The food industry is undergoing changing consumption habits and production forms that intensified during the pandemic years. expert mariela mosiulskiWith offices in Buenos Aires and Mexico, the head of the consulting firm Trendity summarized the main trends in the region, which will be presented at the next edition of the Food Tech Summit, which will take place on September 28 and 29 in Mexico City. ,
Trends Changing the Food and Beverage Industry:
1 – Discover the balance of personal and “planetary”: There are new paradigms of beauty and health. Activities involving body and mind are on the rise, as well as the desire to “return to nature” as a utopia of purity that can restore lost balance. This is reflected in a greater interest in the origin of components and production processes and in the pursuit of purity and simplicity in the use of materials and products.
2 – Preventive Culture: It involves the search for immunity or detoxification against excesses facing the body. This is observed in the rise of probiotic and fortified functional foods, detox products, products that incorporate fiber and protein to increase satiety or strengthen brain functions (omega 9).
3 – Saving time, energy and money: The quick pace of life brings about a change in the way we eat. You need to save time, save energy and feel healthier through affordable options. For this reason, formal meals are reduced and snacks and versions increase.”Active“Loss” fast food They include healthy propositions that do not eschew practicality.
4 – Specification in products related to moments of life: There is a division of nutritional benefits according to the needs of different groups or segments (children, adults, seniors, pregnant women, women). Foods appear with the functional promise of improving mood, promoting calmness, providing extra energy, among other offerings.
5 – Growing appreciation of local and regional: Local styles and aesthetics are reevaluated as a way to express identity in a globalized world (appreciation of local brands, local tastes, origins and culture). Foods that are consumed as “cultures,” products that help live experiences with more complex, exotic, globalized tastes.
“One of the great paradoxes of our time is that we are forced to respect two aspirations that propose opposing discoveries: Well being and productivity. This translates into a tension between the need to take care of oneself through various practices and to continue producing with energy and efficiency. The winners of this trend will be brands and products that will be able to address this stress experienced by consumers through quality products, without forgetting that physical health today includes the essentials of pleasure”, Mosielski highlights. .
Food Tech Summit is an appointment for professionals in the food and beverage industry who wish to generate business between suppliers and buyers of raw materials. The program includes an exhibition, training sessions and networking, At the end of the meeting, Mociulsky will present conclusions based on the trends analyzed.
We ask for food to have more immunity, to improve body and mind, to be more productive, to live well, to have more concentration. Many habits reconsidered and the food industry is in a time of great innovation
“The pandemic accelerated change and a new consumer more active in participation, the one who creates content and shares it, emerged. The exit from the pandemic led to the development of many industries that were changing and were expected to grow in a few years. The impact on the business world was enormous as it introduced conditions unknown to 21st century society, a revolution in the way things worked, in skills needed in the future”, Mosielski said in conversation. infobae,
“Companies had to adapt their production methods, talent management, communication to attract and retain new generations. All this meant monitoring habits and values so that companies could transform themselves,” he said.
In the case of the food industry, Mociulsky highlights changes in the way consumers feed themselves. “We ask for food for greater immunity, to improve body and mind, to be more productive, to live well, to have more concentration. Many habits have been reconsidered and the food industry is in a time of great innovation, exploring natural ingredients, food functionality. Also help with noble objectives like reducing appetite and producing less waste,” said the expert.
In this context, a bigger issue is that quality food is more sustainable and accessible to more consumers. As well as large regulations from governments with labeling laws and restrictions for advertising campaigns. “It is not enough with just one labeling law; Being able to explain a product well requires a lot of teaching and learning. Yogurt may have more fat than breakfast but probably contains other more nutritious ingredients.”He explained in detail.
Among the current challenges in the industry, Mociulsky pointed to an increase in sedentary behavior and a shortage of raw materials. “Digitalization is on the rise, with more hours in front of the screen (gaming, e-sports, metaverse) and then the need to eat better in a more sedentary life or with more time on the screen. Geopolitical changes also affect because there are foods that can be scarce and the industry has to define who will be the producers of raw materials, the value chain of food production, traceability and more sustainable logistics,” he said. Told.