Consumers still crave familiar flavors and experiences, as they did during the pandemic, but they also are open to new innovations and technologies leading to an emerging trend of 'newstalgia,' Kevin Ryan, CEO, Malachite Strategy and Research, explained to FoodNavigator-USA.
While traditional amylase-based enzymes have helped bakery snacks improve shelf-life and freshness, its efficacy is limited if the dough contains high amounts of sugar. Kerry’s anti-staling enzyme, Biobake Fresh Rich addresses freshness and moisture for doughs containing more than 20% sugar, while reducing food waste by improving shelf life for bakery snacks.
Health and wellness remain top priorities for snackers, but as peak pandemic continues to recede, indulgence is becoming more important and as such consumers are less willing to sacrifice taste for functional benefit, according to Emily Strobel, VP, growth platforms and innovation at KIND.
Front of package nutrition labeling intended to help consumers select healthier foods and beverages by potentially calling out the amount of added sugar and other nutrients of interest could unintentionally expose children to higher levels of non-nutritive sweeteners, a public health advocate warned earlier this month at a public meeting hosted by The Reagan-Udall Foundation for FDA.
Warning letters sent last week by the Federal Trade Commission to two food industry trade groups and a dozen online health influencers questioning the adequacy of paid partnership disclosures may not be a harbinger of impending enforcement that some believe, but they do shine a light on common social media practices that the FTC deems insufficient or is unwilling to give a pass going forward.