Snacking is trending toward healthier ingredients and informed dietary choices, according to the new Snacking Trends Unwrapped report from That’s It. The report, which combines insights from 1,000 U.S. consumers and 100 nutrition professionals and members of the brand’s NutritionFAM program, identifies the top three trends in snacking:

The report also highlights the two lowest-ranking trends:

See the full Snacking Trends Unwrapped report for more insights. 

More than half (57%) of omnichannel shoppers, or those who buy their groceries both in-store and online, say buying online has become their preferred shopping method, according to new insights from 84.51°. This percentage has doubled from 2023 (28%).

Omnichannel shoppers are also more likely than last year to prefer online shopping because it’s less stressful than shopping in-store (58% compared to 39% in 2023). However, these consumers still have their reasons for preferring in-store, including wanting to pick out their own groceries (56%) and avoiding delivery and pickup fees (51%).

By category, omnichannel shoppers are more likely to prefer delivery or pickup for items that are less perishable, including frozen food, snacks, beverages, and cereal. They’re also more likely to accept retailer suggestions for substitutions of shelf-stable products. But they would rather buy fresh baked goods, produce, and deli/meat/fish products in-store and are least willing to allow substitutions for pet supplies and deli/meat/fish.

When searching for products online, omnichannel consumers often search by brand name for soft drinks, cookies/crackers/snacks, and candy, while they regularly use unbranded terms to search for refrigerated items, fruits and vegetables, and meats.

For brands looking to increase their visibility among these consumers, inspiration for their shopping lists often comes from store websites or apps (60%) and social media (46%). And while omnichannel shoppers are more likely to try new items while in-store, they will use store site search bars (39%) and a site’s “new items” section (38%) to get information on new products.

Article sponsored By WATT Global Media

Claire Obertin with Cleveland Research will delve into how consumer survey insights and industry forecasts can improve company and retailer relationships during her educational session at Petfood Forum this spring.

Written by: Lisa Cleaver, senior reporter,  Petfood Industry, petfoodindustry.com and Petfood Forum (photo source: Andrea Gantz)

Today’s pet food and animal health retail space is crowded and growing exponentially. How can a company stand out in this crowded field that’s constantly changing? Claire Obertin, market research associate with Cleveland Research, stays on top of trends through consumer survey insights and industry forecasts, which is key to cultivate best business practices and retailer relationships and rise to the top.

“At Cleveland Research, we work directly with top brands in the pet and animal health space to identify what trends they are seeing within their brands and aggregate these themes into our industry leading insights,” said Obertin. “We also work with a consumer panel of about 1,200 pet parents to identify key inflections in shopping behaviors within the category.”

Obertin will note in her presentation on April 30 at Petfood Forum in Kansas City, that understanding where your company fits into the current state of the pet retail industry – backed by consumer survey insights and industry forecasts – can help you implement identified best practices and improve retailer relationships.

“Our team works with hundreds of brands in the pet industry across retail channels,” she said. “This allows us to glean best practices, key inflection points, and insights in the pet food space in real time.”

Two trends: eCommerce and smaller budgets 

At this moment, Obertin noted she is seeing strength in mass merchandisers, specifically Walmart, as well as eCommerce sites like Amazon and Chewy, as pet consumers look to value-oriented retailers when making pet food purchases.

Cleveland Research sees this trend continuing throughout 2024 and into 2025 as mass and eCommerce retailers make meaningful investments into their pet food offerings.

“This requires pet food brands to have an omnichannel strategy,” said Obertin. “They need to engage with pet parents both in store and online, articulating their value propositions and addressing key consumer concerns like food quality, health, nutrition, and value.”

Another trend she noted was seeing consumers budgeting their pet food purchase. They are looking to trade down in pack sizes – still very brand loyal – but with less appetite for an overall bag spend, she said.

“Interestingly, we see the fresh/frozen/raw food growth relatively inelastic, with strong growth projections for these premium consumers in 2024,” she explained.

By understanding consumer behavior and the overall industry forecasts, brands can properly allocate resources, adjust strategies, and partner with key retailers to drive growth.

