Innova Market Insights

Items Tagged with 'Innova Market Insights'

ARTICLES

Moving Toward Lighter Foods

Consumers embrace lighter, sugar-reduced products—across every category

January 29, 2018

Today’s Millennials are shifting more toward moderation and they’re prioritizing high-quality, tasty foods and beverages in place of excessive alcohol consumption. In the beverage sector, Innova Market Insights has seen big brands adapt their marketing of light drinks toward the more mainstream consumer—with the focus on worry-free enjoyment. This has resulted in an increase in drinks with a low alcohol content.

Clean Label Supreme

Clean and clear label is now targeted—by consumers and manufacturers alike—as the new global standard

Lu Ann Williams

July 18, 2017

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Interest in naturalness, minimal processing and clean labeling is no longer new in the food industry. In fact, as long ago as 2008, “Go Natural” led Innova Market Insights’ annual trends listing.

Snacks 2.0

Today’s snack aisle looks different thanks to trending tasty new ingredients, flavors, forms and combinations

Lu Ann Williams

April 10, 2017

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Despite its size and relative maturity, the snacks market shows strong worldwide growth.

2017: Food Trends for the New Year

What trends from the past 12 months will ride momentum into the new year?

Nicholas Roskelly

January 17, 2017

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From my vantage point, several food and beverage industry trends will continue to roll through 2017, while a handful of scattered ideas find fertile ground and growth potential.

Health, Convenience and Choice Drive Fruit Snacks

The intrinsically healthy image of fruit has helped to drive the market forward

January 16, 2017

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One of the key growth areas in the snacks category in recent years has been fruit-based snacks. Their share of global tracked snack launch activity recorded by Innova Market Insights has more than doubled from less than 8% to nearly 18%, over the past five years. This makes it the number three snacks sub-category overall after savory/salty snacks and snack nuts/seeds.

2017 Ingredients for Health Guide: Food Trends for Weightloss

New product development—emphasizing a specific weight management platform—experienced significant growth in 2015 from 2014

December 22, 2016

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Innova Market Insights finds various product claims targeting the weight-conscious consumer. They include “no added sugar,” “low fat,” “low calorie” and others.

2017 Ingredients for Health Guide: Sports Nutrition

For the Athlete in Everyone: A key market trend in recent years has been broadening appeal and consumer demand for all kinds of “performance” products

December 22, 2016

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Although traditionally reserved for use in endurance sports and strength sports, sports nutrition products have broadened in recent years to fit a more recreational and lifestyle-driven positioning.

2017 Dairy Food Trends

Plant-based foods, clean labels are top trends in 2017

December 22, 2016

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Dairy processors should keep an eye on their clean label and clear label practices

HappyTot Love My Veggies promote vitamin A for eye health

2017 Ingredients for Health Guide: Foods for Eye Health

New product launch activity for eye health positioned supplements represented 5% of total supplements product launches tracked in 2015.

December 21, 2016

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Eye health is not in vogue according to global new food and beverage product launch activity tracked from 2014 to 2015 by Innova Market Insights.

Extend Nutrition Yogurt & Berry bars that helps control blood glucose

2017 Ingredients for Health Guide: Diabetes & Blood Glucose Control

The leading sub-categories in 2015 with a diabetic positioning were sugar & sweeteners, accounting for 15% of product launches

December 19, 2016

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There has been increasing focus on new product development in the sugar free, no added sugar and low sugar space, in order to garner interest from the wider demographic of health conscious consumers—not just diabetics or the obese.

More Articles Tagged with 'Innova Market Insights'

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.

The explosion of interest in plant-based products has challenged the food industry to develop savory alternatives comparable to the animal products they are designed to replace.