Archive | New Product Development
Posted on 28 March 2017.
Premier Foods, the British convenience foods group, is introducing some tasty innovation under its Bisto brand, aiming to drive category value with the launch of Bisto Best ready-to-use Beef and Chicken Gravy. Made with real meat juices, the new range is rolling out from March and offers all the flavour and quality of Bisto Best in an even more convenient format. The Bisto Best range is currently in growth at +5.2%1, demonstrating that people are willing to pay more for quality products from well-known and trusted brands.
Premier Foods is set to drive value growth within the flavourings and seasonings category through its Bisto Best range, with the introduction of two ready-to-use rich gravy variants. Rolling out in the grocery channel from March, Bisto Best Rich Beef and Succulent Chicken gravy pouches offer shoppers a convenient solution to enhance both everyday mid-week meals and special occasion roast dinners. With the ready-to-use gravy category growing at +10.5% year-on-year , and ambient gravy driving this growth, the brand is perfectly placed to help retailers capitalise on this opportunity.
As the UK’s number one gravy brand, currently worth £106 million, Bisto is a key growth driver within the total flavourings and seasonings category. With Bisto Best in growth ahead of the category, the new ready-to-use Beef and Chicken gravy pouches will encourage existing shoppers to trade up, whilst also attracting new people to the sector. Ready-to-use gravy consumers tend to be younger and more affluent versus the total market . When they are under pressure to prepare the perfect meal for friends or family, they are looking for something extra special to bring to the table. They want to use convenient products from trusted brands that are guaranteed to deliver delicious results.
Helen Touchais, Brand Director for flavourings and seasonings at Premier Foods, comments: “The value growth we are seeing within the gravy sector is being driven by people shopping for better quality gravy. Bisto Best continues to perform well as a result, and the launch of ready-to-use gravy is the logical next step to drive the category. Last year we introduced our Bisto Best ready-to-use gravy sauces and the range is already performing strongly after only six months in market, showcasing an appetite for time saving products.”
She adds: “We know that the mid-week roast dinner occasion is gaining momentum as modern families move away from the Sunday tradition. This creates a further opportunity for Bisto to offer reliable, great quality products that are also quick and convenient to use.”
The gravy simply needs heating in the microwave or on the hob, to add flavour and succulence to a roast dinner and each pouch contains four servings. The range has modern packaging with a window so that the product can be seen on shelf, and will carry an MRSP of £1.99. The launch will be supported via in-store activation, in addition to TV advertising for Bisto Best later in the year.
Posted in Innovation, New Product Development
Posted on 21 March 2017.
The context in which consumers eat, has a major impact on how they evaluate the taste of foods. This conclusion has been drawn following a study of airplane meals, carried out by Wageningen Food & Biobased Research. The scientists demonstrated that real-life testing situations can be effectively simulated in a lab. The study, published in the Journal of Sensory Studies, gives insight to manufacturers on how to improve the predictive value of product tests, and thereby increase the success rate of product innovations.
The researchers asked 466 consumers to judge a selection of airplane meals. Approximately half (242) of the people did this in a lab in two different testing contexts: in conventional test labs and in test cabins, which simulated being on board an aircraft. The ‘on board’ participants sat in airplane seats, in rows close to each other, and each of them had a boarding pass. They received safety instructions and, in the background, they could hear the sound of aircraft engines. Their meals were served by flight attendants. The remaining participants (222 people) rated their meal ‘in flight’ during a trip aboard a real aircraft. In total, four different airplane meals (two with rice, two with pasta) were evaluated.
In test lab or on board
The ratings of meals in the simulated aircraft situation and on board a real plane were very similar. Ratings in the test labs, for half of the meals, differed significantly from the other two situations. In the test labs participants gave all the meals a comparable rating, whereas in both ‘on board’ situations one meal was rated as clearly tastier than the other.
Added value real-life testing
“The results of our study demonstrate the added value of testing in a real-life environment,” says Nancy Holthuysen, researcher at Wageningen Food & Biobased Research, and leader of the project. “The studies also show that a real-life environment can be effectively created in the lab, often in a cost-efficient way. This even applies to the situation on board an aircraft, where you not only need to take into account background noise and passenger comfort, but also low humidity and changes in air pressure.”
The scientists have described the study in the Journal of Sensory Studies. Following the project, Wageningen Food & Biobased Research has extended its lab facilities by creating an experience room where almost any situation can be simulated upon request – from airplane to grand café, living room to supermarket.
On average, two-thirds of newly-launched food products disappear from the market within a year, because the consumer’s appreciation is less than expected. Manufacturers and caterers often limit themselves to product tests in conventional test labs, as they consider research in a real-life situation too expensive, too time-consuming or too complex. Research in test labs, however, has low predictive value.
Posted in Innovation, New Product Development, Research
Posted on 20 March 2017.
Kefir appears to be bucking the trend that has seen launch activity in drinking yogurts and fermented beverages remain relatively static in recent years. While kefir launch numbers are still limited globally, Innova Market Insights data indicate that they grew more than three-fold between 2011 and 2016. This is despite launches in the overall drinking yogurt/fermented beverages sub-category rising by a much more modest +60%.
“As interest in fermented dairy products spread in the west alongside the arrival of the so-called functional foods market in the 1990s,” reports Lu Ann Williams, Director of Innovation at Innova Market Insights. “Kefir started to move out of its home in the Caucasus via limited availability in specialist health food stores in western markets to a more value-added, mainstream positioning, particularly in the US,” she adds.
The US pioneered the kefir market in the west and brought value-added options in resealable plastic bottles to the mainstream market. This allowed for more direct competition with other dairy and non-dairy beverages. It accounted for over one-third of global kefir launches in 2016 and beverages featuring kefir accounted for 40% of US drinking yogurt/fermented beverages introductions overall, compared with just over 8% globally. Europe accounted for the bulk of the remainder, led by more traditional markets in Eastern Europe, although launches in Western Europe have grown strongly, but from a very small base.
Kefir is strongly promoted on its healthy properties, particularly with rising interest in fermented foods and beverages overall. All US and nearly 94% of global launches used some kind of health positioning in 2016. There was initial emphasis on probiotics, particularly focusing on digestive health benefits. Even though regulatory issues have made this type of claim more difficult in some parts of the world, digestive health claims were still used for nearly two-thirds of global launches in 2016.
Nearly half of kefir launches use low fat claims and the sector has also not been slow to exploit rising concerns over sugar intake in the diet. The number of global launches positioned on low sugar/no-added-sugar and sugar free positionings double in 2016 to feature in 20% of the total. Organic and lactose free variants are also increasingly common, among kefir launches.
For more information about Innova Market Insights, please visit: www.innovadatabase.com.
Posted in Ingredients, New Product Development, Research
Posted on 11 January 2017.
Anheuser-Busch InBev and Keurig Green Mountain, the personal beverage system company, have entered into a joint venture focused on the research and development of an in-home alcohol drink system. The venture, which will bring together the expertise of both companies, will build on the Keurig KOLD™ technology and system innovations and AB InBev’s brewing and packaging technology, and evolve them within the realm of the full adult beverage category, including beer, spirits, cocktails and mixers. The partnership will focus on North America.
“We’re thrilled to be moving forward with this joint venture and look forward to working closely with the Keurig Green Mountain team to explore the possibilities of what we can achieve together,” says Nathaniel Davis, chief executive of the new venture. “We can’t wait to get started.”
“We are excited to partner with AB InBev to develop a new system for the adult beverage category. We look forward to combining our capabilities and technologies to deliver innovation for consumers,” says Bob Gamgort, chief executive of Keurig Green Mountain, which is a private business owned by an investment group led by JAB Holding Co.
The joint venture employees will come from the current AB InBev and Keurig teams and will be located in facilities in Massachusetts and Vermont.
Posted in Innovation, New Product Development, News
Posted on 05 January 2017.
One of the key growth areas in the snacks category in recent years has been fruit-based snacks. Their share of global tracked snack launch activity recorded by Innova Market Insights has more than doubled from less than 8% to nearly 18%, over the past five years. This makes it the number three snacks sub-category overall after savory/salty snacks and snack nuts/seeds.
“The market is now very diverse,” notes Lu Ann Williams, Director of Innovation at Innova Market Insights. “But it can generally cover a number of categories, led by dried snacking fruit, fruit bars and processed fruit snacks. There is ongoing activity in emphasizing the snack positioning of fruit products, with more user friendly packaging such as resealable stand-up pouches and small pots and trays, making them more suitable for anytime snacking. There has also been growth in the availability of multi-packs of individual snacks.”
As the market has developed, it has seen the rising popularity of fruit and nut mixes, often featuring more unusual and exotic varieties of both. So-called superfruits are strongly in evidence, varying from the relatively established, such as cranberries, to the less well-known, such as goji and açai. Value is also being added with the use of other ingredients and flavorings, including indulgent favorites such as chocolate, healthy additions such as yogurt and on trend options, such as coconut.
The intrinsically healthy image of fruit has also helped to drive the market forward. Nearly half of launches tracked in the 12 months to the end of September 2016 were positioned on a health platform of some kind, rising to over 85% in North America. Recent interest in clean labeling and free from products has generally been relatively easy to target in a sub-category with an existing natural image. Over a quarter of launches used a natural and/or no additives or preservatives positioning, rising to over 36%, if organic claims are also included.
Interest in GMO-free claims has also risen sharply in recent years and they are now used on about 8% of global launches, up from 3.5% five years ago. North America has been leading this trend, with a massive 38% of launches claiming to be non-GMO, up from just 12% five years previously. This illustrates the response to rising levels of consumer concern around this issue.
Other health claims of ongoing interest include fiber content, used for over 11% of global launches in the 12 months to the end of September 2016, and sugar content (no added sugar, low sugar and sugar free) with over 10%. For more information about Innova Market Insights, please visit www.innovadatabase.com.
Posted in Ingredients, Innovation, New Product Development
Posted on 13 December 2016.
Yoplait, part of the General Mills group, has launched Super Fruitii, a thick 0% fat yogurt on a layer of unique fruit flavour combinations, in the UK. Super Fruitii is a 0% fat, thick and creamy yogurt containing 60 calories, served on a layer of fruits. There are three unique flavour combinations in the range, including: Blueberry, Strawberry and Goji Berry; Mango, Papaya and Aloe Vera; and Raspberry, Cranberry and Pomegranate.