3 best practices for your brand to succeed

Cleveland Research partners use the relationships and subsequent data as a pulse check to ensure they are allocating resources correctly, engaging in effective promotional strategies, and forecasting in line with the industry, said Obertin.

“We do channel work within the industry continuously, always adjusting our forecasts and outlooks based on what we are hearing,” she said.

Below are three best practices Obertin suggested to help brands succeed in today’s fast-paced pet food space.

“Sharing information with experts in the pet food industry is what I do every day – whether that be through presentations like this, published work, webinars, podcasts, etc.,” said Obertin. “I look forward to engaging with the Petfood Forum audience to expand upon the Pet Insight Council’s reach as I share our insights and key takeaways for 2024.”

Claire Obertin, market research associate with Cleveland Research Co., will speak at Petfood Forum on Tuesday, April 30, in Kansas City. Her session, Tracking pet consumer and retail trends, will help attendees better understand how consumer survey insights and industry forecasts can help implement identified best practices into their companies and retailer relationships. For more information, visit petfoodforumevents.com.

By Brian Brown, President of Ingredient

Pack your baskets and prepare your taste buds because in 2024, picnicking isn’t just a pastime, it could just very well be one of the hottest food trends on the horizon! We’re looking forward to bundles of food, park benches, and checkered blankets popping up everywhere. Give us the fresh air, a good view, and an armload of delectable bites. However, with all that being said, this begs the question: What’s behind the sudden surge in picnicking’s popularity?

The allure with eating outdoors is being fueled by a mix of social and economic factors, like rising restaurant prices and an unconditional appreciation for the privilege to be outside and socialize when, where, and how we want. CPG brands and grocery stores can leverage these factors to maintain relevance and motivate consumer interest. 

Presented below, similar to what’s reflected in our 2024 Food and Beverage Trend Report, are a few key factors propelling the picnicking trend forward, while simultaneously influencing the broader culinary landscape of 2024.

1. Restaurant prices are rising.

While food prices rose across the board in 2023, the forecast for 2024 suggests that food-at-home prices will decrease 0.4%, while food-away-from-home prices are expected to increase 4.7%. 

Even though overall inflation is somewhat slowing, consumers continue to focus on the bottom line and are opting for cost-effective options whenever possible. This makes picnics an appealing option for consumers who want a memorable meal without making a memorable dent in their food budget. 

2. The great outdoors is the place to be

While the practical need to be outdoors has shifted over the last few years, the desire to not be confined to the indoors remains. Not only did people invest in outdoor gear and equipment during the pandemic, they also experienced the mental and physical benefits of being in the fresh air. Add in food, a superb social connector and a delight in its own right, and you have two of life’s great pleasures in one — sharing a meal and savoring the beauty of the wider world. What could be more enjoyable? 

3. Picnics can be curated. 

We live in an age of curation. Consumers today spend a significant amount of time carefully assembling their social media feeds, home decor, clothes, you name it. Picnics can be tailored in many ways, from the food in the picnic basket to the location. Themed picnics are a thing, too. Just plug the terms “Victorian picnic” into the search bar on Pinterest.

4. Picnics are carefree and informal. 

Sharing a meal outdoors is a fun escape from the demands of daily life and the 24/7 stress of the news cycle. Being outside invites laughter, spontaneity, and joy. The only dress code is to wear something comfortable. And while picnickers could go all out with a fairy or Harry Potter theme, the only real equipment outdoor eaters need is a basket and blanket. 

For CPG brands, the picnicking trend is about making outdoor eating seem easy and accessible. To tap into this movement, it’s critical that brands highlight portable snacks, pre-packaged meals, and simple recipes for dishes that travel well across all marketing and social media channels. Grocery stores also have a lot to offer in the age of the picnic — convenient grab-and-go deli options, hot bar offerings, beverages, and more. 

Brands aiming to seize this trend should spotlight portable foods and beverages in their campaigns and embrace the playful, adventurous essence of al fresco dining.

