Grains & legumes: what's trending in 2018?

As another year draws to a close, we’ve been looking at key trends for 2018 – so what’s influencing innovation and driving consumer behaviour for the year to come?

“A key trend is a genuine growth opportunity. It’s a set of changes in consumer beliefs and behaviours, leading to a change in a market. It’s something on which a company can base its strategy to increase sales of existing products or create new products, to boost market share and profitability.”

In the first of a series of trends reports, we’ve taken a look at two of 2018’s top trends (with more to come) and the opportunities they present for industry innovation!

Number 1: Plant Based

Plant based is one of the biggest trends right now and this wide reaching category is having an effect on nearly every other foodie trend out there. In 2017, plant based was the second biggest trend, having a considerable impact on innovation and product development. And during 2018, the lifestyle shift that’s driving plant based is the rise of the inclusive Flexitarian diet, not so much an increase in the number of people adopting a vegan diet as many people think. A Flexitarian is defined as.... ‘a person who has a primarily vegetarian diet but occasionally eats meat and/or fish.’ 

Emerging research is also helping to drive the prevalence of plant based eating with more and more evidence pointing to the many health benefits of eating mostly plant based, including up to a 25% lower risk of developing cardiovascular disease and type 2 diabetes and a lower frequency of obesity (1). Protein has a part to play here too with many consumers increasingly looking for alternatives to meat. In 2017, a massive 43% of Australians are strongly influenced by protein claims on pack (2).

As a result, consumer demand, changing eating patterns and technological advances are pushing innovation. Legumes are now appearing in all sorts of traditional foods, including breakfast cereals, snack bars and pasta as well as new development with smoothies, savoury snacks and bliss balls. Whole grains feature here too, due to their many health benefits and links with the benefits of increased fibre consumption, cereal fibre in particular. Both categories are driving innovation here.

So what's new within this space?

Plant based meat alternatives - Gold & Green Foods latest product combines oats and beans to create their plant based meat alternative – Pulled Oats...

A focus on plant protein - The Lupin Company’s Lupin Flakes are highly versatile and can be used in baking, added to breakfast cereals or porridge or used in plant based patties to add plant protein, texture and additional nutrients...

Reformulation to up the veggie/legume content of many traditionally grain based foods - the bread market too is seeing diversification with Finnish bakery Fazer adding vegetable and legume purees to breads to create new and innovative offerings...

Plant based is an exciting trend that's set to drive strategy within food for at least the next 5 years.

Number 2: Snackification

The next big trend for 2018, continuing on from 2017 and previous years, is the rise of the snack market. The younger generation is driving most of the growth within this trend, with millennials primarily looking to snack to tide them over between meals and increasingly replacing traditional sit down meals with a snack or two. And with 56% of us eating at least one snack every day (3), consumer demand is higher than it's ever been and is set to continue to grow. This change in the way we’re snacking, from between meal and on-the-go snacks to keep you going until your next meal to whole meals based on a selection of snacks, has prompted a change in consumer demand, with many of us now looking for healthy snacks instead of typically indulgent snack foods that have dominated this category in the past. This shift has ensured both whole grains and legumes are now featuring prominently within the many innovative new offerings available.

Opportunities here are plenty, but where's the biggest potential gain?

Creation of premium products - we’re increasingly willing to pay a premium for a great tasting snack that caters to our lifestyle and fulfils a genuine need. Good Thins crackers are a prime example with a range of different options for all (premium) tastes...

Ever more innovative offerings - Regrained Cereal Bars use leftover grains from the beer brewing process to create whole grain snacks...

There are no limits on innovation - perhaps the biggest opportunity of all within this space - from meat to dairy to veggies, any category is open for disruption. Health and often a focus on protein drives new development, take Biena’s new chickpea snack for example, which combines a typically savoury food with chocolate to create an unusual but delicious snack option...

Manufacturers and retailers will continue to experiment with new trends to fulfill consumer demand and as we become more adventurous with our food and more of us become food explorers, the opportunities for ever more exciting options continues to grow.

To find out more about the fascinating rise of the snack market, read our article here.


References

1. Harland J, Garton L. An update of the evidence relating to plant-based diets and cardiovascular disease, type 2 diabetes and overweight. Nutrition Bulletin. 2016;41(4):323-38.
2. GLNC. 2017. Consumption & Attitudinal Study. 2017. Unpublished.
3. Choosi. Modern Foods Trend Report. 2017.

Grains are back: new research shows fewer Australians are avoiding grains!

After years of going against the grain, promising new research from the Grains and Legumes Nutrition Council (GLNC) has found fewer Australians are limiting grain foods, and more of us are enjoying legumes.

The triennial Consumption Study found 47 per cent of Australians limit grains, significantly less than the 60 per cent recorded in 2014 (1). While the persistence of Paleo, low carb, and gluten free diets are likely still pushing the trend of grain-avoidance, these results suggest the wide-spread fear of grains is slowing – and that’s great news for Aussies’ health.

The evidence for grains and health is strong, and continues to develop. Grains like wheat, oats, rice, barley, and rye are nutrition powerhouses, boasting more than 26 nutrients and phytonutrients that help to protect us against chronic disease and arm us with good health. In fact, an in-depth review of more than 300 studies found whole grains and high fibre foods to be the most protective against diet related diseases of all food groups – even more so than fruit and vegetables (2)!

And the evidence around legumes (think chickpeas, lentils, kidney beans) is equally exciting, with every additional 20g eaten daily (around a tablespoon) reducing risk of early death by 7-8 per cent (3).