The product’s credentials come with a sugars content that is, on average, 30 per cent lower than other fat-free yogurts*. The Super Fruitii range is also fortified with calcium and essential vitamins D and B2.
Joanna Abram, Marketing Manager at Yoplait, comments: “Super Fruitii is a delicious combination of thick yogurt and a refreshing layer of fruit. It is a major platform for Yoplait and we have exciting plans for the future. We will also be supporting the launch with a six-figure marketing campaign starting in January 2017.”
The range is available now in convenient 4 x 100g packs and is currently listed in Tesco, Sainsbury’s, Morrisons and Asda.
* 52 weeks ending 16 July 2016
Posted in New Product Development
Posted on 24 November 2016.
According to Innova Market Research’s latest Global New Product Introductions Report, almonds are now the number one nut in new introductions in Europe with a 48% regional share and a new record high of 42% globally. Germany, the UK and France follow the US as the top leading countries introducing new almond products. With 4,313 new almond products, Europe saw a double-digit growth of 16% increase in 2015.
This is the first time almonds have taken the top spot in Europe with the lead being particularly driven by increased consumer demand in the snacks and bars sectors as well as growing interest in lactose-free and gluten-free – the leading health claim in UK almond introductions. The demand for almonds can also be attributed to their role as natural, nutrient-rich ingredients with appealing taste and crunch and extensive versatility as well as their consistently safe, stable supply.
Country-specific increases include a 34% increase in snacking new product introductions in France, while Germany has seen a huge 107% increase in spreads. Almonds are the number one nut in the UK leading in 4 of the 5 leading categories for almonds, with particular increases of 33% in bakery introductions and 15% in bars.
Dariela Roffe-Rackind, Director for Europe for the Almond Board of California, says: “Across Europe, consumers are increasingly seeking convenient, healthy snacking solutions they can feel good about. Food manufacturers are recognising that this need for convenience and desire for natural, unprocessed foods can be met by the versatile and nutritious almond.”
Globally, almonds continue to lead new product introductions around the world and over multiple categories, widening the gap with other nuts. Almond product introductions grew 8% in 2015, despite a 4% decline in overall food introductions and a 7% decline in nut introductions. Compared to other tree nuts, almond introductions hold top spots across the categories of confectionery, bakery, snacks, bars and cereals, substantiating endless opportunity in new product innovation.
Lu Ann Williams, Director of Innovation at Innova Market Research, explains: “More foods are considered a snack today and flavour innovations continue to deliver excitement in the industry. We are seeing almonds used in an even wider variety of snacking products, including protein snacks, fruit and vegetable products and yogurt snacks – catering for indulgent, convenient snacking for a multitude of occasions.”
California is the top producer of almonds with 83% of global production and Western Europe is the second largest shipment destination behind North America. Almonds are California’s largest agricultural export and second most valuable crop.
Posted in Ingredients, Innovation, New Product Development, Reports, Research
Posted on 18 November 2016.
Growing calls for transparency throughout the supply chain are taking clean & clear label to a new and supreme level. This comes as the inherent benefits of plant-based products are being actively marketed to more health conscious consumers. “Clean Supreme” and “Disruptive Green” lead Innova Market Insights’ Top Ten Trends list for 2017.
“Interest in naturalness and clean label continues to feature strongly,” according to Lu Ann Williams, Director of Innovation at Innova Market Insights. “It has become somewhat of a running theme through our trends forecasts in recent years. In 2008, ‘Go Natural’ led our trends list, and since then the theme has featured each year in different forms, such as ‘Processed is Out’ in 2011, ‘From Clean to Clear Label’ in 2015 and ‘Organic Growth for Clear Label’ in 2016. This year, clean & clear is a theme weaving throughout the entire list, but is specifically the case for trend #1 (‘Clean Supreme’).”
Innova Market Insights has revealed its top trends likely to impact the food industry in 2017 from its from its ongoing analysis of key global developments in food and drinks launch activity worldwide.
The top five trends for 2017 are:
- Clean Supreme: The rules have been rewritten and clean and clear label is the new global standard. The demand for total transparency now incorporates the entire supply chain, as a clean label positioning becomes more holistic. Trending clean supply chain claims include “environmentally friendly,” which has shown a CAGR growth of +72% from 2011-2015 and “animal welfare,” which has grown at +45% per year during this period.
- Disruptive Green: As plant-based milks, meat alternatives and vegan offerings have rapidly moved into the mainstream, consumers are looking for innovative options to take the inherent benefits of plants into their daily lives. Even dairy companies are now leveraging the functional and technical benefits of plants in new product development, driving more variety and excitement into their category. Innova Market Insights has reported CAGR of +63% for new product launches with a plant-based claim from 2011-2015.
- Sweeter Balance: Sugar is under pressure, although it remains the key ingredient delivering the sweetness and great taste that consumers are looking for. The quest to combine taste and health is driving NPD, as the industry faces the challenge of balancing public demand to reduce added sugars and create indulgent experiences, while at the same time presenting clean label products.
- Kitchen Symphony: Italian Lasagna is no longer enough – we want Melanzane Aubergine Al Forno! The connected world has led consumers of all ages to become more knowledgeable of other cultures. As a result, there is growing demand for greater choice and higher levels of authenticity in ethnic cuisines. At the same time, pride in local and regional foods is also seeing an upsurge in some countries, with a resulting rise in availability and authenticity of local cuisine.
- Body in Tune: Consumers are increasingly personalizing their own nutrition intake, making food choices based around what they think will make them feel better. They are also experimenting with free from products and specific diets like paleo and low FODMAP. At the same time, consumers continue to increase their intake of foods and beverages with ingredients that they consider to be healthy, like protein and probiotics.
The other trends identified by Innova Market Insights are:
6 Plain Sophistication
7 Encapsulating Moments
8 Beyond Pester Power
9 Fuzzy Borders
10 Seeds of Change.
Posted in Ingredients, Innovation, Marketing, New Product Development, Packaging, Research
Posted on 12 October 2016.
Dehydrated food and powdered dairy products have seen their markets grow for many years, with new and improved products appearing on our shelves daily. One common factor linking all products is the extensive development and testing they undergo. European SprayDry Technologies, based in the United Kingdom, has recently introduced an additional model to their highly successful pilot scale spray dryer range. The model ESDT15 is an innovative spray dryer designed specifically for product development and small scale production.
The ESDT15 is harmonised to other models within the pilot scale range, being an all stainless steel appliance from feed tank to powder collection and only requires an electrical and compressed air supply to start production. The machines comes in food grade finish with 316 stainless steel wet contact surfaces and dry contact surfaces, support frame, access platforms, hand railing and ladders all 304 stainless steel as standard.
An upgraded version in pharmaceutical execution is also available to suit the higher standards of material, finish and documentation required by this manufacturing sector.
Standard execution includes primary air/powder separation via cyclone with optional secondary containment reverse jet bag filters available for all model types. Other options include explosion venting and CIP cleaning nozzles.
The unit includes a feed vessel, peristaltic feed pump and two-fluid atomiser plus automatic clean-out needle, exclusively designed and manufactured for European SprayDry Technologies.
Process air is drawn into the system and filtered through G4/EU4 pre filters and F8/EU8 main filters. Process air heating is provided by an electrical heater.
Product discharge is achieved using a high efficiency cyclone to separate the product from the conveying air stream, with finished product collected in receptacles.
A single fan is located on the units exhaust. Both exhaust fan and feed pump are supplied with variable speed control. The control system can be supplied as either Allen Bradley or Siemens PLC.
European SprayDry Technologies continue to utilise Hope Industries range of Industrial monitors with a 23” touchscreen as standard. The standard model is complete with temperature transmitters positioned on the inlet duct, chamber cone and exhaust duct and pressure transmitters on the atomiser air pressure and inlet air filter health monitor.
The chamber is self-supporting with access provided to the profiled chamber door and roof mounted atomiser via access platforms, hand railing and vertical ladders. Upgrades are available for additional platform areas and stairs.
This model ESDT15, like all models in the ESDT pilot scale spray dryer range, is supplied with a 12 month spare parts kit and a 12 month warranty as standard.
The first ESDT15 will be installed in the UK at the beginning of October 2016 with further orders secured for delivery to both UK and mainland Europe.
The pilot scale range of spray dryers are a recent addition to the established ESDT equipment portfolio which includes large scale bespoke production spray drying plants.
Evaporators, continuous vibratory fluid beds and agglomerators are available to compliment both the pilot scale and production scale spray drying range, for more information visit www.spray-dryer.com or contact Gareth Hine, Director of Sales on 07740 175272.
Posted in New Product Development, Processing
Posted on 06 October 2016.
UK food group Premier Foods is investing in its Batchelors brand and moving it into the microwaveable ambient pots market for the first time in response to consumer demand for healthier, more convenient meal solutions. Three brand new product ranges, Batchelors High Veg Pots, Soup & Dippers and High Protein Pots, will be available in stores from mid-October and supported by a multi-million pound TV ad campaign kicking off in the New Year.
Yilmaz Erceyes, Brand Director for Savoury Meals at Premier Foods, comments: “We are seeing demand for convenient, time-saving products, but consumers are no longer willing to compromise on taste and nutritional value. These great tasting, single portion pots are ideal for lunchtime and deliver one of your five a day. The move into microwaveable ambient pots for Batchelors is an exciting opportunity for retailers as individual, ambient pots are growing at +9% . With the quick meals, snacks and soups category having an impressive 92% household penetration, we are targeting a broad range of shoppers.”
Batchelors High Veg Pots will be available in six tasty flavours, including Spinach Fusilli with Garlic & Mushroom Sauce and Red Pepper Noodles with Sweet Chilli Sauce – building on the popularity of Mediterranean and Oriental flavours.
Erceyes continues: “Our consumer testing has been invaluable, with excellent results that give us the confidence there is a place for these new pots within the market. Both the High Veg Pots and Soup & Dippers achieved outstanding scores when tested with consumers, which is very promising for retailers as only 10% of new products achieve this rating.”
Batchelors Soup & Dippers is designed to provide shoppers with new inspiration for lunchtime and aims to help increase average spend within the soup sector. Following insight that 41% of total soup occasions includes some type of bread or roll , the products offer thick, chunky soups with crispy bread croutons seasoned with black pepper. The range will be available in six flavours, including classics such as Tomato & Basil and Carrot & Coriander.
