SIAL is the global network of trade conferences that focus on innovation, insight and inspiration for companies dedicated to the food and beverage business. There are eight major shows throughout the world that draw over 300,000 visitors from 200 countries. The Montreal exposition is the largest food innovation trade show in North America, and features exhibiting companies and educational programs for those in the gourmet retail, deli and foodservice sectors of the business.
Innovation Insight
Interest in trying new products is high with North American consumers – 78% of Canadians and 76% of Americans like to try new food and beverage products.
Consumer Insight
Healthfulness continues to be one of the hot topics of discussion, yet research shows that North American consumers choose food for flavor first – 70% of Canadians and 72% of Americans. Only 13% of Canadians and 12% of Americans consider health first when choosing what to eat.
Trend Watch
Gastronomic Snacking – small portions of gourmet foods like specialty cheeses and meats
Noble Ingredients – added luxury to everyday comfort foods like truffle mac and cheese
Freshness & Lightness – texture and infusion of fresh flavor in popular foods like mousse textured yogurt or sorbet bites enrobed in dark chocolate
Bold & Daring Flavors – intense, hot flavors of single origin products from small producing regions, like Ghost Peppers, are nearing mainstream status.
Ancient & Modern – traditional favorites with a modern twist like ancient grains with trendy vegetables
Plant Pleasure – flexitarianism is growing as meat consumption is minimized in favor of vegetables.
Pleasure without Gluten – 21% of consumers in developed countries say they feel better not eating gluten.
Nomadic Lifestyle – busy lifestyles drive innovations that make quality meals more convenient; 64% of Canadians and 67% of Americans want products that make life easier.
Products with Benefits – 87% of Canadians and 83% of Americans are looking for products that fuel their hunger and enhance their health.
Implications for US Food Marketers
Bistronomy – bistro style, experiential menu offerings and unpretentious settings drive new restaurant concepts.
Minimalism – fewer ingredients and simpler processes for food and beverage items boost appeal.
Super-ingredients add value – super fruits, super vegetables and super seeds are in demand.
Genuine Benefits – right size portions, less waste and fewer promotions that encourage oversize spending provide real value.
Crafted with Care – homemade touches, little luxuries and classics with modern ingredients attract attention.
Exotic Flavor Exploration
Consumers are exploring new gastronomic territory by diving into micro-cuisines of small regions around the world and enjoying imaginative fusions of favorites. Look for flavors from Morocco and the Philippines to be on the rise.
Taste Talk Tweet
- Peruvian grains and sauces
- Artisan tonics
- Maple syrup, honey and olive oil innovations
- Natural bison meat as a health benefit
- Ready to eat quinoa
Look for a new Culinary Visions Panel consumer study that compares consumer perspectives on food at home, at work and in restaurants in the US, Canada & the UK, coming June 2016.
Copyright Culinary Visions Panel (culinaryvisions.org) 2016