STOK Cold Brew was the fastest-growing food and beverage brand in 2022, according to Morning Consult’s annual Fastest Growing Brands report, followed by Walmart’s Great Value Cream Cheese and Gatorade Fit.

“Food [and] beverage tends to do well in economically tense times, and I think that's reflected in this year’s fastest-growing brands list,” Emily Moquin, food & beverage analyst at Morning Consult, said.

Morning Consult labeled the report its “slowest ‘Fastest Growing Brands’” report since its inception—the result of massive inflation that’s caused record-low purchasing consideration among the nearly 1,700 brands included in the analysis.

The top 20 brands with the biggest purchasing consideration across all industries are included in the report.

Purchasing consideration, per Morning Consult, is a measurement of growth in the share of consumers who said they would consider purchasing from a brand over the course of the year. The average purchasing consideration for brands was -1.37 percentage points in 2022, per the report, down from .22 in 2021 and .32 in 2020.

“Inflation across the board just depressed purchasing consideration across all the categories that we study,” Moquin said. But it also paved the way for more food and beverage brands to make the cut, she added, especially established brands.

“It's difficult to show double-digit growth when you're already a huge brand in the space,” she explained. “So for those brands that had some growth that they were on the list this year, whereas in past years that might have been below the cutoff for our fastest-growing brands.”

Chobani, for example, is an established brand that took the dairy aisle by storm more than a decade ago. In 2022, Chobani Yogurt took the No. 11 spot and Chobani took the No. 16 spot.

“They've expanded into these other areas of [alternative] milk and some categories that probably putting marketing effort behind expanding into those areas has helped to lift the overall parent brand,” Moquin shared. “So we see both Chobani Yogurt as well as Chobani itself on the list.”

Among all U.S. adults, the food and beverage brands that made Morning Consult’s top 20 list of fastest-growing brands included: STOK Cold Brew (No. 4), Walmart’s Great Value Cream Cheese (No. 8), Gatorade Fit (No. 9), Chobani Yogurt (No. 11), CELSIUS Fitness Drinks (No. 13), Chobani (No. 16), Häagen-Dazs (No. 17), Frito-Lay (No. 18) and Four Loko (No. 20).

Across generations, the top fastest-growing food and beverage brands varied.

Half of the brands to make the top 20 list among Millennials were food and beverage brands, including the top three spots: STOK Cold Brew (No. 1), Gatorade Fit (No. 2) and DiGiorno Pizza (No. 3).

Conversely, only two food and beverage brands made Gen Z’s top 20 list: GHOST Energy (No. 4) and Heinz (No. 15).

“Food and beverage is really important for Gen Z,” Moquin stated. “It tends to be one of the places, even if they're not a primary grocery shopper, that 18-plus-year-olds start to spend their own money because it's almost a form of entertainment when you're in that 18-to-21-year-old range. … There's just so many things that compete for [Gen Z’s] attention that I think breaking through in terms of being in the food and beverage category can be difficult.”

Gen X’s list saw brands such as Doritos, Krispy Kreme and Smucker’s, which Moquin said could be inspired by Gen X’s relationship with their Gen Z kids.

Boomers’ top 20 list included legacy brands like Cheerios, Yoplait and The Coca-Cola Co., as well as a wild card: Great Value Cream Cheese.

Great Value Cream Cheese’s arrival on the list of top 20 fastest-growing brands highlights two trends impacting the food and beverage industry, Moquin said: supply chain issues, as well as a move to private label brands by consumers to help meditate rising costs.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products Insider, where she covered the dietary supplement industry. Adams left Informa Markets in 2019, but continues to freelance for both FBI and NPI.

We’ll always have Paris—and its version of Food ingredients Europe (FiE). The world’s leading annual food and beverage ingredients trade show, which occurred for several days in early December, felt different from previous shows, according to veteran attendees. That’s due mostly to how the world has dramatically changed over the past two years because of Covid-19, calls for more diversity in the industry and consumers demanding transparency in their products.

With attendance at an all-time high in new venue Paris Expo Porte de Versailles, as well as an extensive online event, the show saw attendance figures jump from 13,000 online and in person in 2021 to 21,881 for 2022. The top three countries in attendance were France, Netherlands and Germany, with Italy, U.K., Spain, Belgium, Poland, the United States and Denmark completing the top 10 list. Visitors were able to meet with and explore opportunities from 934 exhibitors—almost one-third up from 2021.

