Sugar – It’s a Sticky Situation

Sugar.

Parents don’t want to give it to their kids. Adults don’t’ like it because it turns, quite quickly, to fat. But clever packaging and the misconceptions natural sugar and no added sugar tend to only raise more questions. Is all sugar created the same? Can you learn to navigate the sticky sweet sugar labels? What’s the difference in added, natural, modified, and fake?

According to a recently published article on cnet.com, “The US Office of Disease Prevention and the World Health Organization say you should get no more than 10% of your daily calories from added sugar each day — and even better is limiting added sugar to 25 grams (or six teaspoons) in total.” So if the first step includes knowing we should limit our sugar intake, the next step moves us into the tricky task of decoding, you guessed it, sugar itself.

Added sugar.

Just like it sounds, added sugar is, as you’d assume, added…by either you or a manufacturer. The various added sugars can be derived from several sources including coconut sugar, can sugar, maple syrup, honey, or agave nectar.

Natural sugar.

Certain foods like, for example, fruit, is a whole food and the sugar included is in its natural form. An apple doesn’t have added sugar and, again, as you’d assume, offers the added benefits of vitamins, minerals, and fiber. While a fruit’s natural sugar, fructose, does affect your body and can raise both blood sugar and insulin hormones, it’s bound to fiber…something that aids your body in slowing down how fast you’re absorbing the naturally occurring sugar.

“Natural sugar, like the sugar found in whole food like fruits, is definitely part of a healthy diet for most people,” explains Jayne Williams, a certified nutritional consultant and clinical nutrition graduate student. “While fruits do contain low levels of fructose, which is a sugar, the overall nutritional value of a piece of whole fruit with all the vitamins, fiber and nutrients is well worth including in a healthy diet.”

Fructose should not, however, be confused with the often-added ingredient high fructose corn syrup. This chemical-made sugar is often a used as a sweetener in many processed foods.

Modified natural sugar.

The honey you add to your oatmeal and the agave you put in your smoothies are natural, but they’re sugar all the same. “Modified natural sugars are those that start from a natural source but need slight ‘modern intervention’ to make it to your table. Coconut sugar, raw honey and organic pure maple syrup all have some additional minerals and vitamins,” says Williams, “but are still sugar and can affect your blood sugar levels more than natural-occurring sugars in whole foods.”

Processed sugar.

Often called fake sugar, processed sugar has been stripped of any nutrition or health benefits. The modification process renders fake sugar difficult for your liver to process as it contains high levels of fructose. White sugar, cane sugar, and agave nectar, even if it’s labeled as low-glycemic, fall into the processed sugar category.

The take-away.

Stick to whole, unprocessed foods and stay away from processed foods and high fructose corn syrup. Watch for tricky food labels and packaging…just because you’re indulging in a smoothie or seemingly healthy prepared food doesn’t mean added sugar isn’t hiding inside. If you do add sugar, like honey, try to keep it at 6 teaspoons (or under) a day.

When you may not have access to quality whole foods, you can still achieve the necessary nutrition via NutriFusion’s quality supplements. Our ingredients are plant based and never include added sugar, just real food from nature to you. We use first-grade, fresh and high-quality fruits and vegetables to create nutrient dense powder full of natural vitamins and minerals.

Inspired by Good sugar vs. bad sugar, what’s the difference? by Mercey Livingston

The New Decade of Food Trends

Global market research firm Mintel recently released a forecast for food trends in this new decade. This seems to be a crucial decade in which they see consumer tastes for food quickly evolving.

The Trend for More Single-Serve Portions

Single-serve meals are going to have more demand based on statistics from research firms which say that single-person households are on the rise. The US will have more than 36 million single-person households in 2019, a rise of around 80% compared to 2000 statistics. In 2060, the number of elder Americans (65 and above) will be 95 million, almost double that of the 52 million seniors today.

The Battle to Conserve Food

Consumers are becoming more aware of sustainability and waste when it comes to foodstuffs. In fact, this is an important item that many believe will be important for consumers starting this year. Consumers, for instance, are buying irregularly shaped food packages, aware that such items mean that much less food waste.

