Food origin is an important consideration for today’s shoppers, as they want to know how their food is produced, transported and handled. This is one of hundreds of findings in What’s in Store 2017, the latest edition of the annual trends publication from the International Dairy Deli Bakery Association (IDDBA), Madison, Wis., and What’s in Store Online, a collection of over 150 downloadable graphs and tables, as well as links to white papers and trends articles.
Other findings in the book’s “Eating Trends” chapter include:
- Consumers view health and wellness in two ways—fresh, less-processed food with clean labeling and premiumization, which equates to high-quality ingredients, sourcing, transparency and storytelling.
- Non-meat protein options continue to generate interest among consumers, with 50% of surveyed consumers stating plants are the best source of protein.
- Snacking is projected to account for $200 billion in sales by 2020, a trend that is driving new innovation in snacking options, tastes and flavors.
“Today’s shoppers are very educated and seek out product attributes important to their lifestyles and beliefs, from food origin and transparency to freshness, ingredients and health attributes,” says Eric Richard, education coordinator. “Supermarket fresh departments have outstanding opportunities to connect with these shoppers, as many of the products found there are exactly what shoppers are looking for.”
