Traceability Environment friendly. Between 2011 and 2015, the number of Ethical and Environmental claims on new Bakery products has almost tripled, reaching 18% worldwide.

In 2015, 23% of all new Bakery product launches featured a Natural claim on the consumer packaging. Worldwide, 29% of new Bakery products launched in 2015 did not use any preservatives and 13% included a No Additive/Preservative on-pack claim.

Fruit recognition

Consumers are looking for new taste experiences through innovative flavors and combination of amazing aromatic profiles.

High/ Added Fiber, Antioxidant…Cereal innovations have focused on whole grain and high fiber content, but there is still demand for higher protein and lower sugar options.

Traceability Environment friendly. Between 2011 and 2015, the number of Ethical and Environmental claims on new Bakery products has almost tripled, reaching 18% worldwide.

In 2015, 23% of all new Bakery product launches featured a Natural claim on the consumer packaging. Worldwide, 29% of new Bakery products launched in 2015 did not use any preservatives and 13% included a No Additive/Preservative on-pack claim.

Fruit recognition

Consumers are looking for new taste experiences through innovative flavors and combination of amazing aromatic profiles.

High/ Added Fiber, Antioxidant… Cereal innovations have focused on whole grain and high fiber content, but there is still demand for higher protein and lower sugar options.

In the past 5 years, the number of products with a clean label has grown by 18% in the United States and Canada. 59% of U.S. consumers believe that “the fewer ingredients a product has, the healthier it is” and they are 91% to declare that food and beverage options with recognizable ingredients are healthier. The trend is tremendously exploding in the natural and organic segment. By 2020, sales of natural and organic food are expected to represent 14% of total U.S. food sales.

Plant based diets grow among clean label. Consumers are looking for innovative options to benefit from the plants into their daily lives.

North America accounts for 30% of the total share of the global natural food colors market. The trend for natural colors is happening over time and not all at once. However, the pace of change is increasing – strong growth is expected due to the rise in development of color options for blue, green and red color.

Nearly 5% of all food sold in the United States is now organic. Sales of organic products in the United States has risen by 11%, reaching a record of $43.3 billion in 2015, outpacing the overall food market’s growth rate of 3%. The U.S. organic industry recorded its largest dollar gain ever last year with $4.2 billion in new sales.

With 55% of people globally making a conscious effort to eat as many vegetables as possible, vegetables are showing up in new categories like juices, snack bars, yogurts and breakfast cereals.
As consumers become more open to vegetables transitioning from savory to sweet – the “stealth” positioning is likely to fade and vegetables are more likely to find a front-focused place in a broader range of categories.
Fruit-vegetable combos are the most popular flavor profiles with tomato, cucumber, carrot, celery, ginger and beet root among the most commonly launched vegetable profiles.

As consumers become more attentive to their diet, they have begun to show a greater interest in specific ingredients and products, driven by various motivations including food safety, product integrity and sustainability. A spate of food recalls in North America has also made consumers more suspicious about ingredients when it comes to sourcing and quality. New products that are created to be more sustainable overall can benefit the common good, and also motivate consumer purchases. This is especially true for food and drink companies.

Traceability Environment friendly. Between 2011 and 2015, the number of Ethical and Environmental claims on new Bakery products has almost tripled, reaching 18% worldwide.

In 2015, 23% of all new Bakery product launches featured a Natural claim on the consumer packaging. Worldwide, 29% of new Bakery products launched in 2015 did not use any preservatives and 13% included a No Additive/Preservative on-pack claim.

Fruit recognition

Consumers are looking for new taste experiences through innovative flavors and combination of amazing aromatic profiles.

High/ Added Fiber, Antioxidant…Cereal innovations have focused on whole grain and high fiber content, but there is still demand for higher protein and lower sugar options.