Food Trends

Food fads come and go, but others are an indication of something more persistent, a trend rather than a fad. Some food trends are connected to a wider picture, such as climate change and climate action and the importance of sustainable production within that context. Connected to this then are global supply chains, the availability of ingredients and food security. While many commentators call for more locally produced foods, this is not always possible. For example, not all ingredients are grown or produced in every country. The cost of producing all foods locally may be prohibitive. Commercial sustainability must go hand in hand with environmental sustainability if both are to be successful. So none of these things can be taken in isolation.

Trends that have persisted year to year are convenience foods, healthy foods, healthy convenient foods! An awareness of the importance of protein for the general population and not just for elite athletes and body-builders is a good trend. Reducing the negative impact of food production on the environment is a good thing, although this is a huge global project. Replacing plastic with alternative packaging that is both functional and sustainable is a good thing. Feeding the planet while reducing obesity is a good thing. Reducing food waste is not just smart commercially, but is also good for the planet – waste not want not is an old expression that is just a relevant today as it ever was, if not more so.

So what are the trends from 2024 that will persist into 2025? Well, we reckon that healthy convenience, nutrition, sustainability, reformulation to reduce fat and sugar (sliced white pans are already low in fat with less than 3% fat, and no sugar is added, just saying!); AI of course and its role in new product development and managing supply chains; gut health and the role of the microbiome; plant based foods continue to rise in demand among consumers, whether for perceived health or environmental reasons – our loaves are already plant-based so we’re ahead of the curve in this regard (check out our earlier Blog about bread being a vegan food)!

As far as bread goes, our bakers are always mindful of addressing consumers’ needs, responding to climate action (e.g., recyclable packaging – see our previous Blog about the Circular Economy), being ahead of the curve in terms of nutrition by providing a range of breads including white, wholemeal, seeded loaves and so on. Providing clear and correct, science-based information to consumers is really important also and our bakers provide this through information on their packaging and information on their websites…and this Breaducation blog of course! Always make sure that the information you are reading is backed by science and fact and not just some unqualified influencer’s opinion.

And remember the Pareto principle or the 80/20 rule when it comes to diet and nutrition – if you eat well 80% of the time and allow yourself a treat 20% of the time then that’s a reasonably balanced diet in our opinion!

Enjoy your food in 2025, be kind to yourself!

 

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