You are here
NEW YORK -- The recession, health and wellness, and heightened consumer interest in environmentally friendly consumption are some of the key drivers that will impact flavors and ingredients for foodservice and retail throughout 2009, according to the fifth and latest edition of Packaged Facts’ annual "Food Flavors and Ingredients Outlook" series.
Based on the drivers identified in this recently released report, Packaged Facts said it expects consumers to increasingly employ strategies such as using coupons, eating fewer meals out, preparing more home-cooked meals from scratch and substituting private label products for leading branded items to combat the recession.
Being in the grip of recession, however, has not deterred the growing interest in products that promote good health. Many consumers are concluding that spending a bit more on food products touting health benefits may serve as a form of affordable insurance to help avoid stratospheric medical bills later, according to Packaged Facts’ research.
Meanwhile, the idea to "reduce, reuse and recycle" is motivating consumers to indulge in environmentally friendly behaviors that are also easy on the wallet. Packaged Facts projects that substituting tap water for bottled, cloth napkins for paper, eating more leftovers and consuming locally produced foods will become more commonplace.
Food Flavors and Ingredients Outlook 2009 examines seven key categories that will drive flavor and ingredient trends in the coming years: Global Flavors; Sustainability; Local & Organic; Imports/Food Safety; Health & Wellness; Savory Selections; and Sweet Salvation. The report also analyzes how changing consumer preferences are affecting top ingredient trends, what's hot and what's not, and how flavor trends are moving through retail and foodservice.
For further information on this report, visit www.packagedfacts.com.