Page 25 - Food&Drink magazine July 2022

We are continuously researching new ways to develop high protein vegan and vegetarian meal and snack options that will give consumers a wider choice to meet their dietary needs and preferences.
While it is currently a challenge to balance taste and appearance while maintaining the ingredient’s quality, this is a space that will only continue to grow.
TASTE, CONVENIENCE AND VERSATILITY
These are some key areas that are the driving force behind nutrition innovation and developing hyper-convenient functional foods and high protein options to
meet the taste and health goals of our consumers.
We are always looking to align and be ahead of changing global and consumer trends.
While taste is the driving force in our decision making, quality and convenience when looking for functional ready-made meals and snacks are also important.
It’s not just straight convenience consumers look for, with more health-conscious consumers demanding functional health benefits included in ready-made meals and snacks.
As a result, innovating with a focus on delivering additional health benefits to just the high protein meals and snacks, with health focuses such as gut health becoming a core part of
our product development.
For example, research on the
gut microbiome and health benefits of prebiotic fibre in building a healthy gut was motivation for our new Oat Slice snack range. They have high protein, are a high source of gut-friendly fibre, and offer a combination of functional nutrition benefits.
Consumers are also looking for escapes from their everyday meal choices, wanting a variety from classic combinations to indulgent dishes, while still keeping their health in mind.
Fundamentally, we recognise the value of continually evolving and innovating to
give consumers the products they desire. ✷
READY MEALS
CREATING GOOD TIMES
WITH BETTER FOOD SOLUTIONS.
HAWKINS WATTS AUSTRALIA
SALES@HAWKINSWATTS.COM.AU HAWKINS WATTS AUSTRALIA
HAWKINSWATTS.COM
INGREDIENTS & SERVICES
TRENDS AND INSIGHTS BESPOKE BLENDING CONCEPT DEVELOPMENT
TEXTURE NUTRIENTS COLOUR FLAVOUR AND MORE
www.foodanddrinkbusiness.com.au | July 2022 | Food&Drink business | 25