One of the reasons is the COVID-19 pandemic. The search volume for “Magic Scoop” has grown by 833% in the last 5 years. Searches for “Miso Robotics” increased by 2,000% in 5 years. It is estimated that by 2050, global demand for water will increase by up to 30%.
Interest in “vertical agriculture” increased by 280% in the last decade. Searches for “oat milk” increased 315% in 5 years. The search volume for “Almond Cow” has increased 233% in half a decade. Searches for “vegan cheese” increased 177% in 10 years, despite a recent drop.
Although the topic may have peaked, searches for jerky mushrooms have increased by 400% in 5 years. Although devices with WiFi or Bluetooth were already growing before COVID-19, the pandemic has increased interest. The growth in searches for smart refrigerators has increased by 245% in 10 years. Graph showing a 31% increase in demand for smart dishwashers on Google in 5 years.
Searches for Tovala have increased by 1.566% in 5 years. Searches for the Meater smart thermometer have increased rapidly, growing by 630% in 5 years. A Hunter study found that Americans cook 51% more often compared to pre-pandemic levels. Tasty, Buzzfeed's cooking division, has more than 43 million followers on Instagram and more than 96 million followers on Facebook.
For example, naturally, Jo posts perfectly staged photos of food on Instagram and accumulated around 1.5 million followers before her 20th birthday. Mariam, 22, posts recipe videos on TikTok for her more than 7 million followers. The user who is credited with starting the trend on TikTok, Hannah Cho, has more than 2 million cumulative views on her original video. Nearly 20% of US consumers bought their first plant-based protein during the pandemic, and 92% of them say they will continue to buy those products.
Nearly 25% of consumers say they want to try an adaptogen. Over the next five years, Mordor Intelligence expects the market to grow at a compound annual rate of 17.5%. Searches for “hard” kombucha have increased an astounding 3,100% in 5 years. For example, Luna Bay Booch makes its blueberry kombucha so that it has 6% alcoholic alcohol, but its lychee is a lighter offering with only 4.5% alcoholic alcohol.
According to a report, a quarter of consumers plan to eat more mushrooms this year and another 63% plan to eat the same amount as in previous years. Pan's Mushroom Jerky was an incredible success on Shark Tank, receiving more than 33,000 orders after the show aired. For more content related to Exploding Topics, check out 5 big snack trends and 25 emerging food technology startups. In fact, the average annual growth in plant-based food launches (26%) and beverages increased by 36% compared to last year.
Right now, less than 1 in 5 global consumers are looking for plant-based alternatives because they perceive the taste to be better. This represents an enormous opportunity for brands that choose to partner with ingredient companies that offer flavor solutions specifically formulated for use in plant-based applications. Consumers are concerned about high prices and supply chain issues in grocery stores, but these worrying issues are just one aspect of the overall market picture. Another major trend is plant-based food alternatives, which continue to proliferate.
Plant-based food alternatives have been trending among vegans and vegetarians for years, but they're also popular among flexitarians and omnivores. More and more consumers are choosing to make all or some of their diets plant-based to improve their health, protect animal welfare and help the environment. A growing number of plant-based alternatives can be found in a variety of food categories, from cheeses and ice cream to snack bars and savoury snacks. Health and well-being became a major concern for many consumers during the COVID-19 pandemic, and food vendors are producing better products for you that offer additional appeal to consumers concerned about their health.
While consumers want products that are nutritious, they must also taste good, and (surprise, surprise) parents just want to buy foods that children will gladly eat. The opportunities offered by healthier snacks focus on natural ingredients, reducing or eliminating sugar, incorporating more protein, increasing energy, and meeting specific dietary preferences and needs. Many consumers are still cooking more at home than before the pandemic and are eager to buy comfortable meals, such as prepared and pre-seasoned meat, meals prepared in a pan, ramen, frozen pizza and minced salad kits. The use of meal kit delivery services also increased during the pandemic.
However, many people consider meal kits to be a more expensive option than buying food at the supermarket, and consumers who are concerned about their budget can reduce their subscriptions to meal kits if they are concerned about inflation and rising food prices. Focusing on the future of the food industry, the report offers specific recommendations to guide retailers, service providers, wholesalers, food processors, packaging companies and investors in making business decisions. Read the summary of the report for more information. Our goal is to help you better understand your customers, market and competition to help drive the growth of your business.
Supply chain disruptions and widespread labor shortages will continue to have their impact and will therefore change the balance between retail products and food service. Every fall, foodies and food industry leaders publish their predictions of next year's food trends. Seeing how other food delivery services have thrived may have given consumers more confidence in the meal kit subscription model, which one in five consumers say they have tried. At the beginning of COVID-19, the restaurant sector sank and, in many cases, retail trade exploded due to the decline in demand for the food that is normally supplied to restaurants and the increase in demand from grocery stores.
As these new processes expand, specialists will work with customers to transform existing batch processes into efficient continuous processes and bring their strong experience in conventional food science to this new technology. Food manufacturers and their food scientists will be challenged to innovate to meet consumer demand for healthier and tastier products. The trend of plant-based foods won't necessarily go away, but those who ate meat and wanted to try plant-based proteins will return to their traditional steaks and hamburgers. Whey protein powder is a recycled and sustainable food ingredient that consumers are looking for, especially those who follow ketogenic diets and other fad diets.
Food manufacturers can ride this wave by adding exotic flavors and ingredients to well-known products and using global trends to influence local products. Yogurt, cheese, sauerkraut, and wine are examples of fermented foods, but the trend goes far beyond these staples. Often, these food and flavor trends offer little value to the average food and beverage manufacturer because of their inability to adapt to the masses. .