As Ingredient’s president and partner, storytelling is Brian Brown’s superpower. He believes food defines us culturally, socially, and brings us together. Established in 1994, Brown now leads a creative network of nearly 55 food enthusiasts, from professional strategists and process experts, food scientists, designers and developers, copywriters, photographers, videographers, and culinary professionals to inspire connections between brands and consumers. 

Sponsored by ECI Software Solutions 

In the culinary industry of food and beverage, new trends are constantly evolving. Flavors shift, textures evolve, and the ingredients of consumer desire are continually being reimagined. For businesses navigating this intricate sector, mastering the art of adaptation is key. Those who listen to the whispers of shifting palates and adjust their menus accordingly will thrive amidst ever-evolving preferences.

The once-familiar terrain of unchanging habits has given way to a dynamic ecosystem where convenience is intertwined with customization, sustainability mixes with indulgence, and plant-based alternatives mesh with traditional favorites. It’s a vibrant dance, exhilarating yet perplexing for those responsible for steering their brands through its intricacies.

But fear not, for within this complexity lies immense opportunity. Data, the culinary spy whispering secrets from the market, can guide informed decisions. Technology, the sous chef, streamlines operations and unlocks efficiencies. Above all, understanding the desires of the ever-evolving consumer – the true gourmand – becomes the master ingredient for success.

This article takes you on a journey, exploring the flavors of change driving the food and beverage industry. We’ll unpack the trends shaping consumer choices, explore the tools available to navigate their evolving palettes and equip you with the knowledge to craft a menu for success in this dynamic marketplace.

So, sharpen your palate, open your mind, and prepare for the diverse tastes of the present and future. The next course – understanding the food and beverage industry’s landscape – is about to be served.

Key consumer trends reshaping the culinary landscape: A plateful of change

The food and beverage industry is no longer a static canvas. Today, it’s a dynamic buffet piled high with trends that influence everything from what’s on the menu to how it gets on our plates. Let’s explore the top three trends that are rewriting the industry’s recipe book:

These are a few of the trends currently shaping the industry. Understanding and adapting to them is no longer optional; it’s the secret ingredient for success. In the next section, we’ll explore how technology can be your culinary sous chef, helping you navigate these trends and craft a menu that delights your customers and keeps your business thriving.

Consumers lead the food & beverage evolution

The evolving priorities of consumers are reshaping the food and beverage landscape. Their values and behaviors are now the driving force, dictating what they deem “valuable” in their food choices. This shift presents challenges and opportunities for businesses willing to adapt to the demands.

Gone are the days when affordability alone ruled the roost. Today’s consumers seek a richer, multi-faceted experience, with transparency, sustainability, and personalization holding the reigns. They want to understand where their food comes from, how it’s produced, and whether it aligns with their ethical and dietary needs. The “value proposition” has morphed from a one-dimensional price tag of ethical sourcing, environmental responsibility, and tailored offerings.

Building and maintaining transparent supply chains requires collaboration and investment. Embracing sustainability often demands rethinking production processes and packaging. Catering to individual needs necessitates flexible menus and sophisticated data analysis. The industry must learn to evolve and adapt or risk losing its portion of the market.

For those who are willing to move with the changes in the market, the rewards are plentiful. Embracing transparency fosters trust and loyalty. Investing in sustainable practices attracts environmentally conscious consumers and resonates with younger generations. Meeting individual needs through personalization keeps customers satisfied and coming back for more. The disruptions, while challenging, pave the way for a more fulfilling future where businesses and consumers can find harmony in shared values.

By understanding consumer-driven disruptions and adapting their offerings accordingly, businesses can create a future where profit and purpose mingle seamlessly. 

Let’s explore how technology can be the secret ingredient, helping businesses navigate these changing currents and compose a winning recipe for success.