“We’re thrilled with the success of Fi Europe 2022 in Paris and online, with high-quality visitors and exhibitors showcasing pathbreaking solutions and products,” said Julien Bonvallet, food group brand director, Informa Markets. “It’s extremely heartening to see the entire F&B industry come together, build new business relationships, and share ideas and expert insights.”

Exhibitors, both veterans and newcomers, shared Bonvallet’s sentiments.

“It was great to be back on the FiE floor this year and to participate in such a buzzing event,” a Cargill spokesperson stated. “FiE 2022 was a real reminder of the value of meeting again in person. It was the perfect opportunity for us to catch up with hundreds of our customers and partners from Europe and beyond, and to inspire them with new business opportunities. We continue to see FiE as the premier event for food ingredients supply and partnership—and long may it continue to set the tone.”

First-timer Alvinesa added through a spokesperson: “Exhibiting for the first time at FiE has been a great success. The interest in our upcycled, natural ingredients has exceeded our expectations, and we’ve had some very interesting conversations with customers and potential new partners. We look forward to seeing where these new projects go and have already booked our booth for next year’s show.”

The upcycled concept proved to be popular at FiE, particularly at the live presentation for the Startup Innovation Challenge and various exhibitioners. Also, the New Product Zone showcased the latest ideas from leading industry players and the Women’s Networking Breakfast held its seventh-annual event. Here is what else happened at FiE.

It’s all about that taste, about that taste

Flavor profiles vary by region and country. That shouldn’t come as a surprise; nevertheless, ingredient expert ADM, which boasts innovation centers in every market it covers, customizes flavors based on clients’ needs. At FiE, the company’s sprawling exhibition booth demonstrated its massive offering of flavor profiles, among other products.

“All the flavors that we have are to inspire their innovation,” said Marie-Bénédicte Charpentier, marketing and growth director, EMEA, for ADM. “We have basics like vanilla, mint and citrus, which are the dominant flavors across the globe.”

Charpentier continued, adding that more nuanced flavor profiles are inspired by locally grown produce in respective markets.

“For Chile, we use the [sweet] red fruits. For African markets, we use a lot of mango, apricot and tropical fruits because they love it,” she said. “For south Europe, we use a lot of peaches and apricots because that’s something they like. In Asia, yuzu is very popular as well as lychee, mandarin and citrus. In northern Europe, they prefer something sour. These taste profiles are based on what the regions grow locally.”

Plant based still going strong, as expected

ADM, like a host of companies at FiE, demonstrated various uses of pea protein for plant-based products, ranging from alt-dairy ice cream to meat products. Alt-ice cream, in fact, was featured at several booths at the show as was alt-cheese and plant-based seafood (fish nuggets, fish fillets and canned “tuna” fish).

Charpentier said everyone is working to duplicate the right texture, taste and of course mouthfeel. “That’s the talent of our [food] scientists,” Charpentier said. “Mouthfeel is crucial.”

Solutions-oriented exhibitions also in full force

Companies with solutions-oriented ingredients were also prominent at FiE. Bartek, for example, which has been around for more than 50 years, was there to discuss its brand-new EasyAcid. It is a liquid malic acid simplifying production of liquid applications, including beverages (sports drinks, smoothies, juice drinks), sauces and dressings, by eliminating the need for dissolution and reducing blending errors.

EasyAcid aims to be more sustainable than its counterparts and strives to ease labor stress, explained Mohammad Emami, director of marketing and business development at Bartek. The product consists of a premade dissolved 50% solution and arrives in totes that are 2,800 pounds, or about 275 gallons.

“You just hook it up to the processing [system],” Emami said. “It has a metering pump that can control how much acid that is actually being injected into the product. You don’t have to dissolve it, you don’t have to deal with the powder, you don’t have to deal with the dust that comes from other products. It’s more process friendly. It’s also better for the employees working on the production floor because they don’t have to deal with the dust.” 

In 2023, Fi Europe will return online to audiences Nov. 20-30 and in person to Messe Frankfurt, Germany, Nov. 28-30.

Future Meat Technologies, one of many companies clamoring to bring lab-cultivated meat to consumers, has rebranded—a move the company’s CEO said signals that it’s getting closer to market.

"Our evolution from a biotechnology startup to a consumer-driven food technology company is a milestone on the pathway to broad adoption of cultivated meats and, importantly, signals that we're nearing commercial launch,” Nicole Johnson-Hoffman, CEO of Believer, formerly Future Meat Technologies, said in a press release.

The rebrand comes on the heels of a series of advancements by the company in recent months, including the unveiling of its lab-cultivated lamb.

