Page 23 - Food&Drink Magazine Jan-Feb 2019
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TRENDS REPORT 2019
for alternative proteins has resulted in rising use of black beans, lentils, peas, rice, nuts and seeds, chickpea and even insects as
protein ingredients for foods, Innova says, as well as driving development in new sources such as duckweed or water lentils.
Between 2013 and 2017 Innova Market Insights says it saw 17 per cent CAGR in the dairy
alternatives category, and 11 per cent for meat. “This is not just dairy or meat – it’s a much bigger trend,” Williams says.
Examples now in the market include a cauliflower pizza crust from Green Giant, Tesco’s low 4alcohol gin and tonic, and locally, San Remo’s Pulse Pasta (pictured).
5
Sixty-three per cent of millennials are replacing meals with snacks because they are busy, according to Williams, 50 per cent of Gen X are cutting down on the sweet snack consumption, and 67 per cent of Boomers are making changes to their diet to become healthier.
Examples of the snackification of brands include Baby Bel with crackers, and Pringles snack packs, with healthy snacking options leading the charge.
“Snacking is continuing to evolve, but is becoming a definitive occasion that crosses the entire supermarket,” Williams says.
The fastest growing snack categories are vegetable-based, followed by fruit-based, root-based and rice-based snacks.
“This is a big, interesting, exciting world where there are lots of opportunities in many different categories.”
GREEN APPEAL
SNACKING: THE
ALTERNATIVES TO ALL
R e p l a c e m e n t f o o d s 3a n d i n g r e d i e n t s , e s p e c i a l l y in the gluten- and dairy-free categories and increasingly protein, are also on the rise. According to Innova Market Insights, health remains the number one reason to buy food alternatives, with one in two US consumers reporting that this was their reason for buying alternatives to bread, meat or dairy. Demand
DEFINITIVE OCCASION
Customer expectations around sustainability are being embraced by the industry, according to Innova Market Insights, with green issues now driving corporate goals. Many manufacturers are committing to sustainable product and packaging developments in waste reduction through the use of upcycled ingredients and post-consumer recycling. Improved biodegradability and new technology, such as compostable capsules and vegetable inks, are also on the rise, according to the market researcher. Innova has found that 64 per cent of US and UK consumers expect companies to invest in sustainability these days.
“There are many different metrics, many ways to do this, and it’s just about figuring out how you play in these spaces, it’s about just doing what makes most sense to your company,” Williams says.
She notes some of the creative ideas from manufacturers in this area, such as the use of upcycled brewers malt being used in a snack bar called Regrained; Aquafaba chipotle mayo, which uses by-products from chickpea processing; and edible straws and edible seaweed packaging.
Snacking may well and truly be a part of daily life already, but things are changing, according to Innova Market Insights, such as the way people think about snacking and what they consider to be a snack.
Snacking is no longer the
optional extra, but the definitive
occasion, Innova says, and is a
central focus of innovation across
all food and beverage categories. Global food and beverage launches tracked with a snacking claim have a CAGR of 10 per cent over the past five years.
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