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Food & Beverage

Food & Beverage

The coconut market is evidence that with the right product development strategy, companies can capitalize on the popularity of existing products to foster consumer adoption of new products.

Fermented beverages like kombucha have surged in popularity in recent years, but here’s why kefir drinks—and their dairy-free iterations—are poised to steal the show.  

The first-of-its-kind report, which was commission by The Good Food Institute and the Plant-Based Foods Association with data from Nielsen, shows that plant-based food products are more popular than ever, while sales for all other foods sold in the same channel were down 0.2%.

The report found that consumers’ ingredient concerns vary by age, though some “no-no” ingredients—like hydrogenated fats, MSG, and high-fructose corn syrup—were listed as top concerns among all age cohorts.

Manufacturers have laid the groundwork to succeed in the fast-growing high-flavanol cocoa category, but there is work still to be done to show consumers that high-flavanol products are more than just desserts.

According to Cargill’s new consumer research, shoppers are looking for reduced sugar offerings that still taste great. With its fermentation-derived EverSweet sweetener, set to launch in 2018, Cargill offers formulators a solution.

Now part of the company’s Bensdorp Clean clean-label cocoa powders line, the two new cocoa powders are alkalized with baking soda, allowing a label claim of “cocoa processed with baking soda” instead of “cocoa processed with alkali.”

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