Retailers are thus studying and applying more flexible packaging systems. “Wonky” veggies and fruits will, therefore, be consumed and not thrown away during processing and packaging. Plastic is also being replaced in packaging by materials that decompose.

New Product Development Means Holistic Health

For manufacturers involved in NPD or new product development, holistic health is coming to the forefront. Consumers want products with lower fat, salt and sugar content, and also want more options on flavors. Meat alternatives are now more popular than ever. More than 30% of Americans think of themselves as flexitarians today. The future is bright when it comes to new product development over the next decade.

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Chobani Betting on Plant-Based Dairy Products as Its Next Flagship Product

Chobani, a food manufacturer famous for its Greek yogurt, is set to expand from the yogurt aisle to the plant-based dairy alternatives by betting on oat milk as its next flagship product. The company is set to launch an oat-based dairy product that includes not only oat milk but also oat-based yogurt on separate dates. The company will unroll its oat-based yogurts in December of 2019, while the oat milk and creamers will be launched in January 2020. However, this was not the first time that the company has pushed into making plant-based dairy alternatives as it has already started with coconut-based yogurt during the start of 2019.

Plant-Based Dairy Products are Future Growth for Chobani

Chobani is dubbed as the second-largest yogurt maker in the United States. With the new offering of plant-based dairy products, the company is cementing its goal of not becoming your usual yogurt company. Peter McGuinness, Chobani’s president, noted that the company has been making yogurt for 11 years. Still, this new endeavor transcends from yogurt to a bigger market – vegetarians, vegans, and plant-based eaters – that is a captured market that is exponentially growing in the United States.

McGuinness also mentioned that the company is embracing a transparent approach in its products, citing that its new creamers are made with real cream and contains fewer but more relevant and functional ingredients that the consumers can easily understand. Moreover, he also cited big companies such as Nestle and Danone, whose brands include Coffee-Mate and International Delight, respectively, are made with oil and do not contain any dairy at all.

There couldn’t be a better time to introduce the oat-based yogurt. Aside from the yogurt business getting stronger with sales increasing to 9% annually, according to Nielsen, many consumers are now looking for products that are healthier as well as better for the planet. Oatmilk yogurt is the perfect product to launch. Plant-based dairy products such as oat milk and oat yogurt provide an alternative to dairy, especially for people who have a restrictive diet. McGuinness pointed out that the number of plant-based dieters is increasing. Moreover, he also noted that the market for oat milk is set to increase to $50 million in the following year.

Why Oat Milk?

But with so many products that can be turned into plant-based dairy alternatives, Chobani opted for oats because of its better nutritional value, particularly its low-fat value. Growing oats is also more environmentally sustainable than nut trees such as almonds and walnuts. Lastly, it also has a good taste option than plant-based dairy alternatives made from either soy or almond.

But while launching off the non-dairy alternative can be an exciting venture of Chobani, tension may arise, especially when a dairy company expands into a plant-based offering. As such, Chobani released a press release that developing to the non-dairy alternative products will not replace its other conventional products – much to the relief of their long-time customers. What the company wanted is to expand its consumers from flexitarians to vegetarians and vegans. For ethical marketing, Chobani will be calling its products oat drinks and oat blends instead of “milk” and “yogurt” to avoid deceiving the rest of the consumer population.

Inspired by https://www.chobani.com/oat/

Food Premix Market Update & Key Findings

Worldwide, we are witnessing a surge in the popularity of the food premix market. The global market is foreseen to have a 5.6% growth increase during 2017-2026. The market is expected to exceed $2 billion in revenue. The surge of nutrient premix consumption, for example, amino acid-based formulas in baby food show the growing preference of consumers for nutritional fortification. The demand for nutritional fortification has had a constant growth.

The growth is driven by the high rates of micronutrient deficiency diseases found in all populations worldwide. These diseases are great factors for cases of malnutrition. Maize, sugar, wheat, vegetable oils, and flour are the types of food products that are fortified with vitamins and minerals that help ensure better health.

