Prepared Foods - August 2008 - (Page 11)

new product trends What is the Difference? It is no secret that consumers, both in the U.S. and internationally, are looking for more natural products. For many manufacturers, more natural is equivalent to healthier, yet no significant scientific proof supports the conclusion. Manufacturers are jumping at the chance to serve this consumer demand, launching both specialty and mainstream new products that offer organic, all-natural, or preservative- and additive-free benefits. Many products offer a combination of the claims to further promote the naturalness of the offering. As illustrated through new product launches, manufacturers have dramatically increased their activity in the segment and their attention to its consumer base. For manufacturers, what is most interesting about this consumerdriven, more-natural product demand is that consumers do not really understand the differences between organic, all-natural, and no additives or preservatives. In reality, particularly when looking at no additives or preservatives vs. all-natural claims, they often are used interchangeably. Organic positioning is the only claim dictated by government regulation. Thus, many manufacturers are able to enter or expand in this market with little to no changes in process or formulation. Success in the more-natural segment can really come simply from the right product positioning. Thus, for manufacturers, exploring this market could lead to major opportunities with minimal risk. For the foreseeable future, consumers are going to continue to demand this type of product, so there is both time and demand for new and existing manufacturers to enter the segment. GlobalTrends New product development in the tortilla snacks market has mainly focused on healthier formulations (e.g., low trans fat, organic, whole-grain), new flavors (Thai-style, curry, pizza) and smaller snacking formats. A new, fish-shaped variety in Mexico aims to add to the list and bring an element of originality and fun. The new Milpa Real TostiPez corn tortilla from bakery company Bimbo is described as the only tortilla with a fish shape and ideal for topping with meat or vegetables, giving consumers more choice beyond the triangle. This simple change in product shape may not be a new trend in other markets, with new formats increasingly appearing in confectionery, breakfast cereals, biscuits, etc. However, it will add impetus and novelty to the tortilla market and also has potential to open the floodgates, with other fun-shaped introductions or even interactive shapes (e.g., jigsaw pieces) to target tortilla snacks at children. The biggest issue is whether the new shape will function as well as the traditional triangular version. The triangular shape is also ideal for scooping a dip or for keeping toppings in place. The packaging helps the product stand out on shelves. This new line is available in a colorful carton with a window aptly shaped as a fish. Wheat prices have reached record highs, having doubled in recent years, and poor harvests have led to reduced stocks. In addition, many farmers are switching to maize to supply the growing demands for bio-fuel. All of which is leading to a need to find alternative grains as sources of carbohydrates and other nutrients. These alternative grains are, in many cases, ancient and traditional grains that have fallen into neglect over the years and are now having a revival. Grains such as kamut, spelt, teff, amaranth and quinoa are becoming more popular and growing across several categories such as pasta, bread and even ready meals. In France, Alter Eco introduced quinoa biscuits with milk chocolate, a Fairtrade product using Bolivian quinoa, cane sugar from Paraguay and cocoa from Ghana. The company claims the quinoa flour gives the biscuit sticks a subtle and unique hazelnut flavor. The product is unique, as it is one of the first biscuits with quinoa in the market, opening new opportunities for the use of ancient grains. Launching a New Product? If so, contact Diana Sheehan at 351 W. Hubbard, 8th Floor Chicago, IL 60610 Call: 312-932-0600, Fax 312-932-0474 or e-mail dsheehan@mintel.com. Information in this column is from the Global New Products Database, the premier source of global product intelligence, published by Mintel International Group. Naturalized Incidence of Natural Product Claims, by Number of New Products Claims All-natural No additives/Preservatives Organic Source: Mintel GNPD * Through May 2008 2008* 1,424 1,402 1,270 2007 2,757 2,419 2,102 2006 2005 2,156 1,728 1,792 1,157 1,583 1,477 Need in-depth food & beverage industry research More than 90 Mintel Reports available at www.PreparedFoods.com www.PreparedFoods.com ● August 2008 11 http://www.PreparedFoods.com http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - August 2008

Prepared Foods - August 2008 Table of Contents Hitting the Shelves Promoting Craveable Foods and Beverages It’s a Small World MarketWatch Regulations: Safety Dance A Taste of Southeast Asia Flavor Secrets: Asian Five-spice Flavor Secrets: The Well-seasoned Potato On the National Menu To Serve and Protect: Flavor and Nutrition Protection Fat Applications in Transition: Creation of Good vs. Bad Fats A Tasteful Formulation Balance Nutrient Density and Dairy Foods R and D Applications Seminar: Formulation Information R and D Applications: Some Flavors Like it Hot R and D Applications: Prebiotics from a Conifer? R and D Applications: Seeing Red (Foods) R and D Applications: A Probiotic with Survival Skills Abstracts

Prepared Foods - August 2008

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