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Science plays big role in nonprofit foundation's 5 key 2019 US food trends

January 9, 2019

American citizens want to know not only where their food originated, but how it was produced and how it traveled from farm to fork, according to a study by Washington, D.C.-based International Food Information Council (IFIC) Foundation.

"Americans have a growing appetite for more information about their food, and technology is enabling eaters like never before," IFIC Foundation CEO Joseph Clayton, said in a news release. "It's also driving transparency across the food supply chain."      

The nonprofit science-based information food information organization said in a release that the year ahead will only grow Americans' interest in the food "journey," as well as related issues around food allergens, safety sugar content and plant-based consumption. 

The organization outlined five major trends in the year ahead: 

1. Farm-to-fork food journey: Consumers want to know how and where their food is produced, as well as its overall ingredient quality, with a broader interest in environmental sustainability and other related food production social issues. In a 2018 Food and Health Survey half those polled said knowing the ingredients and where they came from made a pivotal difference in what they bought. Likewise, many more than the previous year said their purchase decisions were affected by the way the food was produced. 

2. Better tech = better food safety detection: Last year, the U.S. Centers for Disease Control and Prevention reported more food safety outbreaks than any time in the last decade, but the foundation believes that might actually show we're just getting better at finding such problems through enhanced traceability technology.  

The organization said that whole-genome sequencing (WGS) has changed the game dramatically since it generates an organism's complete DNA sequence allowing scientists to discern the exact problematic pathogen. In fact, food safety experts said today's use of WGS-based surveillance is about 100 times better than methods used 20 years ago. 

3. A greater reaction to food allergens: WGS is also helping to safeguard consumers from food allergens, the organization said, since WGS data from those allergic to certain foods may soon help identify the problem in infants much earlier and detect trace amounts in foods themselves. The organization also said there may be more regulatory measures coming related to this topic. 

4. Growing sour on sugar: According to the 2018 Food and Health Survey, sugar is the biggest cause off added weight, over fat, protein or carbohydrates, with 33 percent of those polled blaming sugar for added pounds, which is up from 30 percent in 2012. In fact, 77 percent said they are limiting or avoiding sugar and 59 percent viewed sugars negatively.

Additionally, the mandatory compliance date for labeling added sugars on foods' Nutrition Facts panels kicks in Jan. 1, 2020, leading the organization to predict increased sensitivity about sugars in food in the year ahead, as well as possible increased interest in natural low-calorie sweeteners like stevia leaf extract and monk fruit.

5. Increasing trend toward vegetarian, vegan lifestyles: Plant-based food sales have grown 20 percent since 2017, and the organization did not expect that trend to slow. Though the survey found only 4 percent of Americans identify as vegetarian or vegans, many more are eating more vegetables in diets like the paleo (7 percent), low-carb (5 percent), Whole30 (5 percent) and high protein (4 percent) plans.