As we approach 2023, the food industry’s attention is likely to continue to focus on inflation as the cost of raw materials, transport and labour drive volatile prices. As producers and manufacturers work to manage the rising costs within the supply chain there is likely to be a lower number of innovative food products bought to market.
However, changes in eating habits that we have seen in recent times are likely to continue, as consumers take responsibility for their own carbon impact and look to eat more sustainably, both for their own health and that of the planet. So what are these trends and how are they likely to change?
Flexitarianism
A flexitarian diet will continue to gain momentum and increase in popularity, whilst veganism could potentially slow. Defined as an individual who primarily follows a vegetarian diet but occasionally eats meat or fish, flexitarianism appears to be popular as it is inclusive of those who wish to exclude meat from their diets entirely, and of meat eaters who are looking to reduce the amount of meat they consume by looking for healthier reformulations of their favourite foods.
Food alternatives
One key area of expected and much needed development is that of fish and seafood alternatives. As the Spoonshot ‘Trends for 2023 and Beyond’ report highlights, whilst there has been great innovation within meat and dairy alternatives, there are limited options available of free-from fish and seafood that are of the same calibre as the meat-less meat we have seen emerge on the market.
With fish being a popular meal choice due to its health benefits, it is perhaps not surprising that it is reported that the global fish consumption has doubled since 1998 and is projected to nearly double again by 2050.
It is vital that a more sustainable seafood alternative is found. Currently alternative fish products feature ingredients such as jackfruit, soybeans, peas and green lentils, but there is a huge scope for development into a viable fish-less alternative that meets taste and nutritional expectations as well as providing a more sustainable solution.
Solution
One solution could be the development of sea farms, where sea plants are grown in place of fish, grains and meat. Whilst this may not offer the ‘faux fish’ products consumers are looking for, ingredients such as seaweed, kelp and samphire would be sustainably farmed and harvested. Zostera marina is a seagrass grown without freshwater or fertiliser, the grains from the seagrass are gluten free and have nutritional value.
They can also absorb carbon 35 times faster than tropical rainforests, making them a potential tool in fighting climate change and introducing more sustainable ways to source food. Such developments offer solutions that would alleviate the pressure on the marine fish populations and provide sustainable alternatives to other farming processes.
Meat consumers are also looking for healthier reformulations of their favourite foods, something we can expect to see emerging over the coming year.
Clean labelling
Simply being plant based is no longer enough as consumers want clean label products that are sustainable, healthy, and contain as few artificial ingredients as possible. Whilst alternative food solutions have seen a surge in progression, the ingredients list to such products are often lengthy with a high content of artificial or unrecognisable ingredients and additives that help plant-based options achieve their texture, taste, and stability.
The idea of clean labelling is three-fold. The first seems a relatively simple solution of making the ingredients list understandable for the consumer and replacing the more technical terminology with the simplified and recognisable term for that ingredient
Ascorbic acid, for example, would not be familiar to many, but it is better known by most of us as vitamin C. The second is more about the formulation of the products. As consumers are placing more importance on knowing exactly what they are putting in their bodies, people are looking for limited processing and more natural ingredients.
Ultimately, they are looking for a simpler, less complicated ingredients list. And it doesn’t stop at plant based foods. Meat consumers are also looking for healthier reformulations of their favourite foods, something we can expect to see emerging over the coming year. Another consideration for clean labelling is where the ingredients come from and how they are produced.
Supply chain traceability
With many consumers looking to follow a more ethical and sustainable diet, supply chain traceability with a minimal environmental impact is an ongoing trend and one that continues to gain momentum.
The clear communication of the source of ingredients also attributes to clean labelling, with symbols and logos for Red Tractor Assurance, Carbon Trust Footprint and Rainforest Alliance being a few that are used within the UK.
And clean labelling does not stop at the physical food or drink item. With so much focus on reuse, reduce, recycle within the UK to help manage our waste and reduce the reliance on single use plastic, manufacturers are under a lot of scrutiny to use recycled materials in their packaging and to ensure that food and drink packaging can be easily recycled by our waste management system.
Sustainability
Measures to reduce waste will become even more significant in the need to deal with food inflation and maximise budgets, whilst having the added benefit of a positive impact on sustainability. Avoiding overbuying stock and checking deliveries match orders, storing and labelling food correctly, managing portion control and not overextending the menu are a few actions that can help in reducing waste.
Focus on gut & immune system
A more specific trend we can expect to see develop into next year is a focus on immune and gut health and how food and drink can support this.
With a variety of products already on the market, functional beverages will continue to emerge. Fermented drinks such as kombucha offer antioxidant properties and immune system support outside of the more traditional fermented foods such as yoghurt, cheese, and sauerkraut.
Accelerated by the Covid-19 pandemic, food is very much seen as a wellness category, with the marketing of foods to support mental health as well as reducing inflammation, improving the body’s absorption of vitamins and minerals, and promoting gut health.