Top Trends in Prepared Foods 2017: Exploring Trends in Meat, Fish and Seafood; Pasta, Noodles and Rice; Prepared Meals; Savory Deli Food; Soup; and Meat Substitutes – Research and Markets | Business Wire

DUBLIN–(BUSINESS WIRE)–Research and Markets has announced the addition of the “Top

Trends in Prepared Foods 2017: Exploring trends in meat, fish and

seafood; pasta, noodles and rice; prepared meals; savory deli food;

soup; and meat substitutes” report to their offering.

The report “Top Trends in Prepared Foods 2017”. Outlines the key consumer

and innovation trends currently impacting the core categories in

prepared food: meat, fish. Seafood. Pasta, noodles. Rice.

prepared meals. Savoury deli food. Soup. meat substitutes. Trends

explored in this research include the meat-free and ethical movements,

premiumization and experimentation opportunities. Fresh and easy

solutions for everyday meals.

Consumers’. Diets are diverse. While most claim not to follow a

specific diet, there is a gradual shift occuring in response to health

trends. Interestingly, 44% of consumers in Germany follow a low-meat

diet, which is a significant increase from 2014 (26%). Similarly, 6% of

US consumers now claim to be vegan, up from just 1% in 2014.

Meal components and ingredients such as vegetables, meat. Staple

carbohydrates are consumed most frequently, compared to prepared foods

such as ready meals and sandwiches. Vegetables are the most frequently

consumed food globally, with a quarter of global consumers eating them

almost every day. Meat, fish. Poultry are also commonly consumed,

with 62% of global consumers eating them at least once a week.

Furthermore the majority of global consumers eat pasta, rice. Noodles

–. Staple parts of many cuisines –. At least once a week.

It's identified six key trends impacting innovation in prepared


  • Go Meat-Free: Rising veganism and awareness of the impact of meat

    consumption are driving demand for meat-free products substitutes.

  • Premiumized Junk Food: High-quality ingredients can raise the image of

    food categories that are traditionally seen as unhealthy.

  • Healthy Swaps: Consumers are becoming savvier about food ingredients,

    so offering alternative prepared foods with enhanced health benefits

    will appeal.

  • Inspiration Borrowers: Borrowing ideas from other food categories to

    inspire novel innovations creates opportunities to attract

    experimental consumers and capitalise on social media exposure.

  • Fresh and Easy: Time-scarce consumers seek convenience but also want

    to cook their food with fresh and natural ingredients. Meal kits offer

    both aspects to appeal to these consumers.

  • Ethical Eating: Consumers connect ethical and sustainable lifestyles

    with wellbeing and wellness, creating demand for more ethical prepared


Key Topics Covered:

  1. Introduction

  2. Innovation Trends in Prepared Foods

  3. Go Meat-Free

  4. Premiumized Junk Food

  5. Healthy Swaps

  6. Inspiration Borrowers

  7. Fresh and Easy

  8. Ethical Eating

  9. The Future

  10. Appendix

Companies Mentioned

  • Nissin Food

  • Hello Fresh

  • Purple Carrot

  • Mindful Chef

  • Tyson

  • Intermarche

  • Jumbo

  • Waitrose

For more information about this report visit

Research and Markets
Laura Wood, Senior Manager
[email protected]
For E.S.T Office Hours Call 1-917-300-0470
For U.S./CAN Toll Free Call 1-800-526-8630
For GMT Office Hours Call +353-1-416-8900
U.S. Fax: 646-607-1907
Fax (outside U.S.): +353-1-481-1716
Related Topics: Food, Health Food and Sports Nutrition, Pasta and Noodles, Animal Feedstuffs, Soup, Rice and Rice Products, Processed Food