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The consumption and global trade of wine also show signs of certain stagnation or slight decline, particularly in volume. This is not the same for all categories, colors, exporters, or markets, but there is a general trend towards lower quantities, higher prices, and possibly towards fresher products on one hand and higher-end products on the other. This is a global situation that clearly affects the Spanish wine sector.

These are some of the main conclusions of the economic report of the sector included in the Activity Report of the Spanish Wine Market Observatory (OeMv) 2023, which reviews what happened in the wine sector last year.

Thus, the report recalls that, according to the OIV, the production that could be estimated at the end of 2023 for that year was about 244 million hectoliters, substantially lower than the 258 million of the previous year and, of course, the peak of 295 million in 2018; and even below the minimum of the last 30 years, which occurred in 2017, with 246.7 million hectoliters. This is a historically low and very erratic wine production in recent years (largely due to harvest variations in Spain) that faces a much more difficult-to-estimate global consumption, which in 2022 was 232 million hectoliters and declining from 247 million in 2017. “Little wine produced worldwide, for a relatively scarce and declining consumption,” highlights the report, which points out that “it is not surprising that this progressive decrease in global consumption also leads to a stagnation or slight decline in trade in terms of volume.”

Despite the increasing globalization of consumption, global wine exports have not exceeded 110 million hectoliters and have remained between 100 million and 110 million hectoliters for over 10 years, leaving behind a long period of constant growth. Not only has global wine export volume stopped growing, but it has been decreasing for two years, and in 2023, in the year-on-year estimation until November, it fell by 6.5%, to less than 99 million hectoliters.

However, if global wine consumption and exports are stagnant in volume (no more liters or bottles are consumed or marketed), their value has continued to advance in recent years, although now their progression has also been twisted. Global wine exports in euros have more than doubled since the 2009 recession, from less than 18 billion euros to over 36 billion euros, despite the 4.1% decrease recorded last year. Driven by both inflation over the past two years and previous trends towards “premiumization” or price increases of wines, global prices explain this substantial improvement in the value of exports, compared to the stagnation of their volume. In 14 years, and despite the setback of COVID19, prices have comfortably exceeded 3.60 euros per liter, with a 2.6% growth also in 2023.

Large differences by categories

This evolution of global wine trade, however, presents significant differences by product category, the report points out. Thus, sparkling wines have slowed down since late 2022. They decline in volume in 2023, although they remain quite stable in value at around 8.9 billion euros, of which almost half (4.2 billion euros) are Champagne. Similarly, on a completely different scale, the bag-in-box (BiB) format wines, between 2 and 10 liters in capacity, fall in liters but remain very stable in euros, after a long period of growth. And it is the non-sparkling packaged wines, in containers of up to two liters in capacity, that show a more worrying trend. They have been falling in volume since 2021, increased this decline in 2023 by -8.4%, and now also fall in value by -5.4%, which is a significant percentage, although half of the decline experienced in euros by bulk wine in the same year (-10.4%).

“Almost all categories of wines exported worldwide are falling, especially in volume, but in this case too, differences can be seen by types of wine and particularly by their color. Although the detail of the tariff headings available for all world countries only allows us to compare by color in European countries, this limited vision also shows us a significant progression of white wines, compared to reds and rosés. Taking as a reference the evolution since 2017 (the last significant variation of the Combined Nomenclature), red and rosé wines from the EU have fallen by 17% in volume, while whites have increased by 10%. This data, like many other clues we can extract from the evolution of consumption and global wine trade, shows a trend change that seems to be consolidating over time, towards fresher and easier-to-drink wines, compared to the more classic ones,” explains the OeMv’s work.

Differences also between countries

From the evolution of the different global exporters, it seems that these new trends are being better countered by some than by others. Chile, the US, and Australia are, among the nine main global exporters, the ones suffering the biggest drops in the past year 2023 (by -22.9%, -17.2%, and -13.9% respectively in value). All nine main exporters lost sales last year (with data until November) in liters, and only Germany managed to increase its turnover. But among the major players, France loses more than Italy, and Spain falls in value more percentage-wise than France, but not in volume. Again, and despite the widespread poor data last year, it is Italy that seems to be better defending itself.

Bad data from global wine exporters, because markets are also falling, although they do so differently. Among the largest, the US, UK, and Germany, the last two suffer slight losses in 2023 (-2.5% and -6.5% respectively in euros), but it is the US, the largest world importer of wine and engine of global trade growth after the pandemic, which is the most worrying. The US suffered a significant drop during the second half of 2023 of around 1 billion euros, from over 7.2 billion euros in the year-on-year to March, to 6.264 billion euros in November. A drop in the whole year of more than 10% that worries could extend into the year 2024 and be due to a change in trend in American consumption, which has alarmed the expert analysts of that country.

Among the other main importers, China continues its decline, which has been going on since 2018 and continues, although in 2023 it seems somewhat softer. Canada becomes the fourth largest wine importer in the world, but it may be due to both the dynamism of the market itself and the increasing role it is playing as a re-exporter of wine to the United States. Japan also shows significant growth in 2022 and 2023, as do the Netherlands, Belgium, and Switzerland. Also noteworthy is the recovery of Russia as a wine importer, despite the war declared in Ukraine for much of the year 2023, although it entered losses in the second half.

Finally, regarding Spain, the report indicates that a production, estimated in November 20231 at just 31.9 million hectoliters, historically low and even lower than that of 2012, is added to stocks at the beginning of the campaign of 38.5 million hectoliters (slightly higher than those of the previous campaign) to give total estimated availabilities of just over 70 million hectoliters, a figure only comparable to that of 2012 and much lower than the average of 80 million hectoliters of the previous five campaigns.

