FOODBYTES

1 FOODBYTESMARCH 2018 | ISSUE 51 | YOUR FREE DATASSENTIAL TREND REPORTFB2 DATASSENTIAL S FOODBYTES : PLANT-BASED EATING SNAP! KEYNOTE SNEAK PEEKDATASSENTIAL S PLANT-BASED EATING KEYNOTE REPORTLIMIT THEIR MEAT AND/OR POULTRY CONSUMPTIONOF CONSUMERS Regardlessofdiet,manyconsumersareincreas ingtheirfruitandvegetablepurchasesandint ake morethanhalfsaythey reeatingmorethanthepreviousyear, (flexitarians)oravoidingmeataltogether(v egetarians/vegans),typicallyforhealthpur poses, meats havealsobeenappearingatbothrestaurantsan dretail thinkofBeyondMeat smeatlessBeyondBurgerthat bleeds andcannowbefoundatTGIF ridaysaswellasmainstreamgrocerslikeJewel -OscoorLightlife splant-basedDeliSlicesthatmimicclassicsa ndwichmeatsandcomeinflavorslikebolognaor ham(containsingredientslikewater,vitalwh eatgluten,soyproteinisolate,evaporatedca nesyrup,tapiocastarch,andfermentedricefl our).AccordingtoDatassential sPlant-BasedEatingSNAP!

2 KeynoteReport,44%ofGenZconsumerssaytheyt rulyenjoythetasteofplant-basedfoods,whil e21% ,though, ttheonlyfoodgroupscoveredinthereport,tho ugh nuts,seeds,legumes, ,legumesareaweeklyfoodchoiceforoverhalfo fconsumers,while36% ,urbanconsumersandthosethatlimitmeatinta ke,inparticular,aremorelikelytosaytheyea tthembecausethey , reflavorful(themostimportantattribute) sworthnoting,too, (coveredinourNewHealthySNAP!KeynoteRepor t),consumerslargelydisplayambivalenceoru ncertaintyregardingthenatureandroleoffun ctionalfoods sFoodBytes,we S FOODBYTES : PLANT-BASED EATING SNAP! KEYNOTE SNEAK PEEKIN THE REPORT Discover the types of dishes that most commonly feature functional foods (usually high in protein and aimed at sustaining energy) or superfoods (boast an array of health benefits) as well as various operators approaches to menuingthem. According to thereport, 33% of operators added superfoods to the menu specifically because of their associated health (accordingtoDatassential sPlant-BasedEatingSNAP!)

3 KeynoteReport,GenZismorelikelytoeatplant -basedfoodsbecausesomeoneintheirfamilyor friendgroupisvegetarianorvegan).Beloware afewreasonsconsumerslisted:FB4 DATASSENTIAL S FOODBYTES : PLANT-BASED EATING SNAP! KEYNOTE SNEAK PEEKTwo-thirds of operators have menued whole or ancient grains, with on-site operators most likely to offer them. According to Datassential s Plant-Based Eating SNAP! Keynote Report, there could be an opportunity for operators to bring items like grain bowls or breakfast cookies to the next level by leveraging lesser-known varieties of whole or ancient grains for instance, consider swapping out oatmeal for OPERATORS CALL OUT SPECIFIC NUTRIENTS OR VITAMINS ON MENUSOF CONSUMERSFRUIT CONSUMPTIONIN THE PAST YEARINCREASED THEIRFB5 DATASSENTIAL S FOODBYTES : PLANT-BASED EATING SNAP! KEYNOTE SNEAK PEEKDATASSENTIAL S PLANT-BASED EATING KEYNOTE REPORTFBP remium fruit and vegetable call-outs are worth a higher price to roughly one-third of shoppers, with nearly half willing to pay more for fresh, in particular.

4 According to Datassential s Plant-Based Eating SNAP! Keynote Report, 46% of consumers increased their unprocessed fresh fruit (bagged or loose) purchases, while 40% increased their unprocessed fresh veggie (bagged or loose) purchases in the past year alone. All premium descriptors have the power to sway the purchase decision to some extent, though. Below is a list of premium attributes and the percent of consumers who would pay more for them:6 DATASSENTIAL S FOODBYTES : PLANT-BASED EATING SNAP! KEYNOTE SNEAK PEEK49%33%33%31%31%30%26%16%12%31%IN THE REPORT Consumers overwhelmingly opt to eat both fruits and veggies rather than drink them in formats like juices or smoothies, despite growth of such products at retailers and restaurants. In the report, discover the number of fruit and vegetable servings and varieties consumed in the past smilkatStarbuckssince2004,thecoffeechain hasprogressedbeyondjustthatoneoptiontoof fercoconutmilkandalmondmilkasdairyaltern atives ,manyofwhicharenut-based(accordingtoData ssentialFLAVOR,37%ofconsumersloveorlikea lmondmilk,inparticular), ,IKEA revealedwhatitdeclarestobethe fastfoodofthefuture (Food&Wine).

