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Food Institute Top Trends

Date post: 19-Oct-2014
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Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
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Food Industry Review 2013 edition The Ultimate Reference Guide “from FARM to FORK”
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Page 1: Food Institute Top Trends

Food IndustryReview

2013 edition

The Ultimate Reference Guide

“from FARM to FORK”

Page 2: Food Institute Top Trends

Food Industry Review Consumer Trends Retailing Formats Restaurants &

Foodservice Technology & Social Media Sustainability Specialty & Organic New Products Private Label Food Processing Mergers & Acquisitions Demographics CPI/PPI

~ 2013 Edition ~

Page 3: Food Institute Top Trends

Consumer Trends~ Market Influences

~

Lifestyle ChangesNew Shopping Behaviors

TechnologyEconomy

Value

Page 4: Food Institute Top Trends

Consumer TrendsHow much time do Americans spend on food?

Eating Behaviors – how many minutes?Where, When and With Whom are we eating?What are we doing while eating?

Let’s discuss the TRENDS◦Snacking◦Impulse Purchases◦Healthier eating habits

Page 5: Food Institute Top Trends

Retailing Formats …What’s Trending?

Page 6: Food Institute Top Trends

2013 and beyond Online shopping Cautious Consumer Simplified Shopping “FRESH” Retailers Warehouse Clubs Strong New Concept Stores “test the waters”

Page 7: Food Institute Top Trends

Restaurants&

Foodservice Chain restaurants see a brighter

future◦ Micro Desserts◦ Better Burgers Better Sandwiches

QSR Trends◦ Fast food menu revamps◦ Attracting more “health conscious”

consumer

Continued push for foreign expansion

Page 8: Food Institute Top Trends

Technologyand

Social Media

Impact onFood Retailers

Think outsidethe Box

Page 9: Food Institute Top Trends

Sustainability

Less packagingSustainable seafoodMore environmentally responsible

retailers/manufacturersSustainable efforts highlighted

◦ LEED Certification◦ Solar Power initiatives◦ By-Product Energy

~ Lessen the Environmental Footprint ~

Page 10: Food Institute Top Trends

The numbers reveal …Specialty Food

growth continues

Age ~ Income ~ Region(key factors in Specialty Food Purchases)

Page 11: Food Institute Top Trends

Organics and Local“Natural and organic products aren’tcompletely passe, but local varieties are steadily gaining ground.”

Source: John Frank, Mintel

Between 2013 and 2015, specialty food manufacturers, distributors and retailers all agree that “LOCAL” claims will grow the most.

Source: NASFT Report

“Organic products are healthier for my family and me”Source: OTA U.S. Families’ Organic Attitudes and Beliefs Study

Page 12: Food Institute Top Trends

New Products 2013

Yogurt offeringsSnacking optionsNovel beveragesAll-natural offerings for childrenCoconutNew Flavor offerings

Looking for inspiration for your new product?Nostalgia and Innovation

Page 13: Food Institute Top Trends

Private Label Favorable perception

continues to grow

Retailers diversify offerings and expand brands

Canned sector enjoys sales growth as consumers trade down

Driving drug store sales

What’s in a Name?

Page 14: Food Institute Top Trends

FOOD PROCESSING

Page 15: Food Institute Top Trends

Mergers & Acquisitions

What’s Impacting Food Business M&A?

◦Debt crisis in Europe◦Investment banks and private equity

firms◦Retailers post big year in acquisition

activity◦Franchised restaurants

Page 16: Food Institute Top Trends

Demographics

Page 17: Food Institute Top Trends

Understanding Consumer Spending

Analysis of every variable that impacts food industry◦ AGE◦ INCOME◦ EDUCATION◦ GENDER◦ COMPOSITION OF HOUSEHOLD◦ SIZE OF HOUSEHOLD◦ RACE & ETHNICITY◦ REGION OF COUNTRY◦ METRO/RURAL/URBAN LOCALE

Page 18: Food Institute Top Trends

Consumer Price Indexand

Producer Price Index

“Those who do not learn from history are doomed to repeat it”

Page 19: Food Institute Top Trends

THANK YOUTo become a member and gain full access:

www.foodinstitute.com/joinfi or

Call Lina at 201-791-5570, ext. 214


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