The food and beverage industry is an ever-changing beast. In order to get ahead, we take a look at the trends that are going to shape the industry in 2019.
UberEats and Deliveroo have taken off and expanded many restaurants into consumers home. With years of Masterchef and similar TV shows, the expectation of consumers is to eat restaurant quality food, however, they still are time poor or cant cook it themselves so this trend delivers to this need. Many of these ‘restaurants’ aren’t even open to the public and operate solely by delivering on a virtual basis. Restaurants have to entertain consumers in order to survive. Simply serving a meal is not enough. All elements have to ‘wow’ a consumer; the music, the entry, the service. It needs to differentiate a delivered meal at home.
Locally curated food halls are becoming the dining destination of choice. These spaces become a representation of the local dining scene and a destination for multi-generational gatherings. With upmarket street food offerings and communal dining, they are popping up around the globe to meet the need for affordable fine dining. With a global smorgasbord of cuisines under one roof and experiential dining at the forefront, innovations in this area are going to be key for 2019.
Transparency Honesty in consumption is still important as interest in our environment remains. Whilst what consumers say and do are different the divide is closing. Consumers want to know the source of their food, the quality, the brand and most important the sustainability. Is it pesticide free, gluten free, lactose-free, vegan…
Innovative products and cut through social media images is key to keeping consumer and media attention. Product life cycles have shortened along with other industries.
The New Celebrities
Dieticians are becoming the new celebrity chefs as they guide our dietary requirements and major influences on our diets. There is a growing rise of workshops and cookbooks on the shelves written by dieticians who have moved into cooking to address the lack of nutritional food available.
Tea Parties and High Tea are back. As tea starts to substitute coffee, tea blends, the tea bars and cocktails are making a comeback.
Vegetables are Rising
Vegans and Vegetarians are on the rise and have become mainstream. The vegetables on the plate are taking lead with proteins following and portion size reducing. Concerns about animal cruelty, effects on the environment and sustainable supply remains a concern. Males are the primary growth market as they become more educated and targeted with interesting menus that replace meat. Mushrooms are becoming more prominent and a key ingredient as they have a ‘meaty’ bite and rich in umami. More varieties of mushrooms will be seen in menus, particularly burgers.
Vegetables swapping carbs and dairy continue to trend to address dietary needs. Cauliflower to replace carbs in pizzas or rice, spiralized vegetables such as zucchini, squash, carrots, cucumber, and seaweed instead of pasta. Pea, hazelnut, flax and other vegetable-based products instead of dairy are on the rise increasing by 61 percent over the past five years addressing allergies and health requirements.
Steakhouses are working on new cuts of meat to expand their range, attracting and retaining consumers eg merlot cut (from the heal), bavette (from the bottom of the sirloin) and others.
Keep it Simple
Simple menus are on the rise. In today’s busy world, having to make a decision through a mass of options is not appealing to consumers.
Gut Bacteria food and beverages have been embraced by consumers to improve their immune system eg kombucha, kefir, sauerkraut, pickles.
Botanical ingredients such as lavender, coriander and elderflower—add unique flavors and some are known to aid digestive health. Not all claims on botanical ingredients can be scientifically supported, but customers are eager to try something new and exotic.
Say no to Packaging. Packaging continues to be a big focus by consumers as biodegradable cups and packaging are developed using agricultural waste and other environmentally friendly materials packaging is reduced. Food producers have to substantiate their sustainability plans and how they are going to reduce their bio footprint on waste.