“There is, therefore, not much wine, nor a feeling of excess: neither for what has been produced in this past year, nor for what was left in stocks at the end of the last campaign. But there is also not a booming demand that would allow for the price increase that could be expected from a short harvest,” it highlights.

Source: Financial Food

2023 has been a favorable year for the Spanish organic market, which reached €3 billion, as revealed by the “Annual Report 2024: Organic Consumption and Production” from Ecovalia. The report highlights the upward trend of the organic sector in both consumption and production.

In this regard, the report emphasizes that Andalusia and Catalonia are the Spanish autonomous communities that stand out in organic consumption. Globally, the United States leads with €58.566 billion, followed by Germany (€15.310 billion). It is noteworthy that European countries lead per capita spending globally, with Switzerland ranking first (€437), followed by Denmark (€365), and Austria (€274). In Spain, spending amounts to €64 per capita per year.

In the organic shopping basket, the average price of animal-derived products has reached €7.82, and that of plant-derived products is €2.60. Organic foods are more stable against inflation than conventional ones, as the price of conventional foods has grown 23% higher than organic ones.

An interesting fact is that Spaniards prefer large retailers to buy organic products (50%), compared to specialized stores (34%) and other channels (16%).

Production Increases by 60% in the Last Decade

Looking at the surface area data, Spanish production has grown by over 60% in the last decade. Europe accounts for 18,450,355 hectares or 19% of its surface area. Ahead, only Oceania with 55%.

Spain already has 2,675,331 hectares, with Andalusia (50%), Castilla-La Mancha (16%), and Catalonia (9%) maintaining their leading positions nationally. Regarding the Utilized Agricultural Area, Spain has reached 11%.

Regarding crops in our country, 29% of Spanish nuts are organic, 16% of vineyards, or 10% of olive groves. The area of nuts reaches 290,086 hectares, followed by olive groves (262,379 hectares), and cereals (242,721 hectares).

As for industrial activities, which have grown by 23% in the last five years, Spain has 10,959 companies. 85% are in plant production compared to 15% in animal production.

Álvaro Barrera, president of Ecovalia, explained that “the organic sector continues on the path of growth despite challenging times. Encouraging consumption is key to further developing organic production in Spain. We must work to increase per capita consumption of organic foods among Spaniards and work to ensure that consumers recognize the organic label, the green leaf, as the paradigm of food sustainability, backed by an official system.”

Source: Financial Food

Credit and Suretyship forecasts that global food and beverage production will increase by 2.8% in 2024, followed by a 3.1% rise in 2025, while investment will grow by 2.3% and 3.9%, respectively.

According to its latest report, in 2023, “tightening credit conditions and high inflation weighed on real household incomes in most parts of the world. Although demand for food and beverages is more inelastic than for other consumer goods, it still decreased.”

The credit insurer highlights the high level of uncertainty in forecasts regarding food prices, which largely depend on changing weather conditions and geopolitical tensions. The main scenario anticipates a slight global decrease in food prices. However, an escalation of wars in Ukraine or the Middle East could trigger a new surge in food inflation. Another key risk concerns the impact of El Niño, which could disrupt global food supplies, pushing prices upward.

“In Western Europe, agricultural commodity inflation sharply increased in 2022 and 2023 due to supply chain disruptions, the war in Ukraine, and rising logistics and fertilizer expenses. Energy prices significantly affected the costs of cooling, processing, and transportation in the sector,” it explains, adding that, “however, the relative wealth of its countries, along with the essential need for food, helped mitigate any significant impact on sales caused by declining household incomes.”

Thus, it foresees that the current deflation process of food in Europe will continue in 2024. However, despite its recent decline, prices still remain above pre-pandemic levels. Factors currently pressuring costs in the sector include energy prices, transportation, labor, and interest rates. In this context, food production in Europe is expected to grow by 1.4% in 2024 and 1.5% in 2025. Adverse weather conditions, such as heatwaves that affected southern Europe in 2023, pose a significant risk to production and price evolution.

“The essential nature of food and its inelastic demand are among the main strengths of the sector, which has growth levers such as the boom in emerging markets, where increased disposable income translates into growth in higher value-added goods, changes in consumer tastes, demanding healthier foods, and the application of new technologies to big data solutions that enhance efficiency or the creation of new products resulting from scientific engineering,” notes Credit and Suretyship.

Among its weaknesses are structurally narrow profit margins under pressure, the impact of pests and adverse weather on price volatility, consumer pressures to increase product traceability, and pending investments in energy consumption, supply chains, packaging, and waste management to meet sustainability requirements, it concludes.

Source: Financial Food

In 2023, agricultural, food, and fisheries exports reached a record figure of €70.431 billion, according to the preliminary data published by the Ministry of Agriculture, Fisheries, and Food (MAPA). This figure represents a 3% increase compared to the provisional data for 2022 and exceeds the €70 billion mark for the first time.

After evaluating the data, Minister Luis Planas indicated that “the agricultural and fisheries trade balance has recovered from the decline suffered in 2022, increasing by 10% to €15.472 billion.” According to the minister, these figures demonstrate that Spain has a dynamic agricultural and fisheries sector, which acts as a driving force for the national economy, positioning the country as an agricultural powerhouse.

This sector has shown better performance than the overall economy, with a 3% increase in exports compared to the final data for 2022. Agricultural and food exports accounted for 18.4% of Spain’s total exports in 2023, while imports accounted for 13%.

Regarding imports, they have increased by 1.2%, reaching €54.959 billion.

As for the main exporting subsectors in 2023, the meat group ranks first with €10.299 billion, followed by fruits with €9.977 billion, and vegetables with €8.864 billion. Meanwhile, the vegetable and legume group saw a 9.9% increase in exports compared to 2022.