Fact.MR is a market research firm that offers customized market research reports. 5 things to take away from the FactMR’s food premix market update report:

1. Premix that will help manage weight

Customers will continue to prefer food premix that can offer energy and weight management. Consumers are very concerned with ailments such as obesity. Fruits and vegetables have been proven time and time again to help with energy and weight management. GrandFusion vitamins and minerals are essential to creating products that can achieve these results for consumers.

2. Premix has a small cut in the revenue pie

During the forecast period, food premix accounts for the least in the food market revenue share. Food and beverages will most probably remain dominant applications to food premix. Although, in nutritional improvement programs sales of food premix will have a similar CAGR in beverage and food.

3. The amino acid, a precursor to protein, is the top premix preferred ingredient

The top preferred ingredient in food premix will remain to be Amino acids. The market revenue share for vitamins and minerals will remain significant, the share will be over 33% from 2017 to 2026. Nucleotide sales will be the fastest expansion of sales in terms of value in the market through 2026.

4. North America and Europe are the top in the premix market

Food premix’s largest market will continue to be North America followed by Europe in terms of volume and value. Western economies that have an aging population, for example, Germany, the U.K., U.S., and Italy, will have an ongoing demand for food premix. These nations focus most on being healthy by regularly exercising, maintaining good diets, and leading active lifestyles. Because of these priorities, these nations will always have a strong demand for premix.

5. North America and Europe account for more than half of premix revenue

In Europe and North America, sales of food premix revenues will together account for over three-fifths of the market’s share. The market in APEJ, in addition, is set to have a somewhat faster expansion compared to Europe. Although it will not account for as much in comparison to market revenue share.

6. Powdered food premix is most in-demand worldwide

Worldwide it is expected that powdered form of food premix will be the most looked for among consumers. The sales of powder food premix will always have a larger revenue compared to revenues from liquid food premix. Powdered premixes are much easier to work with and it’s one of the key reasons we developed GrandFusion fruit and vegetable powders the way we did. With such a small concentrated amount of powder, you can add up to 21 vitamins and minerals all from plants. Consumers benefit and processors are able to create products that are better for you.

Inspired by www.globenewswire.com

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Why Leafy Greens Protect Liver Health

In a study published in the journal, Proceedings of the National Academy of Sciences (PNAS), researchers found out that leafy greens contain compounds that can help prevent non-alcoholic fatty liver disease (NAFLD) in mice. Non-fatty liver disease, also called steatosis, is a disease wherein the fat builds up in the liver. Several studies suggest that NAFLD occurs in up to 40% of adults in the United States. NAFLD is one of the most common causes of chronic liver disease especially in many developed nations where obesity rates are high. Experts linked NAFLD with other conditions including metabolic risk factors and obesity.

Leafy Greens Can Help Reduce The Risk For NAFLD

To date, there are no known approved therapies for NAFLD. Thus, if left unaddressed, it can lead to severe conditions including liver cirrhosis, steatohepatitis, and fibrosis. While there are no approved drug treatments for NAFLD, it can still be managed by losing weight, doing more physical exercise, and reducing fat intake. But aside from these strategies, it is also important to eat the right food.

A study conducted by researchers from the Karolinska Institutet in Sweden discovered that the presence of inorganic nitrate in leafy greens could help reduce the incidence of fat buildup in the liver. Senior researcher Mattias Calstrom from the same university noted that inorganic nitrate is essential in reducing the prevalence of NAFLD in mice.

Benefits Of Nitrates On Mice Model Experiments

To conduct the study, mice models were used. The mice were divided into three groups and were fed with different diets. The control group was given a regular diet, the second group was given only a high-fat diet, and the last group was given a high-fat diet with nitrate supplementation.

Studies show that the mice that were given high-fat diet and supplementation had better insulin sensitivity and lower blood pressure compared to those that were never given nitrate supplementation. Nitrate, commonly found in green leafy vegetables such as spinach, is an essential compound in the body. Previous studies suggest that nitrates can increase the efficiency of the mitochondria – the powerhouse of the cell – thus improving energy. But more than boosting the energy, studies also show that nitrate can help protect the body against metabolic diseases such as Type 2 diabetes and obesity.

