Food Business News - December 17, 2013 - (Page 27)

Global trends to watch in 2014 FRANKFURT, GERMANY - Energy, relaxation, the return of speedscratch products, foraged ingredients and protein are all trends to watch in 2014, said Jamie Rice, research director for RTS Resource, Wolverhampton, United Kingdom. "Natural highs is something we think will be a trend in 2014," Mr. Rice said. "The use of natural ingredients to deliver energy or relaxation, ingredients that give consumers a benefit are finding their way into products that are convenient. The key here is h these products are moving from health food shops into supermarkets and other mainstream retail formats." Mr. Rice made his comments during the Food Ingredients Europe trade show that took place Nov. 19-21 in Frankfurt. Speed-scratch, or as Mr. Rice called it, one-step convenience, also will be on consumers' minds next year. "A lot of consumers are wary of ready meals because they are processed, but S d Speed-scratch will be on consumers'' minds h ill b i d in 2014. consumers are still time-pressed," he said. "These products give consumers something to do while making an end meal. It gives them a meal solution at the end of the day." Many food and beverage trends find their beginning in the white-tablecloth r restaurant category, and the emerg gence of Copenhagen's Noma may be f felt during 2014 as Mr. Rice said cons sumer interest in flavors from foraged i ingredients also will be a trend. Flavors o of interest he cited include seaweed, tr truffles, rose hips and blackberry. Consumer perception of health may u undergo a transition next year as well. M Mr. Rice said claims such as low calorie or light may give way to consumer perce ception of ingredients. "It may be less about the mention of h a health claim and more about how consum sumers associate ingredients with healthfulness," he said. Finally, Mr. Rice said the food and beverage industry will see the emergence of next generation protein products in 2014. "There is increasing interest in protein diets, and we are seeing more protein products reaching the mainstream," he said. "One example is crisps that are made with egg and barbecue flavor. We may see more products emerging next year." FBN Yogurt makers pump up protein claims DUIVEN DUIVEN, THE NETHERLANDS - P Protein claims are gaining muscle in yogurt launches, with more than a third of U.S. introductions over the past year positioned as high in the nutrient, according to market research firm Innova Market Insights. Globally, that figure is more than 10% of launches in the year ended September, with just over 6% in Western Europe. The Greek yogurt boom in the United States has bred an interest in protein content, which has superseded probiotic December 17, 2013 mes messaging on yogurt products, Inno said. Innova "T rise of Greek and Greek"The styl strained yogurts, which style are inherently higher in protei than standard lines, has tein pa paved the way for the posit tioning of yogurts on a highp protein platform," said Lu A Ann Williams, director of i innovation at Innova Market I Insights. "Although most of these are also 'probiotic,' once also a key marketing p positioning, problems over health claim in this area have caused claims companies to divert attention away from digestive he health in many instances; oft d ten t toward nutrient content. This has tended to lead to a focus on the higher protein content of Greek-style products, alongside the traditional focus on their creamy and indulgent image." Companies have positioned protein as a means of sustained energy and satiety, an important food attribute for 87% of U.S. consumers, according to Chicago-based market research firm Mintel International. Food makers are championing protein's benefits in muscle recovery and performance, appealing to aging consumers and athletes alike. In the yogurt market, a subcategory known as "brogurt" has emerged, with a number of new introductions designed to appeal to active men. Powerful Yogurt in March introduced its male-targeted line of Greek yogurt, which features packaging perceived as masculine and 25 grams of protein per 8-oz cup. Even non-Greek-style yogurts are emphasizing high protein contents. This year's launches with prominent protein labeling include ProYo, a frozen yogurt product with 20 grams of protein per serving, and Smari Icelandic yogurt, with 17 to 20 grams of protein per serving. For children and teenagers, General Mills this year added a squeezable variety of Yoplait Go Gurt that offers twice as much protein as the original product. "With high-protein foods one of the most sought-after nutritional choices at the moment, and the need for strained yogurt to find new ways of promoting itself in the wake of difficulties over the 'Greek' descriptor in some instances, the high-protein yogurt market seems ripe for further development," Ms. Williams said. FBN FOODBUSINESS NEWS ® 27

Table of Contents for the Digital Edition of Food Business News - December 17, 2013

Food Business News - December 17, 2013
Post acquisition binge continues
WhiteWave Foods to acquire Earthbound Farm
New U.S.D.A. action plan targets Salmonella
Table of Contents
Web Contents
Editorial - Potential exists for a great 2014
Sysco to acquire US Foods in $8.2 billion deal
Pepsi ousts Coca-Cola at Buffalo Wild Wings
Kroger sees greater opportunity in ‘natural’ portfolio
Diamond Foods continues to struggle
C.D.C. taking food safety surveillance to food service
Use of antibiotics in meat animal production may be ending
Pizza: The next big thing in fast-casual?
On-line sales looming for food
Bob Evans Farm on the brink?
Post acquisition binge continues
Breaking in to breakfast
Global trends to watch in 2014
Yogurt makers pump up protein claims
Market Insight - Corn sweetener prices will be lower in 2014
Ingredient Innovations - Mimicking mother’s milk
Sodium reduction: A little goes a long way
Beverage Business News - Wellness beverages
New Food Products
Ingredient Market Trends - Nature’s bounty, nature’s wrath
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - December 17, 2013