Mintel has launched the Future of Nutrition, Health and Wellness 2021 Report, featuring the latest market research, product innovation insights, and consumer trends shaping the nutrition, health, and wellness space, as well as strategic recommendations for brands over the next five years.
Daisy Li, Associate Director, Mintel Food and Drink, APAC, said the pandemic has exposed critical truths related to nutrition, health, and wellness and shown that health is both a personal and public concern.
“The Future of Nutrition, Health and Wellness 2021 Report takes a look at shifts in consumer behaviour related to health, the role holistic solutions play, and the opportunities for healthy, affordable, accessible, and sustainable food,” said Li.
Key findings from Mintel’s report include rising interest in holistic health post-pandemic and the now, next, and future of nutrition, health, and wellness.
The research highlights that 70 per cent of Chinese consumers regularly include immune-boosting food in their diet because of COVID-19, and 50 per cent plan to continue doing so in 2021.
In Brazil, 56 per cent of consumers aspire to eat a diet that reduces the risk of lifestyle diseases such as hypertension and diabetes.
The research also found 78 per cent of US consumers say eating healthy is important for their emotional wellbeing, whereas in China, 44 per cent of adults aged 18-59 believe having a good gut reduces anxiety.
The report also highlighted that almost three in four Mexican consumers (71 per cent) agree that it’s harder to eat healthily when money is tight, and one-third of Chilean consumers (34 per cent) strongly agree that healthy food is too expensive to buy on a regular basis.
“In the near future, reeling from the impacts of COVID-19, there will be a push towards more holistic health. Nutrition will be used as the foundation for health, both mentally and physically,” said Li.
“Brands can address nutritional inequalities by facilitating localised solutions, improving the affordability and accessibility of nutritious food, and shifting to sustainable food systems.
“Over the next five years and beyond, sustainable nutrition and the focus on the environment will become the underlying factors at the core of consumers’ dietary choices and behaviour.”