Foodservice professionals in the education segments serve some of the most involved and demanding consumers in the industry. Leaders in both markets gathered in Denver for the National Association of College & University Food Services National Conference (NACUFS) and in St. Louis, Missouri at the School Nutrition Association Annual National Conference (SNA) to discuss the hot topics related to feeding tomorrow’s tastemakers today.

Hyper Customization

Customization has become ubiquitous in all segments of foodservice. Shaker bars in K-12 are introducing the concept to young consumers to enhance satisfaction with their choice of flavors to add to food and beverage items. A Wall Street Journal article this month made a case for the emerging trend of personalized carbohydrate selections with new product introductions and carbohydrate claims up 88% last year.

Feeding the Modern Omnivore

Admiration Versus Action – Young consumers say they admire the vegetarian (60%) and vegan (56%) lifestyles but they also overwhelming love meat (82%) according to a Y-Pulse (ypulse.org) study. Crave Worthy Flexitarian Offerings – Making vegetable-centric food crave-worthy can be the key to menu success with young consumers. Trend and Counter Trend – A counter trend meat alternative is emerging as a major quick service chain launches a social media campaign about carrots made for carnivores (New York Times, July 17, 2019). Consumers express concern over ingredients statements that are lengthy, unfamiliar and include GMOs. Dietitians voice skepticism about the nutritional content of plant based alternatives and lab grown meat. Whole Food Protein – Ingredients like eggs, quinoa, black beans and edamame have moved from trendy to mainstream as conscious menu developers are embracing these ingredients in a wide range of menu items throughout the day.

Healthful Without Compromise

Young consumers expect healthful items to be delicious, customizable and convenient. According to a Y-Pulse survey, 66% of them said they don’t mind paying extra for a snack if it’s a healthy option.

Implications for Food Marketers

Global Comfort – Young consumers are redefining comfort to include a wide range of international flavors that provide comfort and satisfaction, and are also kinder solutions for the planet and global community. Understanding Clean Eating – The drive toward minimal processing and simple ingredient statements continues to thrive, and there is an underlying skepticism about the types of ingredients and extensive processing required for alternative products. Conscious Cooking – Fresh food and quality ingredients skillfully prepared continues to build the reputation for high volume foodservice.

Fresh Indulgence

Young consumers crave fresh food and view the option as an indulgence. 82% of young consumers agreed that fresh food is a treat in a recent Y-Pulse study. Defining characteristics of “fresh” go beyond the food, including packaging, operation cleanliness and service style.