FOODStuff SA | Preparing for the next normal in food and drink

10 May 2020 Preparing for the next normal in food and drink

Posted at 11:13h in Food Trends 2020 by Brenda 0 Comments

Delving into the current and future impact of COVID-19, analysts at UK consultancy, The Food People, have put together this scenario of the ten biggest shifts within food and drink that they expect to manifest in the post-COVID world. [Excellent material and insights here! Ed]

1. Hygiene to the fore

Social distancing isn’t going anywhere fast and with anxiety running high over who has touched what, hygiene will come into increased focus.

New cleaning standards and practices will become the norm, with companies and brands making these visible to the customers in order to alleviate stress and anxiety and ultimately build trust.

Touch-free handles.
New tools for non-human touching of screens and buttons.
Tamper-evident packaging.
No-touch service automation in food service.
New generation of drive-through stores and food concepts.
Heightened focus on staff health in both retail and food service.
Perceived cleanliness of plant-based meat, cellular meat and indoor farmed foods.

2. Price sensitivity and value

It is inevitable that post pandemic consumer spending patterns will change, and that prices will rise, not only due to cost of product but also costs associated with social distancing measures.

With a global recession looming, consumers are in no mood, however, for the cost of food to increase.

Deal seeking as shoppers become increasingly promotion conscious.
Online food calculators to plan/make the weekly shop last longer.
Refocusing on in-home occasions.
Creating delicious recipes at a lower cost.
Continued focus on ambient, tinned and frozen food.
Creating excitement with little touches of luxury.
Consumption of seasonal vegetables due to price.
Crafted and artisanal foods to justify value.

3. Corona-generation restaurants

With social distancing and health anxiety here for some time, restaurants re-opening will need to think smart and leverage the online channel to help them in the Corona Generation – as well as considering use of space.

Focus on take-out, and roadside pick-up of pre-ordered meals.
A focus on the customers that matter, probably a more local clientele, those who can drive thru or click and collect.
Robotic restaurant cooks and servers.
Upscale vending.
Simplified kitchen operations.
Food service diversifying income streams – take-out, frozen, prepped food boxes, retail products available locally.
Well documented and widely communicated safety and hygiene regimes.
The open kitchen could well have a new relevance not only for ‘theatre’ but as a demonstration of hygiene and safe working practice.

4. Delivery & digital

We are living through a digital revolution, everyone (well nearly!) from Granny to toddler has connected virtually or ordered online for delivery and seen how easy and convenient it is. The competitive landscape in food delivery will continue to be transformed.

Digitisation of the convenience store.
Evolutions in driverless, contactless, robotic and drone deliveries.
‘Dark kitchen’ restaurant-style meals delivered locally.
Rise and power of the aggregator who has the power to deliver.
Shift in retail site utilisation – store, storage carpark to accommodate the shift collection & delivery.

5. Planning & routine

Planning will be big. Meals aren’t just nourishment, they form the structure of the day for the family. Planning helps consumers take back control thus easing anxiety.

The renaissance of weekly or bulk grocery shopping.
Online platforms/apps to help with recipe planning and grocery shopping to manage spend.
Meal and exercise regimes to lift mood and stay in shape.
In-store layout planning for swift shopping.
Contingency stocking – just in case.

6. Taking action for the planet

The world has just experienced a global shock leaving us reeling at its fragility, highlighting the climate crisis and how insecure global food security really is. Now is the time to take action and shore up biodiversity and food systems to avert another global shock.

Widen out food diversity, at the moment 75% of the world’s food comes from just 12 plants and five animal species.
Focus on food loss/waste as it makes up around 10% of total global greenhouse gas emissions.
Renewed interest in heirloom varieties of foods, so widening diversity.
Champion local, seasonal and homegrown produce and products, lessening food miles.
Farming for a New Age where impact and biodiversity and sustainability are paramount.