Our Thoughts on How We’ll Eat in 2023

In this podcast, our analysts breakdown the New York Times predictions on how we will eat this year and how such trends fit into a changing food culture.Listen in to learn our thoughts on a diversity of topics that intersect with how we’ll eat in 2023 including: Flavor of the year? Let’s talk about all things brine.Regenerative agriculture: What does it mean to consumers … and industry?Crispy chicken skin snacks—snacking trends and global cuisines.The thrill of thrift: Frugality, inflation woes, private label and the thrill of the hunt at discount retailers.Tuber of the year: Ube, the brilliant purple and colorful fun food which we've seen it in a lot of different baked goods.Delving deeper into West African cuisine: African and specifically Nigerian cuisines and ingredients are beginning to mainstream.Vibe of the year—communal eating—and a return to shared eating and the third space.  Interested to learn more about consumer culture and changing eating habits? We have a wealth of insights on Consumer Meals, Eating Behavior & Occasions Reports & Research. Our most recent report in this area, Modern Approaches to Eating explores in-depth the spectrum of eating approaches that consumers pursue today, along with the attitudes, needs and goals that motivate them.If you like these insights, subscribe to our free weekly email newsletter where we share data-packed infographics, insightful articles, food & beverage industry trends and more.