Early methods of producing lab-cultivated meat are time intensive, costly and difficult to scale. Believer’s proprietary technology can grow animal cells without genetic modification while reducing production costs and waste. In fact, the company said in 2021 it achieved a cost of $1.70 per breast of cultivated chicken.

“Our team has created a revolutionary technology that blazed ahead of the field in terms of cost, safety and product experience," Yaakov Nahmias, president, founder and chief science officer of Believer, said in the release. "While cultivated meat has its skeptics, we believe in demystifying the technology and critically demonstrating that there is a better way to produce meat through open science and innovation.”

According to proprietary research from Mintel, only 11% of Americans said they would be interested in foods that are grown from animal cells in a laboratory, creating another challenge for cultivated meat brands looking to break into the market.

Getting consumers warmed up to the idea of meat grown in a lab will require strategic branding that helps consumers understand the technology.

“Generating initial awareness and curiosity is the first step,” Dasha Shor, associate director of global food and drink at Mintel, said. “Storytelling will be key to make cultivated meat appealing to consumers, and the production process will need to be explained in terms of safety and clear benefits to consumers.”

Social media can help, too, she said.

“Since younger consumers will be the most receptive to these new types of products, social media will play a role in generating interest among early adopters,” Shor explained.

Believer, which raked in $347 million in 2021 in partnership with ADM Ventures, opened its first cultivated meat production line in Israel in 2021. Recently, the company announced plans to break ground for a new commercial-scale production facility in the United States, which will support the company’s efforts to scale up production and its plans to enter the U.S. market.

Furthering efforts to get lab-grown meat products to market is FDA’s approval for safety in November of a product made from cultured chicken cells by Upside Foods. Believer’s products are pending U.S. regulatory approval, the company said.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

When it comes to ingredients, one could argue that fiber isn’t exactly the most exciting.

However, it is a tried-and-true dietary cornerstone found in produce aisle mainstays like fruits and vegetables. But data from the International Food Information Council (IFIC) reveal a compelling new angle for high-fiber brands and products. According to its 2021 Food and Health Survey, 1 in 5 consumers actively seeks health benefits from foods, and the top benefits they want are weight loss, energy and digestive support—all traits offered by fiber.

While fiber’s impact on weight loss is not yet totally understood by researchers, one recent study confirmed that, independent of macronutrient and caloric intake, dietary fiber intake promoted weight loss and dietary adherence in adults with overweight and obesity (J Nutr. 2019;149[10]:1742-1748). Researchers examined all kinds of variables, including energy density, fat, age, baseline weight and more, but the most influential predictor of weight loss was fiber.

Food & Beverage Insider spoke with three experts from brands utilizing fiber in innovative ways: Catalina Crunch, Fiber Gourmet and TruEats Modern Baking Co. Here’s what they had to say about formulating with this suddenly trendy staple.

FBI: Is fiber more or less important than other health and clean label trends in the food and beverage market?

Krishna Kaliannan, CEO and founder, Catalina Crunch: For most consumers, I feel low carb/low sugar is most important, high fiber is second most important and then claims around organic/non-GMO are third most important. This is because, for most consumers, staying in shape (or losing some weight) is their No. 1 goal. Eating low carb/low sugar and high fiber will help with that but eating organic/non-GMO will not.

Daven Kumar, CMO, TruEats Modern Baking Co.: Dietary fiber is important for digestive health, lowering cholesterol, normalizing blood sugar levels and in helping maintain healthy weight. Scientifically, fiber in the diet is very important for reducing risk of cardiovascular diseases [CVDs] and many types of cancer. Consumer awareness of the benefits of fiber has been slow but is now growing rapidly, though many are still unaware that foods with ingredients such as beans, peas, legumes and nuts contain high levels of dietary fiber. Natural foods, such as whole grain products, fruits, vegetables, beans, peas, legumes, nuts and seeds, are good sources of dietary fiber and also provide micronutrients such as vitamins and minerals.

Products like TruEats brand baking mixes are formulated with food ingredients, such as chickpeas, lentils, buckwheat and almonds, that are rich in dietary fiber and also rich in essential micronutrients such as vitamins and minerals.

FBI: Which types of consumers are prioritizing fiber right now and why?

Tehila Mocton, CEO, Fiber Gourmet: We find the consumers interested in our products are focused on calorie reduction, which is still the key to weight loss, as well as low carb and keto. Increasing the fiber content is the only way to significantly reduce calories. Replacing the carbs with protein and fat will not reduce calories and can even lead to a net increase in calories at the end of the day. Fiber is also a very useful tool for reducing carbs, and therefore assisting a keto diet, especially if you don't want to resort to a high-fat diet that comes with other health downsides.

