Food processors have been rolling out lots of low- and no-sugar products during the pandemic but not low-salt ones, said speakers at a 2022 food outlook presentation hosted by The Food Institute.
The pandemic has Americans thinking more about wellness and good nutrition, but that apparently hasn’t gotten them to realize they eat much more salt than they need every day.
Younger consumers also are concerned about sustainability, so sales of products with sustainability claims are likely to increase as Millennials’ buying power increases over the next five to six years, speakers said. Expect more meat-substitute products as well, including lab-grown offerings created cell-by-cell to resemble fish.
Looking at restaurants, the prediction was that restaurant sales levels would not return to what they were pre-pandemic in 2019 until 2023.
Speakers at the presentation included an old boss of mine, Joan Driggs, now vice president, content and thought leadership at IRI, a market research firm. We worked together at Mintel, another market research firm and were both journalists in our former lives.
Other scheduled speakers were:
Trendologist and Senior Managing Editor, Datassential
Senior Vice President, Protein Practice Leader, IRI