3 6 0 ° f o o d s o l u t i o n s Food Trends 2020 1

Food trends

2020interpreted and elaborated by Bösch Boden Spies

3 6 0 ° f o o d s o l u t i o n s

PLAIN

SOPHISTICATION

HOLISTIC HEALTH –

100% PERSONALIZED

FROM CLEAN

TO CLEAR LABEL

FREE

FROM ALL

SUGAR UNDER

PRESSURE

BODY IN

TUNE

GOOD MOOD FOOD

FIBER

PROTEIN

ENERGY

DIGESTIVE

WELLNESS

FEEL THE

BENEFIT

REINVENTING

SWEETNESS

CLEAN

SUPREME

HONEST

INDULGENCE

INDIVIDUAL

NUTRITION

SUSTAINABILITY

PLUS

PLANT-BASED

FOOD

FULL

DISCLOSURE

POSITIVELY

PROCESSED

AUTHENTICITY

& PROVENANCE

Health &

Wellbeing

Sustainability

& Ethics

Individualism &

Experience

Premium

THE VALUE

OF TEXTURE

TASTE FOR NEW

EXPERIENCES

NEW ROUTES

FOR FRUIT

VALUE ADDED

FRUIT

SNACKIFICATION

BOUNTIFUL

CHOICE

ADDED

FUNCTIONALITY

MINI MEALS

KIDS IN

FOCUS

BEVERAGES

REINVENTED

MINDFUL

CHOICES

COLOR IS KEY

SNACKS –

THE POWER

OF CONVENIENCE

CATEGORY BLURRING:

HELLO HYBRIDS

Food Trends 2020 2

3 6 0 ° f o o d s o l u t i o n s Food Trends 2020 3

Sustainability+

a product that delivers both on sustainability and one or more of the main consumer health benefits, such as more protein or less sugar.

3 6 0 ° f o o d s o l u t i o n s

Businesssustainability

Sustainability Plus

Key sustainability drivers for BUSINESS and FOOD Products

4

NGO pressureBusiness resilienceGrowth opportunitiesBrand reputationEnvironmental legislationEconomic profit

Food security and accessibilityEcological footprintConsumer Health & Well-beingFair & Equitable Production

The responsibility lies with the companies to put

sustainability at the core of their business strategies.

STRONG ALLIANCES

Foodsustainability

53%of Gen Z are concerned about the sustainability of the planet in relation to the brands that they buy

58% of Gen X say waste and pollution is one of their biggest concerns when considering brands they buy

77%of Millennials think that companies have a responsibility to lead social and environmental change

Food Trends 2020

“Our ambition is to achieve 100% recycled or

reusable packaging by 2025.”(CEO, Nestlé)

New Nutrition Business 2020/ Euromonitor 2020

3 6 0 ° f o o d s o l u t i o n s

Company‘s dedication to sustainability isa key concern for consumers.

Sustainability Plus

WHAT IS AT I SSUE ?

5

A new wave of companies is figuring out how to make new products from food that used to end up

in the trash

A major challenge is energy solutions for the preparation and processing of food using local and

renewable energy

sources together.

Fighting food waste

PackagingRenewable

energy sources

Packaging is the firstway that a consumercan see a company‘s

commitment to

sustainability

“Sustainability is an essential message to consumers – but only valuable

alongside consumer benefits (such as

protein, plants, fat and more)”

+EthicsFunctional

&Food plus

“Purpose-driven”over

“profit-driven”

Food Trends 2020 New Nutrition Business 2020/ Euromonitor 2020

3 6 0 ° f o o d s o l u t i o n s3 6 0 ° f o o d s o l u t i o n s

With a little texture help, it

seems almost anything is

possible.

Food Trends 2020 6

3 6 0 ° f o o d s o l u t i o n s3 6 0 ° f o o d s o l u t i o n s

Business Case

Value of texture

Food Trends 2020 7

WHAT

French drinks and food manufacturer Danone has launched a new range of five dairy-based and origin focused products under its new private label "The Danone of the World" in 2018.