Kumar: Health-conscious consumers, and those who have certain health conditions such as constipation, diabetes, cancer, cardiovascular problems and cancer in the family, are generally aware of the need for consuming foods rich in fiber. The preventive medical benefits of fiber are still not well known to most consumers. Most consumers are not prioritizing fiber in their diet due to either lack of knowledge of all the health benefits or because of the misperception that foods high in fiber are not good tasting or are very expensive.

FBI: What are some lessons you've learned along the way about fortifying products with fiber? What do you wish you knew when you started?

Kaliannan: In bakery and snacks, different sources of fiber change mouthfeel in different ways. If you are strategic about how you pair fiber with certain proteins, starches and fats, you can minimize the degradation in eating experience fiber tends to create. When I first started, I wish I knew not all fibers change mouthfeel in the same way.

Mocton: Although our fiber-rich products have incredible health benefits and most consumers are not getting the recommended daily value of fiber, we find that consumers are more interested in our products because of the caloric reduction effect that our unique fiber has on the product itself. Had we known this from the onset, we would have focused our initial marketing efforts on emphasizing the lower calories and net carbs attributed to the high levels of fiber rather than on the fiber itself.

For additional related content, check out the “Functional fiber gets friendlier” digital magazine.

The arrival of 2023 will bring a striking array of flavors and colors that showcase consumers’ thirst for discovery, holistic wellness and self-expression. People are increasingly shopping according to their emotions and values, making purchases that reflect how they see themselves and what they wish to see in the world.

When it comes to foods and beverages, flavors and colors are incredibly influential in purchasing decisions. In fact, according to an FMCG Gurus report on flavor, color and texture trends, consumers prioritize taste and flavor over other product attributes like price, potential health benefits or sustainability claims. Additionally, of the 43% of global consumers who are attracted to food and drink products with new and experimental colors, 66% described these colors as fun and exciting, and 60% said they make products more appealing. Brands that lean into the latest flavor and color trends can revitalize classic categories to capture consumer attention throughout the new year.

Bold flavors and vivid shades

In 2023, subtlety seems to be off the table. Instead, consumers are frequently attracted to the vibrancy, optimism and boldness of bright colors and corresponding flavors. The Barbiecore trend and Viva Magenta, Pantone’s 2023 Color of the Year, are prime examples, with fierce pink shades coloring over-the-top baked goods, desserts, cocktails and even sauces. At the same time, flavors like dragon fruit, pink grapefruit, fruit punch and hibiscus are gaining traction. Besides magenta, saturated orange, teal, yellow and purple hues play with exciting flavor profiles, including mango, blue raspberry, turmeric and taro root.

Escapism and adventure

Many consumers are eager for exploration, and they’re drawn to foods and beverages that will take them on a journey—to real or imagined destinations. The color blue deeply embodies this trend, with its associations to ocean waves, vast skies and tranquil ponds. Fun and fantastical flavors pair well with blue tones, such as blackberry serrano, peppermint, birthday cake, sour candies and fictional taste profiles for fairies, gnomes and dragons. Transportive notes of regional cuisine can also bring a sense of exploration to everyday offerings. Likewise, “limited edition” is among the top five fastest-growing, year-over-year global food and beverage claims, per Mintel, demonstrating consumer interest in experiential eating occasions.

Uplifting and restorative sensations

After several years of disruption and uncertainty, consumers are hungry for treats that signal self-care. In 2022 top trends research from FMCG Gurus, nearly half (47%) of global consumers said a top barrier to healthy living is the difficulty of finding time to relax. Foods and beverages are commonly used to support emotional well-being, with special attention paid to flavors and colors that consumers link to positivity and calming qualities. Lavender, as both a hue and a flavor, will be trending in 2023, adding its delicate color, taste and aroma to ice cream, ready-to-drink (RTD) teas and confectionery. Other warm, neutral shades that complement indulgent vanilla, caramel, cheddar or bacon flavors can also help consumers feel comforted.

Products with positive impact

People are increasingly taking a proactive approach to wellness, with purposeful actions to support the well-being of themselves, their communities and the planet. Colors and flavors that can lift spirits, like bright orange and sunny yellow, vibe with this trend. Such colors also align with fruits, vegetables and other botanicals that consumers associate with nutritional benefits, from citrus and tropical fruits to varietal peppers and garden herbs. Flavors and colors derived from natural sources offer added appeal to consumers. Indeed, 76% of global consumers said it’s important that food and drink products do not contain artificial colors, per FMCG Gurus. Natural colors and flavors convey a sense of simplicity, trust and quality, which is significant to consumers looking for clean label products.

