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Future Food Trends 2013

Interviews with nine Wisconsin food industry experts plus highlights from three national food trend reports
by

Greg Lawless

on 2 January 2013

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Transcript of Future Food Trends 2013

Future Food Trends 2013 Demographic changes in America
Health care costs and related policy
Climate change impacts, related policy
World population growth, hunger
Demand for fresh water
Volatile energy and fuel costs
Economic uncertainty

What else? Mega Trends Affecting Food Real food, pure and simple, is the secret to successful new products.
Nothing sells like pure and simple as consumers clamor for clean fuels for their bodies and demystified ingredient statements for their minds. Pure Food From hyper local to exotic foreign lands, vegetables have become an undeniable part of the healthful culinary landscape.
And selling the farm is all the rage with entrepreneurs and large enterprises alike. From school lunch to gourmet retail shops, consumers are ravenous for vegetables.
The latest twist is stem-to-root cooking with fruits and vegetables. Vegetable Concoctions Snacks account for one in five “eating occasions”
Multiple snacks now qualify as America’s “fourth meal”
Every food purveyor is chasing after serial munchers … particularly convenience stores …ramping up new selections with “fresh” connotations Making personal connections with customers
What should they know about your food?
What do you mean by “transparency?”
Where does your bacon come from?
What’s your position on sustainability, on recycling, carbon footprint, food miles, genetic modification...? Natural. Organic. Artisanal. Local. Claims like these are under intense scrutiny.
Suits against General Mills and Pepsico…over genetically modified ingredients conflicting with “natural” claims
Suits against Cabot, Yoplait…over whether their “Greek” yogurt is the real thing
Suits against Applebee’s and Brinker over calorie and fat content on their menu labels…as menu labeling laws kick in across the country. As the push toward local is finding its way into almost every segment, chefs are moving toward preservation.
Pickling is proving to be a popular way for chefs to add their personal touch and showcase a unique aspect of using local ingredients year round.
Nose-to-tail is a sustainable practice that is expanding awareness of a wider range of meat cuts and going mainstream. Canning, Curing, and Cutting in House Chefs are changing their habits and exchanging their butter and bacon for broth and beets. The result, better-for-you food that actually tastes good.
Veggies no longer prepared as just a side or salad, vegetables will get their chance to star as the main dish.
Kids’ menus grow up: Kid-friendly versions of adult dining options. Sterling-Rice Group Test your assumptions
Make incremental adjustments
Explore potential opportunities

The trick is separating the wheat from the chaff. Why follow trends? Most consumers are very price sensitive
Subset will pay for superior product quality, values, integrity, novelty, etc.
Continued demand for speed & convenience

So what are we seeing that is new? Enduring consumer trends Law Suits Not just Value, but Values What did you hear that rang true?
What trends will affect your business?
What other food trends do you see ahead? Snackification of America Developed for the 14th Annual
Midwest Value Added Agriculture Conference
December 12-13, 2012
La Crosse, Wisconsin

Greg Lawless
Agricultural Business Specialist
Center for Community and Economic Development Disclaimer The following views and opinions in this presentation belong to the speakers and the quoted publications and are not necessarily shared or supported by the University of Wisconsin Extension. The future is uncertain... but this uncertainty is at the very heart of human creativity.

Ilya Prigogine (1917-2003)
Belgian physical chemist and Nobel Laureate
Full transcript