Overall, we’re not a country of big legume-eaters, but it’s encouraging to see a greater proportion of Australians are including them in 2017 - 28 per cent, up from 24 per cent in 2014 which continues the upward trend of consumption. This was likely fuelled by the United Nations naming 2016 the International Year of Pulses, which saw celebrity chefs showcase legumes’ versatility and simplicity to prepare, through a whole range of different recipes.

The study also picked up on some interesting trends around the grain and legume foods Australians are eating. The percentage of people eating porridge, for example, has doubled between 2014-2017, while fewer people are choosing wheat breakfast biscuits. The way we eat is evolving too, with snacking on the rise.  Bars for example, were previously eaten as part of a meal at lunch or breakfast, but this year’s results showed they are more commonly eaten as a morning or afternoon snack. We’re also eating more alternative breads like flat breads and wraps.

The GLNC 2017 Consumption Study revealed a number of
encouraging trends in the grains and legumes categories

So how can you reap the wonderful benefits grains and legumes offer? It’s as simple as adding half a cup of legumes, or an extra serve of whole grain foods to your day! Try subbing half the mince in your Bolognese with lentils, or adding a handful of oats to your morning smoothie.

Check out the infographic below to find out what a serve of grains really means, and for more foodie inspiration, check out the recipe section of our website.

References

1. GLNC. Australian Consumption & Attitudes Study. 2017.
2. Fardet A, Boirie Y. Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews. Nutrition reviews. 2014;72(12):741-62.

3. Darmadi-Blackberry I, Wahlqvist ML, Kouris-Blazos A, Steen B, Lukito W, Horie Y, et al. Legumes: the most important dietary predictor of survival in older people of different ethnicities. Asia Pacific journal of clinical nutrition. 2004;13(2):217-20.

What’s trending in grains?

By Alexandra Locke

After a 30% drop in grains consumption in 2014 (1) and plenty of talk about the benefits of the paleo, diet, the dangers of gluten and the plus side to cutting carbs, we’re now seeing a shift in media perspective,  with a much  more positive outlook for grains overall! With the right conditions, it’s high time to start promoting the benefits of grains again and get consumers back on board.

But where do the opportunities lie? There are three key trends where we see grains leading the charge in innovation…

Digestive Wellness

More than ever before, consumers are paying attention to how a specific food can make them feel, so they’re consciously looking for the benefits that certain foods can provide. What’s more, they want to feel assured that they’re promoting their digestive health and overall wellness when making food choices – these consumers will pay a premium for products which taste good and offer functional digestive benefits.

And this is where grains, whole grains specifically, come in – whole grains exhibit an impressive nutritional profile, providing dietary fibre, protein and are a healthy source of carbohydrate , also contributing nutrients like magnesium, folate and iron to our diets. Fibre intake is directly related to our digestive health so the opportunities for whole grain innovation in this category are big!

Good Carbs, Bad Carbs

Over the past year or so we've increasingly seen consumers understanding that there are ‘good’ and ‘bad’ carbs, with an emphasis on the importance of choosing the most healthful carbohydrate format. Both the media and consumers are becoming more aware that carbohydrates are essential as part of a healthy balanced diet, focusing on crowding out refined and processed carbohydrates by increasing intake of whole grains, wholemeal bread and pseudo-grains, as well as eating more ‘alternative’ forms of carbohydrates, think sweet potato toasts and zucchini noodles.

With ‘healthier’ forms of traditionally carbohydrate heavy foods now on the rise, we’re seeing significant movement towards alternatives such as ancient grains, legumes flours and even substitution of flour with pureed veg! But again, with consumer awareness of whole grains on the rise, grains can still play a significant part in the healthful innovation of this category.

Snackification

And finally, the rise of snackification is promoting massive innovation. The Australian snacking market is now worth more than $2 billion and climbing fast (2) and Australians are now snacking four times as much as 10 years ago.

And it would appear that anything goes with this trend, any food can be engineered to be thought of as a snack, any time of day is open to snackification and there are no limits on product development - almost any ingredient that can be dried, pureed, shaped, extruded or frozen is open to innovation. Whilst grains traditionally dominated this category, we’re still seeing big opportunities for grain foods moving forward. More food than ever is being consumed on-the-go, especially at breakfast and manufacturers are innovating with grains to make healthy choices more convenient for today’s busy lifestyles.

Whilst these trends clearly present big opportunities for manufacturers and retailers, there are also significant opportunities for those at the very beginning of the supply chain – for the growers and the farmers.

These mega-trends have paved the way for several smaller trends within the grains space…

Ancient Grains 

Quinoa is now found on nearly every trendy café menu in some form or another with this group of grains being seen as untainted and intrinsically healthy. Perhaps their alternative title of pseudo-grains has helped with the allure, but this presents opportunities for diversification on farm and many young farmers are doing just that. And perhaps fonio is the next big ancient grain?

Back to Basics with Oats 

This humble grain has seen a huge resurgence in popularity in recent years and manufacturers have already taken advantage of this opportunity. Now’s the time for growers to reap the rewards of increased demand for this crop and add value in the form of exclusivity… think single origin oats, exotic flavours and on-the-go formats.

Provenance 

Consumers want to connect with their food more than ever, so now is the time for growers to tell their story. With social media at our fingertips and whole communities of consumers ready and waiting, the desire to understand where our food comes from is strong. And consumers are actively seeking out those products with a story behind them.

Now is the time to connect with consumers, tell them the story of how their product got from farm to store and enrich them with the knowledge of understanding where their food comes from. We can’t leave it just to the marketers and manufacturers to promote this category anymore – we all need to be involved with spreading the story and helping to bring back the belief in grains!

References

1. GLNC. 2017. Consumption & Attitudes Study. Unpublished.

2. Innova Market Insights Report. 2016