8 Biggest Food Trends for 2021 – 2022
International Food Trendologist, Liz Moskow teamed up with food innovation intelligence platform Spoonshot to predict and interpret the food trends that will impact menus, product development, and consumer behaviour into 2021.
By leveraging Spoonshot’s massive data pool that processes millions of inputs daily, Liz Moskow predicts trends before they happen, rather than highlighting them after trend adoption has begun.
Spoonshot analyzes billions of data points, across 22 different types of data, spanning more than 12K long-tail data sources. These include scientific journals, niche food communities, and social commerce platforms. Spoonshot connects seemingly disparate dots between these data sets using AI and food science domain expertise to uncover innovation opportunities.
Given the huge volume of data examined and algorithmic connections made, Liz Moskow can predict and interpret food trends empowered with new levels of organic intelligence.
Welcome to the future of food
These eight leading-edge food trend predictions for 2021 are a result of this partnership. We’ve now updated them keeping in mind the impact COVID-19 will likely have on them. Seven of the eight initial trends made the cut, and we’ve replaced the one trend that didn’t make it.
The vilification of sugar is real! With continued mounting pressure from consumers to reduce product sugar content, CPG companies are rushing to find a new gold standard of sweetness.
Both changes in FDA labeling requirements and food technology advancements are paving a path for two new approaches to sweetening. Sugar replacer, allulose is about to trend. Riding on the heels of the FDA’s decision to exclude allulose, a sweetener derived from wheat and certain fruits from the total and added sugar declarations on nutritional facts panels, allulose is alluring to product developers.
Taking a food tech approach, Nestlé and DouxMatok are focused on maximizing the efficiency of sugar to provide products with the same perceived sweetness but by using up to 40% less of it.
Look for both allulose and sugar reduction technologies to trend into 2021 and beyond.. Read more…