2017食品饮料行业趋势和未来（英文版）_53页_12mb

Food + Drink Trends and Futures 2017 Summary

Core Content

The 2017 Food + Drink report highlights a significant shift in consumer behavior, emphasizing sustainability, health, innovation, and the growing influence of social media on food and drink experiences. The report explores how the food industry is evolving to meet the demands of a more conscious, tech-savvy, and visually-oriented audience.

Main Trends and Innovations

1. The Rise of the Reducetarian Movement

• Reducing Meat Consumption: There is a growing interest in reducing meat intake, with plant-based and cultured meat options gaining traction.
  • Brian Kateman of The Reducetarian Foundation predicts that factory-farmed meat will no longer be the mainstay of meals.
  • Plant-based meats and cultured meat are expected to become mainstream, appearing first in high-end restaurants and later in grocery stores and fast-food chains.
• Sustainable and Ethical Eating: Consumers are increasingly seeking guilt-free, health-conscious, and community-focused food options.
  • Initiatives like Locol and Yes Plz are expanding into affordable, premium-quality food and drink.
  • Noma Mexico's pop-up supports local development through its bar menu, while The Reducetarian Summit in New York showcases the movement's growing influence.

2. Health-Driven Food and Drink

• Healthy Indulgences: Products are being designed to provide both taste and nutritional value.
  • Anheuser-Busch InBev acquired Boathouse Beverage for its gluten-free, low-carb sparkling seltzers.
  • Brands like C, from Boardroom Spirits, use vegetables to create healthy spirits.
  • MiiRO offers raw chocolate-coated popsicles free from dairy, gluten, and refined sugar.
• Nootropic Beverages: Coffee and tea are being enhanced with cognitive-boosting ingredients.
  • Nootrobox's Go Cubes combine theanine, B6, and methylated B12 for enhanced focus and clarity.
  • Hackers Brew offers nootropic coffee to improve mental energy and focus without the jitters.

Key Developments in the Industry

3. Food and Drink as Social Media Currency

• Instagram-Inspired Experiences: Food and drink are increasingly designed for visual appeal and social sharing.
  • New Territories in NYC created photogenic "Unicorn Parade" milkshakes with vibrant colors and artistic presentation.
  • Palm Vaults Café in London offers colorful, Instagram-friendly drinks like blue algae pina colada smoothies.
  • Mermaid toast, with its blue-green color, is a popular trend that blends health and aesthetics.

4. Convenience and Innovation in Food Formats

• Frozen Breakfast and Snacks: Brands are reimagining frozen food for convenience and health.
  • Birds Eye launched Hello Morning! with quick-to-heat breakfast items.
  • Granola Ice Cream Sticks and frozen fruit blends are gaining popularity for easy, healthy options.
• Edible Packaging: Innovations like IncrEdible Innovations offer non-dairy frozen desserts with "smarter nutrition."
• Meal-Replacement Brands: Soylent, with its $74.5 million in funding, continues to expand into breakfast and other categories.

New Dining Experiences and Concepts

5. Immersive and Multisensory Experiences

• Food Festivals and Events: These are becoming a major draw for consumers, blending food with music and art.
  • The London Coffee Festival attracted over 30,000 attendees, featuring live music and top chefs.
  • Festival No. 6 in Wales showcased diverse culinary experiences, from celebrity chefs to Goan seafood.
• Art and Food Fusion: Artists are collaborating with chefs to create immersive dining experiences.
  • Run Restaurant Untitled at the Whitney Biennial transformed the space into a sensory event.
  • London's Rosewood hotel incorporates art by Yayoi Kusama and Damien Hirst into its afternoon tea.

6. Sensory Design in Dining

• Tableware and Cutlery Innovation: Designers are redefining how food is consumed through sensory tools.
  • Jinhyun Jeon’s Sensory Appetizer collection uses materials like crystal, ceramic, and silicon to enhance the eating experience.
  • Michel/Fabian's Gâte spoon mimics the sensation of licking one's finger to improve flavor perception.
  • Steinbeisser Experimental Gastronomy integrates avant-garde design with food, using unconventional materials like thorns and seaweed.

Future Outlook

• Cultured and Plant-Based Proteins: These are expected to represent up to a third of the protein market by 2050.
• Tech-Driven Wellness: Brands like Euphebe are offering personalized meal programs and digital coaching for long-term health.
• Virtual Reality Integration: VR is being explored as a new medium for engaging consumers with food and drink.
• Consumer Preferences: Millennials are more likely to embrace meat alternatives and seek out unique, health-conscious experiences, while the overall dining culture is shifting towards more social and immersive activities.

Conclusion

The food and drink industry is undergoing a transformation driven by sustainability, health, technology, and social media. As consumers become more conscious of their dietary choices and seek unique, visually appealing, and convenient options, the market is responding with innovative products, immersive experiences, and a greater focus on ethical and community-based initiatives. This shift is not only changing what people eat but also how they experience food in a broader cultural and technological context.