The report leveraged the global dairy giant’s expertise and coupled it with the results of data from commissioned market research and online listening survey to identify three key trends that will have a major impact on the F&B sector in 2020, including experiences that engage all the senses; conscious indulgence and treats with a personal signature.
Experiences engaging all senses – consumers want a multisensory experience that encompasses more than just taste, but also looks good, smells good and even sounds good.
Conscious indulgence – there is a rapidly growing number of consumers who are making increasingly mindful choices that spans everything from the ingredients – are they more sustainably produced, healthier or offer more variation – to the packaging.
Personalise it yourself conveniently – people across the world are looking for indulgence with a personal signature, be it store bought or made at home by the growing number who enjoy home style or semi-professional baking.
“To leverage one or more of these trends, a close collaboration between manufacturers and their ingredients partners is required. Manufacturers are able to jump quickly on the trends and win in the market when ingredient partners already have appealing trend-based concepts ready as well as the ingredients that perform in these concepts,” said Anneke van de Geijn, global marketing director, B2B, at FrieslandCampina Ingredients.
“Although the trends take place on a global level, there may be local differences in the way these trends take shape. For example, European consumers may be looking for vegan friendly options, whereas consumers in Asia may be looking for authentic dairy products as part of their quest for consciousness.”
The BakeryandSnack Chat Podcast chatted to Van de Geijn to find out more.
