In the beverage category, the rise in energy drink introductions is noteworthy. As brands fight to gain entry into the marketplace, the ability to differentiate themselves is vital.
Attendees of Prepared Foodsí R&D Applications Seminar-EAST heard about healthy ingredients for different consumer groups; thesupplier/food developer relationship; and effective new product development methods.
A product targeting specific demographic groups is something of a tradition for manufacturers in the global consumer packaged goods world. Lately, there has been an influx in products targeting women, both broadly and also on a more segmented level--expectant mothers or older women, for instance.
The use of superfruits and natural ingredients and formulations are major trends, as consumers reduce artificial ingredients in their diets and focus on natural health benefits of fruits and vegetables.
According to Mintel’s report, “Tea and RTD Tea--U.S.--May 2007,” tea sales reached more than $3 billion in the U.S. alone, a growth of almost 30% since 2001. Tea, as an ingredient, has also been the nucleus of product innovation across food and beverage categories.
Caffeine has been associated with some health problems, and many consumers often try to cut back consumption in a bid to become healthier and less dependent on its stimulating properties.
The move toward portion control in restaurants has proven a challenge for many foodservice operators, as they struggle to reduce portions, while convincing consumers they are still getting value for their money.
Unequivocally, the nutritional value of cakes is not beneficial; however, manufacturers increase the health value to meet demands while continuing to cater to the other end of the spectrum--indulgence.
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