In preparation for all the wonderful things the food world was looking forward to in the year 2000, I sat down with European artist Herbert Hofer to share my vision of what a supermarket might look like in 2000. The year was 1989 and Hofer painted a consumer experience second to none.
With limited land available for agriculture as well as heightened interest in conserving nature resources like water, new types of agriculture – both plant and animal – are emerging. As consumers become more savvy in their knowledge of these options, retailers are increasing product offerings from new agriculture methodologies. Today’s article explores one of these methodologies – aquaponics.
Fermented foods and probiotics are on fire! As consumers learn more about the importance of gut health and the benefits of a healthy microbiome, fermented foods and beverages with probiotics are quickly moving from a niche category to becoming a mainstream staple.
Today’s shoppers are more health-minded than ever and seek foods and beverages that support their well-being. As a result, probiotics are no longer reserved for those with gut issues or as a way to maintain regularity.
Les Dames d’Escoffier is an international philanthropic organization of women leaders in the fields of food, beverage and hospitality. While nutrition enters their discussions, the group’s primary focus is on the multifaceted foodscape. Their annual trend report provides an array of learnings with application to retail health and wellness as detailed here.
Just about every other industry, including grocers, are trying to identify how millennials may change traditional buying habits and ways this will affect business moving forward. We share some interesting findings worth noting from current research on this influential generation.