Clean label has moved beyond being a trend and is now regarded as standard in the food industry. Consumers are demanding shorter and more recognisable ingredients lists and manufacturers are responding by increasingly highlighting the naturalness and origins of their products, reports Innova Market Insights.
Premiumisation of foods and beverages is an ongoing phenomenon in global food culture, and interpreting the “why” behind the trend is still a relatively new science. Several respected analysts have been giving attention to this trend, among them the Hartman Group.
Cheese is at Day 1 of a new era of opportunity. After 40 years of being demonised for its fat and salt content cheese stands at the threshold of a turnaround that will see it re-established as a natural and healthy whole food, like many other foods before it, from nuts to eggs.
More Articles ...
- Is grain-free the new gluten-free?
- From 'bad food' to 'natural food success': what's next?
- An inconvenient truth: “clean label” products are not always the top sellers
- OP-ED: Stop promoting what's not
- OP-ED: Fed up with food trends pushing parents back in the kitchen
- Move over food trucks, there's a new kid on the block
- The changing American supermarket
- Eggs: The new favourite protein
- Trends in the South African meat market
- Taste over waste: ugly food movement winning friends
- Explained: Why pizza is so popular
- The sharing economy is now invading the kitchen
- Variety is the spice of life: global growth in chilli sauces
- The consumption and opportunities of yoghurt
- US: Smoothie trend sees frozen fruit sales soar