MINTEL INTEL
Eliminating food waste Sustainability and eliminating food waste is becoming a major issue, as approximately 1.3 billion tonnes of food is wasted around the world per year. Thanks to marketing efforts by retail, restaurant and philanthropic organizations, consumers are trying to avoid wasting food by selecting so-called “ugly” produce, which is just irregularly-shaped or bruised fruits or vegetables that still contain the same, if not more, nutritional value than the standard produce found in grocery stores. According to Mintel, about 51 per cent of U.S. consumers that purchase vegetables are open to buying imperfect produce. A study recently found that bruised and blemished apples were higher in antioxidants than standard apples. The number of consumers willing to buy imperfect produce may only increase with more data supporting this suggestion. On the other hand, consumers are also susceptible to “deals,” buying too much food and letting it spoil. Approximately 53 per cent of U.S. consumers who purchase vegetables allow the produce to go bad before they are able to eat it. Time management There has been a slew of new products that promote speed and convenience by using the word “fast” on the packaging, as occurrences of the word have gone up 54 per cent over the past five years. In fact, 30 per cent of Canadian adults that eat breakfast prefer foods that require little to no preparation. However, the use of the word “slow,” which implies careful preparation or something that has been home cooked, has increased by 214 per cent. Another fast trend is “biohacking” foods and drinks, which provides all the nutrients needed in a meal in one quick, easy-tocarry and consume product, such as a shake or protein bar. Products that promote these claims are on the rise. Although most consumers are unwilling to rely entirely on these foods for their complete nutritional needs, many are fine with replacing the occasional meal or snack with them.
74 Spring 2017 | Canadian Restaurant & Foodservice News
Relaxation With stress plaguing consumers during the day thanks to longer work days and the inability to disconnect from technology, opportunities exist for food and beverage products that help consumers relax at nighttime. In fact, Mintel finds that 88 per cent of Canadians believe relaxation is key to a healthy lifestyle. Chamomile tea is common before bed to relax, as are the soothing scents of lavender and other herbs. These ingredients can be leveraged in other products to help promote a sense of relaxation and wellbeing in consumers before they go to bed. There is also a new push for food and drinks that provide benefits while a consumer is sleeping, such as aiding with digestion or helping the consumer fall asleep. Accessible health More often than not, healthy foods are priced at a premium, making it harder for lower-income households to purchase and consume food that is healthy (or that feature claims such as natural, organic or free from certain ingredients). According to World Bank data, 638.3 million people around the world were considered low-income as of 2015. In addition, many lower-income people are at risk for food-related health issues such as diabetes or obesity, since more often than not, the lower priced foods that are available tend to be convenience foods that are loaded with unhealthy ingredients. Recently, there has been a push to launch healthier foods at a lower price point because lower-income households require more access to affordable healthy foods. Solutions are needed for people that can’t afford to pay premium prices for healthy food that should be available to everyone.
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