Food Trends on the Tip of the Tongue In 2019
In 2015, avocado toast took menus by storm. In 2016, the rainbow bagel became Instagram famous. In 2017, a Starbucks Frappuccino went unicorn and the world followed suit. And in 2018, the poke bowl went from Hawaiian sleeper hit to the new chopped salad. So…what food trends will be on the tips of our tongues in 2019?
Tyson Foods is the largest U.S. food company. Food isn’t just our business – it’s our passion. We take enormous pride and responsibility in helping shape and identify the next wave of culinary trends. This year we created the Tyson Trendtellers Council made up of a dozen of our company’s top food thinkers and innovators. In other words, they know food and are passionate about it.
To harness the power of their insights, we asked our Trendtellers to delve into what’s next on the horizon when it comes to food. Not just “what’s the next cronut” (although that’s always worth knowing) but what’s going to drive choices and shape tastes. Tyson Foods’ 2019 list includes:
- Personalized foods to promote health and beauty
- Transparent food takes hold
- More protein in more forms
- The power of smart technology and food
- Food as a form of self-expression
- Fusion of global cuisines at home
Proactive Wellness: Personalized Foods for Health and Beauty
Silicon Valley gave rise to bio-hacking using the science of the body to create a “shortcut” to greater health. In 2019, more people will be thinking strategically about eating foods that help give them energy, focus and sharper thinking. Imagine boosting your morning coffee with a “smart” snack that makes your mind crackle with energy. One of the most exciting things to come out of this push is the new “superfoods:” the trend of boosting existing foods with the addition of positive health-inspiring ingredients.
Health and wellness has evolved from not only eliminating ingredients that detract or don’t facilitate vitality but adding ingredients that may offer extra health benefits. The food industry—from manufacturers to retailers to restaurants—will offer more of these targeted, health-inspiring food options in response to current trends like detoxing and boosting energy. This includes:
Mystery Solved: Transparent Food Takes Hold
Is this vegetable local? What did this chicken eat? Is that apple wild-picked and hand-washed? Love it or hate it, people are asking more questions about their food. That’s fine when you’re in a restaurant and can ask a waiter, but what about when you’re alone in the supermarket? Astonishingly, getting instant answers is right around the corner.
Protein Goes Wild
Trends love nothing more than begetting other trends. For the past few years the low carb, paleo and ketogenic diets have been on the rise, but consumers’ increased interest in their overall health is also creating a renewed interest in all things protein. In fact, according to the USDA, since 2014, consumption of beef, chicken, pork and turkey have each been on a steady incline, reaching record highs in 2018 in the U.S. Expect this demand to continue into 2019 as consumers are actively looking to add more protein to their diets.
Food That Thinks... and Talks
Nowadays everything seems to be “smart”—smart phone, smart fridge, smart kitchen. What does all this “smart” thinking mean for you and your food? As the intersection of food, technology and people expands with the Internet of Things, food brands are seeking new ways of leveraging tech to better connect with buying audiences.
Food Brands Are People, Too: Food as a Form of Self-Expression
Would you date this company? No, really, would you? Where did it come from? How does it treat its workers and the environment? How did it respond in times of crisis? No longer are companies just companies and no longer is it enough for a brand to create a good product and call it a day. In 2019, answering questions about how a product was made, where and under what conditions matters more than ever.
Global Thrill-Seeking Cuisine: The Fusion of Flavors
Take the satisfying chewiness of a spicy tuna roll, add the pleasing heft of a burrito, then throw in some of the zingy flavors from Vietnam or say, South America, and you’ve got one of the biggest trends of 2019 – global cuisines and out-of-the-box flavors, the kind usually only found in restaurants, making the shift to the home. (And why not, it sounds amazing.) These global thrill-seeking cuisines marry flavors, techniques and tastes from regional and ethnic cuisines to create something entirely new and delicious.
Our Trendtellers Council
- Jennifer Bentz, Senior Vice President, R&D, Innovation, and Insights
- Nadia Grandus, Senior Director, Insights and Analytics
- Kent Harrison, Vice President, Fresh Meats
- Leigh Ann Johnston, Director, Sustainable Food Strategy
- Tim Madigan, Vice President, eCommerce
- Kathy Miller, Director, Shopper Insights
- Risa Schwartz, Senior Director, Consumer Insights, Analytics and Sensory
- Karen Shank, Director, Wellness and Nutrition
- Mario Valdovinos, Senior Director, Culinary
Published November 15, 2018.
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