Aside from benefiting from the lowered risk for NAFLD, studies also show that there are many other health benefits from taking in foods rich in nitrate. One of the benefits is that it can have positive effects on cardiovascular health.

The Future Of Nitrate Supplementation

Calstrom noted that diseases such as Type 2 diabetes and cardiovascular disease follow the same mechanism wherein oxidative stress affects the nitric oxide signaling thus resulting in many metabolic disorders. As such, intake of nitrates has a lot of benefits to the body as it can help fight off the effects of oxidative stress. However, it is important to take note that researchers are yet to find out what other compounds make leafy greens very helpful to the body, but nitrates can pave the way to more discoveries. For now, supplementation with nitrates can lead to new approaches to liver health.

Inspired by www.medicalnewstoday.com

Add GrandFusion to Your Products to Get The Benefits of Leafy Greens

Our fruit and vegetable powders are helping food and beverage manufacturers easily had plant-based, natural vitamins from fruits and vegetables to their products. Interested in learning more about how companies are using our concentrated powders to create the future of functional foods and beverages? Download our guide!

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Gen Z Eating Habits are Healthier and More Convenient

Generation Z refers to a group of people who are born from 1995 to 2010. Although they are one of the youngest demographics, they are moving the food culture in the United States. A report released by Packaged Facts noted that Gen Z eating habits are more likely to include a snack between meals compared with millennials. Moreover, they are also keen on preparing their own meals than millennials who currently live more fast-paced lives.

Gen Z eating habits have influenced the food industry by encouraging manufacturers to produce snacks that are appealing to this particular demographic. What makes food appealing to this generation is its natural origin. In fact, many of this generation prefer food that is made from organic and natural ingredients. They also prefer food that does not contain additives such as preservatives, sugar, and many others. They are also most likely to prefer vegetarianism over other types of diets.

Health And Convenience Are Defining Factors in Gen Z Eating Habits

Because many Gen Zs are opting for healthy eating habits, more food manufacturers are producing healthy food products to meet the demands of this generation. It is also important to take note that although this generation is relatively young, their eating, as well as shopping habits, will probably not change as they age. This means that they will continue to seek products that are made from clean ingredients and come with transparent labels.

Why this generation is so obsessed with healthy living comes from the influence of their millennial and gen x parents. In a recent report in 2018 released by SPINS, they noted that this generation still prefers products that are easy, accessible, and convenient. Gen Z is in perpetual motion and surrounded by gadgets. As a generation that is adept in performing multiple tasks at one time, this has influenced their eating habits such that they prefer foods that they can easily eat but do not require too much prep time. They also prefer products that are microwavable, but they are looking for those that are organic, natural, and free from synthetic ingredients.

The Direction Of Many Food Manufacturers

The demand for healthier food products by Gen Z eating habits has led to many food companies producing healthy products. One such company is Barilla that recently introduced healthy microwavable pasta that people can take as snacks or dinner. Research Director of Packaged Facts, David Sprinkle, noted that many from this generation know the value of healthy foods but they want the convenience of easy-to-prepare foods. There are huge present opportunities for many foods and beverage manufacturers to create different preparations of packaged foods from canned soups, chips, and desserts to name a few.

The bottom line here is that many food and beverage manufacturing companies can gain a lot from developing food products that will appeal to the larger population of Gen Z eating habits. In fact, they account for at the most $143 billion in terms of direct spending. And since they make up about 26% of the population in the United States, they are a force to be reckoned with.

