Weekly Roundup – Week of 4.17.2023
April 21, 2023
Find this week’s hot food and beverage-related stories in today’s roundup – curated by our team of strategists and food enthusiasts:
Sustainable Food Production Ranks High Among Consumers
According to the Business of Sustainability Index, “66 percent of US consumers and 80 percent of young US adults (ages 18-34) surveyed are willing to pay more for sustainable products versus less sustainable competitors.” Sustainable food production focuses on ensuring farmers receive obligatory profits and control of production processes, along with emphasizing environmental and societal prosperity. While consumers’ purchase intent is high for sustainable products, the report finds that most consumers are unsure about determining what products are in fact sustainable and that the level of confidence consumers have in companies claiming sustainable practices is waning. Learn More.
Bold Innovation Impacts 2023 Snack & Bakery Trends
Blue shades, fiery reds, bright oranges and yellows along with flavor profiles like ‘blue heat’ are expected to hit snack shelves, suggests Jennifer Zhou, global director of product marketing, flavors, ADM. Snacks that provide new flavor experiences including exotic flavors, regional spices, and ethnic, aromatic seasonings are also projected to populate the snack aisle this year, Zhou implied. As for bakery items, consumers will find nostalgic flavors, sweet-spice combinations, and elevated classics like vanilla anise making their way into the bakery category. Find all trend expectations, here.
Restaurants Embrace QR Codes, While Certain Demographics Do Not
A growing number of restaurants use QR codes to remove the burden of order-taking from servers. However, a recent survey conducted by William Blair finds, “over 45% of consumers said they aren’t comfortable using QR codes via their mobile phones to view menus, order and pay with 65% of consumers over 60 saying they weren’t comfortable using this technology.” The National Restaurant Association’s State of the Restaurant Industry 2023 report aligned with this study showing that younger, Gen Z consumers are more comfortable than boomers in using QR code technology for accessing and ordering from digital menus. Future-forward, operators will need to weigh the efficiency benefits of using QR codes with the potential risk of losing a percentage of the population that lacks digital savviness. Read More.
Are Low-Carbon Menus A Thing?
According to Sweetgreen, they are. The fast-casual chain, known for its fresh, plant-forward bowls, added to its Low Carbon Collection with its latest menu offering – The Hummus Crunch Salad. Menu items under Sweetgreen’s Low Carbon Collection allow customers to see “which bowls have the least carbon emissions and what to order to make the smallest carbon footprint.” Sweetgreen uses ingredients that reduce carbon emissions such as regeneratively farmed chickpeas and Global Animal Partnership Step 2 certified chicken. Other restaurant chains are following suit with commitments to reduce carbon emissions and integrate more sustainable sourcing and business practices. See More.
Brand Spotlight:
Beloved Nostalgic Gum Stays True to Its Roots
Remember the iconic rectangular shape and vivid pink color of the “semi-soft” Bazooka Gum? After more than 75 years and despite numerous shifts in consumer confectionary trends, Bazooka Gum has maintained its nostalgic vibe, staying true to the heart of its brand character. The original formula is the same and its wrappers still include printed comics of Bazooka Joe and the Gang and Bazooka Fortunes. Over the years, the company has extended its brand reach into several licensing agreements from T-shirts and baseball caps to golf club covers and a LOL Surprise doll. While nostalgia plays a strategic role in future growth, Bazooka plans to incorporate a ‘new-nostalgia’ approach moving forward – being able to impart comfort from its heritage and connect with today’s consumer needs. Find the complete story, here.
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