FOOD PROCESSING By MINTEL
Mintel Announces Global Food and Drinks Trends for 2021 Mintel, the experts in what consumers want and why, has today announced three key trends for the global food, drink, and foodservice industries, including analysis, insights, and recommendations centred around the ‘now’ (next 12 months), the ‘next’ (18 months+), and the ‘future’ (five+ years) of consumer behaviour:
Feed The Mind
In 2021 and beyond, expect to see food, drink, and foodservice brands offer moments of respite through product rituals and formulations that enhance stress relief activities. As the singular focus of avoiding COVID-19 fades, people will make more serious commitments to reduce the health Feed The Mind: Innovative food and drink formulations risks associated with unhealthy eating, become more inwill offer solutions for mental and emotional wellbeing terested in mindful and intuitive eating, and seek proof that will create a new foundation for healthy eating. and incentives through the use of technology. Quality Redefined: Brands will be challenged to respond “The COVID-19 global pandemic has made consumers to new definitions of trust, quality, and ‘essential’. recognise that wellbeing is a vital concern. In the coming years, consumers will be looking for more products and United By Food: Food and drink brands can balance a services that offer mental and emotional health benefits. person’s need to feel unique and special with the desire to be part of communities of like-minded individuals. “Functional formulations and emotionally engaging multisensory products will help food, drink, and foodservice Looking ahead, Daisy Li, Associate Director, Mintel Food & brands command a larger share among a myriad of Drink, discusses how shifts in consumer behaviour related mental and emotional health options. We predict that to wellbeing, value, and identity will inspire formulation, innovative food and drink formulations will help people packaging, marketing, and more in the years to come: learn how diet can impact mental and emotional health, which will lead to new interest in psychology-based approaches to healthy eating.”
DIGITAL ISSUE NO.02 : Apr 2021
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