Inspired by www.fooddive.com

GrandFusion fruit and vegetable powders are a food processor’s new best friend. Our highly concentrated blends deliver dense nutrient levels from fruits and vegetables without impacting the end product’s flavor or texture. Gen Z consumers love NutriFusion because of the simple ingredient statement and the added benefit of real vitamins and minerals from fruits and vegetables. Interested in how to build the next great functional food and beverage product? Download our guide today!creating functional foods and beverages product development food science testing

The Future of Functional Foods and Beverages

People these days are living fast-paced lives. While productivity has increased a hundred-fold in the twentieth century, the caveat with living a fast life is that so many people are prone to getting sick easily because of stress and changes in their eating habits. With many restaurants and fast food chains providing useful takeaways, this has contributed to the ballooning size of the nation. As a result, food companies started creating functional foods and beverages to help people get more nutrients from the products they were already consuming. The future of functional foods and beverages is bright since shifting consumer preferences have focused on simple, easy to read ingredients.

Increasing Health Awareness Among Consumers

There is an increasing awareness about the long-term benefits of proper nutrition these days, especially among millennials. This focus on nutrition has the food and beverage industry looking at the types of foods that they provide to their consumers. Increasing consumer awareness has led to a positive revolution in the food industry as many companies are looking at the development of healthy functional foods and beverages that can be sold to people who are always on the go.

According to the market research conducted by Grand View Research Inc., this industry is forecasted to reach $255 billion by 2024. But food manufacturers should do more than produce nutrition bars and cereals as consumers are always looking for new products that contain higher amounts of functional ingredients such as fiber, calcium, proteins, vitamins, minerals, fruits, vegetables, and omega-3s. This means that current food manufacturers should step up their game to produce products that are not only playful to the palate but will also help reduce the risk of developing different metabolic diseases.

The Niche Market is Crucial to Growth

Demographic studies show that it is not only the millennials who are interested in functional food and beverages but even the Generation Xers and Baby Boomers as well. This presents food manufacturers the challenge on how to manufacture foods that will work for different consumers while, at the same time, managing their specific health concerns.

Millennials, in particular, represents the largest population of consumers. Most of the food processors are continually experimenting with different kinds of ingredients to produce foods that are not only functional and healthy but will also complement the taste buds of the different target niche markets. The future of functional foods and beverages is enormous, but manufacturers have to focus on creating products that appeal to individual niches to win.

Taste and Ingredients are Important to the Future of Functional Foods and Beverages

The survey shows that taste is always the gold standard when developing functional foods and beverages, but many millennials are looking for products that do not contain synthetic ingredients such as preservatives and sweeteners. Most prefer that food manufacturers use botanicals and natural food ingredients like fruits and vegetables. Aside from taste, they are also looking for foods that will benefit their overall health such as those containing fewer calories or added vitamins and minerals. They are also keen on buying food products that contain superfood ingredients and those that come with clean labels.

How are you developing products for future consumer’s preferences?

Inspired by www.naturalproductsinsider.com

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Broccoli Powders Reduce Food Waste and Enrich Better-For-You Products

Food waste is a common problem, especially when using different kinds of produce. For instance, a stalk of broccoli does not get utilized, and more than 40% of the vegetable gets thrown away. This is just one of the top reasons why broccoli powders and other vegetable powders are a growing category of ingredients for better-for-you products

Converting broccoli and other vegetables into powder has a lot of potential. The vegetable powders can be used by food & beverage brands to improve the nutritional profile of their products. Consumers are searching for simple, easy to read ingredients that have positive impacts on their health.

Broccoli Powders and Vegetable Powders Pack a Nutritional Punch

John Lloyd, CEO from Hort Innovation, noted that an average adult in Australia does not consume the recommended daily amount of vegetables. This is also the same with American consumers. To address this problem, Australian researchers converted broccoli into a powder that can be used in different applications. The people behind the broccoli powder belong to R&D and Marketing Sydney-based company, Hort Innovation. This product aims to provide consumers not only one serving of broccoli but more by just using two tablespoons of the powder.

NutriFusion has taken this a step farther with our GrandFusion fruit and/or vegetable blends. By blending powdered fruits and vegetables, we can create a complete combination of essential micronutrients. We have fruit and vegetable blends with up 21 vitamins and minerals all from plants. Food, Beverage, Supplements, and Pet brands are adding this to their products to quickly enhance the nutritional profile without impacting the flavor or texture.

