Functional foods, CRISPR among IFIC’s 2017 trends
Consumer interest in protein, sustainability, and functional foods, along with breakthrough technologies like CRISPR, are among 2017’s top U.S. food and nutrition trends, according to the International Food Information Council (IFIC) Foundation.
Consumer interest in protein, sustainability, and functional foods, along with breakthrough technologies like CRISPR, are among 2017’s top U.S. food and nutrition trends, according to the International Food Information Council (IFIC) Foundation. Drawing from its in-house survey research and health professional expertise, along with other data and observations, the IFIC Foundation has identified several hot topics for the New Year:
A Functional Place for Foods: Functional foods—or foods with health benefits beyond basic nutrition—are becoming a subject of high interest and high demand. The IFIC Foundation’s 2016 Food and Health Survey found that nearly half of consumers said that “weight loss/management” is a health benefit they are interested in getting from foods. About one-third of Americans listed “increased energy,” “cardiovascular health,” “healthy aging,” or “digestive health.”
A “Healthy” Debate: In 2017, the spotlight will shine on what qualifies a food to be marketed as “healthy.” The U.S. Food and Drug Administration (FDA) is currently working to redefine what qualifies as a “healthy” nutritional claim on package labels. The 2016 Food and Health Survey found that for more than one-third of consumers, a “healthy” food is defined in part by what it does not contain rather than what it does contain.
The Acceptability of Sustainability: When it comes to the factors that play into consumers’ food and beverage purchasing decisions, the 2016 Food and Health Survey found that “sustainability” marked its largest increase since the question was first asked in 2011. In 2016, 41% of consumers listed it as a factor influencing purchasing decision compared to 35% in 2015. About three-quarters believe it’s important that food products be produced in a sustainable way. However, cost will help determine the future course of the production and consumption of sustainable foods. Only 38% of consumers state that they are willing to pay more for foods and beverages that are produced sustainably.
Protein Still a Powerhouse: According to the 2016 Food and Health Survey, nearly two-thirds of Americans are trying to consume more protein or as much as possible, up significantly from 54% in 2015 and 50% in 2014. One-fifth of Americans view plant protein as more healthful than they did the previous year, compared to 8% who see it as less healthful. Views of animal protein, however, were split, with 12% perceiving it as more healthful than the previous year and 15% perceiving it as less healthful.
Whole Grains Gaining; Pasta Staging a Comeback? Dietary Guidelines stating that you should “make half your grains whole” appear to be getting through to Americans. According to the 2016 Food and Health Survey, 59% of Americans are trying to consume more whole grains in their diets, up from 56% in 2015 and 53% in 2014. Whether it’s connected to the increased consumption of whole grains or not, pasta could be mounting a comeback. Google cited pasta as one of the top five food trends in 2016 based on individual search terms.
CRISPR Coming of Age: One of the most ballyhooed technologies in recent history is poised to go mainstream. CRISPR (“clustered regularly interspaced short palindromic repeats”) is a form of biotechnology that edits an organism’s own genes in a highly targeted way, rather than splicing in genes from other organisms (or “transgenics”). It gained momentum in 2016 in both media attention and regulatory action.
Because transgenics are not involved, the U.S. Dept. of Agriculture (USDA) in 2016 determined that it does not need to approve individual applications of the technology. CRISPR also would come without the stigma of other biotechnology applications, thus potentially accelerating consumer acceptance. Several companies already are taking steps to begin using the technology.
Despite the polarizing debate over GMO foods going back more than a decade, the 2016 Food and Health Survey found that one-third of Americans say they still need more information about biotechnology in order to make an informed decision about it. Less than one-quarter see no application for biotechnology whatsoever in food production.
Coffee Is on Solid “Grounds”: America’s favorite hot beverage will gain even more steam in 2017, with demand growing in the United States far more quickly than in other markets and setting new records. Millennials are behind much of that growth, along with increasingly popular and novel ways to consume coffee, such as cold brew and coffee’s use in recipes. Combine that with coffee’s especially good bill of health in 2016, and there could be a lot more heat this year in our love affair with java.