Suzy Badaracco Suzy Badaracco is a toxicologist, chef, and registered dietitian. She holds a Bachelors of Science degree in Criminalistics, an Associates degree in Culinary Arts, and a Masters of Science degree in Human Nutrition. www
Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex flavor trends which can be difficult to unravel.
We see urban foraging characteristics in the food truck trend, as well as with consumers who seek out brands' secret menus.
Invasivor consumption is motivated by the desire to preserve native plant or animal species, and is tied to sustainability.
The budget conscience consumer will demand luxury and "value" will be defined as the best quality for the money.
Trends indicate that consumers and food continue to move toward experimentation.
If you decide to enter the gluten-free market, prepare to downsize production as the trend downsizes.
Consumers are seeking naturally healthy options, unprocessed items, but also convenience and clear benefit messaging.
Consumers are cautiously moving toward recovery and are still demanding authenticity.
Flavor and cuisine trends should then be overlapped with consumer and health trends to create a comprehensive strategy.
Consumer drivers, health trends, consumer disconnects and flavor trends lead to a focused health and wellness strategy development.
Consumer disconnects can only be remedied through education, and marketing familiar terms is essential.
Does your company have the ability to make the consumer feel safe?
Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.
Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.
The terms now capturing restaurant consumers' mindsets include simplicity, value, authenticity, playfulness, escapism, invigorating and risk taking.
Patterns shift based on their own trajectory regardless of corporate strategy planning.
Eighty percent mistakenly believe the gluten-free diet is either "more healthful" or a weight loss solution, instead of a medically-indicated diet for the auto immune disorder Celiac Sprue.
Researchers have found no consistent relationship between participants' driving distance to QSR joints and their weight over a 30-year span
A study found that only 8 to 12 percent of gluten-free consumers said they bought gluten-free products because they or a member of their household has celiac disease or an intolerance to gluten, wheat or other ingredients.
Culinary Tides, Inc. released the report: "Top 10 Trends Analysis - Shifting Sands 2012: A cross analysis of predictions across Government, Technology, Health, Consumer, Travel, Beverage, and Food & Flavor trends," hitting the food industry in 2012 and beyond.