Regarding the destinations of agricultural, food, and fisheries exports in 2023, 67.4% were directed to the European Union, representing an 8.2% increase compared to 2022, while 32.6% were destined for third countries, marking a 6.2% decrease.

Source: Financial Food

The exports of the Spanish food and beverage industry reached a value of 47.62 billion euros in 2023. According to Datacomex, foreign sales last year consolidated the best figure in its historical series and confirm the sector as a major commercial driver for Spain, highlights FIAB.

However, maintaining the trend from the previous year, exports have been affected again due to the global inflationary situation and market instability caused by the difficult geopolitical situation, a scenario that has led to a very marked change in trend.

“If in the years before the pandemic, the food and beverage industry was experiencing growth in its value around 6%, in 2023 this figure was 3.4% compared to 2022, evidencing the difficulties of the current conjuncture and global context, which also reflects a decrease of 6.6% in the volume of exports,” explains the Federation. Nevertheless, Spain remains one of the main exporters of the food and beverage industry worldwide and ranks fifth among the main exporters in the European Union, only behind the Netherlands, Germany, France, and Italy, according to data from FoodDrinkEurope.

“The remarkable performance that the food and beverage industry continues to maintain abroad, considering market instability, is noteworthy. Internationalization remains a very robust pillar for the Spanish industry, making food and beverages one of the most resilient and determining branches of commercial activity for Spain’s socioeconomic development,” evaluated FIAB’s general director, Mauricio García de Quevedo.

Positive trade balance despite market instability and climate change

Since 2018, the sector has been facing the effects of a very volatile context marked by the slowdown of some economies, the rise of protectionist policies derived from the trade war between the United States and China, and the effects of Brexit. These factors, among others, which directly affect the main destination countries for Spanish industry exports, were decisive in the change in trend that the sector began to experience in sales. A situation that would worsen due to the impact caused by the COVID-19 pandemic and the consequences of current international conflicts, leaving an inflationary situation due to the rise in production costs, energy, and transportation, primarily.

This scenario is compounded by the prolonged drought situation that Spain has been experiencing for months. Episodes of hydrological drought in extensive areas of Spain have affected the production of certain foods and beverages during 2023, resulting at the same time in a decrease in the volume of exports.

However, exports continue to surpass imports, which allows for the continued discussion of a positive trade balance worth 13.697 billion euros, accumulating sixteen years of surplus in the trade balance. In fact, according to data from the Ministry of Economy, Trade, and Business, the food and beverage sector is one of the most dynamic and records the highest commercial surplus of the entire balance.

Main destinations for Spanish food and beverages

Regarding the destination of Spanish food and beverage products, in 2023 the European Union continued to be the main trading partner for sector exports, accounting for 58% of the total. France (7.207 billion euros), Portugal (5.572 billion euros), Italy (5.507 billion euros), and Germany (2.984 billion euros) occupy the top four positions in the ranking, accumulating growth compared to the previous year, which, in the case of Germany, reached up to 16%.

The United States, with a value of 2.747 billion euros, is the fifth destination country and the first non-EU trading partner. Exports to this market decreased by -6.4%, a setback partly explained by the strong performance that sales had experienced in previous years, up to 21% in 2021 after the temporary suspension of tariffs (except for black table olives). The United States continues to consolidate itself as one of the most solid and promising markets for Spanish exporting companies, as in 2011 exports barely exceeded 800 million euros.

The United Kingdom ranks sixth with a value of 2.643 billion euros, increasing by 9.4%. The sector remains vigilant about the possible consequences of the new customs model that will be implemented throughout 2024, which introduces changes regarding health certification, physical and documentary controls, and will continue to work to ensure the smooth continuity of exports and relationships with a market of special relevance like the British one.

China enters the ranking in seventh place as the first Asian country. In 2023, exports reached 1.836 billion euros, experiencing a decrease of -23.6%. Since 2020, the Asian giant has seen declines due, among other factors, to the decrease in its imports of pork following the resolution of the country’s circumstantial situation due to swine fever, as well as the country’s economic recession or the increase in protectionist measures with obstacles to the importation of food and beverages.

Completing the ranking of the top destinations are the Netherlands (1.496 billion euros), Japan (1.138 billion euros), Poland (1.104 billion euros), and Belgium (1.047 billion euros).

As for the most exported products, meat and meat products (12.032 billion euros) top the list; prepared and preserved fruits and vegetables (5.866 billion euros); olive oil (4.148 billion euros); wine (2.966 billion euros); bakery and pasta products (2.043 billion euros); cocoa, confectionery, and chocolate products (1.918 billion euros); dairy products (1.766 billion euros); crustaceans, mollusks, and aquatic invertebrates – seafood (1.683 billion euros); preparations and preserves of fish and seafood (1.393 billion euros); and animal feed (1.281 billion euros).

Challenges for the sector

“Internationalization is a priority area for the food and beverage industry. It is necessary to redouble efforts through public-private collaboration to recover the dynamics that the sector was showing before the pandemic,” points out the general director of FIAB.

Among the main challenges in this area, FIAB highlights as a priority the dialogue to minimize the effects of the conflict in Ukraine and the Red Sea, which translates into a generalized increase in costs for internationalization.

On the other hand, the sector points out the intensification of commercial relations and international promotion activities, especially in new or less traditional markets. In this regard, it is vital to promote the final approval of agreements such as the one with Chile, continue negotiations for the conclusion of the agreement with Mercosur, continue to promote agreements with Australia, India, or Thailand, or make progress in resuming negotiations with the Philippines or Malaysia.

In order to protect traditional markets with great potential for the sector, FIAB insists on negotiations with the United States for the definitive cessation of its tariffs, as well as on boosting commercial relations with the Asian axis, especially China.

