Food Trends for 2019 - Part 1

It’s the start of a new year and as everyone is inclined to do in January, we begin looking at publications from around the world to see what the food predictions are for the coming 12 months. Part art, part science, and influenced by many factors ranging from fashion and pop culture to health trends, we all wait with great anticipation to see what those ground-breaking new ideas might be.

To find out what’s in store for this year, we turn to two global Market Research companies for their take on what’s hot in 2019. This week we feature Innova Marketing Insights’ Top 5 Trends courtesy of FoodStuff South Africa and next week it’s the turn of Mintel, along with food greats: BBC Good Food; and also our very own Eat Out to see what local chefs are hoping will be the next big thing in 2019.

But for now, on to the Innova Top 5 Trends:

1. Discovery: The Adventurous Consumer
Consumers are moving out of their comfort zones to explore bolder flavours and multi-sensory food experiences. There is a focus on heightened sensory delivery, often combined with an element of the unexpected.

2. The Plant Kingdom
Companies and brands are greening up their portfolios to attract mainstream consumers who want to add more plant-based options to their diets. For many, going plant-based is about achieving a healthy and sustainable balance between meat and vegetables, rather than adopting an all-or-nothing way of eating.

3. Alternatives to All
As more consumers pay attention to health and sustainability, replacement foods and ingredients are on the rise. Health remains the number one reason to buy food alternatives, with one in two US consumers reporting that health is a reason for buying alternatives to bread, meat or dairy.

4. Green Appeal
The industry is increasingly committing to answering customer expectations around sustainability. This is driving corporate goals, as manufacturers commit to sustainable product and packaging development with a range of initiatives.

5. Snacking: The Definitive Occasion
For most consumers, snacking is a part of daily life and always has been. What is changing, however, is the way people think about snacking and what is considered a snack. Snacking is no longer the optional extra, but the definitive occasion. It is a central focus of innovation across all food and beverage categories.