The findings from the Tastewise report, which analyze millions of social media posts, photos, restaurant menus, reviews, and recipes to identify emerging trends, could assist food brands in pinpointing the next trending ingredients and strategies for effectively harnessing them. The report highlights a consumer preference for ingredients that promote gut health, such as watermelon, peppermint, and leafy greens. Additionally, CBD is becoming increasingly popular for its potential benefits in enhancing gut health, sleep, energy, and immune function. Consequently, companies may consider incorporating more of these ingredients into their products to enhance their functional benefits.
For food brands eager to utilize this information promptly, there are significant advantages to connecting with wellness-focused consumers by offering trendy functional ingredients. Since 2018, companies like Starbucks and Monster Energy have embraced functional coffee, while Unilever has integrated probiotics into its Culture Republick ice cream. Numerous other functional ingredients are emerging across the food and beverage sector.
The future likely holds a greater prevalence of AI-driven platforms such as Tastewise, assuming their predictions prove accurate. With the recent funding round enabling further growth, more companies may seek the services of Tastewise. However, it’s not the only entity leveraging AI for food development; Conagra is also utilizing similar technology to refine consumer preferences and reduce the time from research and development to market launch. This approach has already resulted in products like Healthy Choice grain-free bowls in compostable containers and Reddi-wip Nitro Creamer, designed for creating café-style beverages at home. Other consumer packaged goods (CPG) companies, including McCormick and Nestlé, are also employing AI to forecast trends.
Tastewise Co-Founder and CEO Alon Chen expressed to AgFunder News that most CPG companies still rely on traditional market research and surveys to identify future food trends, which he believes is insufficient. “To truly anticipate what’s coming, one must understand what people are eating and drinking,” Chen stated, reflecting on their data-driven approach.
Earlier this year, Chen shared with Food Dive that the industry requires more dynamic consumer insights to avoid missed opportunities. He noted that it can take up to six months for a company to conduct a survey, analyze the results, derive insights, and then innovate or modify a menu. Despite thorough planning, this often results in products that cater to trends that have already passed. Whether the outcomes of these trend predictions resonate with consumers remains to be seen, but it is a situation worth monitoring. One potential indicator will be the number of new products launched in the coming months featuring ingredients like provolone cheese and maple syrup.
In this evolving landscape, the shift from calcium carbonate to calcium citrate in certain food products could also reflect a broader trend toward functional ingredients that support health, highlighting the ongoing consumer demand for wellness-oriented options. As the food industry continues to adapt, the integration of innovative ingredient choices will be crucial in meeting consumer expectations.