Generation Z, or those under 25, spent a relatively equal amount on food at-home vs. away-from-home, while that gap widened in older generations.

Growing up with a focus on the flavor and function of food rather than brand will make Gen Zs more challenging for food marketers to reach

2018’s eCommerce sales increased by a whopping 35.4%, according to IRI’s new research, Consumer Confidence Reflected in eCommerce Growth.

According to Deloitte’s 2019 Consumer Products Outlook, the goal for CPG companies is to keep pace with people researching, purchasing and engaging with brands digitally – or risk being outdated.

Consumers are rejecting the mass-produced and generic and will favour products positioned as simplified and of better quality, with an implied level of status. In the food and beverage industries, the trend is leading to an increased consumption of local ingredients and craft drinks.

“Snack foods continue to evolve both as between-meal snacks and as part of main meals,” says David Portalatin, NPD food industry advisor. “Each of these snack food roles is changing in different ways in reaction to Americans’ desire for balance, portable snack foods, and holistic wellness.”

Consumer expectations and preferences for snacks have evolved to meet on-the-go lifestyles, health preferences and a hunger for new, bold flavors. Here, we look at two prevailing snack trends—flavor and function—that apply to potatoes, and how manufacturers can market and innovate snack foods to capture consumer cravings.

Spark® is Bell’s insider resource for new and emerging consumer trends as well as flavor and fragrance inspirations. Using a unique and detailed process, Bell uncovers new ideas each year that are sure to ignite customer inspirations and translate them into winning product ideations.

For operators, this may ease concerns with regards to the potential cannibalization of dine-in or carryout occasions.

According to the survey, approximately three-quarters of Americans understand that plant-based “milk” products do not actually contain cow’s milk (75% for soymilk and almond milk, 74% for coconut milk, 73% for rice milk and 72% for cashew milk).