Weekly Roundup – Week of 3.20.2023
March 24, 2023
Find top food and beverage stories trending this week in today’s weekly roundup curated by our team of strategists and food enthusiasts:
Three F&B Trends Reshape The Cruise Industry
During the pandemic, the cruise industry suffered a great loss in occupancy. Today, cruise lines are seeing a continuous volume of increased bookings with guests demanding innovative upgrades to heighten their experiences. Dining and drinking innovations are top priorities for cruisers when catering to a new dynamic of travelers with three key trends redefining the cruise industry’s comeback. The first trend is sustainability. Cruise lines are sourcing seafood and meat substitutes and more plant-based options, hyperlocal foods, and endemic ingredients to satisfy guests’ evolving dining preferences and values. Nurturing the body is the second trend making waves on cruise ships. Consumers are more mindful of the types of beverages they consume, seeking functional, nutrient-dense drinks with a growing desire for non-alcoholic options. Thirsty for more? Find the third trend, HERE.
A Platform For Doing Good For the Greater Good
The food donation app and marketplace, Careit, is expanding nationwide and focusing donations to local nonprofit organizations. The platform connects restaurants, distributors, grocers, and more with businesses in need of food donations and with the objective of reducing food waste and preventing a surplus of food in landfills. Careit CEO Alyson Schill said, “During this critical time in our country, our goal is to onboard more businesses and nonprofits in the Careit app and increase impact tracking for policy initiatives to rescue more surplus food to provide hunger relief.” The article states that to date, Careit has rescued 8 million pounds of food and aims to rescue 50 million pounds. Learn More.
There’s Still More To Snack On, According to Mintel
Jenny Zegler, director of food and beverage at Mintel, shared insights snack manufacturers should consider now and in the future for growth: Unguilty Pleasures, Savory Sustenance and Staying Sharp. Right now, consumers are looking to indulge without guilt. Zegler said, “47% of U.S. adults report having experienced stress, 39% anxiety, and 23% burnout in the past year. They want comfort foods, and they don’t want to feel bad about it.” She added that snack companies can find success with twists on the familiar by innovating with flavors and textures. Accessibility and affordability to foods that are filling and nutritious is another trend Mintel expects to take off in the next two to five years. Offering healthier, cost-considerate options that still taste great will be important when launching new products. To learn more about what Zegler means by Staying Sharp, read the full article, HERE.
FDA Encourages Food Manufactures To Shake Their Salt Habit
On average, Americans consume more than 3,400 milligrams (mg) of sodium each day, significantly above the recommended 2,300 mg, according to the Centers for Disease Control and Prevention. Salt makes food taste good and is added to everything from beverages and snacks to canned foods and even plant-based alternatives. As stated in The State of Food & Beverage report by Morning Consult, more than one-quarter of consumers expressed interest in decreasing their sodium intake. The FDA is looking for help from manufacturers to reduce the amount of excess salt being added to products as a goal to decrease Americans’ sodium intake by roughly 12%. Read The Full Article to find three strategies food manufacturers can take to reduce the amount of sodium in their products.
Fresh, New Products
Two leading brands are refreshing their respective categories. First, McCormick has redesigned its spices packaging to stay fresher longer while reducing its carbon footprint. McCormick’s core red-capped products have undergone an improved bottling process, reducing the amount of oxygen inside, which can impact freshness over time. The company claims its proprietary snap-closure lids “audibly seal in flavor” and will have an approximately 18% to 23% smaller carbon footprint across sizes. Second, White Claw is entering the spirits category with its line of Triple Wave Filtered Premium Vodka, available in four flavors. The company also plans to appeal to more ready-to-drink cocktail consumers and diversify its offerings with the launch of White Claw Vodka + Soda. These 100 calories canned cocktails are also available in four fruity flavors and feature White Claw’s Triple Wave Filtration process.
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