What’s in Store for Food & Beverage in 2020

Posted by: Malisa Meresman in: Food/Beverage -

The 2020 Food & Beverage Beat is here, and 2020 promises to be the year of sustainability. You may think we’ve heard it all before, but in our conversations with eight thought leaders in the U.S. food and beverage industry, it’s clear that sustainability is taking on more meaning — it’s not just about the environment.

For consumers in 2020, sustainability goes beyond earth-friendly practices. It’s about regenerative agriculture and shifting dietary habits. It’s about becoming more educated when it comes to meat and dairy substitutes and wanting less processing in what we eat and drink. Transparency in the food system is going to be key, as people increasingly want to know not just what’s in their food, but how it got there and who is responsible throughout the supply chain.

In the wine industry, a focus on sustainability will lead the way toward more natural wines and exploration of varieties that can thrive as the climate changes and in nontraditional wine-producing regions. Even at the bar it seems mixologists will be finding innovative ways to use and reuse ingredients for a pro-planet happy hour.

And, we can’t forget about sustainability in terms of the social issues relating to who grows and prepares our food, how farm workers are treated, and what types of environments are encouraged in restaurant kitchens and dining rooms.

But it’s not all about sustainability all the time. Sometimes, it’s about new flavors, new regional influences and new generations, as Gen Z is starting to raise its profile. Click here to read all the details, and, as always, feel free to contact us if you want to share trends you’re noticing or want to learn more about how your brand can benefit from the insights of FINN’s consumer group.



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