Here at FoodSync we’ve spent some time reading and digesting what the experts, pundits and tastemakers have to say, and here’s our summary of what’s happening, which areas are undergoing consolidation and what’s emerging on the food and drink scene.
When Trends Become a ‘Thing’…
For us, the most obvious trend is the persistence of trends that have already emerged, but which are evolving and developing into the new normal. For instance, take the growth of veganism. Exact figures are hard to pin down, but a quick Google search shows that in 2018, the media were reporting rises of between 360% and 700% in the UK. That is interesting in itself, but combined with a general shift towards eating less meat overall, even for the most hardened meat-eater, that marks a very definite change in attitude.
The reasons are varied – environmental concerns and ‘clean eating’ to name just two, but with The Guardian reporting research from Waitrose stating that 21% of people claim to be flexitarians, combined with rising numbers of vegetarians and vegans, means that around a third of UK consumers have deliberately reduced the amount of meat they eat, or have removed it from their diet entirely.
Another trend we predict will stick around through 2019 and beyond, is the rise and rise of gin. 2018 saw several of the big players launch flanker products. Following on from Gordon’s Pink in September 2017, Beefeater Pink was launched in February 2018, and Tanqueray launched a Flor de Sevilla version in April with a lovage version in May. This would seem to be a response to the more niche, craft products created by artisan distillers. It also chimes with a growing appreciation for bitter flavours such as the Negroni and new tonics also coming on the market. It’s fair to say that gin is becoming (ahem…) a bit of a ginstitution.
The all-pervasive influence of social media, but especially Instagram, is resulting in some unintended consequences. It’s become a factor when designing interiors in the food and drink sector, and menus are becoming more ‘insta-ready.’ There’s a BBC Radio 4 Food Programme on the topic which is worth checking out – ‘How Instagram Changed Food’– if this topic interests you. And we think it should.
With research showing that 16-24 year olds drink less alcohol than previous generations, there is move toward ‘grown-up’ teetotal drinks and mixers. That includes tea-based drink kombucha which is now starting to pop up on supermarket shelves, and which ties in nicely with another key trend for all things fermented.
The Attenborough Effect
In our opinion though, the biggest trend to emerge in 2018, and which we think will continue to exert a strong influence on customer behaviour, is what we’re calling ‘the Attenborough Effect.’ The move towards sustainability has been customer driven in the wake of the Blue Planet II, with ‘single-use’ cited as the Collins Dictionary word of the year. In their ‘Food and Drink Report 2018-19’, Waitrose term this ‘the Mindful Consumer.’ It’s also been evidenced in discussions about the ‘Latte Levy’ and the drive to eradicate plastic straws.
Will this lead to a revival of seasonal, local British produce?
Trends are one thing, but what about the uncertainties? The challenges facing retailers on the high street will continue to have a wider impact. The rise of tech means that people can stay at home watching NetFlix eating a restaurant-style meal brought to them by Deliveroo or Uber Eats. The future of the high street and bricks and mortar destinations is by no means secure. Perhaps more importantly for our supply chain and food security, at time of writing, Brexit is looming large and no matter what your personal opinion on the matter, it has undeniably created political turmoil, with a spicy side-order of economic uncertainty. Prices will likely rise, and there may be food shortages. That’s a subject the food trend forecasters seem to have given a bit of a swerve.
The Guardian, 1 November 2018 https://www.theguardian.com/business/2018/nov/01/third-of-britons-have-stopped-or-reduced-meat-eating-vegan-vegetarian-report