Food Consumer Insights

Trend - Restaurants are blending Chinese sichuan peppercorn spices and oils, often referred to as numbing spice because of its effects, with the popular American burger to offer unique flavors and experiences. These burgers could be beef, chicken, or vegetarian, to appeal to all fans of the fast-food item.

Insight - Fast food and street food restaurants are highly experimentative. Popular fast food brands release limited-time products nearly weekly in order to see what unique flavor combinations will become the next big trend. As a result, fast food consumers have become drawn to new menu items, even if they only try each new item a single time. To appeal to these consumers and offer a unique cultural flavor profile, burger restaurants are incorporating Sichuan peppercorn numbing spices.

Trend - Chinese food and Japanese sushi restaurants alike are beginning to roll out fried cream cheese wonton as an appetizer dish. The combination of cream cheese with a traditional Chinese wonton leads to a crispy, oily shell that houses savory cream cheese, often served with sweet & sour dipping sauce.

Insight - Consumers who frequently choose to dine-out often find themselves either searching for a new place to enjoy, or defaulting back to one of their favorites. When searching for a new restaurant, one important factor is variety and uniqueness. In order to differentiate themselves from other restaurants while offering a new appetizer for consumers who may not eat meat, or may not want a protein-heavy appetizer, restaurants are launching crispy fried cheese wontons paired with dipping sauces.

Trend - Foodservice companies, often in partnership with dairy brands, and CPG brands, are launching frozen yogurt bark treats. These are designed to offer the benefits of yogurt without the hassle of requiring a spoon and a dish, as the frozen bark is more comparable to a cookie than traditional yogurt.

Insight - All consumers, including health-conscious ones with strict diets, are susceptible to cravings. Whether it be craving something sweet or craving a specific texture, humans are drawn to variety. For the health-conscious consumer, snacks like hard candies, cookies, and other solid sugary desserts may be avoided entirely. In order to offer these consumers a way to indulge their cravings without compromising on their health regimens, brands are releasing frozen yogurt bark treats.

Trend - Barbecue and grilling brands are releasing indoor smoker grills with air filters for safe use. These grills are designed to offer the benefits of smoker grills, but with year-round accessibility, as they do not require outdoor ventilation. These grills are often compact countertop varieties.

Insight - Consumers with outdoor grills or barbecues often use these devices not only for the flavor of meat they produce, but also for the community-drive, social aspects of barbecues. Amongst these consumers, preferences vary greatly between charcoal grills, electric grills, and more. However, one common complaint amongst all users is the seasonality of grills, with them only being usable during warmer months. Brands are adhering to these desires with safe indoor smoker grills.

Trend - CPG brands are designing new spice and seasoning products containing therapeutic and complementary ingredients. These products are specifically formulated for flavor enhancement and health and wellness benefits, aiding consumers looking to boost flavor and stay aligned with their health journeys.

Insight - Consumers in tune with the wellness industry often desire products that allow them to enjoy the familiar flavors and foods they love while staying aligned with their health goals. These individuals prioritize products that enable them to maintain a balanced lifestyle without feeling deprived or sacrificing indulgence. Brands that cater to this demand appeal to consumers who seek products that seamlessly align with their habits, fostering loyalty and encouraging repeat purchases.

Trend - As climate change threatens traditional cacao farming and drives up chocolate prices, food science companies are developing lab-cultivated chocolate through cellular agriculture - replicating cocoa's exact molecular and genetic structure in controlled environments.

Insight - Rising environmental concerns have made consumers increasingly aware of how climate change threatens the future availability of everyday luxuries. This awareness has shifted consumer perception of bioengineered foods - particularly when the technology aims to preserve, rather than replace, beloved products. The promise of identical taste and texture through cellular agriculture represents a pivotal moment where consumers are beginning to view lab-grown alternatives not as synthetic substitutes, but as innovative solutions for preserving authentic experiences in a climate-challenged world.

Trend - Brands in the retail cheese industry are releasing blue cheese products with creamier, less crumbly textures. These cheeses have not been aged as long and as a result, retain more moisture than traditional blue cheese. This results in a creamier taste and texture.

Insight - While blue cheese is commonly eaten as a creamy dip for chicken wings, regular blue cheese has a more dry, crumbly texture that may not appeal to all consumers. The crumbly nature of blue cheese makes it difficult to work with when spreading onto other foods, while blue cheese dip is too liquid to taste like real blue cheese. This contrast proves to be a challenge for fans of the blue cheese flavors who do not enjoy the crumbly texture, leading to brands releasing creamy blue cheese wedges.

Trend - Brands are experimenting with coffee rubs and blends to enhance the flavor profiles of their cheese products. Often used for charcuterie boards or sweet-savory foods, the fusion of these ingredients imparts earthy and chocolatey undertones to contrast the savory and creamy flavors of the cheese.

Insight - Consumers who value novelty often seek unconventional products with unique flavor combinations, especially when hosting gatherings. Cheesemakers are now experimenting with innovative infusions to cater to this demand, creating flavors that stand out from traditional dairy offerings and their use cases. These experimental products appeal to adventurous consumers who prioritize distinctive culinary experiences, allowing businesses to attract an audience seeking unexpected food innovations.

Trend - Popular soda brands are collaborating with other brands in the restaurant, CPG, and drinking spaces to create co-branded products. These collaborative products blend the iconic flavors and brand recognition of both products for the mutual benefit of both companies.

Insight - While there is a large variety of options when shopping for food, many consumers in the Western World fall into habits, sticking to brands and products that they are familiar with. This is due to the consumers not wanting to take risks, caused by either minimal free time, or simply because they want to continue with the safe option. To appeal to these consumers, brands across the food industry are releasing collaborative products that lend the credibility of both brands to the product.

Trend - Plant-based brands are now using oats, often combined with oils, starches, and natural flavorings, to replicate the texture and taste of dairy cheese. These products appeal to consumers who are lactose intolerant, vegan, or those seeking sustainable options that align with their health goals.

Insight - Dietary preferences, coupled with the new attention placed on sustainability, have led consumers to swap out their traditional purchases for plant-based items and products that are better for the environment. In response, brands are offering solutions to align with these evolving sentiments, making sustainable shopping easier for those familiar with and new to the concept. Brands that invest in these markets often find it easier to connect with environmentally and socially conscious consumers.