The new Batchelors trio is completed with the introduction of High Protein Pots. Shoppers are increasingly seeking healthier alternatives in convenient products, and these pots are helping retailers keep up with the trend for added value products. Protein rich products continue to gain momentum with beans, grains and lentils becoming more mainstream. The range will launch in four flavours, including Mexican Bean Chilli and Moroccan Chickpea Tagine.
The new products from Batchelors directly support two of Premier Foods recent health commitments to encourage healthier food choices, specifically its pledge to launch nutritious new products with higher levels of fibre, protein and macro nutrients and ensure at least three-quarters of the new products in its Grocery portfolio are ‘better for you’ choices.
Posted in Innovation, Marketing, New Product Development
Posted on 04 October 2016.
A Donegal seafood company is bringing a unique Irish species of tuna – Wild Irish Albacore Tuna – back into the country and selling it across the island. Shines Seafood, a family-run business located in Killybegs, is the only Irish company to source and sell the product in Ireland.
After decades living and working in Ireland’s largest fishing port, it was the Shine family who discovered the delicious Albacore tuna while working with a Basque company. Fishermen catch some of the finest Albacore Tuna (Thunnus alaunga) off the coast of Ireland every year – some 2,583 tonnes in 2016 – but all of it was leaving the country.
Shocked to discover that it was not available here, the family looked into sourcing it. Husband and wife John and Marianne Shine launched Shines Seafood in April 2015 to bring Albacore tuna to the Irish retail sector for the first time. The company works with Irish fishermen to source the fish and, using the same company it previously worked with in the Basque Country, it packages the product in glass jars and tins under its own brand.
The couple’s daughter Ciara, who was a participant on ACORNS, a government-run programme for female entrepreneurs in rural areas, is now also helping at the helm.
“The idea was originally a small part of a fish mongers that we opened for a short time in Donegal town. We wanted to sell high-quality Irish seafood products and other related products to complement our fresh fish sales,” says John Shine. “It was here that we first realised that the quota for Albacore tuna was not staying in Ireland, but being exported. If we wanted to sell this product in our shop we would have to do it ourselves. By introducing the product into the Irish retail market, we are increasing social sustainability by supporting Irish fishermen and small Irish fishing communities, like the one we live in ourselves. Irish Albacore tuna is, in my opinion, Ireland’s best kept secret.”
The Shine family’s background has always been in fish. John worked as a fisherman for years and Marianne, worked for a fish buyer based in the Basque Country before they opened a successful fish and chip shop in Killybegs. After participating in Bord Bia/SuperValu’s Food Academy, and with help from Donegal and Leitrim LEOs, the product was developed. Preserved in olive oil, Shines Wild Irish Tuna is now stocked in 200 SuperValu stores nationwide.
It is also sold in high-end independent shops including Avoca, Fallon & Byrne and Cavistons. The company also branched into new products and is hoping to export soon into the UK, the US and Russia.
Posted in New Product Development, News
Posted on 15 September 2016.
The awards keep on coming for Suffolk-based English craft brewery St Peter’s as it sweeps the board in the Global Beer Masters. St Peter’s Brewery claimed two of only eight golds awarded in the competition for its Cream Stout and Black IPA, which was only launched in the spring.
It also picked up two silver medals for its Ruby Red Ale and Organic Ale and a bronze for Dark G-Free, its gluten-free beer.
The Global Masters series is judged purely on taste and every beer is measured on the taste and the skill of its brewer. All Global Masters are judged blind by the finest palates in the world – a panel of beer experts, beer sommeliers and senior buyers. Only the best competing beers are awarded medals from bronze through to gold.
“We’ve had a fantastic summer achieving awards for so many of our beers. The Global Masters is blind judged on taste alone so this is a real achievement for the team and testament to the quality of our brewing processes,” says Steve Magnall (pictured left), CEO at St Peter’s Brewery. “We only launched Black IPA in the spring so it’s fantastic that it scored so highly with the judges. As a small craft brewery we are always looking to innovate so it’s fantastic to know we are hitting the spot with the experts and the public.”
St Peter’s Brewery has a 20-year history in brewing real ale, including organic and gluten-free, as well as bottles and cask ales for on and off-trade.
Posted in New Product Development, News
Posted on 12 September 2016.
With the tax on sugary soft drinks due to come into effect in April 2018, the majority of UK sports and energy drink users say they expect their purchasing of these products to be affected as a result of any price increases. Indeed, new Mintel research reveals that one in three (32%) British consumers who drink sports and energy drinks would cut back on the amount of sugary varieties they consume if the price were to increase, while one in five (20%) say they would stop drinking sugary varieties altogether. Meanwhile, almost two in five (37%) say they wouldn’t change their drinking habits at all.
Despite these reported spending changes, low-sugar and sugar-free variants of sports and energy drinks are set to benefit. Over one third (37%) of those who would reduce their consumption of sugary sports or energy drinks if the price were to increase say that they would switch to low-sugar or sugar-free versions as a result. Furthermore, almost half (48%) say that they would drink other drinks instead, such as juice, smoothies or milk, while 28% would switch to a less expensive brand.
Already the impending sugar tax has caused an uplift in product innovation. According to Mintel Global New Products Database (GNPD), 28% of sports and energy drinks launched in the UK so far this year* have carried a low, no or reduced sugar claim, up from just 10% of sports and energy drink products launched in 2015.
Amy Price, Senior Food and Drink Analyst at Mintel, says: “Sugar continues to be an issue in the market and the pending sugar tax is expected to have an adverse effect on consumption. Positively for the market, however, a strong minority of sports and energy drink users would not change their habits following the introduction of the sugar tax. This is likely owing to the infrequent usage within the category, meaning that the impact on total grocery budgets of the tax would, for most drinkers, be decidedly modest. Ongoing investment in low, no and reduced sugar formats will be essential to providing a different option for consumers, especially if these are at a lower cost to the consumer.”
Today, half (49%) of Brits drink sports or energy drinks, rising to 80% of men aged 16-24. Branded products are currently the most popular variety; however, frequency of usage is low as just 16% of Brits have drunk a branded sports drink, and 12% have drunk a branded energy drink, at least once a week in the past 12 months**.
What’s more, despite the recent backlash against sugar, standard varieties of the drinks remain the most popular. Less than three in 10 (28%) Brits who drink energy drinks consume low, no or reduced sugar varieties, while 27% drink this low, no or reduced sugar variety of sports drinks.
Moving forward, however, Mintel research highlights significant consumer interest in new product innovation using more health-oriented ingredients. Indeed, over one quarter (28%) of those who drink sports and energy drinks say they’d be interested in seeing cold-pressed juice included in these drinks, 25% express interest in trying these products made with mineral water and 22% express interest in these products containing bits of fruit.
“Innovation in the non-alcoholic drinks market is blurring the lines between different categories. ‘Cold-pressed’ has become an increasingly popular label in the juice sector, with these ‘raw’ fruit juices and smoothies positioned by some operators as more nutritious than standard products due to not having been heat-processed. This health halo could be mined by sports and energy drinks brands to capitalise on the trend through products that look to cold-pressing techniques,” Amy Price adds.
Finally, Mintel research indicates that products made with more naturally-derived ingredients are likely to appeal to consumers. Approaching two in five (37%) consumers say that it would be good to know the origin of ingredients used in sports and energy drinks, for instance Sicilian lemons or Brazilian guarana, while another three in five (29%) would be interested in reduced sugar sports and energy drinks made with plant-derived sweeteners.
What’s more, one in five (20%) say that energy drinks made with superfood ingredients, for example ginseng, are worth paying more for.
“Information on origin of ingredients and reference to how they are sourced could bolster trial of a sports or energy drink. While tropical and ‘punch’ flavours have become popular as brands look to capitalise on sporting events such the Rio 2016 Olympics, more could be done to highlight the origin of exotic ingredients,” Amy Price concludes.
**12 months to June 2016
Posted in New Product Development, Reports, Research
Posted on 09 September 2016.
Over a quarter of global consumers (27%) consider food and drink to be appealing if products are advertised for consumption at a specific time of day, according to research by consumer insight firm Canadean. The company’s latest report states that while demographic segmentation is commonly used in food and drink marketing, brands are increasingly launching products for consumption at particular times of the day.
Tanvi Savara, Consumer Insight Analyst at Canadean, explains: “Habitual consumers respond well to daypart-specific launches from their preferred brands. Results from Canadean’s global consumer survey, conducted across 31 countries in Q4 2015, show that nearly a third of regular soft drink consumers find time-specific products appealing. Similarly, 34% of regular snackers find themselves tempted by products advertised for consumption at a specific time of the day.”
This trend aligns with consumers’ newfound readiness to experiment with food or drink products that posit themselves as specifically for consumption outside traditional eating hours.
Tanvi Savara continues: “Brands such as Cadbury, with its Dairy Milk Medley, are redefining consumption occasions by incorporating ingredients that are reminiscent of meals or desserts in order to extend consumption into new times of the day. Others take inspiration from familiar flavor profiles and add an experimental twist to generate appeal. Alpina Café Selections yogurt, which hails from the US, is one such example, as it claims to have caffeine content equivalent to about half a cup of coffee and is positioned as the ‘perfect addition to anyone’s morning or afternoon routine.’”
Although time-specific products currently appeal very strongly to those who are brand loyal, opportunities do exist for manufacturers to target a wider consumer base.
Tanvi Savara concludes: “Brands seeking to leverage time-of-day positioning successfully should not just identify the daypart for which a product is formulated, but also address the purchase motivations that are most relevant for that daypart, through formulation and marketing. For example, consumers are more likely to snack on health-oriented choices such as fruit and yogurt earlier in the day, whereas indulgence is more likely to be an influence towards the end of the day, with chocolate or savory snacks preferred late at night.”
Posted in Marketing, New Product Development, Reports, Research
Posted on 31 August 2016.
A sparkling milk & fruit drink, a milk & tea drink and an energy drink rich in protein are all part of Arla Foods’ new ambition to triple its business outside standard white milk in the global beverage market. Arla wants to challenge soft drinks with healthier milk-based alternatives.
One important bet in Arla’s ‘Good Growth 2020’ strategy is to capture the opportunities within beverages with a portfolio that includes healthier alternatives based on milk and natural ingredients. The goal towards 2020 is to triple the revenue of milk-based beverages from Eur230 million in 2015.
The global market for milk-based beverages is approximately Eur100 billion in annual retail sales value, which is the size of the global standard white milk market. However, it is growing much faster, especially outside Europe.