Perfect for Better-For-You Products

It can be added to coffee, tea, and other beverages. Moreover, it can also be added to different kinds of food such as pastries, cakes, and many others. Broccoli powders and vegetable powders provide convenience especially among those who dislike eating their greens. It is advantageous for many people as it does not only help improve the intake of vitamins and minerals, but it can also provide a substantial amount of proteins and fibers.

There is simplicity involved when making this broccoli powder. Mary Ann Augustin, the lead researcher for the Commonwealth Scientific and Industrial Research Organization (CSIRO), noted that the broccoli powder was made from whole broccoli that has been dried and pre-treated to lock in the flavor and nutrient profile. With this process, nothing is lost because even the stalks and leaves are used.

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The Future Of Vegetable Powders

But aside from broccoli, companies like NutriFusion also produce other vegetable powders such as spinach, kale, and alfalfa. But more than vegetable powders, the NutriFusion also developed fruit powder blends made from blueberry, strawberry, apple, cherry, and many others. Many food manufacturers are now incorporating fruit and vegetable powders to improve the nutritional content of their products.

Converting vegetables into their powder form can also help reduce the output to the environment. Vegetable powders provide options to growers to grow value-added vegetables in order for them to earn more. The success of broccoli proves that other vegetables and produce can be used turned into powder and food manufacturers can become successful in their endeavors.

Inspired by www.fooddive.com

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Plant-Based Eating Makes Consumers Feel Healthier

A new wave of health consciousness has become ingrained within American culture. Over half of U.S. consumers have started plant-based eating as they are under the impression that it makes them healthier. A majority of consumers have also said that this change was indefinite and some were hindered from making this change because of taste preference.

This new trend has promoted a healthier America, which will have a ripple effect on the rest of the world. Plant-based eating also supports new opportunities for growth in the market for food. Research has shown that these changes are more than simple experimentation and has instead resulted in a new way of life for many consumers.

New Products Follow the Health Trend

These results are not outlandish as there is increasing support for plant-based eating. Companies are beginning to follow consumer health trends and have started to release more plant-based products. About 1/5 of Americans eat a diet consisting of predominantly plant-based foods, while 6/10 have stated that they reduced the amount of meat that they eat.

Plant-Based Eating is for Flexitarians

While in the United States more than half of all consumers are beginning to eat and drink more foods that are plant-based, that number increases to over 65% globally. In addition to this, many people are also decreasing the amount of meat they are eating. Over half say that this change is a permanent one.

People have many reasons for their reduction or outright stopping of the consumption of animal products. Some include wanting to affect the environment positively. Others believe that a meat-free diet is much healthier, some people want to limit the amount of cholesterol they intake, and even still some people prefer the taste of meat-free products.

With each passing year, the number of vegans and vegetarians are increasing in America. A study in 2017 found that about 6% of Americans reported being vegan, while in 2014, that number was only 1%. Again, many people have their reasoning, but it is undeniable that there has been a shift in the way Americans eat. Many people no longer consume animal products at all, something that would be considered odd only a few years ago. However, the growth in flexitarianism and plant-based eating is growing quicker than veganism or vegetarianism because of the stigmas that come with those words.

In 2017, sales of non-meat-based foods were up to over $3 billion, while only a year ago, it was less than $1 billion.

Taste is NOT an Issue

One major concern of many consumers is the difference in taste. However, in recent years there have been many advancements to make plant-based foods much more appealing to the taste preferences of meat lovers. Shoppers are in awe at the taste of plant-based burgers and other meats which they believe to have an even better flavor than their meaty counterparts.

Even large-scale meat companies are beginning to buy into vegan-friendly companies. Tyson Foods, as well as Dean Foods, have both since invested in small stakes in different plant-based companies. It is very probable that this trend will continue, and large-scale companies will adapt to the needs and wants of the modern consumer.

