Page 19 - Food & Drink Business Jan-Feb 2020

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THE SUSTAIN DOMAIN
There has been a “massive” shift in consumer expectations around sustainability, pushing companies to prioritise eco-efficiency, especially to reduce food and plastic waste. According to Innova, in just one year from 2018-19, consumer expectations for companies to invest in sustainability jumped from 64 to 85 per cent.
Williams says older consumers care about
3 TRENDS REPORT 2020 MACRONUTRIENT
Coca-Cola Amatil is a market leader in triggering changes beyond product Australia when it comes to sustainability, re-formulation, including category launching the first rPet bottle for carbonised flips and balanced concepts. beverages last year and achieving a number of “It is not a big surprise that sugar is recycling goals as well. Companies including the demon now. There’s only one Freedom Foods Group, D’Orsogna, Coopers demon at a time and currently it is Brewery, Oakey Beef Exports and Bakers sugar,” she says. Meanwhile, fibre is Maison have made major inroads in “making a big comeback”. sustainability measures. A demon can turn a category, she
Also expect to see an increase in upcycling as says. “Ice cream has flipped to
food waste while younger people care about
plastic waste. “Find your metric – using
recycled/recyclable packaging, renewable According to Williams, evolving energy, fighting food waste, or upcycled food – consumer perceptions of
and build a story for consumers,” Williams says. macronutrients in relation to health is
dairy-free, plant-based options. Halo Top changed the industry. Low- alcoholic and hard seltzers revitalised the whole market.
And then foods, previously not particularly nutritious or healthy, are moving towards more balanced, complete concepts, like pre-packaged noodles, reformulated
to deliver nutrition.”
RIGHT: As alcohol consumption decreases globally, the founders of Lyre’s non alcoholic
6spirits, Mark Living and Carl Hartmann, saw an opportunity for a whole
new market.
launches g5
the new recycling, Williams says. Companies are striving to follow a zero-waste approach by creating value from by-products as well as more sustainable packaging alternatives.
LEFT: Researchers from the University of New South Wales 4havedevelopedupcycledandrecyclablepackagingfrom
MAKEOVER
banana farm waste.
THE RIGHT BITE
There will be a strong focus on food innovation that supports consumers managing careers, families and social lives while striving to maintain healthy lifestyles. For Williams, responses to this vary as consumers try to balance the benefits and costs of busy lives. It will continue to raise the demand for nutritious foods that are easy to prepare, convenient and portable.
“This is about holistic health and the mindful consumer. I eat what is good for me and I feel good about what I eat,” she says.
Foods will increasingly fit into different lifestyles. For Generation Z it is about food-on-the-go, protein drinks and caffeinated options. Generation X are more likely to go for a treat to relax and enjoy.
In the middle are meal kits with all the ingredients provided and portioned. From 2017 to 2018, there was an 81 per cent increase in meal kit
lobally.
“Think home cooked meals that fit more
Meal Kit popularity is on the rise, with partnerships between brands and supermarkets broadening the market.
efficiently into their lifestyle,” Williams said.
TAPPING INTO TEXTURE
Consumers are increasingly recognising the influence of texture on food and beverages, allowing a heightened sensory experience and often a greater feeling of indulgence. Williams said social media has played a “huge role” in this. “Everyone wants a richer,
more fun experience. Seven out of 10 consumers said texture is important. For some
products the texture experience is more important than
the ingredient list,” Williams says.
Innova found on average, 45 per cent of US and UK consumers were influenced by texture when buying food and drinks, while 68 per cent agreed that textures contribute to a more interesting food and beverage experience.
In the F&DB September 2019 Ingredients feature, McCormick Foods Australia MD Paris Golden said ancient seeds and grains were gaining popularity because of texture as well as nutrition. Basil, lotus and sesame seeds were being experimented with and rediscovered.
www.foodanddrinkbusiness.com.au | January-February 2020 | Food&Drink business | 19