Tate & Lyle Identifies the Top 7 Food and Beverage Trends in the U.S.

With economic uncertainty influencing consumer purchasing decisions and interest in healthy eating on the rise, food and beverage manufacturers can feed consumer demand for products that provide more bang for the buck.

18/02/09 Dubbed the “Year of Change,” 2009 is ushering in increased consumer attraction to foods and beverages with multiple health benefits. With economic uncertainty influencing consumer purchasing decisions and interest in healthy eating on the rise, food and beverage manufacturers can feed consumer demand for products that provide more bang for the buck. Tate & Lyle spoke with several food and beverage manufacturers and spotted seven food trends that U.S. consumers are eating up this year.

Trend 1: Reduced Calories: The Mayo Clinic advises consumers to reduce calories through portion control and eating lower calorie foods. As such, food and beverages that reduce sugar and calorie content without compromising taste have an excellent chance of getting into consumers’ homes. This can be achieved by creating custom blends with sweeteners such as KRYSTAR Crystalline Fructose or SPLENDA Sucralose, a zero calorie sweetener.

Trend 2: Health & Wellness: Consumers want food and beverage products that support their healthy lifestyles. Tate & Lyle’s 2008 U.S. market research found that consumers prefer products with functional health benefits including digestive health, immunity defense and weight management. Hot health and wellness ingredients in 2009: Dietary fiber, vitamins and protein.

Trend 3: Budget Management. With the economy in a downturn, it’s no surprise U.S. consumers are tightening their belts. Food and beverage manufacturers can help them save cash by partnering with suppliers on sweetener or texturant optimization processes that could lead to significant production savings, which can be passed on to consumers, while delivering a final product with an improved health profile.

Trend 4: Functional Ingredients: Food isn’t just what’s on the plate. The added value of the ingredients used in products has gained a starring role. In January 2009, The Chicago Tribune reported that consumers are seeking foods that deliver benefits against multiple conditions, such as added-fiber products promoting digestive health and appetite-curbing benefits.

Trend 5: Comfort Foods. Many foodies are saying farewell to nightly dining at restaurants in favor of preparing meals at home. In December 2008, The Houston Chronicle reported that consumers are going back to foods that are reminiscent of their childhood.

Trend 6: Simple Ingredients, Clean Labels. The International Food Information Council (IFIC) reported in its 2008 Health and Wellness survey that 51 percent of consumers look at ingredients on the label when determining what to purchase and eat. The report also indicated that 52 percent of consumers are looking for fiber and 40 percent are seeking protein. Foods with functional, recognizable ingredients, such as dietary fiber, on the label are in. Ingredients requiring an advanced degree in biochemistry to understand are out.

Trend 7: Healthy Indulgence. Consumers want to have their “indulgent cake and eat it too.” Several reports indicate decadent foods with a healthy twist are sparking food interests. Consumers are seeking their favorite desserts, like ice cream and cookies, fortified with dietary fiber, vitamins and other nutrients to enjoy without the residual guilt.