The changing culinary landscape presents a smorgasbord of opportunities for those nimble enough to grasp them. Food and beverage manufacturers, retailers, and other industry players can address consumer trends, transforming disruptions into delicious growth strategies. Let’s explore some opportunities waiting to be savored:

The opportunities are as diverse as the ingredients on a chef’s table. Adapting to the changing consumer desires and strategies accordingly, industry players can compose a recipe for growth, profitability, and lasting success. In the final section, we’ll explore the tools and technologies to help businesses harmonize with the evolving consumer voice and turn these opportunities into a culinary concerto.

The final course: Savoring success in the ever-evolving culinary landscape

The food and beverage industry is a living, breathing ecosystem where consumer desires constantly shift, and businesses are trying to navigate changing dynamics. Understanding the trends, embracing disruptions, and seizing opportunities is no longer a choice but a culinary imperative.

Technology plays a crucial role in navigating these changes. Enterprise Resource Planning (ERP) systems with the latest innovations become your compass, chart, and engine. An ERP can help you:

The right manufacturing software system, like Deacom ERP, transforms these opportunities into a delectable reality. It helps you create a menu that satisfies the ever-changing palates of consumers, optimize your operations for agility and efficiency, and build a thriving business in the face of evolving trends.

With the right tools and a dash of culinary courage, you can write your successful chapter in this ever-evolving culinary saga. Bon appétit!

By Hilary Johnson, Product Marketer and Engineer

Hilary Johnson has been in marketing for over 20 years with an additional skill set in mechanical engineering for half of her career. She has worked in various manufacturing industries including aerospace & defense, medical devices, additive manufacturing, renewable energy, and more.

America’s love for frozen food is growing day by day, according to the inaugural Future of Frozen Food report from Conagra, and consumers will be reaching for frozen foods with flavor, snackability, health attributes, and more in 2024.

Though sales of frozen food have normalized since the pandemic surge, 2023’s volume sales were up 5% from 2019, outpacing sales of total food. The U.S. frozen food industry generates $77.6 billion in annual sales, with prepared foods (33%) and desserts (22%) accounting for most of the dollar share. 

Meal variety and flexibility, easy preparation, and long-term storage ability have made frozen foods something most Americans always have on hand. But what will they be searching the freezer aisle for in 2024? Conagra identified five trends setting the stage for future growth and innovation in the industry.

Global cuisines

As consumers seek to travel the world through taste experiences, they’ll be expecting to find more global cuisines in frozen formats. Asian-inspired foods will continue to be popular, including flavors like teriyaki and Korean BBQ and appetizers like dumplings, wontons, and gyoza, while chicken tikka, samosas, and butter chicken are some of the fastest-growing Indian flavors. Consumers are also craving more spice, with sriracha and hot honey quickly heating up the frozen aisle. 

Frozen breakfast 

Americans are turning to frozen foods in search for more breakfast options that deliver on taste and time savings. This has led to double digit volume and velocity growth for breakfast sandwiches, with frozen croissant sandwiches, breakfast burritos, and biscuit sandwiches being the most popular options. Frozen waffles, French toast, and high protein products are also gaining sales. 

Smaller portions

An appetite for snacking is sparking a love for smaller sizes in frozen food. Internet searches for bites and minis reached 3 million last year, with some of the most common searches including egg bites, mini cheesecake, mini quiche, and energy bites. 

Kid-friendly meals 

Over the past four years, sales of kid-friendly frozen food have grown 122%. But parents aren’t just looking for easy meal options for their children — claims like clean label, “free from,” and high protein are high on their wish list, and products offering whole grains and added vegetables help them provide the nutrients kids need in a taste they’ll love.  

Air fryer ready

More than six in 10 households now have an air fryer on hand, so it’s not surprising that more and more frozen foods now come packaged with air-frying instructions. Consumers see air-frying as a healthier, faster, and tastier way to enjoy foods like chicken, fries, and vegetables. 

For more on what’s next in frozen foods, see Conagra’s full report. 

By Jeremy Adams, Executive Director, Category Management, KeHE

Remember the fable about the ant and the grasshopper? The ant thinks ahead by stockpiling grain and enjoys a comfortable winter, while the grasshopper takes a more cavalier approach that backfires. For food and beverage suppliers, especially emerging brands, the moral of this fable shows up in real life a thousand times every day: fail to prepare, and you prepare to fail. 

