Agritalia S.p.A.

Inflation continues to fuel #privatelabel growth in the U.S., but price is no longer the sole factor influencing consumers. According to #Circana, Gen Z (44%) and younger millennials (39%) are leading the shift toward store brands, prioritizing both value and quality. Private label sales hit a record $271 billion in 2024, growing 4%, while national #brand unit sales declined by 7% since 2021. Grocers are investing more in private label strategies, expanding #premium and budget-friendly options. "Price will always play a role in a consumer’s decision to choose a private label, but will cease to be the key determining factor."

Once famous for Chia Pets in the 1980s, #chia seeds have become a top #functional ingredient in U.S. restaurant menus, accounting for 38.9% of the market in late 2024. The chia seed industry, valued at $1.72 billion, is projected to hit $3.35 billion by 2030, growing at 14.2% CAGR. Native to Mexico, #chiaseeds were a staple for Mayans and Aztecs, valued for their #energy-boosting properties. Today, they are prized for their complete protein, #fiber, and omega-3 content, supporting gut health and weight loss. Their versatility spans smoothies, baked goods, sauces, and plant-based foods.

Sensory and consumer science play vital roles in #food and beverage development, helping brands refine texture, #taste, and emotional appeal. Sensory science objectively assesses product attributes, while consumer science captures consumer preferences and emotional reactions. Techniques like structured tastings, sensory panels, and descriptive analysis help developers fine-tune formulations, while #consumer testing reveals how products resonate with target audiences. Combining both disciplines early in development provides deeper insights, guiding formulation, #packaging, and marketing strategies. By leveraging these tools, brands can optimize products for quality and consumer satisfaction, ensuring long-term success in a competitive market.

Kerry Group's 2025 Global Taste Charts reveal #consumers seeking both adventurous flavors and wellness-driven options. These data-backed charts help food brands anticipate trends before they go mainstream. Three key #trends dominate: Global BBQ influences spreading across regions, with sweet flavors like honey, maple smoke, and international techniques gaining popularity. Innovative #citrus varieties emerging, including Finger Lime ("lime caviar"), Japanese Sudachi, Mikan Satsuma, and Calamansi. #Chocolate evolving with bold new pairings while traditional combinations (mint, hazelnut, almond) increasingly appear in alcoholic beverages. The research shows how global flavors are crossing borders—Sichuan spices in European condiments, Indian masalas in global snacks, and Korean BBQ inspiring North American ready-meals.

Global street food is seeing remarkable growth in the frozen food aisle, generating over $543.5 million in CPG sales and growing 26% over two years, according to Conagra's Future of Frozen Food 2025 report. The #trend is driven by younger, culturally diverse consumers and social media influence. Specific items showing significant growth include bao buns (up 583%), tacos (54%), samosas (32%), empanadas (31%), and dumplings (18%). Japanese, Cajun, and Indian cuisines are leading the category's expansion. According to the American Frozen Foods Institute, the trend aligns with consumers' desire for authentic, convenient #international dining experiences at home while being cost-effective. #frozen #streetfood #report

#Mushrooms are gaining significant attention in food and beverage product development, with growing consumer interest in both culinary and functional varieties. As fungi rather than plants, mushrooms offer #sustainable production benefits, using less water and energy than traditional crops. Companies are innovating with mushrooms in various ways: as meat alternatives, natural preservatives, fat replacements, and adaptogens in #beverages like coffee and tea. "Super mushrooms" like lion's mane, chaga, and reishi are particularly popular for their perceived #health benefits. The industry is expanding rapidly, though proper sourcing and regulation remain important considerations.

Four key #trends will shape the food and beverage industry in 2025. Health and wellness remain paramount, with #consumers increasingly demanding clean labels and organic options, particularly among Gen Z. Premiumization is evolving beyond price to focus on quality #ingredients and meaningful experiences, with brands emphasizing clear communication of product benefits. #Global flavors are gaining prominence as Americans seek bold, authentic culinary experiences driven by globalization and social media. #Value considerations now extend beyond cost, with consumers looking for products and experiences that deliver emotional benefits and versatility, prompting retailers and #brands to adapt their strategies accordingly.

🇮🇹🏆  Il Gruppo Agritalia è stato premiato con il #premio “Campioni di Formazione”, riconoscimento assegnato da #OBR Campania e consegnato da Fulvio Bartolo, Vicepresidente di Fondimpresa. Il premio celebra l’eccellenza di un percorso formativo che ha trasformato le sfide in opportunità di crescita. Il gruppo si è distinto per l’approccio innovativo alla #formazione, che ha favorito la crescita personale e collettiva, migliorato le interconnessioni di rete e promosso l’adozione di nuove tecnologie e modelli organizzativi. Questi risultati hanno contribuito all’evoluzione dei servizi di promozione, distribuzione e logistica nei mercati esteri, valorizzando i prodotti campani e italiani. A ritirare il premio, presso lo splendido Hotel Royal Continental di Napoli, è stata Amelia Vitagliano Moccia, Head of People and Culture del Gruppo Agritalia, nel corso dell’evento “Transizioni intelligenti” incentrato sul ruolo dell’Intelligenza Artificiale nel supporto alla futura formazione delle risorse umane. 🇺🇸🏆 Agritalia Group has been honored with the "Champion of Training" Award, presented by OBR Campania and handed over by Fulvio Bartolo, Vice President of Fondimpresa. This #award celebrates a training journey that has turned challenges into opportunities for growth. The Group stood out for its innovative #training approach, encouraging personal and collective development, enhancing network connections, and promoting adopting new technologies and organizational models. These achievements have driven the evolution of Agritalia’s promotion, distribution, and logistics services in international #markets, showcasing the value of Campanian and Italian products. The award was received by Amelia Vitagliano Moccia, Head of People and Culture at Agritalia Group, during the event “Transizioni Intelligenti” held at the beautiful Hotel Royal Continental in Naples. The event focused on the role of Artificial Intelligence in shaping the future of human resources training. #AwardWinner #GruppoAgritalia #Agritalia

Private label #grocery brands are experiencing significant growth, with store brand sales reaching $271 billion in 2024, a $9 billion increase from the previous year. Morgan Stanley analyst Simeon Gutman suggests the market is entering a "super cycle," with growth driven by changing #consumer spending patterns and improved product quality. Major retailers are expanding their #privatelabel offerings, particularly in premium and wellness categories. The #trend is expected to continue, with wholesaler UNFI projecting private label market share to grow 40% over the next six years

According to Kettle Cuisine executives, premium #soups are thriving as consumers seek affordable yet high-quality meal options. Popular offerings like Chicken Dumpling and Chicken Pot Pie align with the trend of hearty meals under $5, balancing #health and #value. Core soup varieties such as Broccoli Cheddar and Chicken Noodle dominate shelves, while ethnic flavors (e.g., Asian and Indian) and #plantbased options drive growth. Limited-time offerings (LTOs) maintain consumer excitement, and artisanal cooking techniques with clean ingredients enhance product appeal. Retailers prioritize variety while managing costs and space, ensuring premium soups remain accessible and desirable.