When asked about trends in foodservice supplies, there’s one thing that’s certain: the education sector paves the way for the rest of the industry. I’ve seen it time and again in my more than 30 years working in the field. Students, more specifically millennials on college campuses, set the trends because they are not afraid to speak up for what they want. They are the ones who end up determining the mainstream in terms of what’s on trend, and are the ones with the most disposable income right now, so they dictate what food directors, restaurants and even hospitals put on their menus which influences what trends in foodservice supplies. And what they want today is fresh food that is sustainably sourced and customized to fit their dietary needs.
So what are the latest crazes that started on campuses and can now be found in a supermarket near you?
Trends in the Foodservice Supply Industry
Antibiotic-free meat and seafood
In the wake of millennials becoming increasingly mindful of what goes into their food, some of your favorite restaurants like Chipotle announced they are phasing out the use of antibiotics from its chicken supply.
Non GMO Food Products
While some folks think this is the same as antibiotic free, there is a big difference. Non GMO means that a product does not contain genetically modified ingredients. Believe it or not, this is a big sticking point with many people in their 20s and 30s when they shop for ingredients or decide where to go to dinner.
Cleaner labels on Food Products
This is consistent with the top two trends which lean towards people paying closer attention to what they put in their bodies. Cleaner labels points to a trend in people demanding prepared foods have fewer ingredients that are easier to identify. This includes alternatives to artificial ingredients like food coloring and preservatives.
Vegetarian and Vegan Food Products
While this might not sound new, the number of people who eat meat alternatives continues to rise. In fact, studies show that more than 60% of millennial customers look for ways to incorporate meat alternatives into their food. And an article in QSR magazine states that one in ten millennials consider themselves vegan. As you can imagine, this has a huge impact when dining plan their menus.
Gluten Free Food Products
Long gone are the days when folks had to struggle to find items that are gluten free. In fact, it’s rare these days to see a menu that doesn’t contain somewhere the letters GF. What began as a dietary restriction for some has become one of the most popular diet trends in the US and continues to grow.
As with any trends, what is true today, may not be true tomorrow in the foodservice industry. Pandion’s experts in cooperative purchasing in foodservice supplies and other products stay on top of industry trends and work with suppliers for best quality and prices. For more information on our array of services contact, Terry Ovenshire.
Terry Ovenshire is the Director of Foodservice Sourcing and Business Development for Pandion Optimization Alliance.