By the same token, not failing to prepare lets suppliers overcome challenges they might otherwise fold against and seize opportunities they might otherwise miss. Based on recent industry data and observations from inside the nation’s largest distributor of natural and organic, specialty, and fresh products, the following are my recommendations, cautions, and FYIs for brands wanting to be ready for the future.

Challenges and opportunities

The food and beverage forecast for 2024 and beyond shows a market drastically changed in recent years and poised for further change. A number of challenges will likely affect the industry indefinitely:

Alongside these cautionary patterns, I’m seeing several neutral trends that could open big opportunities for well-positioned brands:

What to do and what not to do

With these trends in mind, what strategies should brands prioritize in the near future, and what pitfalls should they take care to avoid?  

Dos: 

Do-nots: 

Helpful technologies

As a final mention, take note of the powerful new analytics platforms available for suppliers. New platforms make it much easier to perform market research and get detailed analyses of sales, spoilage, and inventory. That information can help you fine-tune your business and unlock efficiencies. Adding these platforms into your existing processes can seem daunting and disorienting, but remember you don’t have to do everything overnight. Patience and persistence can yield dramatic results over time. 

As you and your partners survey the industry landscape of 2024 and beyond, take your cue from the ant in the fable. Setting aside time to prepare your brand for the future can make all the difference in the world during hard times, and it can make the good times even better. Here’s to the years ahead and everything that comes with them!

Jeremy Adams has been with KeHE for four years. His work centers on discovering opportunities for suppliers, especially new and emerging brands, to gain footholds and flourish in the marketplace.

Consumer products companies can no longer rely on price increases to drive growth this year, according to Deloitte’s latest Consumer Products Industry Outlook. Instead, they’ll need to figure out the right formula to create profitable volume.

Deloitte’s report is based on a survey of 250 consumer products (CP) executives and an analysis of the top 100 companies in the industry by revenue. Of those 100 companies, Deloitte identified several “Profitable Growers,” the leaders in terms of revenue growth and ROA, and determined what characteristics helped them outperform the others.

In the five years through 2022, Profitable Growers were able to gain pricing power and better control volume by investing in core brands, adopting a product innovation-driven strategy, implementing RGM systems, and focusing on stabilizing the supply chain. Deloitte predicts that these strategies will continue to prove successful going forward. 

Taming price, increasing volume

CP executives are seeing signs that consumers can no longer pay more for their products. In fact, surveyed executives said their biggest consumer challenges for this year are consumers splitting purchases into haves and havenots (46%) and being less willing to pay higher prices (33%). Grocery prices may also turn consumers away from the store and toward takeout options, especially when prices are equal or better. Nearly 70% of surveyed executives anticipate more competition from fast food and quick-serve restaurants.

But consumers aren’t the only ones resisting higher prices — four in 10 CP executives expect retailers to challenge any significant price increases this year. 

Because of this, companies are steering away from price hikes. Only 2% of CP executives said raising prices was part of their strategy for this year, while most (62%) plan to shift to more profitable products and pack sizes. Without price increases, profitability will depend on volume — 72% of executives said they’ll have to increase their unit volume if they want to reach performance goals for the year, and six in 10 executives have already significantly expanded their production capacity. 

Marketing will also be getting more attention this year. Nearly 70% of survey respondents said their companies will spend more on advertising and marketing, 64% are planning more promotional spending, and 66% will focus on existing core brands in their marketing efforts to sustain pricing power.

Sustainability, traceability guiding F&B companies 

Surveyed food and beverage (F&B) executives are looking to clean up the label this year, focusing on products with sustainable (52%), natural (47%), organic (36%), and healthy (35%) properties, and three in four respondents said they support front-of-package nutritional labeling. In addition, the majority (83%) are developing strategies around occasion-based selling. 

Executives on the alcohol side of the industry named direct-to-consumer sales (30%) and zero-alcohol products (22%) as some of 2024’s most important trends.

