2021 Food and Beverage Trends

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Despite decades of industry and public health efforts, America's fruit and vegetable consumption continues to decline, according to newly released State of the Plate: America's Fruit and Vegetable Consumption Trends research from the Produce for Better Health Foundation (PBH).

The want of more protein in diets have US consumers seeking the macronutrient from a variety sources, reports The NPD Group. Protein, the nutritional counterpart to fat and carbohydrates, is considered the body’s building blocks, and can be found in a long list of foods, like seafood, meat, poultry, eggs, legumes, and vegetables.

Pandemic-driven cooking and eating at home still prevail among food trends, said participants from the Specialty Food Association's Trendspotter Panel during Specialty Food LIVE!™, a virtual marketplace event held January 19-22. The Trendspotter Panel for Specialty Food LIVE! January 2021 included food analysts and experts from across the food and beverage industry.

 

To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series.

It's clear that the plant-based revolution rolls on and continues to evolve. And not only has it reached mainstream status—but now it might be described as a global phenomenon.

Mintel announced four key trends for the US foodservice industry, including analysis, insights, and recommendations centered around consumer behavior over the next 12 months. Read more about "The Great Divide," "Play With Your Food," "Restaurants Redefined" and "Trust or Bust."

Supply Change Capital co-founders Noramay Cadena and Shayna Harris are focused on creating a seat at the table for diverse entrepreneurs in food and foodtech.

Innova Market Insights’ No. 2 trend for 2021, Plant-Forward, signifies the evolution of plant-based concepts beyond the core dairy and meat alternatives categories. In 2020, no fewer than 67% of all new products with ‘plant-based’ claims were launched outside of these pioneering sectors. In the confectionery market, for example, more milk-free and gelatin-free products are hitting the shelves, as highlighted in a new report from Innova Market Insights. Meanwhile, the plant-based confectionery space is growing in popularity.

New research from IRI®, a global leader in innovative solutions and services for consumer, retail and media companies, found that small and extra-small CPG manufacturers’ and retailers’ own brands gained US market share over larger players during 2020. Of the CPG industry’s $933 billion of total US sales in measured channels in 2020, large manufacturers collectively lost 1.3 share points, or $12.1 billion in sales, to smaller players due to channel shifts, supply constraints and category shifts.

Among the key pillars of the effort are using positive ingredients; expanding the company's portfolio of products that have been grown and made sustainably, through tools and techniques like regenerative agriculture and net water- and carbon-neutral production plants; and making it easier for consumers focused on health and wellness to consume products on the go through innovations such as LAY'S oven baked chips and Sabra Snack Cups.