David Feder, Executive Editor-Technical for Prepared Foods media, takes a look at the trends in pasta and all things noodles, with Ann Contos, Senior Product Development Manager and Yury Krasilovsky, Executive Chef, Foodservice R&D for Barilla America, Inc., makers of pastas, pestos, and sauces since 1877.

Gen Z consumers are trend creators who define what markets should be provide. They welcome positive engagement with companies and seek new experiences.

Lu Ann Williams, Innova Market Insights’ Co-Founder and Global Insights Director, discusses continued strong consumer interest in protein and its impact on new foods and beverages.

As consumers continue to seek solutions for health and wellness needs, food and beverage product developers deliver a dizzying array of innovations across categories. While many sophisticated R&D teams work to refine formulations in supplement and energy segments, others have shifted their focus to product applications that do not traditionally feature vitamins and minerals. Take a look at some of the most cutting edge introductions from some of the industry's best product development teams.

Recent insights show more consumers eat more plant-based meat, poultry, and seafood analogues from restaurants because these foods are prepared in the same way as animal proteins.

With more than 100,000 internet searches per month for “vegan recipes” and “vegetarian recipes”, it’s clear there is high demand for plant-based meals. The survey found that 52% of adults are vegan-curious and illustrated consumers’ desire for time-saving solutions to preparing plant-forward dishes. In fact, 56% of adults said they want shortcuts to plant-based meals. 

Whether you pour it, spread it, slice it or spoon it—plant-based dairy options are making inroads in consumer kitchens. Retail 2021 data from the Good Food Institute and SPINS showed plant-based milk category sales at $2.6 billion alone with one- and three-year growth figures of 4% and 33% respectively. Moreover, plant-based milks enjoyed a 16% share of market two years ago and 42% share of household penetration.

Today’s suppliers do more than simply mix a formulation to the customer’s request; they offer guidance and expertise, typically staffing nutritionists, biochemists, and medical experts, as well as experts on regulations. They realize that often the company ordering a premix might not have the knowledge or in-house experience to create a safe and effective blend that includes the appropriate amounts and delivered bioavailability for each vitamin, mineral, or other component.

Breakfast items like cereals, omelets, and hash browns have become popular as snacks. Meeting this trend from the other direction, such comfort and enjoyment, coupled with convenience and variety, are increasingly repositioning snacks as replacements for meals. 

While plant-based proteins are undoubtedly the biggest trend of the decade, cellular-based proteins—also known as "cultiavated animal proteins," "no kill meat," and formerly known as "lab-growth" proteins—are benefiting from a technical boom that's bringing cellular-derived meat, poultry, seafood, and dairy to market at a breakneck speed.