The food and beverage industry gets us excited (and hungry), and we love serving our clients in this industry. In order to serve them best, we make sure to stay on top of the latest trends and innovations in the food and beverage industry, which means educating the Marbury team at events like RCA.
This past week, we traveled to Louisville, KY, for “Savor the Spirit of RCA,” a conference featuring research chefs sharing the newest trends and innovations in the industry. The conference is full of fascinating seminars and events as well as an expo with national food manufactures.
There are some amazing innovations coming to the food and beverage industry, and we can’t wait to explore these new waters with our food and beverage clients! Here are some highlights from this year’s RCA.
- “New” Food All Around – “Plant-based” continues to be a major trend, from creating a plant-based burger that tastes almost as good as the real deal to finding a tasty replacement for milk. The production of plant-based foods is incredibly environmentally friendly, and many advocacy groups were keen to educate attendees on the huge need for a voice in Washington for the plant-based food industry. To help consumers easily identify plant-based products, there is a certified, easily recognized plant-based stamp being created that can be placed on food to help take the guesswork out of grocery shopping.
- Organic Goes to a Whole New Level – For years, the organic food movement has been a staple for businesses and consumers alike. Now, there are new advancements coming to this industry that make it even more of a force to be reckoned with. In an effort to give recognition to companies working toward becoming certified organic, a new “transitional organic” stamp will be available for product labeling. The process to become fully certified organic can take years, so this new stamp will help shine a light on some new players coming onto the organic scene.
- Cell-Based Growing – Cell-based meat was a popular innovation talked about at the conference. Mimicking the plant propagation process, cell-based meat is created using a cell sample from a meat or fish that is used to create a new growth medium. While this is currently in the research phase, it’s not as far away as you might think.
- Losing Our Sweet Tooths – Thanks to the steady decline in the use of sugar by major food manufacturers, consumers are shifting away from overly sweet foods and beverages and gravitating towards low or no-sugar options. Companies are now required to list if they have added sugar to their products, which makes this consumer selection process much simpler for them.
- Health Over Hops – Consumers are looking for a “buzz” in new, healthier places now (like meditation, yoga, and exercise), which meant the beverage industry had to go back to the drawing board. New alcohol-free beers with THC, like Ceria Brewing Company are also popping up on the scene. These breweries and major brands are promising the same great taste customers have loved for years with a different kind of buzz.
Are you a food and beverage company interested in staying on top of trends like these and becoming a tour de force in your industry? You’ve come to the right place! Contact the Marbury team today at firstname.lastname@example.org for more information on what we can do for you.