British shoppers are becoming increasingly engaged with standards of animal welfare when purchasing food, according to research into consumer behaviour from international food and grocery expert IGD. One-fifth of shoppers (20%) now say that knowing about the standards of animal welfare has become one of their key drivers of product choice, which is up from 13% in 2008, according to Shopper Trends 2009, IGD’s latest research. When asked about concerns they have relating to food production,... ...Read more »

Professional services firm Deloitte has outlined the likely responses of retailers this year as financial worries continue to restrict confidence. In their 2009 Global Powers of Retail report, in which Wal-Mart again came out on top with Australia’s Coles and Woolworths both finding a spot in the top 30 global retailers, Deloitte suggests successful retailers will find a way to enhance the customer experience, while also improving risk management systems. Cut costs On a global level, many retailers... ...Read more »

A unique “healthy halo” is driving the flourishing global market for food and beverage products enhanced with omega fatty acids, according to new research, published overnight. The ‘halo’ is characterised by enhanced public awareness of omega fatty acid compounds, their proven scientific and health benefits, consumer willingness to purchase products that contain them, and positive media exposure. In the report, Omega Fatty Acids: Trends in the Worldwide Food and Beverage Markets,... ...Read more »

In 2008, food and beverage claims classified as “Natural” - including all natural, no preservatives, organic and wholegrain - were the most frequently featured on new products globally, according to Mintel’s Global New Products Database (GNPD). Claims of ‘fortified products’, on the other hand, took a hit, while declarations of “low” (e.g. low-fat) stagnated. Almost one in every four (23%) launches last year had “Natural”, a nine per cent rise... ...Read more »

US restaurants may be facing the toughest new year in recent memory, but opportunities are still present for operators that know how to focus their efforts where it really counts - on the consumer. Australian restaurants have not been hit as hard as those in America as our economy has, to-date, held up much better than the American economy. Tracking consumer trends, however, is as important for Australian restaurants, with the coming year to see more of a “buyer’s market” than 2008... ...Read more »

Research released by the National Restaurant Association shows that Americans are looking for healthier options and “greener” restaurants when they dine out, in addition to an increased interest in value and convenience. Surveys of restaurant operators, customers and chefs indicate that restaurateurs will sharpen their appeal in 2009 in these areas and that restaurants’ responsiveness to customers’ preferences will drive these industry trends, according to the Association’s... ...Read more »

Spotting trends in food is essential to understanding what food consumers are doing now and more importantly may be doing in the future. ‘thefoodpeople‘, a British-based food consultancy, split their food trend predictions into “mega trends” - which are already apparent within the market - and also “emerging trends” that are just starting to take hold.”The big trends for 2009 include comfort food, nostalgia, scratch cooking and home baking as consumers want... ...Read more »

An appetite for internationally infused tastes, a desire for all-natural foods and a craving for favourite ingredients are a few of the influences behind the McCormick Flavour Forecast 2009. The report, released by the US-based spices and seasonings company, takes an in-depth look at 10 emerging flavour combinations poised to transform America’s, and international, menus in the coming year. “Our passion for flavour is the inspiration behind the ‘Flavour Forecast’,”... ...Read more »

Alcohol is an important part of the culinary arts and experience, and new research from America’s National Restaurant Association reveals which alcohol trends will be the hottest on restaurant menus in 2009. A survey of more than 1,600 professional chefs - American Culinary Federation members - ranked micro-distilled/artisan liquor, culinary cocktails and organic wine in the top 20 culinary trends. Also high on the list of trends for the coming year are food-alcohol pairings, craft beer, specialty... ...Read more »

A survey of more than 1,600 professional chefs - members of the American Culinary Federation (ACF) - has revealed that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2009, America’s National Restaurant Association reports. Local produce, bite-size desserts, organics, healthy kids’ meals, and new cuts of meat top the list of nearly 210 culinary items in the third annual “What’s Hot” chef survey. Rounding out the top 10... ...Read more »