Inspired by www.fooddive.com

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Why Plant-Based Colors are Popular

In today’s world, the colors of food are just as important as the flavor. In snacks geared for veggie and plant lovers, plant-based colors like kale and carrots are becoming increasingly popular. These vibrant ingredients promote feelings of satisfaction in consumers and play a significant role in how people select their snacks. This is apparent in large companies who use this strategy to attract more consumers.

Another avenue for brightly colored snacks is social media. Influencers who post pictures of eye-catching and mouthwatering snacks play a significant role in the consumer experience. Colors make snacks seem more appetizing, and people are more likely to purchase them.

Artificial Colors Are Yesterday’s Snack

Manufacturers have experienced a 75% rate of growth for products which use bright, appealing colors, in a survey taken from 2009-2013. These snacks have become increasingly popular as they allow for trendy, visually pleasing photos, which draws in the attention of potential buyers.

Recent years have also seen the rise in the desire for cleaner, natural products. Consumers are beginning to stray away from artificially produced snacks in exchange for a healthier solution. Included with natural products would be the colors used to create said products. Consumers would instead purchase snacks made without artificial colors.

Large companies have started to phase out artificial coloring and have settled for naturally vibrant ingredients. Many companies in the food industry have already created brand new recipes and items with plant-based colors to reflect the change in consumer desires.

Plant-Based Colors Means More Sales

In a research study, it was found that an overwhelming 9 out of 10 shoppers had decided to buy a product based on the color of it, and the imagined taste associated with the color. Items that were deemed to be more visually pleasing had a much higher chance to be purchased.

Today’s market reflects that purple is a surprise favorite color for food and has been popping up in drinks and snacks. In addition to the visual aspect, consumers believe that products of this color are more likely to be beneficial to health. The health-conscious consumer is much more likely to buy a plant-based snack as opposed to one with artificial ingredients.

Brightly colored foods are most popular within the younger community as they are perceived as better photos for social media platforms such as Twitter and Instagram. These colorful foods are then shared within the user’s followers often resulting in new customers.

Large companies such as Kellogg, and Barry Callebaut, have recently launched products to capitalize on the color craze. The products they introduced were unique in their color composition using vibrant, plant-based colors in an attempt to pop out at buyers. This is contrary to the traditional plain colors associated with these foods.

A Health-Conscious America

The rise of a health-conscious and social media driven society has pushed the snack market into new territory. It is safe to believe that this trend will not end soon and that snacks and food, in general, will progressively become more colorful in an attempt to appear more appealing. Whether it is the cereal we eat in the morning or ice cream after dinner, many products will continue to become more and more unique.

Inspired by www.fooddive.com

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Fresh Snacking is a Driving Force in Clean Label Products

In a recent article from Mintel, they provided new statistics showing that fresh snacking is a driving force behind clean label products. While consumers have been gravitating towards organic, natural, and non-GMO to define a clean label product, “fresh” has emerged a new attribute. According to Mintel’s research, consumers are determining fresh as free of preservatives and typically a refrigerated product. How much is fresh snacking growing in the marketplace?

The Growth of Fresh Snacking

New data from SPINS shows that 94% of adults snack daily with the entire snacking market size at over $57 billion in sales annually. While conventional snacking makes up the lion share of the market, health and wellness snacking have been on the rise with a 6% annual growth rate. To no surprise, the health and wellness sector of the market is being driven by the growth in fresh snacking products. Mintel identified the top products that clearly define the fresh snacking category: protein snack packs, refrigerated protein bars, drinkable soups, yogurts, guacamole, hummus, and bottled smoothies.

The millennial and iGen consumers are a driving force behind these products as they continue to demand clean labels with simple, whole food ingredients.

How is Fresh Snacking Evolving?

Protein and essential nutrients have been important attributes in the evolution of fresh snacking over the past 10+ years. Mintel estimates that fresh snacking started in 2005 due to innovation from smaller brands and experimental convenience formats from big brands. SPINS data showed that the market began to take off in 2008 as fresh snacking product launches increased 4x over between 2008 and 2017.

