Effect of Food Trends in Food and Beverage Industry

This report discusses the effect of food trends in the food and beverage industry, with a focus on Nestle. It analyzes current trends in the food sector, evaluates Nestle's response to these trends, and provides recommendations for the company.

Inquiry Based Learning
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Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Current trends in food sector.......................................................................................................3
Analysis of organisation on the food trends taking place in the food and beverage industry.....5
Recommendation for the company regarding food trends..........................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9
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INTRODUCTION
Food retailers, manufactures and producers are understanding the changing food trends in
order to meet the needs of customers and to survive in this changing business environment
(Henchion and et.al., 2014). The companies belonging to food industry are having great
opportunity to expand their business in restaurant chains, and should invest in human and
financial resources along with the food trends. Moreover the food trend are symbolizing the
ingredients which is able to attract the focus of media and food marketplace. The data analysis
play a crucial role in identifying the various opportunities from food trends so that food
companies would able to make high profits. The organisation chosen for this report is Nestle.
The company was established in year 1866 by Henri Nestle in Switzerland. It is a multinational
company dealing in food and beverages across the global with the motive to provide quality food
and services to its customers. The topic covered in the report is effect of food trends in food and
beverage industry, food trend analysis of the organisations and the recommendation for future
improvement.
MAIN BODY
Current trends in food sector
According to the present conditions food industry need to take corrective measures by
considering the past performance in order to open new opportunities (Aschemann-Witzel and
et.al., 2015). The research and development sector in order to identify the new technology and
strategies which helps in the development of the food. Here are few trends in food sector which
Nestle should consider and adopt in its food process.
 Plant-Based Foods- Food and beverage industry has shown high growth with launch and
use of plant-based claim. The consumers are preferring plant based claim insight of
vegetarian or vegan as they are equally healthy. Moreover with the increase in the healthy
problems people are preferring and consuming green vegetables and plant based claim in
order to improve their health.
 Use of fruits and veggies- According to serve it has been identified that people are
preferring and consuming more real fruits and vegetables because of increasing health
diseases because of food. People are liking fast food specially burgers and pizza which is
effecting their health because it contains high sodium content and chemicals. These
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elements has a negative impact on the health of people due to which number of diseases
are taking place. Moreover it contains high calories due to which body fat is increasing
and leading into laziness and people are not active and energetic. Thus due to these
factors people are shifting to consumption of real fruits and green veggies.
 Emphasis on Texture- Putting texture on the food is in trend as people like food with
texture as it looks more interesting. The youngster prefer to consumer food with texture
on it as it gives interesting experience to them. Moreover food blogging is in trend where
the food bloggers focus on texture more than food in order to show presentable food in
their pictures (Bánáti, 2011).
 On-the-Go healthy snacks- The taste and preferences of customers have shifted towards
healthier snacks with other benefits. As the people are quite busy in their work and social
life due to which they are preferring snacks. With the changing needs and preferences of
customers the restaurants and cafes are focusing on introducing various type of snakes in
there menu list. The restaurants and cafes are facing difficulty in order to satisfy the
needs of customers while maintaining the superior taste and quality.
 Guilt free desserts- The people are preferring low amount of sugar food because they are
becoming more health conscious due to increasing number of diabetes patients. The
established brands in the food industry are focusing on thee factors by adding artificial
sweeteners or either by reducing the amount of sugar in their food products. In context of
Nestle, they are able to maintain the sweetness with lower sugar in its food and beverages
and is preferred by large number of customers.
 Taste is on-trend- The taste is one of the most important factor which is in trend that is
customers prefers to have food with good taste and with various flavour. The companies
dealing in food and beverage industry need to focus on this factor as people prefer to visit
those places which provide unique taste to them. Moreover with the increase in
innovation and creativity level the expectations of customers have increased and
restaurants have to come up with new and different taste in order to maintain its position
in marketplace (Kearney, 2010).
 Consumers are becoming more educated on the benefits of healthier choices- The
customers are become more health concessions due to decrease in the quality of food
products and due to increasing number of health problems. Moreover with the use of
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internet and increasing level education they come to gain knowledge about various
factors which is effecting or having negative impact on the food industries. Hence it
become essential for the companies dealing in food and beverage industry to focus on
these factors and take corrective measures in its production activities. It is very important
to maintain the hygiene level at the workplace in order to attract large number of
potential customers.
Analysis of organisation on the food trends taking place in the food and beverage industry
In context of Nestle the company is identifying and evaluating the various trends taking
place in the food and beverage industry in order to maintain its position in marketplace (King
and et.al., 2017). The company is operating at global level so it is taking step according to the
local consumer tastes and preferences with proper innovation and creativity. With the changing
business environment the tastes are changing faster and consumers are shifting to delicious foods
that is healthy and convenient. According to the changing trends in food the company(Nestle) is
taking following steps-
 Ideas born locally and scaled globally- The company is operating at global level due to
which it has large employee force which belong to different culture and provide their
suggestions and viewpoints which helps in bringing unique taste and quality food.
Moreover it provide the new favourable business opportunities which helped in
identifying the new flavors, customs and the creative way of thinking. Furthermore the
company is focusing on the empowering its employees in order to come up with
innovative and creative approach which helps in accomplishing the desire results. The
Maggi Masala food product of the company is preferred by mostly all the customers over
other substitutes as they have come up with various flavours according to changing taste
and preferences of customers. The employees of the company are divided in small teams
and work together on the special projects (Augustin and et.al., 2016). These have helped
the company as it result in tasty new products which has the ability to quickly land and
capture the large area in grocery stores.
