Health Trends 2017
What are some of the forecasted health trends for the food industry? Read more to find out:
Every year the demand for healthy, tasteful, and convenient food products continues to increase and consumers are eagerly looking for innovative and nutritious food solutions to meet the demands of their busy schedules. What are some of the key projected health based food trends for 2017 and how could this impact the industry? Let's discuss what the professionals think!
Clean label has been a topic of discussion for the past few years now and the trend is set to continue throughout 2017 and beyond; widely considered to be a new industry-wide global standard, report Innova Market Insights. Not only does this include complete environmental claims and supply chain management transparency with a 'farm to fork' ethos but also clean label in the form of using fewer ingredients with little to no processed food and no artificial preservatives and/or chemicals: Simply put, the future trend for clean label means completely natural, healthy food; produced and/or sourced ethically and sustainably.
The snacking industry in particular is one where there is always space for health based innovation with busy consumers demanding healthy, nutritional and convenient products to keep them energised throughout their day. According to Mintel, recent years has seen NPD fail to 'cater to the demand for healthier products' with only 11% of snack product launches making low, no or reduced sugar claims. We’re sure that this year there’ll be a surge in health based snacking NPD and we expect to see a rise in high protein-high fibre claims which are projected to continue to grow into mass markets.
Many of us are already aware of and are concerned about the effects that salt consumption has on the body and there is rising demand for salt alternatives. Although the idea of using seaweed as a salt replacement has circulated the food industry for several years, and although seaweed will never replace salt due to its distinctive properties, the concept is really starting to gain popularity amongst mass markets. Between 2011 and 2015 the number of products using seaweed as a salt replacement grew by almost 150% and we can expect this trend to continue throughout future years as the industry comes to terms with and take advantage of its versatility and nutritional benefits.
An ingredient that’s been used in a variety of cuisines for many years, Turmeric’s recent rise to fame is largely due to the increasing awareness of its health benefits (anti-inflammatory and packed with anti-oxidants, amongst many others) and how important these are for the human body, hence the demand for turmeric has increased notably in recent years. Market research agency The Food People highlight Turmeric as one of their ‘Big Flavour Markers’ for 2017 and, according to Susi Richards (head of product development at Sainsbury’s), their sales of fresh turmeric root were up ’45 per cent year on year’. It is widely thought that adding just half a teaspoon to your dishes and beverages can have a huge effect on your health!
For more intriguing information, check out these trend insights by the The Food People to get better idea of the flavours and ingredients likely to take storm in the UK food industry this year!