Page 23 - Food&Drink September 2019

Field outlined some overall trends and innovative products in the market.
JERKY
The increase in high protein, low fat products like jerky and biltong, which take something that is potentially a food waste product and add value to it. But what about for the increasing flexitarian and vegan markets? US company Wild Joy Foods has developed Banana Jerky.
CAULIFLOWER
The health benefits of the brassica have been well established, so why not try it
in the breakfast snack market? Citing the US brand Purely Elizabeth’s Cauli Hot Cereal, Field says: “It’s unlikely to scale to some of the cereals we know, but if it’s good quality and a good product, there’s probably space for it in the market.” Curiously Cauli, an Australian company, is making crackers and dip based on the vegetable.
PROTEIN
The protein kit is becoming more popular as it fills a consumer need. They’ve been to the gym, the product might have 20 grams of protein in it, which is more than they need, but it fits their protein need. There are powders, drinks and yoghurt. Chobani has been one of the first brands to establish in the chilled dessertcategoryforthese
functional consumers. Its latest product gives customers a sense of control and trust as they tip in the additive. It’s a great vehicle to see how the customer will let you innovate.
“One of the magical things about Australian consumers is they like to be involved in their food production,” he says.
PRE AND PROBIOTICS
These have been around for a long time, but it has become a lot more mainstream recently. People are now understanding the science, so the next step is asking what I need to eat to keep myself healthy. Innovation comes when you look at what products you can use to generate excitement. Twisted Healthy Treat’s Mango Frozen Yoghurt with Probiotic Powder capitalises on being a frozen dessert and mango being very popular.
IMPULSE BEVERAGES
Mood beverages is where it’s at. The market said, what are we going to do to complement the sugary carbonated drinks we’ve all grown up with. Kombucha came first and this market continues to expand. Remedy are a key player and continue to innovate. Its new Mexican fermented beverage (Tepache) builds on the current popularity of Mexican cuisine. It’s asking, how far will the customer let us take these types of products. You can’taffordtostandstill. ✷
SNACKS & CONFECTIONERY
CLOCKWISE FROM FAR LEFT: Chobani leads the field in functional yoghurts
Curiously Cauli is capitalising on cauliflower’s poularity with innovative products
Remedy’s latest fermented beverage taps into the popularity of Mexican cuisine
Twisted is making good for you products in the dessert space.
LIGHTWEIGHT PACKAGES
WELCOME TO
A LIGHTER LIFE ECOLEAN.COM
www.foodanddrinkbusiness.com.au | September 2019 | Food&Drink business | 23