5 AtitsCopenhagen-basedlabcalledSpace10,th echainhasexperimentedwithitemsrangingfro mtheBugBurgerfeaturingmealwormstotheDogl essHotdogstarringatrendy,next-levelspiru lina(greenmicro-algae)bunfilledwithdried andglazedbabycarrots,beetketchup,mustard andturmericcream,onions,andanherbmix accordingtoIKEA, ,whiletheseitemscancertainlyserveassourc esofinspirationandinnovation,theyaren ,althoughknownformeatydisheslikebacon-to ppedpotatoskinsandwings,steppedoutintopl ant-basedterritorylastyearwhenittestedth emeatlessBeyondBurger(toppedwithwhiteche ddar,lettuce,tomato,redonion,pickles,and Fridays sauce) (inDatassentialSCORES,itscoreda71inUnbra ndedPurchaseIntentanda93inUniqueness)tha tthecasualdiningchainaddedittotheirperma nentmenuatthebeginningof2018,becoming thequickesttest-to-tablemenuofferinginth ebrand shistory, s(aproducerofplant-basedalternatives)Bey ondBurgeronshelvesatarangeofmainstreamre tailersincludingWegmans,Mariano s,andWholeFoodsalongsiderealmeatvarietie s, don t eat a lot of functional foods, but I ve started eating more.

6 I eat Activiayogurt for probiotics, and I often eat greens that are high in fiber as well to help with S FOODBYTES : PLANT-BASED EATING SNAP! KEYNOTE SNEAK PEEK8OF OPERATORS EXPECTSALES IN NUTS & SEEDSDATASSENTIAL S PLANT-BASED EATING KEYNOTE REPORTTO INCREASEIN THE REPORT Uncoverthe types of dishes that most often showcase nuts and seeds as well as operators approaches to THE NEXT YEARFBTRENDSPOTTINGLAST MONTH SCREATIVE CONCEPTSIn last month s Creative Concepts, we uncovered the next generation of themed restaurants: pop culture-inspired concepts. These include everything from a Saved By the Bell pop-up to operators channeling bars from galaxies far, far APRIL: New MashupsFOODBYTESWhat are Millennials actually eating? Last month we got a sneak peek of Datassential s Millennial SNAP! Keynote Report, the first installment in the Generations of Change Keynote Series, and uncovered Millennials food and flavor APRIL: CannabisON THE MENUIn March we covered next-level applications for cottage cheeseand brandy, and explored creative twists on spreads like tapenadeand cookie APRIL: Find trends ranging from bean sprouts to elk to Mediterranean CONCEPTSLast month we explored a variety of Asian-inspired restaurant chainsthat are expanding their global reach, from a Chinese chain featuring only one item on the menu to health-focused Asian chains in the APRIL: The NetherlandsDINE AROUNDLast month we explored the local flavors of Idaho s capital, Boise: from Idaho potatoes to the versatile huckleberry to locally-produced wines and beers, in addition to Basque cuisine staples like APRIL.

7 San DiegoWORLD BITESAs all eyes were on the Olympic Games last month, we turned to the flavors and ingredients of South Korea such as spicy gochujang and colorful, customizable bibimbap bowls. IN APRIL: Persian CuisineFor information about an issue or to subscribe to a title, contact Datassential Business Development Manager Susan Cohen at312-219-6428or S FOODBYTES : PLANT-BASED EATING SNAP! KEYNOTE SNEAK PEEKB E T H E T RE N D E X P ERT7 0 I S S U E S A Y E A R . S E A R C H A B L E I N S N A P . S U B S C R I B E T O D A Y .PLANT-BASEDEATINGa SNAP! , ,next-genproteinsliketheBeyondBurgerares ellingalongsidebeef, ,veggies,grains,nuts,seeds,legumes, & attitudesdiets & lifestylesoperator perspectivesrestaurant menus & consumer appealfunctional foods/superfoodsdemographic influences & segment skewsPLANT-BASEDEATINGGET STARTED. PRE-ORDER TODAY. Contact Brian Darr at 312-655-0594 or into the world of plant-based foodoexplore how often and how consumers eat different types of plant-based foodsotrack changes in consumption over the past year and the reasons behind the changesoidentify consumption drivers and barriersconsumption & attitudesolearn how plant-based foods fit into consumers diets and lifestylesounderstand purchase criteria and motivatorsouncover which meat and dairy alternatives are most appealingdiets & lifestylesounderstand how foodservice operators are menuing and marketing plant-based foodsolearn which formats are most commonly purchasedopinpoint operational challenges and identify opportunitiesoperator perspectivesolearn what consumers and operators know about and expect from functional foods/superfoodsodiscover how those opinions affect food purchasingfunctional foods/superfoodsofollow the growth of fruit.

8 Vegetables, grains, legumes, nuts seeds, and plant-based alternatives on restaurant menus over the past decadeosee which varieties rank the highest in consumer affinityrestaurant menus & consumer appealCONSUMERS51% are interested in meat blended with grains or veggies ( , a burger made from a blend of with ground beef and mushrooms)34%eat a vegan meal at least once a week48% of those who consume plant-based alternatives say that they can be just as satisfying as animal-based foodsOPERATORS33%expect their sales of fruit and vegetables to increase in the next year47%change their vegetable offerings at least once every three months 38%are adding vegetable-centric dishes to accompany their meat-based itemsFrom the report1,500 consumers from all generationsretail and foodservice operatorsreportwebinarx-tab S. Michigan , IL 60603