Truffles become staple flavors in packaged, non-luxury food items
Implications - Though truffles have long been associated with fine-dining experiences both in and outside of the home, they are now more increasingly being infused into common, packaged food items. This shift comes as food brands that offer non-fresh ingredients seek to reframe the perceived quality of the products they offer, as consumers’ standards for packaged goods rise.
Workshop Question - How could your brand reframe some of the negative perceptions of its business, product, or service?
Trend Themes
1. Truffles in Packaged Foods - More food brands are infusing truffles into common and packaged food items that offer non-fresh ingredients to reframe perceived quality.
2. Premium Food Products - Food retail can offer a premium line of products by introducing the use of luxury ingredients such as truffles in mayonnaise packets and icecreams and for sweet, salty, and tangy flavors.
3. Functional Snacks - Companies are looking for an alternative way of consuming essential vitamins, creating snacks that are packed with protein and nutrients that are allergen-free, non-GMO, and gluten-free.
Industry Implications
1. Food and Beverage Industry - The truffle trend and the infusion of luxury and healthy ingredients have disrupted the food and beverage industry.
2. Retail Industry - The integration of truffles in streetwear culture attests the image-building of contemporary clothing brands and their cult following and the need for design-forward thinking in all industries.
3. Agriculture and Farming Industry - The use of sustainable and organic ingredients like plant-based sacha inchi and amber maple syrup enriched with earthy summer truffles opens up disruptive innovation opportunities in the agriculture and farming industry.
