In 2024, IFIC projects an increase in functional beverages and label transparency.
According to the International Food Information Council’s (IFIC) annual trends prediction, some of the major trends impacting the food and beverage sector in 2024 will include plant-based proteins, functional formulations, and label transparency.
According to IFIC’s 2023 Food & Health Survey, nearly 75% of Americans believe that the foods and beverages they choose have a significant or moderate impact on their mental and emotional wellness, demonstrating the growing consumer awareness of the impact that dietary choices have on mental health. Therefore, it is anticipated that consumers in 2024 will gravitate toward goods that promote mood support, stress relief, and better sleep. Additionally, IFIC anticipates a rise in the market for beverages made with botanical ingredients, especially teas and seltzers.
A paradigm shift in how we eat and what we put in our shopping carts has resulted from the growing belief that the food we eat directly affects not only our physical but also our emotional and mental well-being, according to Wendy Reinhardt Kapsak, RD, MSN, chief executive officer of IFIC.
This year, more plant proteins will be included in the formulation of protein-fortified products, such as rice, pasta, baking mixes, and snack foods. According to the IFIC, plant-based seafood innovations—like the sushi rolls and mushroom onigiri made by Konscious Foods—will become the main attraction.
Consumers are eager to increase their intake of protein in any manner possible, even unorthodox methods, according to Alyssa Pike, RD, senior manager of nutrition communications at IFIC. She said that interest in diets high in protein has increased recently.
Fusion cuisines, sometimes known as “third-culture” cuisines, are another popular trend this year. They combine and draw from a variety of American flavors and identities. Because of its umami flavor profile and advantages in reducing sodium, chefs and manufacturers are using monosodium glutamate (MSG), which may be contributing to an increase in dishes containing MSG.
According to Tony Flood, senior director of food ingredient communications at IFIC, “MSG has been unfairly demonized for far too long.” “We anticipate that consumers will keep reassessing its role in the kitchen, particularly those who want to cut back on sodium without sacrificing flavor.”
You may also like:
Food security in emerging nations: issues and remedies
Are drinks the secret to increasing cannabis use among consumers?
Managing the lack of labour for mushroom picking
Additionally, consumers will want manufacturers to provide more openness on their labels. According to data from NIQ and FMI—The Food Industry Association—in 2023, 76% of grocery shoppers believe that transparency is important—a 7% rise from 2018—and that labels that convey healthfulness may be particularly appealing to customers. According to IFIC, trendy label promises to look out for are “clean,” “cold-pressed,” and “fermented.”
According to Kris Sollid, RD, senior director of nutrition communications at IFIC, “front-of-package nutrition labeling will be a major focus in 2024 as US food regulators roll out a new labeling proposal to help shoppers make easier, quicker, and healthier food decisions.”