Source: Financial Food

Obviously, there are opinions and assessments of all kinds, but, whether we like it or not, the development of own-brand distributor products, and their unstoppable conquest of market share in recent years, is one of the most significant events currently impacting our industry.

Own-brand products already occupy practically 50% of our market, a percentage that, considering that at the beginning of the century we were around 15%, gives us an idea of the magnitude of progress, whose speed has increased significantly since the pandemic, reaching a current rate of 2% per year.

A good friend and colleague from the sector who knows about my past involvement in retail infantry and my participation for some years in this chapter of own-brand management, asks me a question that serves as the title for this modest reflection and requests some consideration about it and its possible answer.

BY WAY OF BACKGROUND Back in the year ’81 of the last century, when I had been working at Eroski for four days and 500 nights, with hardly a “Everything at 100” and a “Monograph of Country Products” as my only cultural baggage, the orchestra management decided, with a courage bordering on recklessness, that the development of own-brand distributor (MDD) was a strategic issue that needed to be pushed to the max, and that I should be the owner of the project.

I was advised a good dose of caution, but a much more generous one of ambition. I was asked to remove the brakes on the development of references and set sky-high objectives for sales conquest by category, with modest price differentials compared to manufacturer brand references, but encouraging a margin boost.

The path to follow at that time, when there was no VAT, no EBITDA, no Google, no Internet, was the “Free Products” from Carrefour on the other side of the border, which more than clues were put to me as hares to make me start running without asking for further explanations.

From here, allow me to share with you some ideas or reflections on the matter.

1. IN THE WAR TO WIN THE CONSUMER, THERE IS NO SMALL RIVAL Despite the long time that has passed, my first steps parading the holy grail of MDD through a good number of manufacturers, trying to turn them into active devotees of the initiative, may serve for a first consideration that to a large extent I believe may still be relevant.

Initially, good manufacturers with capacity and quality guarantees in processes and products acted as if they were slow to understand the objective of putting your brand on their product, considering it as if the result was going to be second-rate in the value scale, with little commercial potential and with concern to ensure our commitment to bear the labels and packaging that would be left over a few weeks after their launch.

That disdain from many manufacturers of relevant brands in their category, I believe, has largely persisted over time, to the point of coining the term “white label” for these products, as if they were suspiciously anonymous, lacking personality or brand intentionality, with little security and guarantee in their benefits for the buyer.

With the advance of the MDD already suspiciously relevant, more than once when a manufacturer from the premier division visited us to present the commercial plan for the new season and explained the distribution by brands of the category. When we expressed our surprise at the absence of the MDD slice of the pie, more than one would tell you that they did not consider the “white label” because “we are in another war.”

Now, when their war has half the ground to conquer, it is possible that for many it is too late to understand that the war to win the consumer is the same for everyone and that the youth from the reserves cannot be underestimated.

2. QUALITY AND PRICE DIFFERENTIAL EXPLAIN EVERYTHING Another aspect that I believe deserves consideration is the issue of the quality of MDD products, long criticized as second-rate copies with doubtful guarantees.

I remember how, in those early visits to manufacturers in the 80s, when trying to convince them with the objective of becoming manufacturers of a product with our brand, more than one would agree to the deal because it suited them to have an open door to “get rid of the bad” and that they would give us a good price.

I also remember, with all the modesty of the few resources available in those years, that we were clear about the need to have our own quality department that would agree with the manufacturers on the protocols of definition and control according to the product characteristics. This quality department had veto power, so if it considered that the product did not meet the defined level, it was not added to the collection, even if the manufacturer gave it to us for free.

A few days ago, I saw a report from AECOC Retail Knowledge, “MDF vs MDD: Driving the Return to Growth in 2024,” which points out that “buyers still perceive that brands (I suppose manufacturer brands) are more reliable, but that the gap is closing.” And it is closing so much that, in the same report, when asked if “manufacturer brands tend to be of better quality than MDD alternatives,” 26% of buyers answer affirmatively, while to the question “I trust MDD products as much as brands,” 65% answer affirmatively.

To explain the advances of “white label,” add to this factor another important element to consider: the unstoppable increase in price differentials between the premier division and the quarry alternatives, in times like the current ones with a buyer settled in the neighborhood of caution, fiercely defending their budgets through hunting territories seeking adjustment and savings.

3. MANUFACTURERS WITHOUT FACTORIES AND RETAILERS WITHOUT STORES Finally, I would like to mention another element that has never ceased to amaze me for a long time. When we started developing MDD products, we quickly understood that it was about learning to play at being manufacturers without factories.

It is a game, as fantastic as complex, that forced us to use resources to thoroughly analyze the category role, consumer-buyer analysis, product benefits and attributes, decision tree, etc., before determining possibilities to incorporate our brand into the game with guarantees of not making a fool of ourselves.

After getting the green light, the next phase was to study the product manufacturing process in its container and content, learn about raw materials, define consumer value elements, etc. A process in which many manufacturers were willing to collaborate with an admirable degree of involvement, while others only looked at “their war.”

Retailers learning to be manufacturers without factories in contrast to the few manufacturer brands that seemed willing to learn to be retailers without stores.

You reached that conclusion when receiving manufacturers who came to present the commercial plan of the year without remembering the last time they had visited one of our stores, or who reproached you in a lamenting tone with “but if it costs you nothing to add four more juice references …”, or who suggested possible extra benefits if you committed to sell more expensive than THEM.

I assure you that the few who asked us for help to learn to be retailers, and who we explained the diagrams of the most important processes of the trade, not only improved the professional and personal relationship with us, even within the natural belligerence, but also contributed ideas to improve our internal procedures and formulas to enhance our competitiveness in the category.

With all this, the initial question of “how far can MDD go?” is logically answered by buyers, who in recent times have learned and become fond of conjugating two verbs: “discounting” and “I’m not naive,” which they practice with enthusiasm and good aim when they go out hunting for the best option.