“By addressing the beverage market more strategically, we can double the size of our playing field for liquid milk products and capture significant growth opportunities for Arla. Through branded milk-based beverages we can create more value for our farmers,” says Hanne Søndergaard, executive vice president for global Marketing & Innovation in Arla.
Modern urban lifestyle has led to people across the world increasingly snacking and getting their nourishment out of their homes. Mealtimes are blurring, more women are working and more people are living in bigger cities.
“We have a big opportunity to provide people with nourishment when they need it, based on the natural goodness of Arla milk. Our milk should not only be enjoyed from litre-sized packages bought in supermarkets, it should also be available as a tasty beverage on the go. We will expand our portfolio to include products that will nourish you, fuel you or refresh you – whenever and wherever you need it. This will create new sales opportunities for us in places such as convenience stores, petrol and train stations, gyms, workplaces, cafes, bars etc., where we are hardly even present today,” says Hanne Søndergaard.
Within beverages, Arla has had success through its Cocio® subsidiary and its cooperation with Starbucks® coffee drinks. Recently, beverages such as Arla® Protein and Arla® Move with natural ingredients have been introduced.
Arla’s development areas for the new Milk-Based Beverages unit are:
* PRODUCTS & PACKAGING: The current innovation focus includes developing ambient beverages, in which milk, yogurt or whey is the main content. They can be flavoured, carbonated or with added specific benefits such as protein, fibres or grains, etc. However, the team will also have to think beyond dairy, for example by using milk, yogurt or whey as an ingredient in other popular beverages such as sports drinks, water, coffee, tea etc.
* CHANNELS & DISTRIBUTION: This strategic bet requires further extension of Arla’s existing sales and distribution outside traditional retail to make milk-based beverages a natural option in convenience stores, petrol and train stations, gyms, workplaces, cafes, bars etc
* MARKETS: The 2020 ambition is to be the leading provider of milk-based beverage in Northern Europe and one of the leading European players in Asia, the Middle East and Northern Africa. The UK, UAE and Singapore have been selected as test markets that will receive further dedicated focus to develop a winning model for distribution, sales and marketing that can be rolled out in their respective regions.
Posted in Innovation, Marketing, New Product Development, News
Posted on 30 August 2016.
More energy drinks were launched globally in 2015 than in any year since 2008, with the number of energy drink products launched growing 29% between 2010 and 2015, according to Mintel Global New Products Database (GNPD). While energy drink launches around the world have seen a new lease of life, Mintel research reveals that when it comes to innovation, Germany is king.
Indeed, Germany recorded the highest share of new energy drink product launches in 2015, overtaking the US for the first time. Some 9% of global energy drink launches occurred in Germany in 2015, as opposed to 8% in the US. In comparison, Germany experienced just 6% of global new energy drink product launches in 2014, while 10% of global launches took place in the US.
It’s not just energy drink innovation that is booming, as volume sales are also on a high. In 2015, the global market for energy drinks rose by an energetic 10% to reach an unstoppable 8.8 billion litres. Around the world, the top five energy drinks markets in terms of volume sales are the US (3.3 billion litres), China (1.4 billion litres), the UK (561 million litres), Thailand (465 million litres) and Vietnam (351 million litres). Additionally, volume sales in Germany reached 328 million litres, with Austria (79 million litres) and Switzerland (58 million litres) following much further behind.
In terms of volume growth, China experienced the greatest increase between 2014 and 2015, rising by an exhilarating 25%, followed by Thailand which experienced a rise of 19%.
Alex Beckett, Global Food and Drink Analyst at Mintel, comments: “Energy drinks remain the controversial, yet undeniably successful, wild child of the soft drinks family. The primary driver of global growth remains the drinks’ capacity to provide consumers with a quick and effective energy boost – something which resonates with consumers the world over. Energy drinks are benefitting from being championed by giant brands, which devote huge investment to advertising and high profile marketing initiatives to project an exciting and edgy image. However, in less developed regions, local energy drink brands are emerging and gaining distribution as a more affordable alternative to multinationals, adding pressure for major players to project a brand identity that consumers from New York to Beijing want to be associated with, and pay more for.”
On a natural note, Mintel research indicates that introductions bearing an organic claim have reached a record high. Some 7% of energy drinks launched globally in 2015 carried an organic claim, up from 4% in 2011. And organic innovation shows few signs of slowing down: so far in 2016*, as many as 6% of global launches have carried an organic claim, with Europe leading the way. Three in five (58%) organic energy drink products launched globally in 2016* have taken place in Europe, compared to two in five (39%) in North America and just 3% in Latin America.
The rise in organic launches comes as consumers show strong interest in more natural energy drinks. Indeed, one in four (26%) US consumers say they would be more comfortable drinking energy drinks or shots made with all-natural ingredients. Furthermore, over half of consumers in Poland (61%), Spain (54%), Italy (54%) and Germany (53%) say they would like to see a wider variety of sports and energy drinks made with natural colourings and flavours.
In China, thirst for more natural energy drinks is evident in that two in five (40%) consumers say they’d be encouraged to buy a sports of energy drink product made from natural ingredients.
“The rise in global organic energy drink offerings illustrates how the sector is attempting to appeal to a broader audience by conveying a more natural image. For the foreseeable future, brands will remain under pressure to reformulate with better-for-you ingredients,” continues Alex Beckett.
Finally, Mintel research reveals that parents are emerging as a valuable audience for energy drinks. In the US, while on average 12% of consumers drink energy drinks, this rises to over one quarter (26%) of those with children aged 5 and under and 32% of those with 6 to 11 year olds. In Germany, one third (33%) of adults drank a branded energy drink in 2015, rising to over two in five (44%) of those with under-21’s in the household. Meanwhile, in the UK, three in five (58%) parents with children aged 5 and under drink energy drinks, up from an average of 35%.
“Often exhausted and needing to be on the go pretty much constantly, young parents are emerging as a valuable user group for energy drink brands around the world. Although they are not the traditional target audience of 18-24s which typically feature in marketing campaigns, young parents and older Millennials in general are the primary energy drink consumers,” Alex Beckett concludes.
Posted in New Product Development, News, Research
Posted on 22 August 2016.
British consumers are increasingly looking for food and drink that saves time and allows them to feel they have a better work-life balance. Indeed, 50% of British people feel there are not enough hours in the day to fit in all their desired activities, while 56% report making attempts to reduce the time spent on necessary tasks and chores to free up time for more favorable activities, according to consumer insight firm Canadean.
According to the company’s latest report, it is crucial that dairy brands introduce products designed specifically with consumers’ tight schedules in mind, as highlighted by these survey results.
Ghina Romani, Analyst for Canadean, states: “Breakfast dairy products are most noticeably in demand, with the number of breakfast drinks, yogurts, and cereal pot launches increasing to capitalize on demand.”
A further opportunity, which time-poor consumers present, is the development of products in pouches. In Poland, for example, the Day Up brand launched a breakfast smoothie in a resealable pouch format that does not need refrigeration and is formulated with milk, fruits and ancient grains.
Ghina Romani explains: “Products such as this meet consumer demand for both convenient and healthy products, while also resembling the makeup of a more traditional breakfast, which resonates well with shoppers.”
Consumers’ attempts to save time often go beyond simply consuming dairy products on-the-go, as they endeavor to reduce the time spent on cooking and preparing meals. Canadean’s global survey revealed that 37% of consumers in the UK often do not have as much time as they would like to spend on preparing meals or cooking food.
An example of a product which successfully addresses this issue is an item launched by Nabisco in Singapore last year under the Nabisco Easy Cheese banner. The product is a cheddar cheese in an aerosol format that is quick and easy to apply on bread or crackers.
Ghina Romani concludes: “UK dairy companies looking to stay ahead of the competition need to design and innovate convenient products such as the Easy Cheese aerosol that meet demand for fast and easy cooking.”
Posted in New Product Development, Reports, Research
Posted on 10 August 2016.
UK convenience food group Premier Foods is driving value into the flavourings and seasonings category with a heavyweight £9.5 million investment, a 24% increase versus 2015, and new product launches from two of its best loved brands. Innovation from Bisto and Oxo is set to attract new consumers to the market who are looking for mid-week meal inspiration from trusted, quality brands.
Bisto is launching its first ever ready to use rich gravy sauce range as an extension to its Bisto Best premium offering and will support this with its biggest gravy campaign to date, whilst Oxo will also be introducing a new lamb flavour to its Stock Pots range. Both brands will be supported by a multi-million pound investment and back on TV screens this October.
Helen Touchais, Brand Director, Flavouring & Seasonings at Premier Foods, comments: “We know consumers are on the lookout to try new products, and the new Bisto Best ready to use range enables them to enjoy this much loved brand across a range of different mid-week meal occasions, from chicken dishes to sausage and mash. Bisto Best is already driving growth of +5% year on year in added value gravy which demonstrates an appetite for premium products in the market. With more shoppers trading up the range is becoming a must stock, as the basket spend of consumers who purchase Bisto Best is worth 22.5% more over standard Bisto buyers each year.”
Aiming to drive further gravy growth, the Bisto Best ready to use range contains real meat juices and is available in three flavours: Beef & Red Wine with Chestnut Mushroom, Red Onion & Ale and Chicken & Thyme. Available in a new pouch format, the products offer a convenient solution for consumers on the lookout for easy flavourful shortcuts that still deliver on quality.
Helen Touchais continues: “Our number one selling brands provide shoppers with quick and easy solutions that enhance their mealtimes. Oxo Stock Pots is worth £2.3 million in its first 10 months in market , and data shows us that 33% of buyers are new to this category . With wet stock in growth by +7% year on year, we expect the new flavour will help encourage shoppers to trade up. Lamb is the perfect addition to the range, and offers a significant growth opportunity. There are around 460 million meals that would benefit from lamb stock, but currently, it’s only being used in 14%.”
The new Oxo Stock Pot flavour – Juicy Lamb with Rosemary, Garlic and Red Wine – is made from a flavoursome blend of meat juices, vegetables, herbs and seasonings that deliver a deeper, richer flavour.
The product is designed to help busy consumers produce delicious, wholesome meals even under tight time constraints.
Posted in Innovation, Marketing, New Product Development
Posted on 09 August 2016.
