IFIC points to food trends 2022

Unsurprisingly, pandemic lockdowns for many Americans initially marked a time of food leniency and diet rollback. But IFIC data also suggests wellness is becoming a buzzword.

The nonprofit, which promotes scientific information on nutrition, food safety and agriculture, said its recent surveys show consumers are proactively looking for positive food attributes like whole grains and fiber. , and explore immune health more than ever before.

Additionally, the annual IFIC Food and Health Survey found that awareness of federal dietary guidelines for Americans has doubled in the past decade or so, with 46% of consumers reporting in 2021 that they knew at least enough about them, up from just 23% in 2010.

But IFIC said the pandemic has also exposed a precarious state of food insecurity for many Americans, where a surprising number of people experience a single economic shock away from hunger and deprivation – and children are hit hardest. affected.

Therefore, IFIC said policymakers may pay more attention in 2022 to issues such as federal food programs, the need to act on health and nutrition disparities, and the role of lifestyle-related noncommunicable diseases, including links between comorbidities and susceptibility to Covid.

In 2022, IFIC predicts that Americans will also broaden their horizons in search of more effective ways to manage stress, whether through micronutrients like B vitamins and magnesium or macronutrients like whole grains and protein. CBD-infused foods will take center stage even closer. And we will likely manage our food and nutrition through drinks, such as consuming more non-alcoholic alternatives as a way to reduce calorie intake or so-called “functional fizz”.

IFIC said the nostalgia is also great: it predicts that in 2022 the 1990s will make a return trip, bringing with them familiar favorites. Over the coming year, all the simple and familiar things will guide our food choices, whether it’s the recipes we follow or the snacks we seek, IFIC said.

Given the current state of the pandemic, Americans who are still hesitant to travel in 2022 will be looking for new ways to transport their taste buds. Expect them to satisfy their gourmet travel urge with exotic foods and flavors like hibiscus, yuzu, turmeric, kelp, gochujang, and ube.

Not only will they continue to savor the “fifth taste” of umami with ingredients like MSG, but they will also become familiar with kokumi, which some consider a “sixth taste”.

The IFIC said Americans would also look to reduce their sodium intake with alternatives to salt like potassium chloride and their sugar intake with substitutes like allulose, maltitol and monk fruit.

With the changes in the pandemic food system, more and more businesses will “get into the minds” of so-called ghost kitchens and pop-ups, along with the greater adoption of technologies such as QR codes for them. menus and self-service kiosks in restaurants.

E-commerce and direct-to-consumer sales will increasingly become a driving force in the food system, as policymakers rush to follow, IFIC said. Urban farming and “vertical farming” will be a growth industry for city dwellers to promote sustainability, nutrition, food security and closer and more personal links to food production.

And CRISPR, already increasingly accepted for its medical applications, will assert itself as a leading next-generation biotechnology in crop production to help fight food security, climate change and sustainability.

IFIC said Americans in 2022 can expect their conception of sustainability to broaden and its role in their attitudes and behaviors to become more firmly “cemented.”

The 2021 Food and Health Survey found that 42% of consumers believe their food choices have a moderate or significant impact on the environment, while seven in ten say climate change sometimes influences their decisions about their food. ‘purchase.

The recent United Nations Climate Change Conference (COP26) will contribute to sustainable purchasing attitudes over the coming year. And environmental sustainability as a consumer value will help fuel new eating habits such as ‘cut back’, ‘climate’ and low carbon.

IFIC argued that consumer support for sustainability will extend beyond the physical environment and social issues. More than half of consumers think it is at least important enough that people working in food production, retailing and restaurants are treated fairly and equitably. Support for “social sustainability” is only expected to grow, as it has found a particular resonance with young consumers.

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