With all this, in my humble opinion, as long as the current market conditions persist and many of the big manufacturers continue with the idea that “white label” is territory they won’t enter because they’re in another war, MDD will not stop gaining ground, although surely in a more moderate way, slowing down its current growth.

Source: Food Retail

Source:  nationalgeographic.com.

Most people know that the Mediterranean diet is one of the healthiest eating plans because it’s packed with fruits and vegetables. But many experts claim that the secret sauce of this underrated diet is the abundant use of extra virgin olive oil as the main added fat.

Although all fruits and vegetables have beneficial health compounds, those in olive oil, called phenols, are especially potent, says Mary Flynn, a nutrition researcher and founder of the Olive Oil Health Initiative, a non-profit organization at Brown University (United States). It has been found that the nutrients in extra virgin olive oil are beneficial for numerous diseases, such as heart disease and diabetes.

“I call the Mediterranean diet a plant-based diet based on olive oil,” says Flynn, who recently published a review of the science behind olive oil and found dozens of high-quality studies supporting its healthy effects. “There is no food or medication that can do what olive oil does,” she says.

The phenols in extra virgin olive oil are antioxidants, capable of protecting the body’s cells from harmful molecules, and they also have antimicrobial properties, says Selina Wang, a food science researcher at the University of California Davis (USA) and former research director at the Olive Center at the school, which has received funding from olive oil growers and processors in the state.

Like orange juice, extra virgin olive oil is nothing more than olive juice, although it undergoes testing to ensure it meets quality standards, such as not smelling or tasting rancid, which would indicate that the compounds providing health benefits have degraded.

“Olive oil is one of the few foods that has a sensory component in its quality standards,” says Wang.

In Greece, Italy, Spain, and other parts of the Mediterranean where olive trees have been growing for thousands of years, oils were traditionally extracted with hot water, applied after picking and crushing the fruit, a process that damaged some of the phenols. In modern times, manufacturing protocols were revised when it became clear that a cost-effective way to extract the oil from the fruit while keeping the phenols intact was to centrifuge it at room temperature (and without chemical solvents, as was sometimes done). Oils processed this way carry the popular label “extra virgin.”

The most studied phenols in olives, called secoiridoids, include their natural derivatives oleocanthal, oleacein, oleuropein, ligstroside, aglycone, and oleomissional. But what really matters is that the combination acts synergistically.

A tasty and powerful medicine

In places where the Mediterranean diet has been firmly established for a long time, the rates of many diseases are lower, and many experts believe that extra virgin olive oil is one of the main reasons.

Heart diseases. During a 10-year study conducted in Spain with over 12,000 people, researchers found that the risk of dying from cardiovascular disease was halved in people who consumed a tablespoon and a half of extra virgin olive oil per day. Researchers noted that this was not the case with “refined” olive oil that was not extra virgin.

High blood pressure, which contributes to heart diseases, specifically benefits from extra virgin olive oil, and a study found that systolic blood pressure decreased after three weeks of consuming two tablespoons daily.

“Many people could reduce or stop taking their blood pressure medication” by increasing their consumption, says Flynn.

Breast cancer. When 4000 Spanish women were randomly assigned to one of three forms of the Mediterranean diet: a low-fat plan; another supplemented with nuts (another healthy fat); and one with extra virgin olive oil, the women who consumed extra virgin olive oil recorded the lowest rates of breast cancer during the five-year study period.

Another study compared the eating habits of over a thousand Spanish women with invasive breast cancer with a similar group without the disease and concluded that consuming more than two tablespoons of extra virgin olive oil per day during meals offers the greatest protection.

Diabetes. More than a dozen randomized trials have documented the oil’s ability to reduce blood glucose, according to Flynn’s review. Some researchers believe it does so by reducing damage to the insulin-producing cells of the pancreas.

Cognitive impairment. Studies in mice and a small randomized clinical trial in people with mild cognitive impairment have linked the consumption of extra virgin olive oil to the removal of some amyloid plaques and improvement in cognitive function, although experts emphasize that larger studies are still needed.

Weight loss. It seems contradictory because oils are calorie-dense, but several dozen women randomly assigned to a low-fat plant-based diet or one adding more than three tablespoons of extra virgin olive oil daily found that the latter were much more likely to lose more than five percent of their body weight after eight weeks. When asked if they would continue with the plan, many more from the oil group said yes. “Compliance is the biggest problem with diets, so this is significant,” says Flynn, the study’s lead author.

It’s more than monounsaturated

The U.S. federal dietary guidelines (and those of many other countries) do not distinguish between cooking oils, apart from recommending that consumers limit saturated fats found in red meat and palm oil, which have been linked to health problems, laments Flynn. The case is different in Spain as the Ministry of Consumption specifically recommends using “olive oil in all meals, as a dressing and in food preparation.”

However, polyunsaturated seed oils commonly used by many cooks, such as safflower, sunflower, corn, and soybean oils, have their own problems. The most notable is that they are subject to a higher rate of chemical reactions (known as oxidation) that degrade their quality compared to extra virgin olive oil.

And like other monounsaturated fats for cooking, such as canola oil, they don’t have the same healthy effect, attributing all the benefits of extra virgin olive oil to its monounsaturated fats and not to its phenol content is a mistake, says Flynn.

Another misconception is that extra virgin olive oil cannot be cooked well with because the oil smokes at low temperatures, but it actually produces fewer unhealthy byproducts when heated compared to other oils, researchers have found.

Choose your olive oil carefully

Health isn’t the only reason to increase olive oil consumption. High-quality, well-stored olive oil also tastes great.

