Mobile Living and Social Technology to Shape America's Food Culture in 2013
MSLGROUP Spots 10 Trends to Watch
SEATTLE, Dec. 20, 2012
SEATTLE, Dec. 20, 2012 /PRNewswire/ --As American lifestyles becomes ever
more mobile, foods will go along for the ride, according to industry experts
on the Food & Beverage Specialty Team of MSLGROUP North America. In an annual
list of 10 top food predictions, the MSLGROUP food experts expect that
favorite foods will be made handy, portioned and personalized to mobile life
in North America.
"Products like single-serve coffee pods, one-liter boxed wine and high-protein
snack packs will come on stronger to add more portability and accommodate our
snacking mania," said Steve Bryant, Director, Food & Beverage, MSLGROUP North
America. "In many cases, these innovations will also prove more sustainable,
thanks to less food spoilage and lower energy demands for transportation."
Experts on MSLGROUP North America's specialized food PR and marketing team
watch trends, follow industry research, and counsel America's food industry
from farm to fork. They also lead the industry in tracking how social media
influences food and beverage choices.
According to Joy Blakeslee, the Registered Dietitian who directs the MSLGROUP
North America Culinary & Nutrition Center, the agency's Clicks & Cravings
study earlier this year showed just how dramatically social media is shifting
the food landscape. "We see social media as a food trend accelerator,
permitting new foods and food ideas or issues to be quickly popularized," said
MSLGROUP's Top 10 Food Trend Predictions for 2013 are:
1) Coffee: Stronger Than Ever. As the #1 source of antioxidants in the U.S.
diet, coffee is still buzz-worthy. Coffee is noteworthy for a wealth of
recent positive health research, near ubiquitous demographic appeal, and
greater than 100% recent growth in the single-serve coffee category.
2) Trendy Preservation. Cured, brined, pickled and fermented items are
popping up on restaurant menus and in upscale groceries. Look for Korean
kimchi, brined Moroccan lemons, citrus cured Peruvian ceviche, and pickled
Mexican carrots. Turns out "fresh" isn't the "be all, end all." Can a revival
of frozen foods be far behind?
3) Stealthy Healthy. Food scientists and chefs are stirring up palate
pleasing salt alternatives, healthier types of fats and new natural no-calorie
sweeteners like monk fruit. These ingredients will create better-for-you
packaged foods that taste-sensitive consumers won't even notice.
4) Wine-In-A-Box Gone Wild. Boxed wine offers savings thanks to lower
shipping costs, and it eliminates the risk of oxidation found in "corked"
wine. Expect higher quality wine producers to join the pack and single-serve
options to multiply in order to cater to Millennials and the vast solo
5) Fantasy Food Sharing. "Here, have a bite" once meant sharing food. Now
we're sharing bytes by the billions as food photo sharing skyrockets on social
media sites like Pinterest (where food pins trump all other categories), Taste
Spotting and Food Gawker. The "connected table" trend of 2012 continues to
grow in 2013.
6) No-Facts-Barred Food Labeling. Food and politics will continue to
collide as consumers advocate for right-to-know food labeling transparency and
ingredient disclosure around issues such as biotechnology and origin.
7) Protein on the Go. With snacks now accounting for half of all meal
occasions, look for an explosion of protein-fortified bars, beverages and
salty snacks (such as bean chips). Next up: High-protein products specially
formulated for men and women.
8) Bitter Flavors. Bitterness adds balance, complexity and sophistication
to foods and beverages. It's a grown-up taste that's often a mark of
antioxidants. Find it naturally present in whole foods such as endive and
salad greens or in beverages such as coffee, cocktail bitters or liquors. A
bellwether: Sales of famously bitter Campari liquor are already up by 16
percent since last year!
9) Off with the White Table Cloth! The casualization of dining will expand
as gourmet street food and food truck fare influence sit-down dining menus.
People want more casual experiences, even at higher price points.
10) Coconut Crazy. Work-out junkies love the natural electrolytes found in
coconut water, while dairy avoiders are taking to creamy coconut milk
beverages. Natural foods retailers are now even stocking up on coconut oil --
it's highly saturated but proponents claim it somehow "burns fat." And that's
why we call it a craze.
About MSLGROUP North America: Food & Beverage
A category leader, the Food & Beverage team of MSLGROUP North America is
devoted to creating economic value for the nation's food and beverage
industry. It houses our Culinary & Nutrition Center and operates in offices
throughout North America representing leading food and beverage brands.
MSLGROUP is Publicis Groupe's strategic communications and engagement group,
advisors in all aspects of communication strategy: from consumer PR to
financial communications, from public affairs to reputation management and
from crisis communications to event management. With more than 3,700 people,
its offices span 22 countries. Adding affiliates and partners into the
equation, MSLGROUP's reach increases to 4,000 employees in 83 countries. Today
the largest PR network in EMEA, Greater China and India, the group offers
strategic planning and counsel, insight-guided thinking and big, compelling
ideas – followed by thorough execution. Learn more about us at:
www.mslgroup.com + http://blog.mslgroup.com + Twitter + YouTube.
About Publicis Groupe
Publicis Groupe [Euronext Paris FR0000130577, part of the CAC 40 index] is the
third largest communications group in the world, offering the full range of
services and skills: digital and traditional advertising, public affairs and
events, media buying and specialized communication. Its major networks are Leo
Burnett, MSLGROUP, PHCG (Publicis Healthcare Communications Group), Publicis
Worldwide, Rosetta and Saatchi & Saatchi. VivaKi, the Groupe's media and
digital accelerator, includes Digitas, Razorfish, Starcom MediaVest Group and
ZenithOptimedia. Present in 104 countries, the Groupe employs 56,000
www.publicisgroupe.com | Twitter:@PublicisGroupe | Facebook:
According to Joy Blakeslee, RD, Director, MSLGROUP North America Culinary &
Nutrition Center, social media is a food trend accelerator, permitting new
foods and food ideas or issues to be quickly popularized.
Steve Bryant, Director, Food and Beverage, MSLGROUP North America
With more than 100 awards to his name, Steve Bryant is a legend in food
communications. His three decades of experience are full of notable
achievements from the launch of Jared Fogel for Subway to popularizing the
veggie burger. Steve is also a crisis authority in the category, having helped
manage the Diet Pepsi syringe crisis among others.
Joy Blakeslee, RD, Director, MSLGROUP North America Culinary & Nutrition
A registered dietitian and food and culinary expert with 17 years of
experience, Joy directs the Publicis Culinary and Nutrition Center and stays
abreast of nutrition and food trends, develops nutrition communication pieces,
videos and educational programs (both on-site and online) for the health
professional audience. Joy also develops simple, delicious and nutritious
recipes, highlighting clients' ingredients.
Contact: Stephanie Ries - Stephanie.email@example.com, 206-270-4522
Michael Echter – firstname.lastname@example.org, 646-500-7914
SOURCE MSLGROUP North America
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