[PHNUTR-L] Top 10 Food Trends -- Going Global
Kathrynne Holden, MS, RD
fivestar at nutritionucanlivewith.com
Thu Apr 14 06:55:01 PDT 2005
Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic.
Source: Institute of Food Technologists (IFT)
Released: Wed 13-Apr-2005, 10:15 ET
Top 10 Food Trends -- Going Global
Newswise — Food trends once primed to focus on families are reshaping as
Baby-boomers become empty-nesters, and health-related products are
booming worldwide. This is according to this month’s issue of Food
Technology magazine and its cover story, Top 10 Global Food Trends. Food
Technology is published monthly by the scientific society Institute of
Health became a key driver to the world’s food marketplace in 2004 and
do-if-yourself doctoring is one of ten major trends shaping today’s
consumer choices, according to the article. The Top 10 Food Trends are:
1. Quick Fix – Time to prepare food is still at a minimum, so a limited
number of side dishes are prepared with entrees and ease of preparation
is a major factor in eating at home.
2. Drive-and-Go – Takeout service at full service restaurants is
growing, and the combination of stress with a sense of entitlement is
leading consumers’ drive for more upscale foods.
3. Inherently Healthy – More people are eating more fruits, vegetables,
grains, nuts and yogurts.
4. Fancy – The premium foods market is projected to grow to nearly $100
billion before 2010. Wine and liqueurs are finding their way into
crackers and drinks, and products for cocktails are hot.
5. Farm-Friendly – Foods deemed to be closer to the farm are capturing
6. Layered Flavors – Layering flavors is sending sales of food such as
cheeses, condiments and ethnic foods soaring. Exotic fruit flavors such
as starfruit, dragonfruit and Kaffir lime continue to grow.
7. Grazing – Seven million vending machines are in the U.S. with 100
million daily customers and more healthy fare to choose from. The
low-carb snack category is falling, but smaller portion sizes are
gaining and gourmet snack selections are strong. Health-oriented fun kid
snacks will be well received.
8. Low-, No- and Reduced – With low-carb interest waning, consumers are
returning to watching their fat and calorie intake. Low-fat tops the
many health claims consumers now seek out.
9. Do-It-Yourself Doctoring – Shoppers are trying to manage or treat
conditions through diet. Whey peptides are playing a role in Europe in
beverages formulated to reduce blood pressure. IFT’s new Functional
Foods Expert Report details the promise bioactive components in new
products can have on health. (See www.ift.org/ExpertReport.)
10. Global Gangbusters – Convenience and ready-meals are accelerating
worldwide. Fresh, chilled, ready-to-eat products are emerging
domestically and dominate the United Kingdom, commanding 25% of the food
market, excluding beverages. More flexible packaging (e.g. pouches) is
appearing. A majority of Southeast Asians eat take-out at least once a
week, even more than Americans.
Food Technology provides news and analysis of the development, use,
quality, safety, and regulation of food sources, products, and
processes. It is accessible online at http://www.ift.org/foodtechnology.
Founded in 1939, and with world headquarters in Chicago, Illinois, USA,
the Institute of Food Technologists is a not-for-profit international
scientific society with 26,000 members working in food science,
technology and related professions in industry, academia and government.
As the society for food science and technology, IFT brings sound science
to the public discussion of food issues. For more on IFT, see
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian" http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
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