As consumers become increasingly wary of sugar content, CPG companies are meeting the demand for zero-sugar products with the help of natural sweeteners, a trend set to gain momentum in the US as regulators and scientists push for reductions.
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.
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
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.