Six 'mega-trends' to drive new food product development
Friday 24 September 2010
The September edition of
Food Technology, the official magazine of the Institute of Food Technologists (IFT), identified "six mega-trends" and urged the food industry to take note.
Here are the trends that are likely to make it to your markets according to the US-based IFT and market researchers (Mintel, Frost & Sullivan, Innova Market Insights, The Nielsen Company, HealthFocus International):
- Weight management: super fibers, low-glycemic sweetners, fat-burning ingredients and foods that promote "feel[ing] full longer," "help[ing] you eat less," and appetite suppression.
- Out with the salt: lower-sodium foods have created a need for potassium and magnesium. Presently "vitamin E and whole grains are the most commonly used heart health ingredients."
- Less is more: organic foods with minimal ingredients, preservative-free products
- Functional foods au naturel: products promoting carotenoid sources, resveratrol, superfoods (spices, ancient grains, heirloom), and phytochemicals (nuts). Expect more labels touting "naturally rich in," "natural goodness" (stevia), and "naturally high in" for "prebiotic, anti-inflammatory, cholesterol-lowering, and low-glycemic" benefits.
- Free 2.0: Next gen of "-free" foods to include additive-, preservative-, gluten- and lactose-free foods. High fructose corn syrup and MSG are out and more products with peas, lentils, chickpeas, amaranth, quinoa, millet, sorghum, and teff are in.
- Niche flavors become mainstream: umami, nut-flavored beverages and dairy products (cashews, almonds, and pistachios), spicy candy (chili), cooling spice ice cream and chewing gum (cinnamon, coriander, anise and ginger), rhubarb, chai, golden kiwi, cloudberry, baobab, and coffee berry are emerging flavors; vegetable-flavored yogurt (cucumber, dill, carrot), flower flavors (jasmine-flavored lattes, blackberry and violet yogurt, and rose petal drinks) and new berry flavors (mountain huckleberry, garden berries, or field berries) are gaining momentum.
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