Considering that 56% of global consumers stated they like the food they eat to have bright and intense colors, and 50% associated new and unusual flavors with being well-being, it’s clear that food and beverage brands will have vivid possibilities from which to draw in 2023, as they continue developing innovative products that meet consumers’ evolving needs.

Jennifer Zhou is the North American senior director of product marketing at ADM, bringing almost 20 years of experience as a creative and strategic business development professional in the food and beverage industry to the global nutrition company. She is passionate about creating emotional experiences for brands and products through a commitment to excellence and innovation through collaborative teamwork. Before joining ADM, Zhou—a Rutgers grad—served in previous roles, such as senior director of marketing and consumer insight for Robertet Group and beverage category manager at International Flavors & Fragrances.

FDA warned five companies in November that their food and beverage products contain an unsafe food additive—CBD—rendering the products adulterated. The move marks the first action of its kind by FDA against marketers of food and beverage products that contain CBD.

“This is the first time [FDA] really crossed a line to go after food and beverage companies that are not making false medical claims,” Jonathan Miller, general counsel at U.S. Hemp Roundtable, said. “In previous warning letter tranches, they've been going after companies that claim that their product is going to cure cancer or cure Covid-19, something like that. That's not the case here.”

The letters were sent to 11-11-11 Brands, Naturally Infused LLC, Newhere Inc., Infusionz LLC and CBD American Shaman LLC from FDA’s Center for Food Safety and Applied Nutrition (CFSAN).

In the letters, FDA said CBD has not been authorized for use as a food additive according to existing regulation, nor has the compound been deemed GRAS (generally recognized as safe) for use in conventional foods.

“Based on our review of published, scientific literature, existing data and information do not provide an adequate basis to conclude that the use of CBD in food meets the criteria for GRAS status,” the agency wrote in its letters, which were announced by FDA in a press release. The agency cited available data linking CBD to potential negative effects, including liver injury and harmful drug interactions.

Four of the companies were warned that their products are in formats that are attractive or appealing to children, including gummies, hard candies and cookies. Two companies were warned that their products resemble traditional foods, “which may result in unintentional consumption or overconsumption of CBD,” the agency contended.

For example, FDA cited 11-11-11 Brands’ Mood33 Hemp Infused Herbal Tea, which the company claims contains 33 mg of hemp-derived cannabinoids, as a product at risk of being confused by consumers for a traditional product.

These warnings, Miller said, mark “a more direct attack on food and beverages, particularly foods and beverages that they think are appealing to children.”

“When we think of gummies in the real world, we don't think of kids,” he said. “We think of edibles. It really is, I think, quite a stretch for them to make that argument.”

The market for products containing CBD has continued to grow, despite FDA’s position that CBD cannot be sold in conventional food or dietary supplements. That leaves food and beverage brands that produce CBD-infused products to operate in a challenging regulatory climate.

The recent action by FDA only heightens the challenges.

“Right now, we're in this gray area where the FDA has not been regulating these products,” Miller said, “and it's become clear ever more, particularly with these warning letters, that it's time for Congress to intervene and to pass legislation to require their regulation.”

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

About 32 million Americans have food allergies, including 5.6 million children under 18, according to nonprofit Food Allergy Safety & Education (FARE). The top 8 allergens—milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans—were identified by the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004.

Ashley Kohn, CEO and founder of Prevail Jerky, is one of the 32 million Americans who suffers from severe food allergies, along with her two young children. After being diagnosed with celiac disease in 2004, it prompted her to take a “deep dive into food” and take her health into her own hands.

“My allergies stem from soy, dairy, wheat, corn—the list is endless—so my husband Glen and I adopted a paleo lifestyle. It was really difficult for me to find a high-protein, low-sugar, low-sodium snack on the go,” Kohn said.

An avid home chef, Glen started making homemade beef jerky for Kohn to bring on her work trips. “If I didn’t bring it with me, I’d be stuck in the airport eating a hard-boiled egg and banana, and I thought, ‘There’s got to be something better than this.’ I was really tired of having to settle for bland, boring food just because I had food allergies,” she explained.

According to proprietary NielsenIQ data, jerky accounted for almost $2 billion of meat snack sales in the United States as of Oct. 1. That’s almost half of all meat snack sales for 2022 ($4.49 billion) so far.

After exploring more than 100 different types of jerkies on the market and perfecting Glen’s homemade creation, Prevail Jerky was born. It’s a top 8 allergen-free jerky with all-natural and organic ingredients.

