Products such as probiotic pizza, probiotic snack bars, high-fibre chicken or fish-oil fortified yoghurt may seem bizarre, says market expert Julian Mellentin, but since 1990 thousands of products like this have been launched – and almost all have disappeared. But that was Functional Foods 1.0. How is the sector playing out now? Some insights into "Functional Foods 2.0" from the editor/MD of New Nutrition Business.
Food Marketing, Innovation and NPD
Need some NPD inspiration? Well, take a look at the finalists and winners of the IFE World Food Innovation Awards 2105! These were were announced a few weeks ago at a special awards ceremony at IFE in London - the International Food & Drink Event that is one of the biggest finished product food and beverage trade shows in Europe.
This April, the world's number one biscuit and milk's favourite cookie, OREO, has invited South African fans to the playful #PLAYWITHOREO café - the latest brand to opt for a pop-up shop and this trending mode of connecting directly with consumers.
The unexpected rejuvenation of meat snacking reflects how much opportunity there is in snacking to innovate in unpredictable ways, to reinvent categories, to use new ingredients and product types and create new brands, says New Nutrition Business.
Virtually unknown in the West, rare sugar has become something of a sensation in Japan. McCormick salad dressing is the first salad dressing to use a rare sugar – one with 70% of the sweetness of sugar but far fewer calories – as an ingredient.
The good news for would-be entrepreneurs – and even for executives inside big companies who long to create something new – is that when it comes to health and wellness, it is small new brands and new businesses that are increasingly taking the lead in redefining markets.
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