Food marketers challenged to meet consumer tastes in 2008
NEW YORK — Taste, convenience and health continue to be the primary drivers of food choices today. The evolving world, combined with regional and local cultures and political and
economic climates are impacting what we eat and where we acquire our meals. Food Flavors and Ingredients Outlook 2008, a new report from Packaged Facts, forecasts that in 2008 the marketplace
will answer the needs of changing consumer preferences and priorities, especially when it comes to global cuisines, organic and healthier convenience foods and new beverage options.
Several large food retailers and restaurant chains in the U.S. have taken steps to provide customers with organic and locally grown foods, which will be increasingly important in 2008 and the
years beyond. Also, growth is expected to continue in the functional beverage arena, with many drinks already providing nutritional benefits. The key factors affecting flavors and ingredients
for foodservice and retail heading into 2008 include continued higher energy prices, global warming and heightened consumer awareness and interest in the ability to «go green» when
it comes to food choices.
«Marketers have been confronted with a huge opportunity created by aging Baby Boomers that are motivated to stay young and healthy,» comments Tatjana Meerman, Publisher of Packaged
Facts. «The key is listening to consumer demand, viewing the trends, and anticipating the needs of the future, which could include healthy indulgences and ethnic American foods.»
Food Flavors and Ingredients Outlook 2008 provides a comprehensive look at the market trends in seven different categories: Global Flavors, Health & Wellness, Local & Organic, Flavor
& Freshness, Protein Power, and Sweet Endings. This report identifies key flavors and ingredient trends emerging in 2008 and beyond and provides insight into consumer preferences and
innovative approaches relevant for both the foodservice and retail markets.