Health and Wellness 2017

Transcription

1 Health and Wellness 2017 Top 8 Trends Influencing Lifestyles, Food & Beverage

2 Table of Contents 1. Introduction 2. Food & Beverage Trends Protein minus the meat Functional refreshments Comfort in familiarity Convenience is king 3. Lifestyle Freedom to snack Flexitarianism goes mainstream Equal access to nutritional foods Forget the scale focus on SMART fitness goals 4. Smoothie King: Growing with a Purpose 1

3 Introduction Health and wellness trends have a tendency to shift over the course of time. The staying power of a trend is defined by its ability to become ingrained in people s lives transcending the shorter-lived fad stage. By this point in the year, it s common for many people to have completely forgotten their New Year s resolutions. This makes it easier to gauge which of this year s nutrition and fitness trends are on track to become fully fledged trends that influence both business owners and consumers alike. In 2017, we re seeing a number of factors take a front seat in driving food & beverage offerings including the growth of non-meat-based proteins; more vegan and vegetarian meals; increased demand for the convergence of convenience and nutrition; and greater access to nutrition across a wider variety of socioeconomic groups. In this report, you can take a close look at which trends are having an early impact on the health and fitness industry, as well as how Smoothie King fits into the evolving landscape as a major player in the nutrition and wellness/ food and beverage space. 2

4 Food & Beverage Consumer behavior and product innovation combined influence menu boards and operations QSR, fast-casual and full-service restaurant concepts worldwide. While gluten-free products continue to draw consumers in, other fads, such as the rise of quinoa, have begun to fade. The following trends have gained a foothold and show signs of remaining strong: 1. Protein minus the meat Demand for protein sources in food and beverages continues to grow. According to the Natural Marketing Institute (NMI), the number of consumers seeking out high-protein foods rose from 39 percent to 53 percent between 2006 and What s changed is the types of food that consumers are looking to get their much-needed protein. One example cited in the same NMI study is the use of whey protein, of which 53 percent of consumers are aware and 40 percent of these people actively use it. Primary reasons consumers look to protein are availability and the perceived benefits, including energy, weight management and muscle mass/ strength. Meanwhile, plant-based protein, including soybased sources, have increased in popularity. Much of the demand is being driven by millennial consumers, who want to purchase products that are good for them and the environment. 53% the number of consumers seeking out high-protein foods in 2014 Smoothie King has consistently offered smoothies that are designed to inspire people to live a healthy and active lifestyle. 3

5 2. Functional refreshments Increasingly, consumers want more from their beverages and refreshments than a quick sugar infusion. One example of this can be seen in the drop in purchase of soft drinks. In fact, the carbonated soft drink category has seen a five-year decline in sales. Rather, they are looking for refreshments that can act as both a meal replacement and a snack that serves a specific purpose. Many consumers are trying to achieve a certain lifestyle or level of wellbeing through a holistic approach to nutrition that includes food, drinks and their fitness regimen. According to a 2016 EcoFocus Trend Study, consumers are seeking beverages that address a number of issues that impact nutrition, including: The Smoothie King menu is broken down into four primary components: Fitness Blends, Slim Blends, Wellness Blends and Take a Break Blends. The smoothies that fall under each category have been designed to help guests achieve their specific purposes. Our smoothies can serve as meal replacements or as a quick on-thego snack. Refreshment Fullness Energy Immunity Building Sleep Blood Sugar Levels 4

6 3. Comfort in familiarity Today s consumer is also looking for either products they recognize, or new food and beverages that use familiar products as their base and build off them. At the same time, a growing number of consumers are looking at products featuring ancient grains, including amaranth, chia and other grains. This doesn t mean brands need to backtrack or reverse any innovations they ve pursued in developing new recipes. However, making sure customers are able to identify what they re eating or drinking is a way to establish trust. Mintel provided the example of cold-brew coffee, which has become a surging trend throughout the United States. As part of our Enhancers, Smoothie King offers Super Grains, which include teff, amaranth, buckwheat, millet, chia, quinoa and flax. Alongside these ancient grains, the base of our smoothies are often fruits and vegetables that they regularly see in their neighborhood grocery store. The trend toward what s familiar can be tied back to the demand for transparency in products and offerings. According to Forbes, the demand for familiarity has arisen in part due to the influence of the Great Recession. Although the economy has in many ways returned to pre-recession levels, the emotional impact on consumers persists, pushing many to seek out foods that provide that sense of comfort and familiarity 5

7 4. Convenience is king It s not a glitch in the space/time continuum. Life actually is speeding up. Due to technology, the rate at which information is transmitted is incomparable when considered against previous generations. Coupled with the impacts of globalization and smart devices, you have new generations of consumers who expect everything to be on-demand whenever and wherever they want it. People are forced to multitask in many areas of their lives, from work to family time, which puts pressure on their ability to access food and drinks that help them achieve their nutritional and fitness goals. As Mintel explained, consumers are looking for ways to conveniently access fresh, nutritious and customizable meals that fit in with their lifestyles. In today s real-estate market, Smoothie King understands that locations with a drive-thru can have a significant advantage over the competition. Owners with a drivethru are able to provide nutritionally beneficial smoothies to busy guests who are looking for their smoothie on the go. The demand for convenience can be seen in the growth of drive-thrus in multiple restaurant concepts. Stemming from success in quick-service formats, fast-casual restaurants will likely add more drive-thrus to adapt to consumer demands for convenience to accompany their customizable orders. 6