HOW

Whether the high-protein, creamy Skyr fromIceland, the smoothie-like Lassi from India orthe Lebanese mild, fermented Laban. Nomatter what time of day or occasion - there issomething for everyone.

WHY

Five different recipes, textures & origins - andyet they are all similar. With this rangeDanone shows the different ways & types ofcombining and consuming these three aspects.

Iceland

Turkey

Lebanon

GreeceIndia

TEXTURE

S n a c k i f i c a t i o n

Provenan ce

Ethn i c

f l avo r s

3 6 0 ° f o o d s o l u t i o n s

The value of texture in products

Food Trends 2020

VELVET

CREAMYTH IN

CRISPY

S H A T T E R

F L U F F Y

C R A C K

CRUNCHY

S M O O T H

G O O E Y

C H E W Y

S O F T

CHUNKY

LUSCIOUS

TENDER

MOIST

THICK

S ILKY

Texture makes foods satisfying & exciting

Reformulating products with innovative texture approaches is breathing second lives into older products & creating completely new ones

It appeals to younger consumers

While taste is the ultimate driver, texture can create the unique & photogenic experiences they crave

Successful texture modification is becoming a more important consideration

Value of texture

8Mintel, Innova Market Insights, Euromonitor and New Nutrition Business 2020

3 6 0 ° f o o d s o l u t i o n s

Power to

the plants

a food revolution.

Food Trends 2020 9

It‘s not aboutbecoming vegan, it‘s

about everyonewanting more plants.

(NNB,2019)

3 6 0 ° f o o d s o l u t i o n s

Power to the plants

What is changing?

Food Trends 2020 10

Novelty Meat alternatives Dairy alternativesGreener Carbs

“#doughitdifferent” “#pommersche” “#activiapflanzlich”

New Nutrition Business 2020, Innova Market Insights 2020

3 6 0 ° f o o d s o l u t i o n s3 6 0 ° f o o d s o l u t i o n s

The everday diet

Power to the plants

ADD ING PLANTS HOLDS A

FAR -RE AC H IN G POTENT IA L

People want more plants, but that’s not the same as being a vegetarian.

People want more vegetables but they don`t want to give up on their favorite everyday foods

Short, ‘natural’ and ‘least-processed’ ingredients lists are what the health-conscious consumer wants

BENE F IC IA L TO TASTE,

HEALTH & FUNCT I ON AL IT Y

Fruits

Vegetables

Nuts

Grains

Seeds

Spices

Herbs

Botanicals

Food Trends 2020 11

69%of UK consumers would be interested in cuisines that make it easy to

incorporate lots of

vegetables

46%of US adults agree plant-based

proteins are better

for you than animal-based proteins

~50%of Europeans strive to get more of their

protein from plant-

based foods

+ plants

“Danone pledges to triple its worldwide plant-based sales from €1.7 billion to around €5 billion by 2025.”

New Nutrition Business 2020, Innova Market Insights 2020

Industrial action:

3 6 0 ° f o o d s o l u t i o n s

Category blurring: hello hybrids

Coffee Energy Drinks Juices & Nectars Alcoholic DrinksCola

3 6 0 ° f o o d s o l u t i o n s Food Trends 2020

Business Case

WHAT

Volvic Coffee is natural mineral water with a small shot of “organic coffee infusion” (2%) and fruit flavor. Sweetened with “organic cane sugar” it appeals to consumers’ beliefs about the superiority of ‘natural’ sugars.

HOW

Marketing connects to the language commonlyused to describe different coffee varieties:Mocha and lemon: “Strong, tart, full-flavoredtaste with a light acidity”

WHY

Volvic uses the demand for RTD coffee drinks and the energizing image that coffee brings to the market to revitalize its product range and launch an innovative product.

13

3 6 0 ° f o o d s o l u t i o n s Food Trends 2020 14

g d f dg d

m d

Holistic healthDigestion. Mood. Energy. Beauty.

3 6 0 ° f o o d s o l u t i o n s

Holistic health

With the democratization of knowledge in the digital age, everyone becomes their own expert.