 Nutrition, taste and convenience should not have to be a trade off- According to the
changing preferences and needs of the customers they want different meal options which
is healthy and delicious in taste. The company has identifies the need and come up with
the range of delicious and nutritious range of organic breakfast cereals in order to attract
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the large number of potential customers across the globe. Later they come up with the
range of healthy and nutritious range of breakfast products for women and men which
they can consume every morning as it is less time consuming to make such a healthy
breakfast. The customers preferring the taste of Maggie masala so they have introduce
both Maggi and lean Cuisine which aims to help the women in preparing the healthy and
tasty dinner quickly and easily. The company has identify that people have less time due
to their busy working schedule and bring up with ready to cook range where within three
to five minutes food is been prepared.
 Plant-based foods are blooming- The need for plant based food has grown and people are
shifting to green and healthy food. The company has come up with coffee mate natural
bliss which contains plant based creams and many other related products in order to
target the health concessions customers (Potter and Hotchkiss, 2012).
Recommendation for the company regarding food trends
Here are few recommendation which Nestle should consider and implement in its range of
food products.
 Fat reborn- The standing of fat has had an emotional turnaround as of late. For quite a
long time numerous individuals decided on 'low-fat' choices to maintain a strategic
distance from weight addition or danger of coronary illness. It is currently regular
practice for individuals to add margarine or coconut oil to their morning espresso, with
the notoriety of high fat eating regimens, for example, the 'ketogenic diet' expanding. As
sustenance science creates, we have a more noteworthy comprehension of the job that
particular fats play in wellbeing. Expanding proof shows that unsaturated fats, for
example, those found in olive oil, sleek fish, nuts, avocados and so on are a fundamental
piece of the eating routine and are connected with numerous medical advantages. The
company should focus on fat reborn range of food products (Puligundla, Jung and Ko
2012).
 Digestive wellness- Stomach related health has been a high-need pattern for quite a long
time, yet it has been consistently developing. The key is to ensure a genuine stomach
related medical advantage is being offered to purchasers – nourishments that can help
decrease sentiments of gas, swelling, or more serious gastrointestinal indications are the
concentration in this pattern. We've moved past gluten-allowed to without grain, as to a
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greater extent an attention is set on utilizing low-sugar, vegetable-based flours rather than
grains in conventional nourishments. Due to increasing health problems company should
focus on bring range of food products which contain low sugar and healthy.
 Plant-based- People are shifting from fat and high calorie food products to healthy green
vegetables and more plant food such as fruits, vegetables, whole grains and many more.
The presence of this pattern on the rundown means that food innovation developments
have discovered approaches to assist plants with making it into our eating regimen in
delicious, helpful ways. Items with plant protein and vegetable-based pasta are only a few
of instances of this current pattern's capacity for covertness wellbeing. The company
should focus on increasing its plant base product with good taste as in coming years
customers are going to consume that only (Edwards-Jones, 2010).
 Good carbs and bad carbs- Sugars have been the objective of numerous eating regimens
in the previous few decades as a system to decrease by and large calorie consumption. A
significant number of these weight control plans centre around moving admission of
'terrible carbs', frequently alluding to sugar or starches with insignificant other dietary
benefit, to 'great carbs resembles natural products, vegetables, entire grains, and
vegetables. Fiber is regularly a critical differentiator between a 'great carb' and a 'awful
carb'. The company should come up with new range of products which contain good
carbs and should target the gym people who prefer to consume good carbs in order to
build their muscles (Moskowitz, Beckley and Resurreccion, 2012 ).
 High competition- Nestle is dealing in food and beverage industry where the level of
competition is quite high as everyone want to cover large market share. The company
should monitor the activities and strategies of the other competitors so that able to create
and come up with better food product in the market place. As people are becoming health
concessions due to increasing number of health issues hence they should focus on bring a
wide range of healthy and low fat food for its potential customers.
CONCLUSION
From the above study it has been concluded that food industry has to go through various
changes on frequent bases as the need, preferences and taste of customers changes very quickly.
Moreover the level of competition is quite high in marketplace due to which companies tries to
come up with new innovative products which able to attract the customers. Hence such activities
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result in increase in the expectations of customers and they want various new type of food
products with unique taste. In order to survive in the marketplace the companies need to study
the market proper in order to identify the factors which may affect their business either in
positive or negative manner.
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REFERENCES
Books & Journals
Henchion, M. and et.al., 2014. Meat consumption: Trends and quality matters. Meat
science. 98(3). pp.561-568.
Aschemann-Witzel, J. and et.al., 2015. Consumer-related food waste: Causes and potential for
action. Sustainability. 7(6). pp.6457-6477.
Bánáti, D., 2011. Consumer response to food scandals and scares. Trends in Food Science &
Technology. 22(2-3). pp.56-60.
Kearney, J., 2010. Food consumption trends and drivers. Philosophical transactions of the royal
society B: biological sciences. 365(1554). pp.2793-2807.
King, T. and et.al., 2017. Food safety for food security: Relationship between global megatrends
and developments in food safety. Trends in Food Science & Technology, 68, pp.160-175.
Augustin, M.A. and et.al., 2016. Role of food processing in food and nutrition security. Trends in
Food Science & Technology, 56, pp.115-125.
Puligundla, P., Jung, J. and Ko, S., 2012. Carbon dioxide sensors for intelligent food packaging
applications. Food Control. 25(1). pp.328-333.
Potter, N.N. and Hotchkiss, J.H., 2012. Food science. Springer Science & Business Media.
Edwards-Jones, G., 2010. Does eating local food reduce the environmental impact of food
production and enhance consumer health?. Proceedings of the Nutrition Society. 69(4).
pp.582-591.
Moskowitz, H.R., Beckley, J.H. and Resurreccion, A.V., 2012. Sensory and consumer research
in food product design and development. John Wiley & Sons
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