Food Technology magazine identifies 'mega-trends' in new product development
Food Technology magazine, the official publication for the Chicago-based Institute of Food Technologists (IFT), has released a list of the six 'mega-trends expected to influence food product development.
The list, published in the September edition of Food Technology, was compiled by the IFT with the help of a number of market research companies including HealthFocus International, Frost & Sullivan, Mintel and The Nielson Company.
Trends
Food job professionals take note; the following six trends could have a serious impact on food product development and market demand in the next few years.
1. Lower salt. Health concerns (i.e. high blood pressure) have fuelled the demand for low-sodium products, especially those targeted at children.
2. Weight management. According to the World Health Organisation (WHO), around 1.3 billion people throughout the world are overweight or clinically obese. Market research has found that 64 per cent of American consumers are demanding foods which help them maintain a healthy weight, whilst over half of those asked want metabolism-boosting products.
3. Preservative, additive, lactose and gluten free foods, as well as the banishment of MSG and high-sugar corn syrup in food and drink products.
4. Niche flavours - such as umami (the 'fifth taste'), spice-infused ice cream and chewing gum and flower flavours, for example - entering the mainstream market.
5. Functional foods 'naturally rich in...' or containing 'natural goodness' that offer health benefits such as lowering cholesterol.
6. Organic products encompassing minimal ingredients.
The list, published in the September edition of Food Technology, was compiled by the IFT with the help of a number of market research companies including HealthFocus International, Frost & Sullivan, Mintel and The Nielson Company.
Trends
Food job professionals take note; the following six trends could have a serious impact on food product development and market demand in the next few years.
1. Lower salt. Health concerns (i.e. high blood pressure) have fuelled the demand for low-sodium products, especially those targeted at children.
2. Weight management. According to the World Health Organisation (WHO), around 1.3 billion people throughout the world are overweight or clinically obese. Market research has found that 64 per cent of American consumers are demanding foods which help them maintain a healthy weight, whilst over half of those asked want metabolism-boosting products.
3. Preservative, additive, lactose and gluten free foods, as well as the banishment of MSG and high-sugar corn syrup in food and drink products.
4. Niche flavours - such as umami (the 'fifth taste'), spice-infused ice cream and chewing gum and flower flavours, for example - entering the mainstream market.
5. Functional foods 'naturally rich in...' or containing 'natural goodness' that offer health benefits such as lowering cholesterol.
6. Organic products encompassing minimal ingredients.
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