Dartmouth Foods and Faccenda Foods have announced the creation of a new joint venture that will combine the respective skills of the two UK foods businesses and deliver growth, efficiency and a unique proposition for customers. The new venture will retain the Dartmouth Foods name, capitalising on its strong brand and reputation for quality.
Starting with duck, the new joint venture will integrate cooked poultry operations into the Faccenda Foods poultry supply chain. Working together, the arrangement will provide a secure supply, clear provenance and deliver significant increases in capacity and potential for product development. By keeping the length of the supply chain to the absolute minimum, products can be delivered efficiently, making great quality cooked British poultry more accessible to consumers. Ultimately, the venture will offer a unique proposition in the cooked poultry meat sector, being the only UK supplier able to offer cooked British chicken, turkey and duck.
Production will start this summer in a brand new £10 million facility in Plymouth. Built to meet the highest environmental standards, and with state-of-the-art cooking facilities, the new site will significantly increase capacity and efficiency, opening up potential for new product development. Customers for cooked poultry products will benefit from more products, better quality, with the confidence that comes from a short supply chain.
The new business builds on the successful long term supply agreement that previously existed between Dartmouth and Faccenda Foods and will support the growth ambitions of both businesses.
Andy Dawkins, managing director of Faccenda Foods.
“This partnership will provide both parties with real opportunities for growth. Being able to deliver products through such a short supply chain is a huge advantage and gives us the security and capacity to provide a unique range of cooked British poultry that our customers will like and consumers will enjoy,” explains Nick Obolensky, joint managing director of Dartmouth Foods.
“A significant proportion of the duck market is in cooked products, and the team at Dartmouth Foods are great at what they do, so working more closely and integrating the cooked operation into the supply chain makes perfect sense. We believe that consumers will love the quality and taste of our duck and this partnership will enable more of them to try it,” says Andy Dawkins, managing director of Faccenda Foods.
Posted in New Product Development, News
Posted on 03 August 2016.
The number of new products being launched by manufacturers into UK retail stores is falling significantly, according to a study of the performance of new grocery products from launch, published by IRI, a leading provider of FMCG market intelligence and predictive, actionable insight. As major retailers like Tesco cut their ranges to remove slower selling items, resulting in 1,000 fewer packaged grocery items on shelves (a drop of 6.3%), the study shows that 13% fewer new branded items were launched in 2015 compared with 2013.
IRI’s 2016 New Product study shows a drop in the number of new products launched in both food and non-food categories. The number of new private label items launched also fell, but twice as quickly – by 26%. This trend is continuing into 2016, with the rate of new product innovation falling further.
According to IRI, first year sales of branded NPD contributed just 2% to overall sales in the UK across 2014 and 2015, down from 3% (based on a similar study of new products by IRI in 2011). While NPD is recognised as a key driver in category growth, encouraging consumers to trade up at a premium price, there were less new branded items launched across food and non-food sectors.
“As UK retailers look to rationalise their ranges, new products are finding it harder and harder to get listings. At the same time, however, suppliers are producing fewer new products, largely due to budgetary pressures brought about by massively high trade promotion costs and squeezed margins as market prices drop,” comments Tim Eales, author of the study and Director of Strategic Insight at IRI.
“We are also seeing new products not being supported by trade promotions as much as they used to be, which is contributing to their price premium having increased and, arguably, negatively impacting rate of sale. Delisting is happening more often and more rapidly under the scenario of more aggressive range management by retailers. All of this culminates in a big drop in the contribution of NPD to overall grocery sales, a serious concern given that it is recognised as the lifeblood of an industry that is struggling to cope with a number of serious challenges.”
He adds: “NPD has the potential to give UK retailers, such as Tesco, Asda, Sainsbury’s, Morrison’s, Co-op and Waitrose, a competitive advantage versus their discounter competitors who have limited SKU ranges, as they offer new news and increased choice to shoppers. The key question our study raises, however, is whether manufacturers and retailers can find a way to collaborate andchampion the right innovative NPD, whilst managing range reduction agendas. If they get this right, NPD can continue to be a differentiator for all parties.”
IRI’s study also shows that new products are finding it harder to achieve distribution in multiple retailers. On average, the maximum distribution achieved by new products in multiple retailers in the latest study was 44%, 5 points lower than when IRI measured it in 2010/11. It was 3 points lower for food products and 9 points lower for non-food products.
According to IRI’s Tim Eales: “Achieving good distribution is essential to maximise sales of new products, but this is getting harder and harder to do. To be successful with new product development, manufacturers will often aim for 75% distribution within 12 weeks. In fact, what we’re actually seeing is that only 1 in 20 new launches achieve this target in multiple retailers, and only 1 in 7 ever achieves that level of distribution at any point in their life. It seems that as retailers concentrate on reducing range, it has become more difficult to grow distribution for new products.”
IRI 2016 New Product Study: http://www.iriworldwide.com/en-GB/insights/Publications/Range-Rationalisation-restricts-New-Product-Contribution
Posted in New Product Development, News, Research
Posted on 01 August 2016.
New research from Mintel reveals that there were more chocolate flavoured ice cream products launched in the UK in the past year than vanilla for the first time in eight years. According to Mintel’s Global New Products Database (GNPD) as many as 22% of all new ice cream products launched in the UK in the past 12 months were chocolate flavoured, compared to vanilla at 18%, caramel or caramelised flavours at 13% and strawberry at 12%.
While chocolate is top of the ice cream flavours this year, since 2007/2008 vanilla has been the number one flavour in innovation. After peaking in popularity in 2013/14, when as many as 34% of all products were vanilla flavoured, the popularity of vanilla has been declining steadily with less than one in five (18%) new products launched with a vanilla flavour in 2015/16. Meanwhile, the popularity of chocolate as a flavour in new product development has been rising steadily over the past three years increasing from just 15% of all UK new ice cream products in 2013/2014 to a sublime 22% in 2015/2016.
But it’s not just chocolate that is stirring innovators, as Brits are also sweet on caramel and caramelised flavours. Indeed, the number of new ice cream products with a caramel or caramelised flavour has risen from 6% of all UK new ice cream products in 2011/2012, doubling to a delicious 13% in 2015/16.
Alex Beckett, Global Food and Drink Analyst at Mintel, comments: “The ongoing popularity of ice cream bars is inspiring ice cream innovators, prompting the rise in chocolate flavours. Also, while health is a booming innovation trend in ice cream, with dairy- and sugar-free launches taking up more freezer space, some brands are going the opposite route and ramping up the indulgent factor. Hence more chocolate and caramel. This is further proof that British ice cream trends eventually emulate those of the US, where chocolate has been the top ice cream launch flavour for years.”
Although chocolate has become prevalent in ice cream, it appears that Brits still want to see more of it – especially the posher stuff. Half (48%) of all Brits are interested in seeing a wide variety of ice cream made with high-quality chocolate from premium chocolatiers and cocoa from a specific region, with the popularity of premium quality products peaking among 16-24 year olds (57%).
When it comes to who screams for ice cream, it seems it’s the UK’s young men who are the biggest fans of this frozen treat. Almost three in five (58%) UK men aged 16-24 say they typically eat ice cream once a week or more in the spring and summer months, compared to just 46% of women aged 16-24.
Overall, Mintel research reveals that most Brits are hot for ice cream as just 5% of UK consumers say they don’t typically eat ice cream in the spring and summer months and less than one in five (17%) say they don’t tend to eat the treat in autumn and winter. As a result of their hunger for ice cream, UK consumers are predicted to purchase 337 million litres of the treat in 2016 from retail channels, well over that of Italian consumers who are forecast to scoop up just 284 million litres.
As well as appealing to a nation of chocolate lovers, introducing a hot element to ice cream could help to overcome any aversion to cold food in colder weather. Two in five (41%) UK consumers have expressed an interest in ice cream that comes with a sauce to be heated.
“The ice cream market is notoriously weather dependent and, accordingly, seasonal, with usage dropping during lacklustre summers and in the colder autumn and winter months. Ice cream that comes with a separate sauce to be heated attracts considerable interest among users, potentially offering a means of boosting sales in the chillier months,” Alex Beckett adds.
Finally, Mintel research reveals the popularity gelato enjoys in the US is now making its way across Europe. Having long been a favourite in parlours and scoop shops, gelato has now become much easier to find in US retailers over the past couple of years with as many as 43% of US consumers buying gelato. Consumption of gelato in Europe remains relatively low with under three in 10 German (29%) and Spanish (27%) consumers eating gelato in 2015, falling to fewer than one in five (19%) French consumers. However, Mintel research indicates that the popularity of gelato is spreading globally, and there is strong demand in European markets for gelato to be made more widely available at retail. Mintel GNPD shows a 95% increase in global gelato introductions over the past 5 years. Meanwhile, one in five (20%) Brits believe gelato tastes better than other ice cream, peaking at 31% of 16-24s.
Although it’s widely found in high street gelaterias, in Italy, half (49%) of consumers want to see more gelato in stores. For gelato makers, France also offers huge sales potential as, despite low consumption, French consumers are keen to see more of it: two in five (41%) French ice cream consumers would like to see more gelato available in supermarkets, and 46% of under-34s want to see a wider choice of gelatos in retail.
“While the rest of the world is taking longer to develop a taste for gelato, there are signs that it could one day boast a global appeal as consumer tastes are becoming more sophisticated. In the UK, consumer appetite for gelato has grown in line with increased new product development activity in supermarkets. A number of supermarkets now have a private label gelato range, and branded offerings are slowly emerging. Gelato is well-placed to continue benefiting from a consumer mind-set that reasons ‘If I’m going to buy ice cream, I want the good stuff’,” Alex Beckett concludes.
Posted in New Product Development, News, Reports, Research
Posted on 11 July 2016.
Products made with whey protein and minerals from milk have the power to turn back the clock on a person’s age – biologically speaking, that is – according to Arla Foods Ingredients.
Launching a new concept called ‘Change Your Body Age’, Arla Foods Ingredients says that consumers aged 50+ can’t do anything about their chronological age, but they can slow down their ‘body age’ through good nutrition that looks after their muscles and bones.
Change Your Body Age is the first of several concepts to be launched as part of Arla Foods Ingredients’ new campaign, Goodness of Dairy. The aim is to highlight how dairy ingredients are key to tapping into growing consumer demand for food that is natural, healthy and offers great taste and texture.
