Welcome to the new age of eating. Our love of food is exploding in proportion to its shrinking interest in cooking from scratch – or apparently, eating food someone else cooked from scratch. Great insights from The Hartman Group...
Food Trends 2014
Ingenious and brave chefs - Britain's Heston Blumenthal and Spain's Ferran Adrià, for example - tend to set the tempo of foodie trends, many of which then filter down into the broader food industry. This article looks at how playful new cooking based on traditional methods and weird ingredients will, it asserts, supplant the industrial techniques that dominate modernist cuisine.
"Dairy, more than any other category, is perfectly positioned to profit from the most important consumer trends shaping the food industry," says Julian Mellentin, director of New Nutrition Business, whose new report Key Trends in the Business of Dairy Nutrition outlines the 14 trends driving the category.
"Battle of the Buzz", a free white paper, provides critical insights for food and beverage manufacturers by exploring recent research on the media landscape around high fructose corn syrup (HFCS) and how this impacts consumer attitudes and purchase behaviours.
More Articles ...
- How the rise of snacking is redefining meals
- Cereal killers – five trends revolutionising the American breakfast
- US: Cereals continue their struggle in the breakfast market
- The joy of cooking? Yeah right!
- Where's the protein trend going?
- Behind the spectacular rise of the Mason jar
- Popcorn progresses on clean labels, complex flavours and anytime consumption
- Food-drink marketing clarity: transparent packaging boosts sales
- US: America is completely nuts for almonds
- Here's why quinoa is so popular right now
- The produce department: prime real estate
- Yoghurt appeal rising globally, says DSM
- Millennials: food culture's greatest influencers
- Ingredients and mixes benefit from boom in home baking
- America returns to its love of butter