The nutritional and organoleptic needs of the youngest demographic, as discovered by modern research and technology, are changing the creating of foods and beverages for infants and toddlers on a fundamental level. Processors small and large have begun applying those nutrient needs to products that are nutritious, tasty and – most of all – safe for delicate, growing and developing systems.
Two fundamental paradigms have changed in the way processors are developing products for infants and toddlers. First, manufacturers are no longer making foods or beverages that actually are geared toward adult sensibilities—but in softer textures and smaller amounts—and calling them kid products. Second is that even at the very earliest introductions of solid foods, this once-poorly represented demographic has a more unique and sophisticated sense of taste and smell than previously recognized.