Tyson Foods is forecasting the top culinary trends for 2019, and the list reflects just how carefully consumers are thinking about their food choices.
The forecasts were developed by the company’s first Tyson Trendtellers Council, a team from across its businesses involved in R&D, culinary, technology, consumer behavior and sustainability.
Here are the food themes the group believes people will be focusing on:
Personalized foods for health and beauty.
Consumers are thinking strategically about eating foods that give them more energy, sharper thinking, better digestion and other specific benefits. Tyson said a trend toward adding bone broths to recipes will strengthen.
Transparency in sourcing and production.
Thirty-nine percent of consumers say they are willing to switch to brands that use more transparent labels, according to the company. The growing role of technology will spur advancement in this area.
Adding more protein in more forms. Interest in new cuts of meat and “nose to tail” eating is growing. Demand for proteins such as crickets and seaweed is expected to expand. And 40 percent of Americans are trying to eat more plant-based foods.
Leveraging technology. Smart technology will drive brands to change products, packaging and distribution for e-commerce channels, with greater customization.
Expressing one’s values through food. Consumers, particularly Gen Zers, are aligning with companies that represent similar values to their own. Fresh, sustainable and authentic are important attributes for this group.
Fusion of global cuisines at home. Flavors and preparation techniques from regional and ethnic cuisines, once found only in restaurants, are making the shift to the home.