2016 P
aul Hargreaves, Chief Executive of Cotswold Fayre says: “2016 is set to be a very interesting year for
the food industry. The health trends that have proved popular this year will continue to grow in 2016 as more consumers make the effort to eat and drink that bit healthier. Specifically, I see fermented fruit
and vegetable products becoming popular in the New Year as consumers become more aware of the health benefits associated with the fermentation process. It is also highly unlikely, in my opinion, that low sugar drinks products will carry a tax in the distant future, as it would simply be too difficult for the government to implement. With this in mind, these items are likely to become the go-to drink choice for consumers in delicatessens in 2016. It seems small is the word for 2016, as the final trend will see the return of snacking or consuming small meals throughout the day as the new alternative to three meals a day. Consumers are also turning to smaller portions of high quality food, both when eating out and buying for the home. For this reason, high quality fish and meat, such as Wagyu beef will be must- stocks for the year to come. Interestingly, this trend of smaller portions will also be reflected within the dessert or treat category as, despite eating healthier, consumers still want to treat themselves. Rather than opting for a large wedge of chocolate cake, cafes and restaurants will see people opting for a mini-dessert.
FOOD TRENDS
AS WE BEGIN ANOTHER YEAR IT IS TIME TO LOOK AT POTENTIAL TRENDS IN THE MARKET TO ENSURE YOU ARE CATERING FOR THE DEMAND.
What is interesting for the speciality
“2016 is set to be a very interesting year for the food industry”
sector, which historically has been driven by an older generation, is that many of these trends are being fuelled by Millennials; consumers that were reaching young adulthood around the year 2000. On the whole, Millennials are hungry for unique textures and flavours and are conscious of health but are also happy to indulge from time to time. The good news is that this demographic is making it trendy to be a foody and a responsible foody at that. Millennials are conscious of how food is produced, which is good news for delicatessens as provenance and the ethics of producers will become increasingly important in 2016.
While I am by no means saying
our traditional customer should be ignored in the next 12 months, they are of course as important as ever, but Millennials are worth considering. As they become older and more dominating they will certainly dictate future trends.” l
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