Food Trends 2020 15

This leads to fragmentation

of beliefs and consequent

attitudes towards health

and nutrition.

Where do you look for information

about healthy eating?

10%

15%

16%

25%

28%

54%

I search about diets that peoplesay are healthy

I watch documentaries/TV showsabout it

I ask friends and family

I go to a health service wehbsiteor other health platform

I ask nutritionist or dietician

I search online and read blogs

yes76%

no15%

I don't know9%

Do you thinkthere are many

confusing messages about food, diet &

health?

Do you think these foods are

good/bad for digestion?

47%

24% 26% 28%31%

39% 39%33%

Dairy Bread Pasta Meat

Good Bad

New Nutrition Business 2020, GlobalData 2020

3 6 0 ° f o o d s o l u t i o n s

N A T U R A L

S U G A R

G O O D

C A R B S

F I B E R ,

P R E B I O T I C S

P R O B I O T I C S &

F E R M E N T A T I O N

L O W C A R B

/ K E T O

G L U T E N F R E E

G R A I N

F R E E

K E T O

F R I E N D L Y

G O O D F A T S ,

F A T R E B O R N

P R O T E I N

P L A N T

B A S E D

P L A N T

P R O T E I N

A N I M A L

P R O T E I N

L A C T O S E

F R E E

D A I R Y

People’s strive for health knows many dimensions& ways

Food Trends 2020 16

Energy 2.0

Honestindulgence

Digestive wellness

Preventative health & feel the benefit

Mood boost

Weight management

Anti-age

Fitness,good looks

Holistic health

3 6 0 ° f o o d s o l u t i o n s Food Trends 2020 17

Naturally functionalThe power of ingredients.

3 6 0 ° f o o d s o l u t i o n s

Less complexity to achieve the personal guidelines for a healthy diet?Naturally functional ingredients & superfoods

Food Trends 2020 18

Fermented, probiotics

Fruits, veggies, pulses, nuts, alternative dairy (goat, plant)

Prebiotics, fiber, FODMAPS // carbs, proteins, fats

Avocado, chia // sugar

Production/ preparation methods

Food groups

Nutrient groups

Single products or single nutrients/ ingredients

137 145,1153,6

162,7172,3

182,5193,2

204,6

0

50

100

150

200

250

2018 2019* 2020* 2021* 2022* 2023* 2024* 2025*

Market value of the global superfood

market from 2018 to 2025

(in billion US dollars)

13,819,6

9,8

159,8

15

6,3

9,8

4

5,8

0

10

20

30

40

50

60

70

2018 2025*

Fruits Herbs & roots Grains & seeds

Vegetables Others

Market value of superfoods in the

United States in 2018 and 2025, by

product type (billion US dollars)**

57% of global consumers pick “Drink” as their preferred consumption format for health enhancing ingredients.

New Nutrition Business 2020, GlobalData 2020

*estimated

3 6 0 ° f o o d s o l u t i o n s

M e g a t r e n d

Snackification

Snackification

Food Trends 2020

60% success rate for snacks, higher than any other category(NNB study of 150 brands)

“If you want to drive growth, make it a snack."

"If a snack version of your product isn’t already part of your strategy, you need to re-write it.”

(NNB 2020)

19

3 6 0 ° f o o d s o l u t i o n s

Snackification

Snacking is a huge driver that’s transforming all categories.And there are multiple ways for successful snacks.

Food Trends 2020 20

Taste & pleasure: These matter more than health. All snacks are about reward and a moment of enjoyment -being a healthy choice is not enough.

Permission to indulge: Use the health benefits only as far as people need them to make a pleasurable choice. “Nutrition” is not primary reason to purchase.

No limits on innovation: Product developers and marketers should open their minds to create innovative propositions beyond consumers’ imaginations.

Make it premium: Even mass-market consumers will pay a premium for a good-tasting snack, so why not focus on a premium market and get more money for your efforts?

Reinvent and re-position

60% success rate for snacks, higher than any other category(NNB study of 150 brands)

High in protein Lactose-free No-sugar Dairy Permission to indulge

New Nutrition Business 2020, GlobalData 2020