We call olive oil “liquid gold” for its flavor and versatility, as well as being healthy, says Joy Pierson, a chef and restaurateur who, with her husband Bart Potenza, founded the famous vegan restaurant Candle 79 and others in New York (USA), and now mentors other chefs specializing in vegan cuisine.

The couple uses extra virgin olive oil to dress and cook all kinds of dishes, from dressings, marinades, and pestos to sautés, pan-fried potatoes, roasted and grilled vegetables, and even cakes.

In the United States, many people buy the extra virgin olive oil they find in the supermarket, but that’s a mistake, says Pierson. Oils have unique flavors depending on the company, climate, soil in the growing region, and many other parameters, which are especially important when the oil is not cooked. She also prefers organic varieties.

Pierson recommends going to a local farmers’ market or a gourmet store where you can try various brands. She also suggests buying more than one, with a mild-flavored product for sautés or cakes and another with more bite for a food like polenta.

“If olive oil mattered to us as much as wine, we’d make the same purchases,” says Wang.

Potenza recommends checking the websites of extra virgin olive oil producers before deciding on a brand. “They will use descriptors like soft or herbaceous notes, similar to the flavor profiles of good wines. It’s exciting,” he says.

Another important piece of information that can be found on many websites is how quickly their olives go from picking to oil production, something that, according to experts, should happen within hours to keep products fresh and phenols high. California, which has only been producing extra virgin olive oil on a large scale for a few decades, uses a modern method where special dwarf trees are planted very close together to allow for quick machine harvesting.

Kiara Koutoulakis, communication and sales manager at the extra virgin olive oil manufacturer Koronekes, on the Greek island of Crete, says high-quality olive oil companies that handpick also aim for that timeline. “The fresher, the better,” she says. “Olives are a very fragile fruit.”

Koronekes also picks its olives early in the harvest, before they turn black, when their phenols are shown to be at their peak, she says.

Since large manufacturers extract the oil by centrifugation, you won’t see the term “first cold press” on big brands. But small companies like Koronekes, which continue to press their olives, use that term to distinguish the initial batch, the tastiest.

How to store extra virgin olive oil

Once you bring the bottle home, time is of the essence.

“I always say that extra virgin olive oil loses its virginity over time,” says Wang. The product may have a two-year expiration date, but once opened, extra virgin olive oil should be considered a perishable product and consumed within four months, she says.

Never store the oil near heat, or near or above the oven, as many people mistakenly do, says Flynn. And don’t leave it uncovered for too long while preparing food because oxygen is the enemy of its phenols.

The bad news about extra virgin olive oil is that its price, at least in the United States, is about to rise substantially due to floods, wildfires, droughts, frosts, and other issues with olive harvests worldwide (curiously, in Spain, despite being a leading country in consumption and production of olive oil, the price has skyrocketed more than in any other European country this year). While it’s best to buy it fresh, if you want to stock up while prices are lower, store the product in a cool, dark place or, if you won’t open it for several months, in the freezer or refrigerator, Wang recommends.

But don’t take it out until you’re ready to use it and avoid refrigerating it again. “If the oil repeatedly has to return to room temperature, it can change its flavor and appearance,” she says.

Source:  nationalgeographic.com

The latest results of the X Nestlé Observatory of Nutritional Habits and Lifestyle of Families has wanted to take the pulse of the role played by new technologies in the eating habits of young people and has revealed that young people are increasingly involved in healthy eating.

Specifically, the study shows that 30% of young Spaniards say that they have enough information to eat healthily. However, among those who decide to seek information on what to eat and how to eat well, “36% say they acquire this knowledge through the social networks of nutritionists and up to 27% confess that they are guided by the recommendations and nutritional habits that their reference influencers show, for example, on Instagram or TikTok,” explains Laura González, head of nutrition at Nestlé Spain. In fact, only two out of 10 young people go to a professional nutritionist for personalized attention.

In this regard, 44% of young Spaniards who use technological applications for food-related issues learn to cook by following recipes they see on social networks. However, asked where they learned to cook the last recipe, about 20% of respondents between 18 and 35 years old recognize that they did so by following family recipes that have been passed down from generation to generation in their home.

“The most recent data from the Observatory show that social networks are very present when it comes to inspiration in the kitchen, but recipes passed down from grandparents to parents and then to children still carry considerable weight. Today, one in 10 young people already learns how to make a fried egg through Instagram, but the majority (practically six out of 10) recognize that they learned to fry it or make the classic potato omelette following family tricks,” explains Laura González, head of nutrition at Nestlé Spain.

On the other hand, 16% of the young people surveyed opt for the help of websites or culinary apps, only 11% consult traditional recipe books when they get in front of the stove and a meager 2% choose interactive voice-guided devices as allies in the kitchen. “The tenth edition of our study also shows that social networks also play a very important role in guiding them in their eating habits,” says Laura González, head of nutrition at Nestlé Spain.

Generation Z and millennials vs. generation X and boomers

Comparing other eating habits among the different generations, the Nestlé Observatory reveals that grilling is the predominant cooking technique among Spaniards. Thirty-seven percent of the young people surveyed eat lunch or dinner on the griddle every day; 13 points more than older people. After the griddle option, the second most popular choice among generation Z and millennials is the oven (18% of them use it a lot) while, for the previous generations (also called generation X and boomers), the second position in the ranking is occupied by the microwave. 17% of these use it compared to the meager 5% of youth who do.

“These data reflect that young people are increasingly involved in healthy eating. We see it in what they choose to eat, but also in how they cook it,” Laura González points out. “For example, up to 15% of young people cook regularly, four points more than older Spaniards. This is a sign that healthy eating is becoming more and more popular among the younger generations and that there is a growing interest in the gastronomic world and cooking. They are concerned about eating better and, in turn, are open to enjoying cooking as a leisure activity. This is very positive because cooking is the first step in establishing healthy eating habits,” he concludes.

