In recent years breakfast cereals seem to have lost their snap, crackle and pop. Many contain things that anxious consumers shun, from carbohydrates and gluten to artificial flavours and genetically modified (GM) grain. Add to this a rising disdain for big brands and adoration of small, “authentic” ones, and large cereal-makers have been suffering soggy sales.
The global gluten-free packaged food market is projected to grow at a compound annual growth rate of approximately 6% between 2015 and 2019, according to a report from Technavio. A factor driving continued momentum in the category is a perception among consumers that gluten-free foods are healthier.
More than ever consumers are identifying themselves as foodies with an on-the-go lifestyle that translates to food choices that are more experiential, convenient and impulse-driven. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), contributing editor, Elizabeth Sloan, writes about consumers’ mealtime choices and behaviours in 2015.
For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products. But it seems those days are over, according to industry analysts and nutritionists.
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