38 n FOOD AND BEVERAGE September 2025 www.drivesncontrols.com Producers must adapt to keep up with changing tastes As consumer priorities shift, the food and beverage sector is undergoing one of its most dynamic transformations yet. The rise of health-conscious and sustainability-driven choices is reshaping product development, while affordability remains a key driver. Manufacturers must strike a balance between innovation, cost, convenience and sustainability to meet evolving consumer expectations – but trying to cater for so many varying needs presents unique challenges. Ultra-processed foods, once a staple of convenience products, are losing favour. Consumers are increasingly opting for foods with fewer additives and simpler ingredients. Demand for whole, natural foods is on the rise, with shoppers scrutinising labels for artificial preservatives, colourings, and seed oils. For manufacturers, this can mean having to reformulate their products, while attempting to maintain shelf lives and taste. Over the past year, protein has become a buzzword, with supermarkets promoting highprotein content on everything from snack bars to beverages. However, as consumer awareness grows, the focus is shifting from quantity to quality, with an emphasis on natural sources of protein rather than heavily processed alternatives. At the same time, sugar reduction remains a pressing concern. With mounting awareness of the risks of excessive sugar intake, brands must innovate with alternative sweeteners and natural reduction techniques without compromising on flavour. Sustainability is another key driver of purchasing decisions. The origins of ingredients such as palm oil are increasingly scrutinised for their environmental and health impacts. Consumers are pushing for greater transparency, and purchasing from brands that adopt sustainable sourcing and communicate these efforts to the public. Economic pressures are also reshaping shopping habits. While some consumers are seeking premium, high-quality products, others prioritise affordability, leading to a rise in budget-conscious buying behaviours. As a result, premium vegetarian and plant-based products are seeing a decline, with many consumers returning to cheaper, massproduced alternatives. Brands must navigate this trend, offering both accessible and premium choices to cater for different tastes. Functional foods A quarter of consumers are now choosing functional beverages at least once a week – a figure that rises to 30% among vegans. These products, which are reinforced with additional vitamins, minerals, probiotics or herbs, are now favoured for their ability to address health concerns or deficits in consumers’ diets. This shift is in line with an increasing focus on health and convenience – trends that should be at the forefront for manufacturers. Another change is that consumers are now buying smaller quantities of food more often. They’re almost going back to the way we used to live, buying bread every day or two, rather than buying a loaf to last for a week or more. They are ultimately prioritising buying fresh, preservative-free food. The way that consumers shop is also evolving. The weekly grocery haul is giving way to more frequent, smaller shopping trips, particularly in urban areas. To align with this shift, food brands are having to rethink their packaging, portion sizes and availability. To remain competitive in this rapidly evolving landscape, manufacturers need to take a proactive approach, and be much quicker to market. Ingredient transparency is paramount, with consumers demanding clean labels and minimal processing. Reformulating products to reduce sugar content is also crucial, as health concerns continue to drive purchasing decisions. At the same time, sustainability must be taken into account, requiring ethical sourcing practices and clear communications about environmental efforts. Brands need to strike a careful balance between affordability and quality, ensuring that their products appeal to both budgetconscious consumers and those seeking premium quality. The shift towards fresher food consumption presents an opportunity for innovation, allowing manufactures to explore partially prepared foods that are finished instore, enhancing freshness while maintaining convenience. n Consumers’ food and beverage preferences are shifting rapidly as they take a closer interest in issues such as processing techniques, ingredients and sustainability. Ian Hart, business development director at adi Projects, explores how manufacturers can re-engineer their operations to cater for the growing demand for fresher, healthier and less processed foods.
RkJQdWJsaXNoZXIy MjQ0NzM=