Future Food Update - Q3 2022

At the beginning of 2020 we started an exciting collaboration with Good Sense Research to create a regular Future Food Trend Tracker which sets out to demonstrate the relationship between future trend predictions and customer acceptance, readiness and importantly how that manifests over time. The end product is a report each quarter which shares actionable trends and insights for you and your business.

The impact of the cost of living crisis has been highlighted with consumers forced to sacrifice sustainability due to the rising costs. Cuisines are providing consumers with the opportunity to treat themselves and experiment with foods as holidays may be cut back to save cost. Culinary adventure has been provided through Middle Eastern, Korean and Persian cuisines in particular.

Detailed below are the 5 key insights from the Q3 2022 report:

1. Moving away from advanced flexitarians
As we approach winter, advanced flexitarians are declining with consumers divided, some adopting a more plant-based diet and others adopting a meat-based diet.

2. Sustainability sacrificed by consumers with the cost of living crisis
The trend of sustainability being ever important to consumers continues, although latest data suggests importance of these is beginning to decline as consumers are affected by the cost of living.

3. Cellular meat becoming more acceptable
Cellular meat appears to be slowly becoming more acceptable to consumers as awareness increases.

4. Consumers conscious spending reducing the use of takeaways
Takeaways and meal kits have remained popular choices since COVID 19, although takeaways appear to be gradually declining, as consumers are becoming more conscious of their spending.

5. Cuisines offering a chance for consumers to treat and experiment
Consumers are looking for ways to treat themselves and experiment, as such, they are more willing to try cuisines such as Middle Eastern, Modern Korean and Persian.


To receive the full report and find out more about Future Food this exciting collaboration between thefoodpeople and Good Sense Research click here.