Change Your Body Age will play a central role in the Goodness of Dairy campaign. The United Nations reports that global life expectancy rose to an average of 70 years between 2010 and 2015, compared with 65 between 1990 and 1995. This demographic trend is set to have major implications for health and wellness. The composition of the human body changes as we age. In particular our skeletal muscle mass reduces – from about 48% when we are 20 to just 25% by the time we are 80 – while fat composition rises from 19% to 35% over the same time span.
These changes are associated with poor health, but can be addressed through the diet and physical activity. Nutrients such as protein and calcium, in particular, have been shown to be important for maintaining and increasing muscle mass and improving muscle function. Calcium is also essential for ensuring strong bones, which can reduce the risk of fractures.
In addition, with the world’s population ageing, the global over-50s economy will be worth an estimated US$15 trillion a year by 2020, according to Nielsen Global Ageing report (2014), which also warns that industries are largely unprepared to meet the needs of ageing consumers
Peter Schouw Andersen, Head of Science & Sales Development for Health & Performance Nutrition at Arla Foods Ingredients, says: “We mustn’t underestimate the importance of consumers aged 50+ and the opportunity that exists for companies who successfully meet their unique nutritional needs. They don’t just want to cope with life as an older person – they want to enjoy life to the full and that means staying fit and active. This is a very sensible approach, too, since adults who are physically active are healthier and less likely to develop many chronic diseases than adults who are inactive.”
To highlight the possibilities for food and beverage companies to create products for consumers aged 50+, Arla Foods Ingredients has developed a new Change Your Body Age product concept – an instant coffee enriched with 100% whey protein and natural minerals from milk, including calcium, magnesium and potassium.
It will be available to see and taste at this year’s IFT Expo, which takes place in Chicago from 17-19 July 2016. Arla Foods Ingredients will exhibit on booth 4045.
Peter Schouw Andersen adds: “The benefits of whey protein for muscle mass are well documented and it’s also been shown that whey protein is by far the highest quality dietary protein available. It is rich in amino acids and is absorbed quickly by the body, which makes it perfect for consumers looking to slow the process of time and reverse their body age. Change Your Body Age is a message that resonates with the increasing numbers of consumers aged 50+, and our natural milk protein and minerals solutions harness the Goodness of Dairy to enable food and beverage companies to tap into this significant opportunity now and for years to come.”
Posted in Ingredients, Innovation, New Product Development, Nutrition
Posted on 10 June 2016.
Mondelēz International officially started construction of a new global Research, Development & Quality (RDQ) site in Bielany Wroclawskie. The state-of- the-art research and development facility is expected to open in the first quarter 2017 and will support new products and technologies for Power Brands like Cadbury Dairy Milk, Milka, Barni and Oreo. The site will also be equipped with innovation labs, a new pilot plant and a ‘collaboration kitchen’, a creative space for new ideas and experimentation.
“This $15 million investment supports our growth strategy to offer innovative chocolate and biscuit products that meet the changing needs of consumers, while maintaining a competitive edge in the markets of tomorrow,” says Rob Hargrove, Executive Vice President, Research, Development & Quality for Mondelēz International. “Embedding one of our largest research hubs here clearly signals the importance of Poland and Europe within our global RDQ network.”
“Wroclaw is rapidly becoming the ‘Silicon Valley’ of Poland as well as an incredibly important and strategic location for our business,” says Zoltan Novak, Managing Director of Mondelez Poland and the Baltics. “Given the vast number of locally renowned technical universities that educate top-notch professionals in the area, we are confident that this talent will help us to create a strong future for our global Power Brands and make the new center a successful hub for innovation.”
The investment will not only boost the company’s already innovative global chocolate and biscuit Power Brands, but it is also expected to host 250 scientists, engineers and other specialists recruited from all over the world, including Poland. The company’s long-standing presence in the country will grow, with 1,400 employees in the Wroclaw region as well as cooperation with local partners and suppliers.
Posted in Innovation, New Product Development, Research, Research & Development
Posted on 03 June 2016.
M&J Nutrition, a Dublin-based start-up company, is introducing ProU, a new fortified yogurt that offers some key nutritional benefits for bone and muscle health for mid-life onwards. The product, produced by Killowen Farm, has two times more protein and three times more calcium than regular yogurts.
ProU yogurt will be sold through Dublin SuperValu stores (from 10th June) and is planned for Tesco stores later in the summer with a wider roll-out planned for other stores later in the year. The new product comes in 150g pots and 375g, and is available in 4 flavours: raspberry, strawberry, mango & passionfruit and natural with an RRP of €1.29 and €2.89 respectively.
Michael Murphy, Managing Director of M&J Nutrition, comments: “We see a real opportunity for dairy innovation and providing consumers with natural products that deliver a combination of health benefits and great taste. Consumers are seeking natural, whole foods that are nutritionally good for them. Each 150g pot contains more than 10g protein, all your daily Vitamin D requirements and over 80% of your daily calcium requirements.”
He adds: “Ireland currently has an ageing population with 540,000 people aged 65+ which accounts, for 12% of the total population. This is set to rise to 1.4 million, or 22% of the total population, in the next 25 years. Therefore, naturally fortified foods such as ProU become increasingly important because we can start to lose bone and muscle strength from as early as our 30s and 40s. The good news is that consumers can take a proactive role towards mitigating this by working on their diet and exercise.“
M&J Nutrition was set up by Michael Murphy with his wife Jane in 2015. Michael Murphy has over 20 years in the food business with Bord Bia, most recently as Markets Director leading a network of 11 offices internationally. This international perspective has driven his conviction that the world increasingly needs more healthy food choices and Ireland is best placed to supply it. Jane Murphy is a qualified accountant has over 20 years in the corporate sector.
In December 2015 the company completed the Foodworks programme which fast tracks innovative business concepts which is run by Bord Bia, Enterprise Ireland and Teagasc.
Posted in Innovation, New Product Development, Nutrition
Posted on 27 May 2016.
Bord Bia (the Irish Food Board) has enlisted forensic brand guidance agency TransgressiveX to develop a new snack brand with Stript Snacks, an Irish snack producer. The intention of the tripartite agreement is to leap-frog current category dynamics and to establish truly best-in-class brand assets to dominate the sector. TransgressiveX, based in Kensington and operating worldwide, is led by prominent consumer psychologist Nadim Sadek, ex-Worldwide Commercial and Strategy Director of Research International.
Bord Bia is an Irish state agency whose aim is to promote the sale of Irish food and horticulture in Ireland and abroad. It acts as a link between Irish producers and customers worldwide. Its consumer insight team’s objective is to help create and grow Irish brands and excel at NPD. As part of this remit, Bord Bia’s multi-disciplinary team invests in ensuring that best practice be available to all its producer-clients, and that the emergence of the best ‘next’ practices and insight innovations are enabled to engineer positive competitive advantage.
A fledgling Irish biltong brand has been selected for investment and development to optimise its market potential. Initially, TransgressiveX’s ‘Brand eXchange Power Survey’ will act as the principal intelligence gathering mechanism. It will identify current brand standing, competitive opportunity as well as areas in which thought and action leadership can be established. TransgressiveX will further support the programme with its ‘WorX consultancy’ to assist in the critically important task of aligning the whole business behind the prioritised drivers of advantage.
The work will culminate in a joint case history and presentation entitled ‘How insight innovation can engineer a competitive advantage’ to Ireland’s top CEOs and CMOs in the food and beverage industry. This will show-case Bord Bia’s contribution to the vibrancy and success of the sector.
“The “eXchange”™ framework underpins all TransgressiveX’s services. It demonstrates that the greatest brands create the strongest inclination to interact with people through the eXchange of values, across the whole consumer journey. With an integrated framework of clearer thinking, more appropriate measures, better data capture, more relevant analysis, and ultimately, far more actionable brand guidance, it is the most commercially employable consumer insight ever made available to clients, eclipsing legacy systems”, says Sadek.
Says Helen King of Bord Bia: “Bord Bia’s mission is to assist the Irish food, drink and horticulture industry to achieve international success through excellence – not just in their production but also with insight and marketing. With TX, we are bringing one of the best new frameworks to Irish industry. They’ve developed a unique way of combining new measures, with a new measurement system, and making a complex evaluation very simple to work with at every level. Simplicity is underpinned by granularity, and we can demonstrate to our industry partners that brilliant insight is the force a producer needs to drive brilliant marketing. We’ll be show-casing this project in Bord Bia’s Brand Forum, showing how insight excellence engineers competitive advantage for Irish producers.”
TransgressiveX was established with one of the industry’s most senior leadership teams; Nadim Sadek, Founder of Sadek Wynberg Research; Global Leader of Millward Brown’s Qualitative Network; Worldwide Commercial & Strategy Director of Research International; and creator of multi-category, Mobius award-winning brand Inish Turk Beg. He is joined by Carol Reay, (CMO Odgers Berndtson; CEO, Great Ormond Street Hospital; Deputy Chairman Grey London; founder & MD Mellors Reay Advertising), Andrew Wish (CEO Research International; CEO Astra-Zeneca (SA); and Global Top 10 account director TNS), Iain Hamilton (CMO Kimberley-Clark Europe; MD Mayborn Group PLC), John Blake (MD Research International; Global Insight Director Bacardi, Cadbury, Kraft, Avis), and Chris King (CEO KB49; Global Account Director at Grey Worldwide; Proctor and Gamble), and Sarajit Mitra (former Global Head of Marketing and Customer Experience at HSBC).
Posted in Innovation, Marketing, New Product Development
Posted on 17 May 2016.
Carlsberg UK has launched two new premium brands exclusively in the on-trade. Craft beer, Shed Head and craft cider, Bad Apple, will are now available on draught in bars and pubs.
Shed Head is a 4.6% ABV American pale ale, dry hopped using Cascade and Citra hops, brewed in Falkenberg, Sweden and imported to the UK. The beer is balanced perfectly with bitterness and tropical fruit aromas, providing refreshment and delivering on flavour. Shed Head joins Carlsberg UK’s popular Backyard Brewery range, alongside Lawn Mower and Bee 17, which have both been available in 330ml can format in the UK since 2014.
Bad Apple, an expertly blended 5.1% ABV cider, is the first craft cider in Carlsberg UK’s portfolio. Produced in Herefordshire, it blends four distinctive cider fermentations to produce a tangy, fresh-pressed apple and blossom scent, alongside flavours of sweet, spicy apples, balanced with a crisp, dry mouthfeel and lingering oak taste.
