Boom times characterised by trivialities
Outdoor kitchens, number plates on children’s prams, diamond-studded cat collars ... The list of products launched during the boom times is endless. Consumers have woken up with a hangover and are now being far more sensible.
We see the same trends within foods. The basic kitchen will stand stronger. Gone are the expensive, exotic products and in are the pure and simple raw ingredients. And when it all becomes a bit too mundane, we have a food fix and buy a treat often low fat and low salt.
The farmer is the hero
Packaging reflects the times we live in. Visually, we are going back to our roots, literally. Examples can already be found of images of raw ingredients rather than industrially produced finished products adorning the front of the packaging – such as the potato on the front of bags of crisps, or the proud farmer displaying his fresh spinach on packaging for spinach sauce. Basically, in the coming years we will find that packaging will look anything but industrially manufactured.
However, transparency will still be important. The contents must be visible – nothing must be concealed. This supports the credibility of the brand and creates a sense of trust among consumers.
Consumers prefer products that are environmentally responsible. However, it is less certain whether the same consumers are willing to pay more for this. Faerch is therefore counting on becoming greener within its existing framework. Among other things by introducing more recycled plastic and maintaining its strategy for mono-materials that ensures more than 99 per cent of raw materials are used or recycled in production.
Takeaways and eating in
We are also seeing a change in tastes. During the boom times, our food tastes became more adven¬turous and food rarely tasted as expected. Now the demand has changed to more simple flavours without excessive marinades or sauces. Subtle flavourings and spices are becoming increasingly popular. Restaurant visits have been replaced by takeaways and eating in.
Who knows, perhaps we are seeing a return to meals needing to taste sour, sweet, salty and bitter. It wouldn’t be so bad after all!