Consumer Segmentation in the era of eating occasions — Because of the widespread shutdown in restaurants, there was less opportunity to partake in sensory experiences. Restriction of mobility also significantly decreased the availability of on-the-go food options. Instead, consumers had to shift into pre-planned indulgence, which was tempered by the desire to keep healthy, particularly among older consumers who have a growing appreciation for the connection between food and health.

Plant-based eating and alternative proteins — Greater awareness of animal welfare is coming to the forefront, prompting an appreciation for dairy and meat alternatives. Viewed as healthier options, dairy alternatives are sold on the basis of their health attributes, while meat analogues have benefitted from shortages of meat. With many of these alternatives embracing direct-to-consumer models, these products speak to elements of sustainability while also possessing a sense of novelty.

Sustainable eating and the environmental cost of food — Sustainability, long on consumers’ radar, found a reimagining during the pandemic as the topic of food waste came to the forefront as a result of supply chain issues and decreased trips to the store. In part a desire to know where food comes from, sustainability also encompasses an aspiration for traceability as well as social elements such as the support of local communities and groups hit hard by the pandemic. Plastic packaging has also experienced a rebound as consumers now view plastic as a way to protect food products.