As consumers increasingly seek both health and taste, the demand for low-sugar and high-protein foods is rapidly growing. There is a clear trend toward seeking products that not only offer health benefits but also provide unique experiences, rather than simply opting for cheaper options.
The Ministry of Agriculture, Food and Rural Affairs announced on November 8 that these consumer trends and industry changes were discussed during the '2027 Food Service Industry Outlook' held at COEX in Seoul from November 4 to 5.
Now in its 11th year, this event focused on the theme 'Our Today and Tomorrow's Table: Where Technology and Value Converge.' Last year's event addressed the sustainability and development direction of the food and restaurant industry under the theme 'A Decade of Change: Reflecting, Looking Ahead, and Moving Forward.'
Experts at the event identified three key factors influencing recent food consumption: wellness (health), preference (taste), and experience (value). Unlike in the past, when consumers often sacrificed taste for health, there is now a growing preference for products that satisfy both health and taste.
In fact, the consumption of protein drinks has increased by 50.3% over the past year compared to the previous two years. Consumption of decaffeinated beverages rose by 22.4%, non-alcoholic beverages by 20%, and zero-calorie drinks by 18.3%.
Low-sugar ice cream consumption also surged by 53.7%. Notably, the purchase amount for products that combine low-sugar and low-calorie characteristics with existing ice cream brands increased by 215.1%. This reflects a consumer tendency to prioritize health while maintaining the taste and satisfaction of traditional products.
Value consumption, which emphasizes the experiences and satisfaction gained during the consumption process, is also spreading. Even amid high inflation, consumers are indulging in 'small luxuries' such as truffle snacks and single-origin coffee. Foods that can be shared on social media, like Dubai chocolate desserts and fruit rice cakes, are gaining popularity.
The restaurant industry is also embracing the 'healthy pleasure' trend, which seeks to combine health and enjoyment. Coffee shops are seeing increased sales of decaffeinated coffee, and customized menus that allow for the addition of protein and vitamins are emerging. Health-conscious dining options, such as low-sugar tteokbokki and low-sugar grilled ribs, are becoming more diverse.
The use of artificial intelligence (AI) in food manufacturing and restaurant management innovation was also a major topic of discussion. In food manufacturing, AI is being utilized to collect and analyze production data and optimize processes to enhance productivity and quality.
In the restaurant sector, AI can be used to analyze customer characteristics, consumption trends, and costs to develop menus suitable for specific establishments. It can also be applied to menu design, promotional materials, and brand strategy development, helping to reduce costs.
The government plans to expand research and development (R&D) for convenient and healthy foods in response to changing consumer trends and to enhance the green bio industry. Support for the introduction of advanced technologies in the food and restaurant sectors will be provided through the establishment of food tech research support centers and innovation clusters.
Jung Kyung-seok, Director of Food Industry Policy at the Ministry of Agriculture, Food and Rural Affairs, stated, "We plan to expand R&D for convenient and healthy foods to enable food and restaurant companies to respond swiftly to wellness consumption trends and to enhance the green bio industry. We will also accelerate the introduction of advanced technologies such as AI and robotics in the food and restaurant sectors through the establishment of food tech research support centers and innovation clusters."
The Ministry of Agriculture, Food and Rural Affairs announced on November 8 that these consumer trends and industry changes were discussed during the '2027 Food Service Industry Outlook' held at COEX in Seoul from November 4 to 5.
Now in its 11th year, this event focused on the theme 'Our Today and Tomorrow's Table: Where Technology and Value Converge.' Last year's event addressed the sustainability and development direction of the food and restaurant industry under the theme 'A Decade of Change: Reflecting, Looking Ahead, and Moving Forward.'
Experts at the event identified three key factors influencing recent food consumption: wellness (health), preference (taste), and experience (value). Unlike in the past, when consumers often sacrificed taste for health, there is now a growing preference for products that satisfy both health and taste.
In fact, the consumption of protein drinks has increased by 50.3% over the past year compared to the previous two years. Consumption of decaffeinated beverages rose by 22.4%, non-alcoholic beverages by 20%, and zero-calorie drinks by 18.3%.
Low-sugar ice cream consumption also surged by 53.7%. Notably, the purchase amount for products that combine low-sugar and low-calorie characteristics with existing ice cream brands increased by 215.1%. This reflects a consumer tendency to prioritize health while maintaining the taste and satisfaction of traditional products.
Value consumption, which emphasizes the experiences and satisfaction gained during the consumption process, is also spreading. Even amid high inflation, consumers are indulging in 'small luxuries' such as truffle snacks and single-origin coffee. Foods that can be shared on social media, like Dubai chocolate desserts and fruit rice cakes, are gaining popularity.
The restaurant industry is also embracing the 'healthy pleasure' trend, which seeks to combine health and enjoyment. Coffee shops are seeing increased sales of decaffeinated coffee, and customized menus that allow for the addition of protein and vitamins are emerging. Health-conscious dining options, such as low-sugar tteokbokki and low-sugar grilled ribs, are becoming more diverse.
The use of artificial intelligence (AI) in food manufacturing and restaurant management innovation was also a major topic of discussion. In food manufacturing, AI is being utilized to collect and analyze production data and optimize processes to enhance productivity and quality.
In the restaurant sector, AI can be used to analyze customer characteristics, consumption trends, and costs to develop menus suitable for specific establishments. It can also be applied to menu design, promotional materials, and brand strategy development, helping to reduce costs.
The government plans to expand research and development (R&D) for convenient and healthy foods in response to changing consumer trends and to enhance the green bio industry. Support for the introduction of advanced technologies in the food and restaurant sectors will be provided through the establishment of food tech research support centers and innovation clusters.
Jung Kyung-seok, Director of Food Industry Policy at the Ministry of Agriculture, Food and Rural Affairs, stated, "We plan to expand R&D for convenient and healthy foods to enable food and restaurant companies to respond swiftly to wellness consumption trends and to enhance the green bio industry. We will also accelerate the introduction of advanced technologies such as AI and robotics in the food and restaurant sectors through the establishment of food tech research support centers and innovation clusters."
* This article has been translated by AI.
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