Webinar: Nourishing Cuisine

Join us as we take a deep dive into Nourishing Cuisine with global market research partner, Mintel.

This report covers Nourishing Cuisine through a regional lens across our three business segments, including CPG Snacking, Protein, and QSR/Foodservice, with the overarching objective of elevating insight-driven culinary leadership around the world.

Nourishing Cuisine:

No longer driven exclusively by fad diets, today’s global consumers are taking a more holistic approach to health and wellness through nourishing ingredients. The ever-changing definition of “healthy” incorporates a combination of flavor, nutrition and potential functional benefits across dayparts and product categories. In the US, where consumers are looking for foods that promote a healthy microbiome, items like sorghum puffs and probiotic-rich kimchi are making their way onto retail shelves. Consumers in the UK are interested in functional snack bars with mental health benefits, with varieties that blend nutrients with nootropics and CBD to help improve memory, creativity and relaxation.

In light of the pandemic, consumers around the world are making changes to their dining habits as they focus on improving their overall well-being. For example, the majority of adults in Saudi Arabia say that they are now regularly including immune-boosting foods like fresh fruit and zinc-rich foods in their diets. In Chile, innovative products are coming to market such as cochayuyo (seaweed) burgers, which are low in fat and calories, and high in fiber, vitamins, minerals and omega-3 fatty acids. As consumers continue seeking a sense of comfort, they turn to traditional dishes with a functional advantage. Foods with positive nutritional attributes are a great way to capitalize on this consumer demand across foodservice segments and retail outlets alike.

To learn more about each of our 2021 trends, please contact your local Griffith Foods representative.

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