This year, F&B companies are also expected to begin preparations for The Food Safety Modernization Act (FSMA) Rule 204, which has a compliance deadline of January 20, 2026. Most (64%) F&B executives said their company will boost its investment in traceability as a result of regulatory requirements. 

For a deeper dive into what’s in store for consumer products companies this year, see Deloitte’s full report. 

Food nutrition and health experts at the International Food Information Council (IFIC) see food and beverage choices centering on emotional well-being, protein fortification, label transparency, and more this year. Here’s what’s in store for 2024, from IFIC’s latest annual food trend forecast.

Supporting mental, emotional health

The majority of Americans (74%) say the food and beverages they eat at least moderately impact their overall mental and emotional well-being. In support of this, IFIC predicts that consumers will be increasingly seeking foods and beverages that promote better sleep, reduce stress, and boost their mood. Expect to see more botanicals used in teas, seltzers, and some foods. 

Hydrating with wellness drinks

Functional beverages are still going strong this year, particularly those that offer “clean caffeine,” aid sleep, and support gut health. Among consumers making an effort to include probiotics in their diet, 23% regularly look for wellness drinks that include probiotics. In addition, IFIC expects that water stewardship will become more important this year, as consumers seek products made with less water. 

Seeking plant-based, protein-powered products

Protein is taking center stage in the plant-based sphere this year, as interest in protein-rich diets grows. According to IFIC’s Food & Health Survey, “high protein” was the top eating pattern in 2023. Expect to see more protein-fortified products, including rice and pasta, baking mixes, nut protein powders, and snacks.

Reevaluating MSG’s role in recipes

Monosodium glutamate (MSG) is expected to make a comeback in the rise of third-culture cuisine, backed by scientific studies and efforts to reduce sodium without losing flavor. 

Focusing on label transparency

Looking at the label helps many consumers determine what foods are “healthy” — many believe claims like “fresh” (37%), “low in sugar” (32%), and “good source of protein” (29%) indicate a healthy product. Now, with U.S. food regulators proposing new labeling to make it easier for consumers to identify the healthfulness of their food choices, transparent food labeling will become even more important. 

Doing more with AI

AI-powered platforms like ChatGPT are influencing healthy habits, providing food safety information, and inspiring recipes and meal plans. But it’s not just consumers who will be using AI more this year — “IFIC predicts much of AI’s influence will also reside behind the scenes with the potential for more resilient supply chains, food waste reduction, precision farming techniques, and innovative product formulation,” says Wendy Reinhardt Kapsak, RD, MSN, Chief Executive Officer at IFIC.

Leaning on social inspiration

Social media will continue to have an impact on snacking and cooking trends this year. Many Americans say social media content has inspired them to try a new recipe (51%) or a new brand or product (42%), make healthier choices (60%), or reevaluate their relationship with food (28%).

Learn more about IFIC’s predictions in the full forecast.

Eight in 10 Americans feel like there aren’t enough hours in the day, with the average consumer having just 52 minutes a day to prepare and enjoy their meals, and one-third left with less than 30 minutes a day. Frito-Lay and Quaker’s latest Snack Index predicts that this time crunch trend will blur the line between “meals” and “snacks” in 2024. 

Up 35% from past years, Americans are increasingly incorporating their favorite snacks into meals. More than a half report using snacks as a key ingredient in no-prep dinners once a week, and a third do so multiple times a week. The most common reasons for this trend are craving a certain snack (51%) and being too busy to cook (44%).

While taste still tops the list — 74% aren’t willing to sacrifice taste in their snack choices — 55% of Americans say protein is the most important nutritional attribute when picking out snacks. Six in 10 consumers also look for an energy boost from their snacks, and this is even more common among Millennials (72%) and parents (72%). 

2024 is also shaping up to be the year of the Snack Savants, with Millennials (83%) and Gen Z (82%) most commonly identifying with the title. Many of these consumers say they have eccentric snack combos (65%), create snack combinations from what’s already in their pantry (55%), and look for inspiration on social media (32%).