Changes to expect in supermarkets come 2013
BY PHIL LEMPERT
December 26, 2012 2:29PM
7-21-2009 BRUNO31 Yolk Restaurant at 747 N. Wells. Egg dishes to tantalize even the most discerning tastes. Here, the "South Of The Border Benny" features English muffin, chorizo (sausage) and chipotle sauce topped with two poached eggs, their homemade hollandaise sauce and cilantro. served with red diced potatoes and fruit, $9.99. Photo by Dom Najolia, Chicago Sun-Times
Updated: December 26, 2012 4:02PM
Snackable mini-meals and frozen foods take center stage in supermarket aisles next year while dads and Millennials get more comfortable and powerful in the kitchen. In 2013, we predict the most dramatic food changes are not what consumers are eating, but rather who is doing the shopping and how consumers are eating.
The major trends we see for 2013:
Snacking and mini-meals: Think smaller bites and more frequent eating patterns that reduce overall portion size and increase variety. Restaurants will add more small plates and appetizers to the menu while grocery stores and food companies will offer new snacks with appropriate pre-portioned options.
Men in the supermarket and kitchen: Men and dads are getting more comfortable and powerful in the kitchen. Look for supermarkets to increase their focus on men.
Evolution of frozen foods: This year the myth that home-cooked always is more nutritious than frozen gets debunked and marketing extolls facts like frozen fruits and vegetables are typically harvested in season and flash frozen — and cost less.
The impact of Millennials: Supermarkets and food companies will cater more toward Millennial consumers with affordable foods that are flavorful and ethnically diverse.
Breakfast all day: The breakfast conversation is shifting to what foods are best to eat for breakfast, and taking breakfast foods into other day parts as the price of protein continues to rise. Anticipate a major shift in the nation’s protein food supply away from meat-based proteins and shifting to meatless less expensive proteins like eggs, yogurts, nut butters, tofu, beans, legumes.
Phil Lempert has worked with ConAgra Foods to focus on the latest trends in the food industry.
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