3 ways millennials are shaping the way we eat
Contrary to the general rhetoric, millennials do in fact know what they want, at least when it comes to food. Today, we explore three different ways in which millennial food choices are changing the way we eat.
Snacking beyond the standard. Millennials find comfort in snacking, both on the practical and psychological levels. As a matter of fact, snacking currently accounts for 50 percent of all eating occasions, which has significantly shaken the traditional three-meals-a-day standard (which apparently is no longer the standard). This trend has propelled the food market towards offering more healthy snack alternatives.
“With 35 percent of Millennials trending toward snacks as meal replacements, munchies are now expected to be healthful, flavorful, and portable,” leading American market research publisher Packaged Facts confirms.
Personalizing every plate. Gen Y is all about customization when it comes to food. Research even attests that over one third of millennials order something different every time they visit a restaurant.
Millennials are always seeking fresh culinary experiences that are tailored just for them and this has been a game changer for restaurants, which have come to place more emphasis on mix-and-match dining experiences that allow customers more freedom in creating their own personalized plates. This also explains the rapid proliferation of the customized bowls trend that has practically allowed modern-day foodies more room for creative self-expression through food, using predominantly healthy ingredients.
Fueling more fusion. From taco donuts to ramen burgers and from Cronuts to the Cortilla, mashups have proved to be a major millennial food trend in recent years. According to Technomic’s 2016 Generational Consumer Trend Report, millennials are even more interested in visiting restaurants that offer dishes with new or innovative flavors and ingredients than other generations. All in all, it is safe to say that Gen Y is open to innovation and not afraid to take culinary risks, which will continue to impact the F&B industry in upcoming years.