Both Shed Head and Bad Apple will be supported with branded glassware and stand-out fonts which have been designed to communicate each brand’s identity and premium proposition. Carlsberg UK will also be supporting the launches through advertising and sampling throughout the year.
David Scott, Marketing Director at Carlsberg UK, comments: “Innovation and brand building are at the forefront of our approach this year, so we’re thrilled to be growing our premium portfolio. As the craft beer revolution goes from strength-to-strength, we are delighted to introduce Shed Head, a new premium craft beer packed full of flavour that we know beer-drinkers will love. Pale ales are one of the fastest growing styles of beer, representing almost one in three craft beer sales, so now is the perfect time to launch Shed Head to the on-trade, supported by an iconic and unique font which will achieve stand-out on any bar.”
David Scott continues: “Apple cider is worth £1.2bn to the on-trade and represents 73% of all cider². It’s a category that the UK has embraced in recent years, leading to a boom for cider sales. Many drinkers who were introduced to the category during this time will be looking for new and exciting craft cider brands as their palates have developed. We’re confident Bad Apple will be a perfect fit for them as it delivers impactful, authentic flavour alongside true craftsmanship and quality.”
Posted in Innovation, Marketing, New Product Development
Posted on 06 May 2016.
Teeling Whiskey Company, Ireland’s leading independent award winning whiskey producer, has introduced ‘Spirit of Dublin’ Premium Irish Poitín, exclusively produced in its new distillery at Newmarket in Dublin. The Teeling Whiskey Distillery – the first new distillery in Dublin for over 125 years – started producing spirit on March 2015.
Poitín is a clear Irish spirit, famous for its alcohol strength. In homage to this authentic Irish spirit, the Teeling Whiskey Company has released a contemporary bottling of Poitín to help bring this unique Irish product out of the shadows.
The Spirit of Dublin Irish Poitín is triple distilled in the distillery’s three copper pot stills and made from a traditional Dublin Pot Still recipe of unmalted and malted Irish barley, giving it a distinctively sweet cereal taste. Bottled straight from the still at 52.5% with no maturation process, the newest addition to the Teeling range is a surprisingly smooth spirit which can be enjoyed neat, with water or in a cocktail.
Jack Teeling, founder of the Teeling Whiskey Company, comments: “Poitín is at the heart of all true Irish spirits and will be the base for future whiskey releases from our new distillery. This Spirit of Dublin bottling gives people a sneak peek at what our new distillery is producing as well as showcasing a modern version of our unique and traditional white Irish spirit.”
The latest addition to the Teeling range can be purchased from the Teeling Distillery, Celtic Whiskey Shop, Dublin Airport and all good independent off-licences. The recommended retail price for the Spirit of Dublin Irish Poitin is €35.
The Teeling Whiskey Company was founded by Jack Teeling in 2012 to bring back an independent voice to the Irish whiskey category. His brother Stephen Teeling joined him in 2013 as sales & marketing director and is a co-owner in the business. The Teeling Whiskey Company aims to be Ireland’s leading independent Irish whiskey producer driving category choice and innovation through a selection of unique handcrafted small batch Irish whiskeys.
Posted in New Product Development, News
Posted on 26 April 2016.
Lurpak, the UK’s favourite butter and spreadable brand, is redefining the role for spreadables amidst changing consumer food preferences with the launch of new Lurpak Spreadable Infusions.
Lurpak Spreadable Infusions are a blend of Lurpak butter and rapeseed oil with added herbs and spices, lightly whipped for ease of spreading. They have been developed to provide the perfect solution to a range of new host occasions, including wraps, pittas and flatbreads.
Arla Foods UK is rolling out Lurpak Spreadable Infusions in retailers from May, available in three flavour combinations: Chilli & Lime, Smoked Chipotle and Sea Salt & Pink Peppercorn (RRP £1.25/115g).
Jordan O’Farrell, brand manager, Lurpak, comments: “Lurpak Spreadable Infusions taps into the trend of actively seeking out bold and adventurous new flavours, allowing consumers to spread flavour to enhance the taste and texture of breads of the world. For our food lover audience who value great taste, Lurpak Spreadable Infusions will be an incremental purchase and especially significant for the lunch occasion. Lurpak Spreadable Infusions will put the brand at the heart of even more good food occasions.”
The launch of Lurpak Spreadable Infusions will be supported by a £2 million marketing campaign designed to encourage consumers to re-evaluate their daily bread occasions, move beyond the traditional and embrace new ways to #SpreadTheFlavour. The launch will be supported by print, PR, digital, social media and shopper with experiential activity following later in the summer. All underpinned by the brand’s ongoing ‘Go Freestyle’ TV campaign.
Lurpak is the number one butter and spreadable brand in volume and worth £295 million in value with Spreadable growing by 9.5% volume and 1.4% value. Lurpak brand loyalty value is the highest in the BSM category and growing 7.2% YOY.
The Arla UK business is focused on growing the business through the launch of product innovations. In 2016 it has launched Arla BOB – fat-free milk that tastes like semi-skimmed, Arla skyr yogurt drinks and Arla Protein Snack Pots.
Posted in Innovation, Marketing, New Product Development
Posted on 20 April 2016.
Coca-Cola Great Britain (CCGB) has announced the next step in its strategy to help people reduce their sugar intake – a new and improved sugar-free Coca-Cola which will be in stores this summer. ‘Coca-Cola Zero Sugar’, which will replace Coke Zero, will taste even more like the original Coca-Cola (Coca-Cola Classic), but without sugar, and will be supported by a £10 million marketing campaign designed to get more people to choose no sugar.
The new drink is backed by CCGB’s biggest marketing investment in a new product launch for a decade and will feature TV, out of home, digital advertising and experiential. The multi-million pound marketing campaign will encourage consumers to try the new and improved Coca-Cola Zero Sugar by highlighting that it ‘tastes more like Coke and looks more like Coke’ than the original Coke Zero. This move is a deliberate attempt to change the mix of the company’s portfolio between sugar and no sugar drinks and is the latest action to result from the company’s £30 million reformulation and new product development programme.
Replacing Coca-Cola Zero which was launched in 2006, new ‘Coca-Cola Zero Sugar’ is the result of years of recipe development and innovation. As well as the improved taste, the new name – Coca-Cola Zero Sugar – and packaging will make it even clearer to consumers that the drink is sugar-free. This decision was informed by consumer research conducted last year which showed that five in ten people did not know Coca-Cola Zero contained no sugar.
In addition to the new recipe and taste, Coca-Cola Zero Sugar will have a new look in line with the company’s ‘One Brand’ marketing strategy. The new design incorporates the Coca-Cola red disc which has become a signature element of the brand, synonymous with great taste. By extending it to Coca-Cola Zero Sugar the new pack is designed to encourage people who love the taste of the 130-year-old original to give the zero sugar version a try.
Jon Woods, general manager of Coca-Cola Great Britain, says: “For years we have offered people a choice – every brand we sell has a great tasting no sugar version. Since 2012 our commercial strategy has focused on accelerating the growth of our no sugar options. We know that millions of people love the taste of Coca-Cola and have been working to refine the recipe of Coca-Cola Zero to match the taste of the original, but without sugar. It’s the biggest investment we’ve made in a new product launch for a decade and will give people the great taste of Coca-Cola Classic but without the sugar.”
The move is the latest in a series of actions taken by CCGB to promote moderation and choice and help people reduce their sugar and calorie intake. As a result of moves by manufacturers to change recipes, introduce smaller packs and invest more in marketing no sugar options, soft drinks is the only food and drink category from which the sugar purchased by British households is decreasing – by 13.6 per cent in the last five years.
Coca-Cola Great Britain is responsible for marketing 18 brands and over 82 products to consumers across Great Britain. Led by Coca-Cola, one of the world’s most valuable and recognisable brands, the company portfolio includes Fanta, Sprite, Dr Pepper, Oasis, glaceau vitaminwater, glaceau smartwater, Schweppes, 5 Alive, Lilt, Kia Ora and Powerade.
Posted in Ingredients, Innovation, Marketing, New Product Development, News
Posted on 11 March 2016.
Extending its already popular range of fruit crisps, Nim’s Fruit Crisps is launching the UK’s first air-dried range of vegetable crisps including Tomato & Cucumber, Pepper & Courgette and Beetroot & Parsnip. Aimed at health conscious consumers, the new range will be made from 100% fresh vegetables, tapping into the demand for genuinely healthy lunchbox, on-the-go and after school snacks which don’t compromise on taste.
The pioneering healthy snack brand is the only UK manufacturer to air-dry crisps – a process which ensures fresh produce maintains as much nutritional content, authentic taste and brightness of colour as possible, as well as a fantastically crisp texture that remains once bagged. In October last year, Nim’s Fruit Crisps relaunched manufacturing at a new Kent-based air-drying factory – the only such production line in the UK. The site means the quality and consistency of each pack will be exceptional and ensures complete control over production, meaning Nim’s can respond to customer demands and bespoke orders swiftly and to exacting specifications.
Nim’s Fruit Crisps founder, Nimisha Raja, says: “When I launched the brand in 2011, my main objective was to combat unhealthy snacking patterns in adults and children and it’s exciting to now offer a savoury alternative to our sweet and tangy fruit crisps. Our new facility has allowed for rapid NPD as well as continuing to offer the ability to seal in the authentic taste of the vegetables and retain as much nutritional content as possible – a proposition that various major and speciality retailers are excited by.”
Retailing at £1.15 a pack, the vegetable crisp range is suitable for gluten free diets, coeliacs and vegans. To find out more visit the website atwww.nimsfruitcrisps.com or follow on Facebook at www.facebook.com/nimsfruitcrisps and Twitter at @nimsfruitcrisps.
Posted in New Product Development
Posted on 11 March 2016.
Infant formula companies who include Advanced Lipid’s INFAT® OPO in their products can now use a compelling and scientifically-proven ‘Super Comfort’ marketing proposition in association with their brands.
A series of clinical trials have demonstrated that INFAT® OPO offers four separate benefits associated with baby’s comfort. This includes new preliminary evidence that infants fed with formula containing INFAT® OPO sleep for longer over the course of 24 hours and also during the night.
In total, this means INFAT® OPO has now been demonstrated to offer seven benefits, all of which are scientifically supported.
Four of these beneficial health effects are in the area of comfort, as follows:
Night sleep (the new 7th benefit) – A double-blind randomized controlled study involving 159 healthy term infants showed that infants fed formula containing INFAT® tend to enjoy more sleep at 6 weeks and 12 weeks than babies fed with control formula.