“We are offering a clean label, cherry wood smoked jerky with no additives, preservatives or natural smoke flavoring,” Kohn explained of the product that carries paleo, gluten-free and keto certifications. “We sweeten [our jerky] with coconut sugar, which is lowest on the glycemic index, and keep the sodium low. It’s full of flavor, from the natural, grass-fed, grass-finished beef from New Zealand with organic spices to the matcha tea, which is a functional ingredient.”

Standing out from the pack

Unlike most jerky snacks on the market, which incorporate soy—a top 8 allergen that 1.5 million American adults are allergic to, according to a 2019 study (JAMA Netw Open. 2019;2[1]:e185630)—Prevail Jerky gets its unique balance of sweetness and saltiness from the coconut aminos used in place of soy.

“Coconut aminos is a soy sauce substitute in the paleo lifestyle, so it was the obvious choice,” Kohn said. “We use coconut aminos in our umami flavor that gives it a great, sweet and savory vibe; we also add sesame oil and a little bit of orange juice.”

While soy and wheat are the top allergens typically present in most meat snacks, consumers are more interested in clean-label ingredients and front-of-pack claims like “no artificial ingredients,” “gluten free” and “organic,” which are often included on these products, according to global ingredient supplier Ingredion. “In Ingredion’s Atlas Global Consumer Insights Program (2021), we found that 71% of consumers would pay more for a current brand of any food reformulated with all natural ingredients,” Karen Constanza, marketing manager of meat & meat alternatives at Ingredion, said.

For Kohn, “It’s about having ingredients that are super clean, but really delicious and add flavor,” such as matcha, cardamom and ginger. “The matcha that we have in all of our flavors adds this really cool flavor. It doesn’t taste matcha-y. It adds a unique flavor profile that certainly gives the umami flavor a boost and all of the other flavors a unique flavor combination,” she said. “We have a lot of different ingredients that help provide a lot of flavor, but also are really good for you.”

Prevail Jerky currently offers four beef jerkies—original, umami, lemongrass and spicy—as well as a newly released turkey jerky made with free-range turkey that was unveiled at Natural Products Expo East 2022.

“We were trying to create something that was super healthy, but [which] also tastes delicious. That’s really what it comes down to: Healthy food can be delicious. We realized there was nobody out there doing what we were doing, and we wanted people to prevail when it comes to eating, which is why we created the brand,” Kohn said.

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding. Reach her at [email protected].

As 2022 wraps up, the food safety industry is taking the time to reflect on some of the biggest trends of the past year and look ahead to which will be most relevant in 2023. With that in mind, Karim-Franck Khinouche, founder and CEO of Novolyze, made this invaluable list of six food safety predictions. Khinouche is a food scientist engineer and holds a master’s degree in business development from EM Lyon. His company works with some of the world’s largest food production companies to increase efficiencies by digitizing food safety and quality processes.

Here are Khinouche’s predictions:

• Consumers will crave more traceability. Food traceability has been at the forefront for some time now, but we’ve seen it take off even more since the beginning of Covid-19, and in particular over the past year. Today, people care about their food perhaps more than ever before and want to know where it’s coming from—something the industry took for granted in the past. In 2023, the industry can expect to see even more interest and emphasis on traceability.

 

• Make sustainability a priority. Sustainability is embedded within the food industry and has been for quite some time. But in 2023, I believe that sustainability’s real business value will come to light. Not only is it a good look in general, but it also has real value for shareholders. We’ll see a shift where the industry realizes the value in working more towards sustainable production. As the industry continues to accept sustainability targets, data will be used to measure how brands are doing when it comes to sustainability. Those who don’t put sustainability front-and-center in 2023 will be left behind.

 

• Be better prepared for audits. Now that there is a sense of normalcy in regard to the Covid-19 pandemic, food plant audits are increasingly taking place in-person and will continue to even more in 2023. As a result, we can expect to see a higher number of recalls as auditors catch things that might have slipped by over the past several years of conducting audits virtually. With plants now fully functional, it’s critical to make sure everything is in order to ensure more seamless audits.

 

• Technology will continue to bridge the labor shortage gap. Over the past year, the labor shortage was a major story in a wide range of sectors, including food safety. The average age of today’s quality assurance manager is higher than ever. It has become difficult to find qualified people who want to work in this industry. In 2023, I expect technology such as AI and machine learning to be a key factor in helping the industry make up for the labor shortage that’s currently taking place.

