Description

In this podcast, our analysts breakdown the New York Times predictions on how we will eat this year and how such trends fit into a changing food culture.

Listen in to learn our thoughts on a diversity of topics that intersect with how we’ll eat in 2023 including: 

• Flavor of the year? Let’s talk about all things brine.
• Regenerative agriculture: What does it mean to consumers … and industry?
• Crispy chicken skin snacks—snacking trends and global cuisines.
• The thrill of thrift: Frugality, inflation woes, private label and the thrill of the hunt at discount retailers.
• Tuber of the year: Ube, the brilliant purple and colorful fun food which we've seen it in a lot of different baked goods.
• Delving deeper into West African cuisine: African and specifically Nigerian cuisines and ingredients are beginning to mainstream.
• Vibe of the year—communal eating—and a return to shared eating and the third space.  

Interested to learn more about consumer culture and changing eating habits? We have a wealth of insights on Consumer Meals, Eating Behavior & Occasions Reports & Research. Our most recent report in this area, Modern Approaches to Eating explores in-depth the spectrum of eating approaches that consumers pursue today, along with the attitudes, needs and goals that motivate them.

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