Food and beverage trends in APAC have evolved significantly in recent years, influenced by demographic shifts and a growing awareness of health and wellness. Recently, Kerry Health & Nutrition Institute held a webinar, “Foodservice with Impact” — for B2B manufacturers and B2C business owners alike.
Featuring Aoife Marie Murphy, PhD, global nutrition manager; Angelia Teo, storyteller and futurist; Oliver Truesdale-Jutras, founder and chef for Re:Growth, and chair for the Singapore F&B Sustainability Council, with Simon Hague, general manager for foodservice chains in South East Asia at Kerry, as moderator, this discussion uncovered vital insights into pressing trends in APAC’s food and beverage industry.
One of the most notable trends is the reduction of sugar in products, driven by a collective desire for healthier lifestyles and the recognition of sugar’s adverse effects on health. Consumers are increasingly seeking out low-sugar or sugar-free alternatives, prompting brands to innovate with natural sweeteners and more wholesome ingredients.
Simultaneously, gut health has emerged as a priority for many, with probiotics and fermented foods gaining traction among health-conscious individuals. This trend resonates particularly with the ageing population, who seek to address their health needs through adequate protein intake and fortification. As they seek products that support longevity, brands are responding by offering functional foods and ingredients that promote nutrient density.
Moreover, Gen Z and millennial consumers are reshaping the market with their unique preferences and values. These younger generations prioritise a holistic lifestyle and sustainability, with social media applications such as TikTok playing a huge part in influencing their purchasing decisions.