Another example is the air fryer. This kitchen utensil has become indispensable among young people. Almost 40% of them have it at home; ten points more than it is present in their parents’ home.

Source: Financial Food

The retail world is in constant transformation, driven by changing consumer behaviors, evolving market dynamics and the relentless quest to improve the customer shopping experience. The outlook in technological innovation for 2024 in the retail industry must continue to advance the digitization of stores, the supply chain and home deliveries.

RFID WILL REVOLUTIONIZE SUPERMARKETS
Its adoption in large-scale food distribution is getting closer and closer. The supermarkets of the future will use RFID technology, which will enable them, through radio frequency, to identify and track products thanks to electronic tags that emit radio signals.

The implementation of RFID electronic tags will serve to manage an establishment in the same way as a stand-alone store, but with the competitive advantage of not having to invest as many resources in the transformation of supermarkets.

New advances in silver nanoparticle ink allow RFID antennas to be printed through an inkjet process, making the cost of the tags extremely low without compromising tag quality.

This new technology offers multiple advantages for supermarkets, both in terms of management and sales. Internally, it facilitates inventory control, product replenishment, loss prevention, traceability and monitoring of the cold chain.

Externally, it improves the customer’s shopping experience by enabling them to pay without going to the cash register, receive personalized offers, access detailed product information and enjoy faster and more convenient service.

The implementation of this type of labels will serve to manage an establishment in the same way as a stand-alone store, but with the competitive advantage of not having to invest as many resources in the transformation of supermarkets.

AUTONOMOUS STORES
The autonomous store concept, along with its practical implementation, is gaining popularity. The global retail artificial intelligence market size is expected to grow from $7.14 billion in 2023 to $55 billion in 2030.

Smart shopping carts, equipped with computer vision technology, are gaining ground within the technological solutions adopted by retail chains

The rise of stand-alone stores is unstoppable. These are stores without cashiers or checkout lines where customers can enter, pick up the products they want and leave, all thanks to automatic recognition and payment systems. This innovative technology not only saves consumers time, but also reduces retailers’ operating costs.

Its popularity continues to grow and, by 2023, we have seen the debut of a wide variety of smart stores across Europe and the US.

Possibly the most significant innovation has been the development of hybrid stores, opening up the possibility of using autonomous or staff-assisted technology to serve customers who prefer to continue to be attended by a person. Another variant of hybrid stores is the Zabka Group’s commitment in Poland, where it has installed autonomous technology in its Nano stores for nighttime hours when there are no employees, thus providing its stores with 24/7 service.

SMART CAR
Smart shopping carts, equipped with computer vision technology, are gaining ground among the technological solutions adopted by retail chains. These carts are designed to help customers find products in the store, offer personalized recommendations, and facilitate the checkout process, providing a more convenient and faster shopping experience.

The global retail artificial intelligence market size is expected to grow from $7.14 billion in 2023 to $55 billion in 2030

To date, we saw this technology as somewhat distant. Amazon was the forerunner with its ‘Dash Cart’ carts in its Amazon Fresh stores and Instacart with its Caper Cart in the US.

Today, Israeli tech companies Tracxpoint in Italy and Cust2mate in France have started their expansion in Europe. Tracxpoint began its roll-out phase with the Conad del Tirreno cooperative after a successful pilot project in Pisa (Italy), with its DAiVI model, which will culminate in 2027. For its part, Cust2Mate has received an order for 250 carts from French retailer Monoprix for immediate delivery and a further 2,000 for Carrefour France in the first half of 2024 for its third-generation model.

In turn, French start-up Knap has started a pilot project with leading French retailer E.Leclerc in one of its stores, implementing 40 smart carts. The number of retailers worldwide adopting this technology is expected to grow by 2024.

rOBoTICS
The incorporation of robots in both store operations and merchandise delivery seeks to optimize the efficiency of processes, from shelf replenishment to home delivery. Robots are playing a crucial role in the supply chain, ensuring accurate and timely deliveries, and assisting with tedious and repetitive tasks.

Amazon has just incorporated Digit humanoid robots from technology company Agility Robotics into its headquarters on a pilot basis to help with container recycling. Digit is not the first robot to be used by the U.S. giant, but it is the first to mimic human movement. It is expected to be incorporated into truck unloading and other more complex activities in later stages.

DIGITAL ASSISTANTS
The implementation of digital assistants, interactive displays, holograms and virtual reality or augmented reality applications is transforming the physical in-store shopping experience.

Consumers can explore products virtually, receive personalized recommendations and enjoy exclusive promotions, all through innovative technologies that enable a more exciting and interactive shopping experience.

Virtual assistants provide customers with product samples, discount offers and coupons, as well as culinary recipes. They not only encourage interaction with products, but also provide culinary inspiration and exclusive promotions, thus encouraging impulse purchases. A clear example of this is the Savings Stations implemented by Ahold Delhaize subsidiary Stop & Shop supermarket chain in the U.S. These innovative Savings Stations, created in partnership with Entrypoint Communications, have been designed specifically to cater to non-digital shoppers.

These kiosks provide a convenient solution for customers to activate and load their digital coupons onto their loyalty card while shopping in-store.

The initiative ties in with Stop & Shop’s vision of making digital offerings accessible to all. Another example is the approach of Wakefern Food Corp, the largest retail cooperative in the United States, which, through multisensory retail media specialist Freeosk, has installed 95 interactive kiosks offering free product samples in selected supermarkets of the ShopRite and The Fresh Grocer chains.

According to Freeosk, its campaigns generate an average increase in sales of more than 50%, with 70% of shoppers new to the brand and more than 20% of repeat shoppers after the campaign.

