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‘Health’ is in store in the F&B space

From food packaging to kids’ menus to drinks, emphasis is on health and a healthy environment

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chopping vegetables 10 food and restaurant trends that will define how people eat in 2020
Insider, Nov. 11, 2019

One thing seems clear for 2020 in the food and beverage (F&B) space: “Healthy” is in. A healthy reverence for the environment is seen as a continuing movement, according to Insider’s look at trends, as home cooks and restaurant chefs alike seek food that is local and organic, and without excess or wasteful packaging – such as carrots wrapped in compostable netting. Zero-waste cooking may be a sign of the times, as younger consumers support food and food-storage methods that are eco-friendly.

Along those lines is a rise in the number of restaurants offering children’s menus with healthy options, like quinoa, whole wheat bread and other “super foods.” This is part of a movement to make kids’ menus more ambitious, delicious and worldly – and consistent with grownups’ preference for healthy eating.

Healthy drinking is also on the rise. Consumers continue to drink kombucha, a fermented beverage thought to promote healthy digestion. A newer drink to watch is the fizzy sour-sweet Korean rice liquor known as makgeolli, which is promoted as healthy and an aid to the immune system.

Grant Thornton’s View Bob Allen
Robert Allen
Leader,
Food & Beverage Industry

The food and beverage industry continues to transform as consumers ask for more local, fresh and organic food produced in an environmentally friendly and sustainable way. F&B companies are tasked with delivering such products in order to keep pace with evolving consumer preferences, compete with new players in the market and maintain or improve market share — all while satisfying shareholders and attracting new investors.

With the proper planning and strong execution, companies can accomplish all these things. This may require new capital investments; using data analytics for predicting consumer and market behavior; restructuring or optimizing current supply chain networks; and continuing to reduce time to market for new products.