Monthly food menu calendar4/22/2024 ![]() ![]() ![]() “It will be interesting to see what this brings and how these innovations land with consumers.” Fermentation and CultivationĬhris DuBois, Executive Vice President and Protein Practice Leader at Circana, believes that 2024 will be a telling year for fermented meat - analogs that are created by blending plant-based proteins such as soy and peas with microbes like fungi in a controlled environment. “AI is bringing new innovation here - making it easier for us to get closer and closer to plant-based alternatives that taste just like conventional products,” said Carter. “This can help the industry grow in a different way, appeal to consumers based on the product attributes, and provide more pricing flexibility because it isn’t being compared to a ‘conventional’ product,” said Bartashus.Īlong with a continued focus on ingredients that are closer to actual plants, Carter believes technology will continue to improve the taste of plant-based analogs. New Horizons for Product Innovationīloomberg Intelligence is also watching for new offerings that happen to be plant-based but are not developed to merely replicate existing products. “Even smaller initiatives, such as shifting cafeterias to be two-thirds plant-based (as was the case at COP28), allows companies to say they are on the way to meeting goals without large spending to do so,” said Alfano. This expansion also creates more runway for institutions to lean into food system transformation. “The products offer nutritional benefits and are more neutral in environments where you have people with a broad range of eating preferences.” “Plant-based products are showing some resiliency with other foodservice outlets like schools, corporate campuses (cafeterias), and healthcare facilities,” Bartashus told FI. Growth opportunities outside of the restaurant space are key foodservice trends to watch, according to Jennifer Bartashus, Senior Analyst of Retail Staples & Packaged Food at Bloomberg Intelligence. “We are sure to see more products and brands with claims and storytelling around that,” said Carter, adding that traceability will also be a bigger priority along with “more transparency around the climate implications of making a plant-based choice.” This acceptance is “an inevitability to address business and natural inefficiencies, food insecurity, climate change, and financial risk currently borne by governments, companies, and consumers.”ĭrilling a bit deeper into trend specifics, Robyn Carter, Founder & CEO of Jump Rope Innovation, sees regenerative agriculture as a major area to watch. “As the only sector that can reach Net Zero by 2030 (according to Mahesh Roy of IIGCC investor network), food systems transformation through diversified proteins becomes a priority for companies trying to meet sustainability goals,” Alfano told FI. ![]()
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