2023: Trends and Predictions

cooking

Nov 29

As we roll out of 2022 and into 2023, there are a few trends to note for helping folks achieve optimal health.

The cost of food is up about 7%, according to Statista, a reflection of an economy experiencing inflation due to supply chain challenges and energy costs. Clients will appreciate having tips about eating healthy on a budget and getting more out of their food dollars.

Food away from home dollars spent is rising again as the pandemic lifts. But the chart also shows that spending on food prepared at home is rising. It is useful to help them eat out healthfully as they transition out of the pandemic, but they have been cooking more at home, so more cooking demos are always useful.

While TikTok is one of the fastest-growing social media platforms, worldwide use of social media is growing each year. Check out this chart of platforms by the number of users. Consumers will continue to get news, dietary advice, dinner prep ideas, and more from their social feeds. You have to be there!

There are over 120 million viewers on the Food Channel, and Food 52 has over 3.5 million followers on Instagram. Half of all adults watch cooking shows (Google). It is now easier than ever to learn to cook, plus a whole new world of food preparation is evolving. Everyone has the chance to publish ideas and view the ideas of social influencers. It can be helpful to use these references or keep an eye on them for fun trends.

While programs like DoorDash, Grubhub, and UberEats are growing, so is the app called Instacart. Instacart employs over 600,000 people, and 12% of the population uses it. Instacart makes it easy to research food by price and nutrition facts label, and groceries can appear within the hour. Instacart can make an excellent tool for teaching the use of budgeting, reading food labels, meal planning, and taking advantage of seasonal local foods.

Plant-based food sales are exploding. Statista reports double-digit growth for this new industry. While plant-based foods are often better for health and the planet, this is not always the case. This new trend presents the need to be aware of saturated fat and ultra-processed foods in the plant-based category.

The US population is aging. The US Census reports that in 2030 the number of older adults will increase from 15% to 20%. Life expectancy is also predicted to rise. The message about quality golden years is now more relevant.

The frozen foods category is continuing to expand. People want convenience, flavor, and speed. It is crucial to guide everyone on choosing the best meals for value and nutrition facts.

The meal kit service is continuing to grow and evolve. Meal kits are perfect for people who do not have the time or expertise to plan their meals. This includes parents, busy young career people, and older people with health conditions. It is essential to know what meal kits are available to your population.

Check out our list of 12 hot topics for nutrition education here.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

2023: Trends and Predictions

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