A new way of eating
Beware of Dr. Google. Your shoppers now rely on search engines to find out about diets, health issues, nutrition and what they should be eating. The internet is the number one source for nutrition information and as almost 50% of people in the U.S. say their diet could be healthier, this trend will continue – unless your store can disrupt the pattern by offering retail dietitians, health fairs and a 24/7 source of unbiased food and health information. In 2016 we will see new kinds of proteins that are more sustainable and affordable than animal sources. Algae, nuts, vegetable, yeast and even insects will be used as ingredients to up the protein punch as well as seeing development of new healthier profiles such as Thrive – a cooking and salad oil made from algae that has 75% less saturated fat than olive oil and has the highest level of monounsaturated fat. Look for an emphasis on “less is more” – fewer ingredients, and many more products touting their “free from” claims – free-from growth hormones, free-from GMOs and even stoic brand like Kraft Mac & Cheese and kids’ breakfast cereals highlighting their free-from “artificial” claims. 28% of shoppers want minimal processing and one-quarter say they want a short list of ingredients. IFIC’s Annual Food & Health Survey reports that 36% of shoppers say they worry about chemicals in their foods; and foods labeled with a health attribute has enjoyed a sales increase of 13% in the last year, vs. overall flat sales throughout the store.