Healthier indulgence is one of several primary trends fueling new global bakery products, according to Innova Market Insights.
“The use of natural colors together with sugar reduction and the creation of premium adult offerings are key innovation drivers,” the firm noted in its exhibit during IFT18, the Institute of Food Technologists’ annual expo in Chicago.
Innova reported a 22% compound annual growth rate (CAGR) in new bakery launches aimed at children between 2013 and 2017. During that period, new products with low-carb claims remained strong with 35% CAGR, followed by high/source of protein rising 32%, gluten-free increasing 26% and free of high-fructose corn syrup up by 25%. When it comes to snacking, Innova pointed out “thin is the new thick” where consumers can have three thin cookies with the same number of calories as in one traditional-sized cookie.
“As snacks become healthier, more wholesome and satisfying, they can increasingly fulfill the role of mini meals,” Innova research also stated.
In fact, cravings increase as the day wears on with 8% experiencing cravings first thing in the morning, 7% wanted a mid-morning snack, 14% snacked at lunch, 27% craved an afternoon snack, 19% wanted to snack at dinner and 26% sought an evening snack. They aren’t necessarily traditional salty snacks. Innova research showed a 13% average annual growth in fruit and vegetables with snack claims globally from 2013 to 2017. And more consumers are turning to yogurt as well.
When it comes to the changing baking and snack industries, there are a lot of changes — and a lot of data — to digest.