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Ten trends in food research and development in 2015
1. From clean label to clear label:
Manufacturers are increasingly emphasizing the natural origin of their products, so nearly a quarter of the food and beverages launched use clean label claims. At present, there is no clear definition of "natural". This matter has also attracted more and more attention. Therefore, the clean label needs more clear and specific details. Consumers, retailers, industry, and regulators are all pushing for greater transparency in labeling. Wunderbites launched an almond peanut bar in New Zealand in October 2014, with very detailed product information listed on the back of the package.
2. Convenience food
Food shows on TV and blogs of gourmets have promoted a continuing interest in home cooking. Home cooking is considered fashionable, fun, social, and healthy and cost-effective. This trend has driven manufacturers and retailers to better use fresh food and ingredients for home cooking and the wider use of recipes. Bonduelle Special Touch is a product recently launched in the Netherlands and Belgium. This product mixes vegetables (such as green beans) with a bag of spices (made from purple onions and sage) to form a perfect match. There are four different varieties of this product to choose from.
3. Marketing for millennials
The so-called millennials, usually between 15 and 35 years old, now account for about one-third of the world’s population. They are tech-savvy and keen on socializing. This generation is well-informed and wants to try something out of the ordinary. Compared with older consumers, they usually have lower brand loyalty. They want to connect products and brands and understand the stories behind them. FishTales in the Netherlands is an excellent example of connecting brands and consumers through stories. Fish Tales has a series of seafood products, these products do not use the traditional (MSC) logo, by adding the fisherman's name and photos to personalize the supply chain process.
4. Variety of snack foods
The popularity of dinner is declining, and more and more food and drinks are now considered snack foods. Fast and healthy foods are gradually replacing traditional dinner foods. Since different time periods of the day will have different demand impacts, more snack foods are aimed at consumption in certain special periods. The slogan of BfastChocolate Breakfast Shake, which was launched in the United States in 2014, reads: "The nutrients provided are equivalent to a bowl of cereal and milk chocolate. This is a natural, artificially flavored breakfast milkshake."
5. High-quality fats and high-quality carbohydrates
With the focus on obesity, people are paying more and more attention to unsaturated natural fats and oils, such as increasing interest in omega3 fatty acids, and reusing natural and delicious butter to replace margarine that may be rich in trans fats. Similarly, natural sugars are also popular, gradually replacing added sugars and artificial sweeteners. McTavishShortbread is a product made of "real butter" and "pure cane sugar".
6. More protein types appear in stores
Ingredient suppliers, food manufacturers and consumers are all looking for the next source of protein. Soy protein is considered to be a cheap mainstream protein, so the application situation is relatively good, and there is no bad record. Whey protein has been popular for many years and is still growing, while legume protein is also rapidly emerging. It is expected that there will be more applications of algae protein in the future. In the farther future, insect protein may be used more in various product categories. DamhertNutrition recently launched the Insecta series of products in Belgian supermarkets. The burgers, chicken steaks, and colonel chicken nuggets series all use buffaloworm (buffaloworm) cultivated in the Netherlands. These buffalo worms specially raised for human consumption can be used as high-protein substitutes and meat substitutes.
7. New uses of fruits
More products contain real fruits and vegetables, which can satisfy consumers' increasing demand for natural color and taste because of their colored food functions. Products containing fruits and vegetables can add "allowable indulgence" characteristics to a product. When a product contains real fruit or vegetable ingredients, consumers will feel that the product is healthier. Among the recently launched products are FoodFor Health Kids Little Bites Choco Banana (Australia), which is "made from real fruits."
8. New perspectives on frozen food
In order to compete with healthy fresh foods and convenient canned foods, existing frozen foods (vegetables and seafood) focus on promoting the freshness of products and emphasize the outstanding nutrients in frozen foods. Brand expansion includes increasing the variety of vegetables and fruits. At the same time, new products in new categories (such as soups, fruits, beverages, snacks, sauces, pastries, herbs) are constantly appearing in the frozen product market. Findus now launches a series of frozen Mediterranean spice products that provide convenience and freshness with high quality.
9. Private brand capabilities remain
Even if the worst recession is over, private brands continue to gain market share by releasing new products in Europe, North America and Australia. Retail store brands have taken root here, and they can be seen in all product areas. The discount stores Aldi and Lidl are no longer regarded by consumers as discount stores, but are accepted by the general public and considered to have good quality products. Recent innovations from retailers include M&S's summer mustard cream cheese.
10. Rich, chewy & crispy
Texture (texture) is also an important driving force of food and beverage taste, and is the focus of many food innovations today. The brand is creatively matching various textures, such as crispy fillings, soft fillings and particularly crunchy toppings. The texture claim is increasingly prominent on the front of the package. At the same time, brands are also very creative when describing texture or adding texture claims to product names. The most recent innovation is Quaker's Chewy Chocolate Bar.
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