8 Lifestyle 5. Freedom to snack A growing trend over the past couple years has been the growth of snacking as a daily habit. Citing data from the The NPD Group, Nation s Restaurant News highlighted the fact that the instances of consumers visiting restaurants during traditional snacking times usually between 3 p.m. and 6 p.m. increased 3 percent between September 2015 and the corresponding month in During this same timeframe, lunchtime visits dropped 2 percent. Breakfast and dinner felt less of an impact on customer visits. What does this mean for restaurant operators? For some, it will mean adjusting their approach to managing staffing levels and inventory for lunch and the growing snack day parts. For other concepts, it will mean having to keep items that customers traditionally purchased for breakfast or lunch available at other times of day case in point, McDonald s all-day breakfast menu. One of the core strengths of the Smoothie King model is the fact that our smoothies meet guests needs on multiple levels. Whether they re looking for a smoothie to help energize their morning workout, a meal replacement at breakfast or lunch or a snack that sustains them between lunch and dinner, we ve got the right blend for them. At front and center of this trend is the demand for a quick, on-the-go bite or drink which ultimately ties back into the drive toward convenience among busy consumers. 7

9 6. Flexitarianism goes mainstream What s a flexitarian? These are people who occasionally eat plant-based foods especially as alternatives to traditionally meat-based offerings. In other words, vegetables are taking up a greater share of consumers diets. Influencing this trend is the demand for animal-free meals and beverages. In fact, the Mintel Global Food and Drink Trends 2017 report found there was a 257 percent rise in the number of vegan food and beverage offerings between 2011 and Consumers are looking for vegetable-centric menu items, making them an entrée instead of just a side dish. Flexitarian diets and the growth of vegetarian and vegan foods and beverages can also be linked back to the expansion in the number of plant-based protein sources. Due to increased awareness of these non-meat-based protein sources, consumers can get many of the same nutritional benefits while avoiding some of the more negative attributes of meat and dairy, including saturated fat, cholesterol and potential allergens. 257% Rise in the number of vegan food and beverage offerings between 2011 and For guests looking for meat and dairyfree smoothies, Smoothie King has consistently offered a vegan line of blends, in addition to veggiebased smoothies for those looking for a smoothie blended with fruits and vegetables. 8

10 7. Equal access to nutritious foods Perhaps one of the biggest changes to impact the health and wellness industry in 2017 is an increased push to make nutritious food and drinks available to consumers at all income levels replacing the idea of nutritious products as luxuries. The Mintel report found more than 4 in 10 adults living in a low-income household earning $25,000 per year or less are looking to purchase more vegetables. While there are socio-economic barriers in many parts of the U.S. that prevent low-income households from having convenient access to fresh fruits and vegetables, a variety of organizations have a key role to play. For instance, Brown University highlighted the Food on the Move Rhode Island market, which sets up shop in local community centers in areas that have traditionally been economically depressed. The mobility of this sort of program alleviates a number of the barriers keeping lower-income households from getting access to nutritious foods. As a smoothie bar featuring a diverse range of products in locations across much of the U.S., Smoothie King is able to bring nutritious smoothies to guests in many communities. This helps increase access to food and beverages made with fruits, vegetables and other beneficial ingredients. Restaurant operators are also part of the solution, bringing their concepts to areas where access to fruits and vegetables may be limited. By adding more of these types of items to their menus and keeping pricing at an affordable level, brands have the opportunity to help improve community nutrition. 9

11 8. Forget the scale focus on SMART fitness goals In many cases, people who want to get fit set a weight loss goal. Unfortunately, this target number is often unrealistic, and it isn t recommended, according to Elisabetta Politi, nutrition director of the Duke Diet and Fitness Center at Duke University in an article for CBS News. Instead, reaching a fitness or nutritional goal should begin with a SMART approach. Broken down to its constitutive parts, the acronym means: Specific Measurable Achievable Realistic Time-based So, instead of setting a goal to lose 50 pounds, which may certainly be achievable, people should be putting that into a specific timeframe and breaking it down into smaller, more realistic benchmarks. At the same time, many individuals make it their objective to go to the gym more often. Similar to setting a lofty weight-loss goal without the specific steps to reach it, simply stating a habit change isn t likely to result in the wellness outcomes envisioned. In 2017, bringing SMART planning to nutrition and wellness will help consumers better manage their meals, especially considering most people are busy with work and family and don t have time to devote entirely to weight management and other fitness goals. Our menu is laid out to summarize the ingredients that go into the smoothies, as well as their calorie count. By doing so, Smoothie King seeks to help guests make smarter purchasing decisions when they re trying to achieve specific fitness and wellness goals. 10

12 Growing with a Purpose We created the original Smoothie Bar in 1973, with founder Steve Kuhnau experimenting with different blends of real fruit and nutrients to create smoothies that would combat his food allergies and nutritional deficiencies. From that point, we ve created dozens of unique smoothie recipes specifically designed to help people achieve their wellness goals. One Smoothie at a time, our quest has spanned 43 years, to more than 800 locations across 33 states, three countries and counting. As we embark on the next generation of growth, our tactics have evolved, our approach has matured, our guests have become more sophisticated. Our purpose has never wavered. We were, are and always will be here to inspire people to live a healthy and active lifestyle. Our future depends on our ability to always stay true to our purpose, deliver our promise and continue to positively impact the lives of each and every guest we connect with around the globe, one Smoothie at a time. How to Get Started For more information, contact our Franchise Development Team at Smoothie King Franchises, Inc North Causeway Blvd., Ste Metaire, LA SmoothieKingFranchise.com 11

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