 

The fresh aspect of the new snacks became a rallying call for brick and mortar retailers as the shipping costs of e-commerce make it virtually impossible to deliver these types of products for a profit. New surveys from Mintel indicate that 33% of shoppers are now looking for new foods on the perimeter of the grocery store with 25% saying that is where they make impulse purchases.

The Future of the Category

As the category continues to explode, there will be opportunities for new segments to jump in like chilled desserts. New segments will continue to take advantage of the use of whole food ingredients and no preservatives. Some brands are looking for a way to add whole food, plant-based vitamins and minerals to the products to enhance the nutrition facts label and their ingredient statement. Companies like NutriFusion are providing new products with easy to use fruit and vegetable powders rich in vitamins and minerals. Brands are making powerful claims like Rich in Antioxidants, Vitamins From X fruits and vegetables, etc. to entice consumers to buy at the perimeter of the store.

What comes next for the fresh snacking category?

Inspired by www.mintel.com

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Fruit Powder Industry Expected to Grow to $23.96 Billion by 2025

Fruits contain concentrated amounts of plant-based vitamins and minerals. They also contain high amounts of fiber and antioxidants. Consumption of fruits is beneficial to the body but not everyone loves eating them. People also have to consume a lot of fruits to get the health benefits that your body needs. This is where fruit powders come in. The fruit powder industry is expected to grow to $23.96 billion by 2015 according to Hexa Research. Fruit powders have a positive outlook specifically in the nutraceutical industry as many consumers are looking for ways to supplement their nutrition using natural food products.

Rising Awareness to Healthy Food Ingredients

There is a rising awareness for consuming healthy food ingredients. Fruit powders contain important micronutrients such as vitamins and minerals. They also contain high amounts of amino acids. Aside from the rising awareness of healthy food ingredients, fast-paced lifestyles have also inclined people to opt for convenience without sacrificing the nutritional content of their food. This grab-n-go mentality is fueling the demand for fruit powder worldwide.

fruits vegetables fruit powder vitamins minerals plant-based ingredientsPreventive Healthcare Is Another Driving Force

Another driving force of the nutraceuticals industry is healthcare. Organizations are developing measures for preventing cancer and other chronic diseases. Fruit powders contain high amounts of antioxidants that have been proven to help reduce the risk of cancer progression. It is no wonder why those in the healthcare industry are also using fruit powders to develop products for preventive health care.

Studies show that the intake of more fruits and vegetables can help prevent gastrointestinal tract cancer. According to the World Health Organization (WHO), low intake of fruits can increase the risk of stomach cancer by 30%. In fact, inadequate intake of fruits and vegetables resulted in 5.2 million deaths around the world in 2013 alone.

Large Companies Are Following Suit

The increasing demand of fruit powders from the nutraceutical industry is propelling this particular sector. This is expected to drive even large companies to use fruit powders or extracts to improve their product line. For instance, companies such as Unilever are improving their image by developing product lines such as the Replenish Shampoo and Trireme Botanique Nourish – both containing coconut extracts. Fruit powders are not only popular in the food industry but also in the cosmetic industry.

Other large CPG companies are looking at fruit powders to add back the vitamins and minerals typically lost in processing. NutriFusion fruit powders and vegetable powders are some of the most robust in the industry. With NutriFusion fruit powders, brands can add 50% daily value of 6 different vitamins from fruits with only 225mg of powder. Check out the NutriFusion R&D kit to learn more.

Global Implication for Fruit Powder

Consumers are becoming more aware of their health and this is evident in their preference for simple food ingredients such as fruit powders. This trend is not only popular in the United States but also in other countries. In Europe alone, the reported revenue for the fruit powder industry exceeded $3 billion in 2017. Fruit powder demand has formed micro-industries such as the probiotics and superfoods. Aside from the European market, the fruit powder industry is also expected to grow in the Asia-Pacific region with an expected track of 8.4% annually particularly in countries like China, Vietnam, Thailand, and India. Hex research believes supportive government policies can boost the production and growth of this industry over the long term.

Inspired by www.prnewswire.com

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