Emerging Trends in Food and Nutrition

1. Emerging Trends in Food andNutrition I can identify and describe current trends in nutrition, food production, and consumption patterns I can identify how trends influence food products and services available to the consumer I can explain the role of food additives and functional foods in food production I can describe the role of legislation in controlling food products

2. Tiny Treats: Latest Food Trend • http://abcnews.go.com/Nightline/video/tiny-treats-latest-food-trend-16199944

3. Consumer “Trend Drivers” • Trends for Health and Wellness • Aging population • Increased health awareness • Demand for natural and organic foods • Demand for functional foods and nutraceuticals (Food as Medicine) i.e. gluten free products, probiotic yogurt

4. 2. Trends for Value Ingredients and processes that increase the value of foods • Food additives increase the “value” of food by providing low priced foods that taste good and don’t spoil • Trend towards smaller package size due to an increase in small households in Canada

5. Trends for Value • Novel and GM Foods: • Using modern biotechnology techniques, genetic modification can now be carried out more rapidly - targeting individual genes • i.e. drought and pest resistant corn, potatoes, tomatoes that ripen more slowly on the vine, milk with increased DHA (omega 3 Fatty acid)

6. 3. Trends for Convenience • 70% of all meals are prepared in the home • Family “Time Crunch” • High rate of women working outside the home • Faster paced lifestyle • Smaller household size Examples • Ready to Eat/Ready to Heat meals • Snacks and Mini meals (energy bars) • Consumers are using more convenience products in their cooking such as pre-washed salad greens and meal kits

7. 4. Trends for Authenticity • Natural Foods: - concern over food additives in food products and technologies such as genetic engineering has led to a demand for natural food products • “natural” does not mean higher nutrient content • CFIA → natural means that there are no artificial ingredients and minimal processing

8. 4. Trends for Authenticity • Global foods –in Canada’s multicultural environment we are becoming more aware of culture’s different form our own • Demand for authentic ingredients has led to many Canadians trying foods from different cultures

9. 5. Trends for Sustainability • Local Foods – urban agriculture • Farmer’s markets. Backyard plots, chickens for egg production • Locally grown produce spends less time in shipping = higher nutrient content • BUT- may be grown using unsustainable or unfair practices

10. Trends for Sustainability • Organic Foods – in order for a food to be labelled as organic, 95% of its ingredients must be organic • No synthetic pesticides, herbicides, antibiotics, GMO’s, and hormones • Organic food must be certified to Canada Organic Standards • There is no proof that organic food is healthier

11. Trends for Sustainability • Sustainable Fisheries: • Increased consumption of fish has led to depletion of the global fish stocks. • To allow fish stocks to recover – choose fish from sustainable environments

12. TOP FOOD TRENDS: 2011 • Eating in (prepared meals, meal kits) • Premium, gourmet, and exotic foods • Almond milk/Yogurt • All “natural” products • Low-Calorie, Lactose-free, gluten-free, and/or low fat • Locally grown/organic/fair trade produce • Functional Foods- with added health benefits i.e. Omega-3 Fatty Acids, Plant Sterols • Beverages and Snack Foods

13. Identifying “niche” markets Understanding Niche Markets • Niche markets consist of groups of consumers within the larger marketplace who have similar demographic, buying behavior, and/or lifestyle characteristics. • Examples include: consumers who prioritize quality assurance and source of production, and consumers who seek an easy preparation entrée available in convenient form. • Even consumers with the same buying behaviour may have different purchasing motivations • For example, organic consumers used to be identified by their concern for their environment, but now there are entirely different segments of consumers who buy organics because they perceive those foods as having higher nutritional benefits (Thilmany, 2008)

14. “Get Fooducated – New Food Products” • https://twitter.com/Fooducate/media • http://blog.fooducate.com/2011/05/06/brainstorming-new-food-products-hilarious-animation/

15. How Are New Products Developed? • Only approximately 5% of all new food products succeed • Product development teams, composed of specialists in all areas of food business are key to the creation of a successful new product • Team specialists include: Food Packaging, Sensory Evaluation, Research and Development, Food Safety, Marketing Research

16. What makes a new food product successful? • New product satisfies a true consumer need/want • Well-liked and high quality • Marketing plan ties the product concept with the lifestyle, needs/wants of the consumer • Process could take months to years

17. Developing a New Food Product • The Four P’s of Marketing • Price, Product, Placement,Promotion

18. The Great Food Revolution The Battle to Get on Your Plate • http://www.cbc.ca/documentaries/greatfoodrevolution/episodes/episode/two.html