a mindful way? Companies like Thrive,
a natural premium food delivery service,
are catering more toward clean ingredi-
ent panels; they're vetting all the products
and are capturing the attention of a lot of
shoppers. Consumers are shopping more
frequently—something we only anticipate
to continue and grow.
We're also going to see delivery of
semi-prepared and fully prepared food
become more streamlined, and it's all going
to be about technology, not about the peo-
ple who are preparing the food. Especially
in urban areas, the delivery is not going
to be by the food industry, but by the
Amazons and Googles of the world. At
one of our focus groups, a millennial said
he fully expects to have a drone deliver him
a hamburger in the next year.
Winter Fancy Food Show Booth 4523
THREE PREDICTIONS
FROM MELISSA ABBOTT
1. Maximizing optimal wellness. Diet personalization will drive
consumers' food choices, leading to increased customization of
their specialty food buying and consumption.
2. Clean labels move beyond ingredients themselves. Concern
is increasing about how we are treating and taking care of the
people who grow and prepare our food. Within the next 10 years,
there will be more consumer interest in people who are behind
the scenes of food production.
3. An increasing valuing of time. People will embrace premium
food products that help them cut corners as well as technologies,
like drone deliveries, that save them time.
WINTER 2017 43
