, flavour, smell and taste, which can reignite customers interest. Experts have shown that texture combinations have a strong influence on taste and satiety. We will see a lot of new products like: crispy yoghurt, creamy jam, thin pizza, energy gel and others.
What about drinks? There is a revolution based on expected in 2017 popularity of cold brew coffee and tea (drinks, which are usually prepared with use of boiled or warm water, now will be offered as cold extracts).
Also, packaging will have an important role here. And we will see some new, implemented ideas.
This ‘multisensory’ perception approach will be a key element to win with competitors.
This year, we should see also an implementation of digital seasoning, which involves adding to the food sounds and images via smartphone.
Trend #10. Consumer-oriented digital communication is a key.
Today consumers want more information about food, but usually they are bombarded with too much and too weak content. There is space for manufacturers to communicate in simple, but multisensational way, which engages customers. Popular will be gamification, edutaining, AVA triggering of products and using of brand related apps. All these solutions will support the food manufacturers’ social networks presence and mass-market orientation of their marketing plans.
In 2017, understanding shoppers and quick responding to their request will be more demanding. The food manufacturers and distributors will continue a lesson how to communicate their offerings to target audiences.
We will also see zero-waste markets, members only stores, delivery-only shops more popular than today.
We all will see and experience, what 2017 will give us. Probably, it will be more exciting than we can even think. However, let imagine, that you can create the future and can add one idea to it. Just join the IngredientsHub.com network and enjoy the future.