  

• Keep your crisis manager nearby. Social media will continue to play a big role in food-related crises. Today, the life of a food-related crisis is a roller coaster, thanks to the fast-paced and never-ending news cycle. Since there’s always another story around the corner, people often tend to move on quickly to the next story. While this is ultimately a good thing for food safety-related crises, it will be critical to have a crisis manager who knows how to handle the ins and outs of social media in 2023.

 

• More digitization. The food safety industry is taking its time to adopt AI and digitize as many different areas as possible. Today, roughly half of the food safety industry utilizes AI in some way. Many industry folks fantasize about a massive digitization product that results in a full overhaul of the industry, when in fact it’s better practice to use AI and machine learning to solve specific problems bit by bit. Food plants are becoming more and more digitally focused. And in 2023, I expect an even bigger digitization push in the food industry.

Mars acquires whole-fruit snacking brand Trü Frü

Who doesn’t love fruit covered in chocolate? Mars knows just how much you do. The family-owned company recently acquired Trü Frü, a better-for-you, whole-fruit snacking brand known for its chocolate-covered fruit. Founded in 2017, the company is headquartered in West Valley City, Utah, and has approximately 50 employees. Trü Frü joins Mars’ platform of health and wellness brands, which includes KIND and Nature’s Bakery. Trü Frü will operate as a separate business within Mars like those brands; the business will be led by current CEO, Brian Neville, to maintain its current legacy.

 

The Winter Fancy Food Show is right around the corner

Are you looking to make new contacts in the specialty food market? If so, the Winter Fancy Food Show—hosted by the Specialty Food Association from January 15 to January 17, 2023, at the Las Vegas Convention Center—is the place to be. The three-day event, consisting of networking, educational events, trendspotting, and sampling the newest and best specialty foods from hundreds of exhibitors in more than 40 categories, will feature innovative food and beverage products from all over the world. Thousands of producers, buyers, retailers, brokers, distributors and other industry professionals attend the annual event to foster new connections and grow their businesses. The show returns after a one-year hiatus due to Covid-19.

 

U.S. government officials urge FDA to establish front-of-pack food nutritional labeling system

Packaging claims are a big deal, especially in the F&B world. And so is transparency. U.S. Sen. Richard Blumenthal (D-CT) and U.S. Rep. Rosa DeLauro (D-CT) led their colleagues in calling on FDA to establish a front-of-package nutrition label system for food products sold in the U.S. Dozens of countries have already taken steps to adopt front-of-package nutrition labels. While FDA is working on redefining the “healthy” nutrient content claim and implementing a voluntary “healthy” symbol, the members expressed concerns the changes would lead to a price premium for healthier products, making them less accessible to many Americans.

 

BASF and StePac create sustainable packaging for shelf-life extension of fresh produce

The next generation of sustainable packaging for the fresh produce sector is on its way. This collaboration is from BASF and StePac Ltd. Supplying StePac with its Ultramid Ccycled, a chemically recycled polyamide 6, BASF will provide the company greater flexibility to advance contact-sensitive packaging formats to a higher sustainable standard. Colombian passion fruit exporters Jardin Exotics S.A.S. will be the first to use the new packaging brand Xgo Circular. Supplied as film for horizontal form fill-and-seal, the packaging’s MAP properties will slow the ripening process and preserve the quality of the fruit during the long sea voyage from Colombia to Europe.

 

Hershey’s and Quaker top American Customer Satisfaction Index for food manufacturers

Customer satisfaction is important, especially when it comes to food and beverage products. New results from the American Customer Satisfaction Index’s (ACSI) Nondurable Products Study 2021-2022 found that top brands like Hershey’s and Quaker ranked high amongst consumers for satisfactory experiences. In the study—based on interviews with 6,076 customers, chosen at random and contacted via email between October 2021 and September 2022—customers were asked to evaluate their recent experiences with products provided by the largest manufacturers in terms of market share, plus an aggregate category consisting of “all other” companies (smaller) in each industry.

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding. Reach her at [email protected].

Salads are an increasingly popular daily meal choice for many, according to a OnePoll report via StudyFinds. More than half (62%) of Americans said that salad is a part of their regular diet, claiming they eat up to four of them a week.

Several restaurant chains specialize in customizable salads, and since 2013, Farmer’s Fridge has offered a variety of unique salad, wrap and snack options via its customized vending machines, giving health-conscientious consumers on-the-go meals in sensible locations.