Freeosk’s interactive kiosks combine in-store merchandising, automated sampling and digital media, creating a multi-sensory experience for customers. They also transform ordinary in-store spaces into discovery destinations for new products and categories.

The future of food retail in 2024 will be marked by the convergence of innovative technologies that will gradually transform the entire shopping experience, from automation to in-store personalization campaigns, whose trends are driving a revolution in the way we shop for food, offering consumers convenience, efficiency and personalization at every step of the shopping process.

European online consumers (e-shoppers) are returning to the shopping habits of the past. This is reflected in the E-shopper barometer of Geopost, a group to which Seur belongs, which highlights that the dynamics of 2023 point to a stabilization of the business growth of recent years, with a slight decrease in the total number of e-shoppers and a stabilization in the number of regular e-shoppers, those who buy at least one category of products per month online.

Specifically, price and detailed information on product characteristics, ease of purchase and return, as well as punctuality and flexibility in delivery are the most relevant criteria when buying online. These preferences explain, to a large extent, the growing success of Out of Home (OOH) solutions and C2C (Consumer to Consumer) platforms in 2023, in line with a trend that has been observed for some years now.

In addition, the report published by Geopost confirms new trends when looking for inspiration and product information, such as the increased use of social networks. Overall, the dynamics of 2023 point to a stabilization of the business growth of recent years, with a slight decrease in the total number of e-shoppers and a stabilization in the number of regular e-shoppers, those who buy at least one product category per month online.

Carmen Cureu, Director of Market Research at Geopost Group, noted that “with a robust methodology that includes more than 24,000 interviews in 22 countries, Geopost’s 2023 edition of the E-shopper barometer points to a clear trend: regular e-shoppers in Europe remain committed to e-commerce. In an uncertain economic environment, shopping online is seen as a way to save and consumers are returning to their previous shopping habits: price, ease of purchase and return, timeliness and flexibility in delivery. More than ever, Geopost’s E-shopper barometer is designed as a strategic compass in an industry that is maturing and constantly evolving.”

Reclaiming shopping habits

E-shoppers are returning to the shopping habits of the past to adapt to economic hardship. In recent years, the convenience and accessibility offered by e-commerce has become a fundamental part of online shopping. The versatility of online stores has extended beyond non-essential goods and e-shoppers now frequently turn to digital platforms to purchase essential items, especially in the food and health-related categories. However, this evolution in consumer behavior is taking place against a backdrop of economic hardship for households, weighed down by uncertainties in several European countries and persistent inflation.

Ecommerce is undergoing slight adjustments in 2023. After accelerated growth, the proportion of e-shoppers in Europe has declined slightly over the past two years (-1 point in 2022 and -1 point in 2023), while the proportion of regular e-shoppers remains stable. Geopost’s E-shopper barometer shows that they remain deeply committed to e-commerce, as they see it as a way to reduce the stress of shopping in physical stores and save time.

Regular e-shoppers are very price-sensitive. 65% see online shopping as a way to save money, even more than before. It is worth noting that, although sustainable deliveries remain important, regular e-shoppers are less willing to pay more for sustainable products in 2023.

Delivery via Out of Home (OOH) solutions continues to gain traction. Although home delivery is the preferred option for e-shoppers, the use of point-of-sale and lockers continues to increase in 2023.

The use of C2C platforms and social media shopping remains high. Seven out of 10 regular e-shoppers buy or sell on C2C platforms and a third say they have increased their purchases of second-hand goods. In 2023, more regular e-shoppers sell on these platforms, mainly to free up space, because they have products they don’t use and to earn extra money. Social networks are also used to a large extent for shopping purposes, specifically by 7 out of 10 regular e-shoppers; they mainly use them for inspiration or information, and 48% of regular e-shoppers use them to make a direct purchase.

Perceptions of online shopping and delivery experience stabilize in 2023. After two years of decline in 2021 and 2022, regular e-shoppers’ perceptions of delivery management on their last online purchase stabilize in 2023. However, the overall perception has not returned to the levels seen in the past. Dissatisfied e-shoppers mainly complain about lack of product transparency and delivery delays. In this context, familiarity with the delivery company remains critical, as regular e-shoppers prefer to choose a company they know and trust.

What do regular e-shoppers in Spain look like?

In contrast to the downward trend of e-commerce in Europe, the situation in Spain remains stable in 2023. Regular e-shoppers, who receive an average of 4.7 orders per month, continue to purchase products in the same categories of fashion, beauty, health and footwear, although with a decrease in the purchase of books, food and technology compared to the pandemic period. Perceptions of e-commerce have stabilized after a drop in the previous year.

Price sensitivity is a constant among regular Spanish e-shoppers and remains at similar levels to 2022 despite high inflation. Two-thirds consider price as the determining factor in their purchasing decisions and 61% are constantly on the lookout for discounts and offers, evidencing a demand for greater transparency on return costs.

The use of C2C platforms and shopping through social networks remains high in Spain, with around 70% of regular e-shoppers participating in these platforms to both buy and sell. Despite Spaniards using these platforms less frequently than their European counterparts, the preference for physical delivery for purchases from individuals remains higher in Spain, although the selection of delivery companies via websites or apps is gaining popularity.

Perceptions about online shopping and the delivery experience remain stable in 2023. The ease of their last online purchase is highly emphasized by Spanish e-shoppers, as is the growing importance of delivery companies in the delivery experience. Although only 11% have returned their last purchase, satisfaction with the return process is higher compared to their European counterparts, although difficulties related to the return process itself persist.

Out of Home (OOH) solutions, such as carrier-owned stores and the use of lockers, are gaining ground in Spain, evidencing an evolution in the delivery preferences of Spanish consumers. Amateur e-shoppers, who represent 15% of the total, share a positive perception of the shopping experience and online delivery/return. In the current context, they underline the ease and convenience of these activities.