Insights from the Annual Foodservice Sessions in Orlando: A Look at the Latest Trends and Challenges in the Food Industry

Written: Matt Holkenborg

Role: Category Manager

The food industry is constantly evolving, with new trends and challenges emerging each year. Attending events such as the Annual Foodservice, Foodservice Beverage, and Foodservice Supplies & Equipment Sessions can provide valuable insight into the latest industry trends and help professionals stay ahead of the curve.


Hosted by ECRM & RangeME, the event brought together suppliers and buyers in the foodservice industry to facilitate the development and enhancement of relationships across commercial and non-commercial sectors. This year, Matt Holkenborg, Category Manager at Procure4, attended the event to learn about new products, explore potential partnerships, and gain a deeper understanding of the challenges facing the industry. Here is a closer look at some of the most important trends discussed at the event.


Innovative Solutions to Supply Chain Challenges

It is often said that necessity is the mother of all invention, and it has certainly been the case with the Supply Chain Disruption caused by the pandemic. COVID has disrupted the food industry's supply chain and created new operational challenges. However, it has also sparked innovative solutions and allowed companies to challenge the status quo and make cost-effective changes. This event was an opportunity for Foodservice professionals to share best practices and success stories.


Sustainability and Reduced Carbon Footprint

One of the most important trends in the food industry is sustainability. Consumers are increasingly aware of the environmental impact of their food choices, and restaurants and suppliers are responding by prioritizing sustainable sourcing and reducing waste. At the event, many suppliers showcased their commitment to sustainability, which is becoming an increasingly important factor in buyers' purchasing decisions.


Diversity and Inclusion

Another major trend in the food industry is the increasing demand for diversity and inclusion. Consumers are looking for more diverse and culturally authentic options on menus, and restaurants and suppliers are responding by offering a wider range of products and flavors. At the event, many suppliers also showcased products that cater to diverse dietary needs and preferences, such as organic, plant-based, non-GMO, gluten-free, vegan, keto, soy-free, and dairy-free options.


Product Innovation for Health Trends

There is also a growing focus on product innovation towards new health trends. Consumers are becoming increasingly health-conscious, and restaurants and suppliers are responding by offering healthier options on menus. However, the adoption and shift to these products has not seen much traction due to the increased costs of healthier options. This is an ongoing challenge for suppliers and buyers, and one that was discussed extensively at the event.


At Procure4, we seize such opportunities to expand our network, enhance brand awareness, and understand the challenges that restaurants and buyers face. Through these events, we acquire knowledge of market trends, new product offerings, and innovations in the industry, which allows us to match suppliers with clients whose needs align with our projects. Keeping up with the latest trends and challenges is one of the many ways we stay ahead of the curve and meet the evolving needs of our customers.

You will be surprised at how quickly we can create real value for your organisation through People Powered Procurement. Click here to contact us today.