Founder and CEO Luke Saunders’ vision of easily accessible healthy food sold through the company’s proprietary technology has become an inspiring reality nationwide; Farmer’s Fridge fresh food is now available in more than 500 locations across 20 markets in the U.S., including universities, office buildings and major transportation hubs. Some of the most popular locations are in hospitals and airports, including John F. Kennedy International Airport, Los Angeles International Airport, Chicago O’Hare International Airport, Newark Liberty International Airport and Minneapolis-St. Paul International Airport. There, customers can use touchscreen technology to browse a range of salads sold in layered jars, grain bowls, sandwiches, wraps and snacks that all cost $10 or less.

Menu options might include a BBQ chicken ranch salad or a turkey cobb, a Thai noodle or pesto pasta bowl, a smoked turkey or chickpea wrap, amongst other selections. The lineup even includes items such as pineapple coconut chia pudding or dark chocolate trail mix for sweet but better-for-you options. Everything is made from scratch, including the salad dressings. “We only have 20 to 30 items at a given time and they all have to be doing well. We try to keep it fresh [and] provide the variety our customers are looking for,” Saunders said. “Our seasonal specials are usually at the top of the list." He noted the challenge of finding high-quality seasonal ingredients, though, such as apples in the fall.

Farmer’s Fridge has partnerships with a variety of top retailers, including Target, Amazon Go, Walgreens, 7-Eleven and Jewel-Osco. In 2020, the company debuted a direct-to-consumer meal delivery program, which offered accessibility to more than 40 states.

“It’s about making fresh, healthy veggies as accessible as possible,” Saunders said. “We’re trying to make it as easy to get healthy meals as it is to get a candy bar. Over a million people have tried our food and over 40% are coming back to make additional purchases. When millions of people have tried your product—and we’re asking them to trust food from a vending machine—that says something.”

It took thoughtful product development to ensure freshness and appealing variety, and Farmer’s Fridge has worked hard to figure out how to give customers what they want. That means everything from trying out different ratios, combinations and cut sizes for vegetables to ensure they don’t purge too much liquid, to layering ingredients in smaller portion cups to maintain crunch.

“It took us years of development and hundreds of recipe iterations to dial into some of these techniques, and we’re constantly learning new methods to ensure freshness. Our commercialization process is where we determine steps in the process to ensure we’re removing as many variables as possible,” Saunders said.

The company has figured out the best way to work with just about every kind of produce, but Saunders admitted that one item continues to present obstacles. “Avocados have always been a challenging ingredient to work with due to the rate in which they oxidize. We’ve tried dipping avocado chunks in lime juice, dusting them with seeds and even looked into frozen IQF [individual quick frozen] avocados, but found that none of those methods hold up to a fresh avocado,” he explained.

This kind of trial-and-error experience has taught the team a lot about what works, what doesn’t and the best ways to maintain the freshness of their ingredients. Currently, Farmer’s Fridge has a system in place that considers the variables, from each vegetable’s preferred cooler temperature to the sharpness and style of knives used for each ingredient in meal prep. “We ensure our processes are top notch to give all our ingredients their best chance of staying fresh, and set standards for processes, including how long we spin-dry the lettuce and how ingredients should be stored before they get portioned into a jar.” 

Farmer’s Fridge was granted its first utility patent in February 2022. The company’s proprietary inventory management technology offers continual market research, as well as providing vital safety information, helping to make sure there’s as little waste as possible. Excluding the labels, 100% of the product packaging is recyclable.

During the pandemic, supply issues affected the brand just like many other businesses, but Farmer’s Fridge continued to find ways to meet the moment. “We found out quickly just how interconnected and fragile the global supply chain really is during the pandemic. It’s safe to say that just about all of our ingredients and packaging has been impacted by the supply chain in some way—either by supply gaps, delays or increased costs,” Saunders said, noting how Farmer’s Fridge donated more than 400,000 meals to help frontline workers and community members in need throughout the pandemic.

Keeping things homegrown has made a difference to the company’s business and helped support its local produce partners in unpredictable times. Depending on the season, up to one-third of Farmer’s Fridge ingredients come from local Midwest suppliers. “Because we’ve centralized the production to one kitchen in Chicago, it allows us to put more time and effort into working with local suppliers,” Saunders said. “We start with the supplier, and we do a lot of work with our innovation and sourcing team to find the best product, and then we work with the distributor to get that into our system. Looking forward, we want to continue to offer the highest-quality products in the most convenient locations at a great price.”

Patrice Grell Yursik is a Trinidadian-born writer and founder of Afrobella.com, an award-winning blog. She was the natural hair blogger at AOL’s Black Voices, one of the first writers for Vogue Italia’s Vogue Black online and contributed to the weekly Natural Hair Diary feature on Essence.com.