These global trends, based on in-depth research from ADM’s proprietary OutsideVoice consumer insights platform, have been identified as driving innovation in the new year.

There is a new focus on plant-based options, and soybeans – a complete protein – offer enormous potential as an ingredient in a wide selection of fresh bakery products.

Consumers are looking for products made with whole grains because they are perceived as healthier and closer to nature. Whole grains can also improve the taste and texture of loaf breads, particularly when a blend of two or more whole grains are used in combination.

Six emerging behavioral changes will power innovation and growth in the months ahead for food and beverage companies.

With states continuing the reopening process, all need to take a closer look at how to do this properly, according to Mitch Riavez, Certified Master Baker, and senior national accounts manager at Stratas Foods.

The NPD Group reports that the stress of the pandemic, along with sheltering-at-home and social distancing guidelines, has caused many American consumers to press pause on their dieting goals.

In the wake of the global coronavirus crisis, will consumers prioritize dietary wellness strategies even more?

The food industry as a whole has the opportunity to make it a priority to improve the health aspect of food.