There certainly is a desire for baked goods that are better-for-you, but consumers are not prepared to sacrifice on taste. There’s also a growing desire for sustainable options, but how is that fairing in the current economic climate?
Gut health, fermentation, plants and the classics will dominate the headlines this year, according to Puratos’ proprietary Taste Tomorrow ‘always-on’ research program. But there’s more in store, too.
The next big regional flavour trends set to go global have been predicted by new artificial intelligence- (AI-) powered research by Olam Food Ingredients (OFI).
Simplicity is key for foodies, according to Curious Plot’s latest study on consumer curiosity where “early adopter consumers” across generations provided culinary, nutrition and sustainability insights on what drives their food choices and habits.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
While snacking has long been associated with indulgence and fulfilling a guilty craving, a raft of new offers are popping up on the market that more closely align with consumers’ holistic wellness goals.
Moving on from the comfort and nostalgic flavors that grounded consumers during the pandemic, consumer interest in more diverse and unexpected flavors within dessert categories is on the rise, according to consumer research from T. Hasegawa.
Mental health is clearly a rising area of interest providing a new area for innovation in the functional food and supplements industry, but how can brands successfully tap into this trend?
A definite trend at this year’s Sweets & Snacks Expo was plant-based, with free-from products popping up at booths all over the floorspace. But what other trends are here to stay, and which will go away? Marcia Mogelonsky, Director of Insight Mintel...
As the pandemic continues to upend life, the products that will stand out next year will be those that address the consumer’s need for comfort, immunity and mental health, according to Saage Insights 2021 Trend Report.
The National Confectioners Association (NCA) has released the second report in its three-part insights-driven series that explores the impact of COVID-19 on consumer behaviour, and seasonal and everyday confectionery sales.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
A report published by Flavorchem expects new categories such as CBD and plant-based to increase in popularity as consumers demand heathier options in their grocery basket.
Sally Lyons Watt is executive vice president and practice leader at IRI. She spoke exclusively to ConfectioneryNews on the new products on show at the Sweets & Snacks Expo and why innovation in the industry is crucial.
Well-being, digital advancement, localization and speed are amongst the major trends and opportunities that global snack manufacturing giant Mondelez has identified as crucial to shaping the future of snacks in APAC and beyond.
One of the world’s largest chocolate and cocoa shows, Salon du Chocolat will bring together producers, chocolatiers, chefs and consumers in New York City, November 15-17, 2019.
The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.
From ice cream on a roll, to high-cocoa content chocolate, here are four trends currently shaping Japan’s confectionery and dessert categories as seen at the recent FoodEx Japan show
Mintel has estimated the total US chocolate confectionery sales will have grown 15% since 2012 to reach $18.5bn in 2018, with trends like bite size, functional ingredients and premium driving the overall category growth.
