KeHE, a The distributor of fresh and specialty natural and organic products, including private label and exclusive items, has released a new trend guide that should be of interest to the private label industry.
KeHE has predicted 10 food and beverage trends for next year in the new 2022 Macro Trend Guide. The company has 30,000 North American health food stores, chains, and e-commerce retailers as customers. In 2021, KeHE announced plans to expand distribution in Arizona, in addition to making a distribution agreement with Erewhon, Los Angeles-based organic grocery store.
“As we move into 2022, natural and organic, specialty and fresh products will continue to outperform conventional products in growth rates, and we don’t see an end in sight,” said Brandon Barnholt, president and CEO of KeHE Distributors. . “We are all adapting to the market we are facing at the moment. The ‘Next Normal’ presents the industry and consumers with unique challenges, as well as some innovative options to explore in the food and beverage market. “
The 10 food and beverage trends to watch in 2022 according to KeHE are as follows.
- Exploration kitchen: Consumers are looking to travel the world through their taste buds, with newer flavors like yuzu and ube. Younger generations, such as Generation Z, are driving the consumption of African and Mediterranean cuisine.
- The rise of food technology: KeHE experts predict the continued rise in plant-based varieties such as ready-to-eat meats, sugar replacements, and new categories using food technology.
- Sober and curious drinkers: Coined by KeHE, Consumers have become “sober and curious” and “conscious drinkers” in search of non-alcoholic options.
- Dual purpose brands: Buyers will look for brands that implement recycling, reducing water and reducing their carbon footprint.
- The convenience continues: The pandemic has led consumers to favor prepared meals, including take-out snacks, chef-inspired frozen meals, and refrigerated appetizers.
- Flexitarian diets: Consumers no longer follow strict diets, preferring to choose what suits them. For example, choosing to be more flexible with what they eat, such as less meat and more plants, rather than a fully dedicated vegan or vegetarian diet.
- Allowable indulgence: Sixty-nine percent of consumers say they want the best of both worlds, balancing snacks that taste but are also a healthier alternative.
- Local shopping: Supply chain issues have made shopping locally a necessity and shoppers also want to feel more connected to their communities.
- Getting Grain-ular: While oats are all the rage, KeHE experts predict the rise of grains, including pistachio, hemp, barley, and seed alternatives.
- Functionality collaboration: As inflation drives up food prices, consumers are looking to get the most out of their foods, such as mushrooms, which are entering the coffee and snack categories.