Less crying – INFAT® is clinically proven to reduce crying time by up to 75% in healthy term babies – mainly in the late afternoon and evening – during the first weeks of their lives.
Gut comfort – babies fed with formula containing INFAT® enjoy similar levels of beneficial gut bacteria to those found in breast-fed babies, promoting a healthy digestion and immune system.
Softer stools – INFAT® promotes softer stools and in doing so reduces incidences of hard stools by as much as 50% compared with control formula.
In addition to significantly greater levels of comfort, INFAT® optimizes the uptake of calcium, fat and energy. It has also been shown that bone strength in babies fed with INFAT® is similar to that found in breast-fed babies. Finally, bringing the list of benefits to seven, INFAT® has been shown to have a protective effect against gut inflammation, thereby enhancing gut health.
INFAT® OPO as an infant formula ingredient is unique in that it is a single ingredient that has been demonstrated to offer four comfort related benefits – something no other ingredient on the market can match. This means formula manufacturers can now market their products with a ‘Super Comfort’ positioning that will appeal to parents all over the world.
Avner Avissara, CEO of Advanced Lipids, comments: “Baby’s comfort is a high priority for parents of young babies, since it impacts on the whole family. An uncomfortable infant cries more and sleeps less – leading to stress and tiredness for parents. This means formula that promises increased comfort is an appealing proposition that resonates with mothers when they shop the baby aisle in-store. With INFAT® OPO, formula manufacturers can now use the Super-Comfort positioning to stand out on-shelf and gain a significant edge on their competitors.”
With INFAT® OPO it is now possible to create a formula with a fat composition that is closer than ever to breast milk in terms of structure and benefits. Breast milk is always best for baby, but when it isn’t possible to breast-feed, formula made with INFAT® OPO offers the next best solution, so parents can be confident they are giving their child a great start in life through optimum nutrition.
INFAT® OPO is an SN2 palmitate fat ingredient that when added as the fat component to infant formula mimics the composition and properties of human milk fat.
Produced in Europe using a patented enzymatic process, INFAT® delivers structured triglycerides with a high level of palmitic acid in the mid position of the triglyceride for optimal infant development and wellbeing. It is manufactured in state-of-the-art production facilities operated by AAK, which meet all of the most stringent European quality standards.
Posted in Ingredients, New Product Development
Posted on 08 March 2016.
Mondelēz International is responding to consumer demand for more wholesome savory snack options with its first new snack brand in over a decade – GOOD THiNS. The brand starts with real ingredients (like wheat, potato and rice), combines them with enticing flavours (like garlic, spinach and sweet potato) and bakes each piece thin and crispy without any artificial flavours, colours, cholesterol, partially hydrogenated oils or high fructose corn syrup. GOOD THiNS will be available in eight delicious varieties at launch:
“At Mondelēz International, what’s important to consumers is important to us. We’re regularly taking a consumer pulse on ingredient and flavor preferences, and we’re excited to launch a brand that delivers on a broad range of these interests,” says Danielle Brown, Marketing Director for GOOD THiNS at Mondelēz International. “Best of all, it’s a snack that you can feel good about.”
She adds: “The name ‘GOOD THiNS’ pays tribute to the delicious taste and wholesome ingredients, as well as the thin and crispy texture,” said Brown. “GOOD THiNS is good on so many levels, we think it will naturally become a go-to for our consumers in any snacking situation.”
Posted in Innovation, New Product Development
Posted on 04 March 2016.
Prewett’s, the UK’s leading gluten-free biscuit brand, has further extended its range to include Milk Free biscuits, ‘indulgent’ All Butter cookies and individually wrapped chocolate coated biscuit bars. The brand, owned by Northumbrian Fine Foods (NFF), is expecting to double both its distribution points and its retail sales value with the launch.
“These attractively packaged biscuits have been well received by the market,” says NFF’s business director David Wood. “We are confident they will appeal to a broad spectrum of consumers and much of the new range features ‘indulgent’ type ingredients such as Belgian chocolate. We have already gained a significant number of listings with multiple retailers and have secured an extension to our contract with distributor RH Amar to supply the new products to the impulse and convenience markets.”
The new offerings, which comprise four varieties of All Butter cookies with finest top-end ingredients, four varieties of Milk Free everyday favourite biscuits and a Chocolate Coated Biscuit bar will allow retailers to broaden their ‘Free From’ consumer base, says David Wood.
The milk and gluten free range of biscuits which contains everyday favourites such as Choc Chip and Digestive is targeting the 40% of ‘Free From’ category consumers whom require Milk/Dairy Free products. These are often purchased by mothers for their children.
The All Butter cookies will appeal to those wanting an indulgent snack. The All Butter cookie range is promoted under the ‘Prewett’s Gorgeously Gluten Free’ strapline.
The gluten free chocolate biscuit bar aptly named ‘Chocoful’ is reminiscent to mainstream products such as the iconic Rocky Bar, and according to Wood, will for the first time deliver a tasty and satisfying new option for gluten free consumers seeking a lunch box or handbag snack.
Posted in New Product Development
Posted on 04 March 2016.
Popular craft beer Rascal London Porter is about to cause a splash in the burgeoning U.S. market, thanks to a deal between Perthshire based Inveralmond Brewery and Iron Horse Beverage. Beginning at the end of March, Rascal will hit bars and retail stores in the USA, starting with New York and California. The agreement with Iron Horse Beverage puts Rascal in a highly competitive but fast-growing craft beer market. There are now more than 4,000 active breweries in the United States, with two opening per day, according to the Brewers Association. That is thought to be the highest number since the 1870s.
Rascal, a rich dark beer with a 5.6% ABV, forms part of Inveralmond’s Inspiration Series. Iron Horse Beverage will bring two more beers from the series to the USA in the coming months: the Czech pilsner inspired brew Sunburst and Belgian Abbey beer inspired De Mons.
The Iron Horse/Inveralmond deal is one of the first to come out of Showcasing Scotland, a meeting of 100 Scottish food and drink companies and 140 international buyers last October. Organised by Scotland Food & Drink, Scottish Development International, Highlands and Islands Enterprise and Scottish Enterprise, the event took place at Gleneagles as part of Year of Food and Drink Scotland 2015.
Susan Beattie, head of food and drink at Scottish Development International, says: “It’s great to hear that the connections we made at Showcasing Scotland, and Inveralmond Brewery’s hard work in following up this event, have paid off. We know that there is strong interest in craft beer from US consumers and Scotland is well placed to respond with high quality products from companies like Inveralmond.”
The man behind Rascal’s U.S. launch, Cliff Morello, took Grolsch to the USA. He launched Iron Horse Beverage in 2004 and supplies beers to 35 states. In what he calls a “cut-throat, very competitive” market, Morello said he was looking for a product that would stand out.
Morello, Chief Executive Officer and President of Iron Horse Beverage, comments: “When I started in this business there were 65 breweries in the USA. Now there are over 4200 with probably another 1800 coming. Craft beers have 15% of the market. The number one craft beer in the USA is the IPA, whereas not everybody has a Porter.”
Rascal has a combination of a spicy aroma and silky palate and is inspired by the mighty brewing styles of 18th century London. The London Porter is named after the porters who moved goods on and off ships and around London’s city streets.
Bob Hogg, commercial director for Inveralmond Brewery, comments: “Rascal has been a great hit in the UK and we fully expect it to cause a stir in the USA. We believe its interesting combination of flavours makes it unique in the market. The same can be said for our whole Inspiration Series, which we’re delighted to see launched into an exciting and fast-growing craft beer sector in the USA. We’re also happy to see a positive outcome from Showcasing Scotland and last year’s Year of Food & Drink Scotland celebration.”
As well as being sold in the UK on-trade and off-trade, Rascal London Porter has been shipped to Germany, Denmark, Switzerland and Italy. The brandwill get an extra marketing boost in March when it hits the shelves of Aldi in Scotland as part of the supermarket chain’s Scottish Beer Festival, an in-store showcase of Scottish breweries beginning on March 10th and available while stocks last.
Rascal won Champion Beer at the 2015 World’s Biggest Ale Festival, run by JD Wetherspoon, before it was officially launched. As a result it was featured on JD Wetherspoon’s national guest ale list during July and August 2015.
Posted in New Product Development, News
Posted on 23 February 2016.
New research from Mintel finds that following consumer demand, the number of pizzas launched globally with a gluten-free claim soared 58% between 2012 and 2015. What’s more, the number of pizza launches containing rice flour as an alternative ingredient to wheat increased from 78% to 90% between 2014 and 2015.
The rise in gluten-free pizza launches comes as a result of the growing demand for wheat alternatives, as one third (32%) of French, 28% of Polish and 22% of German consumers say they would like to see a wider variety of gluten-free pizza. In Italy this number increases to a staggering 44%, while over half (51%) of Spanish consumers say they want more gluten-free pizza options.
Yet while interest in gluten-free pizza varieties appears to have increased, just 2% of French, 3% of German, 3% of Polish, 5% of Spanish and 8% of Italian consumers actually bought gluten-free pizza in 2015.
Alex Beckett, Global Food and Drink Analyst at Mintel, says: “With gluten-free having become something of a lifestyle choice in Western countries, especially among younger generations, it is no surprise that a growing base of consumers are buying into gluten-free pizza. However, as pizza is an inherently indulgent food, manufacturers need to magnify the quality appeal of their wheat-free pizzas and convince consumers that the taste and texture of wheat-free alternatives is akin to regular pizza.”
Mintel research indicates that innovation in lactose-free claims could be the next step for pizza launches. Almost half (47%) of consumers in Spain say they’d like to see a wider variety of dairy-free pizzas, followed by 39% of consumers in Italy, 31% in Poland, 30% in France and 20% in Germany.
While there is certainly a lot of activity going on in the global pizza market right now, what’s surprising is that even though the US has held the crown as the most innovative pizza market for years, France now leads the way in retail pizza launch activity. Indeed, Mintel research reveals that France is responsible for the largest slice of pizza product innovation in 2015, accounting for 11% of all new pizza launches, up from 9% in 2011. Meanwhile, the global share of newly introduced pizza products in the US has almost halved over the same period; the US accounted for one in ten (10%) new pizza launches globally in 2015, compared to one in five (19%) in 2011.
What’s more, whilst over one in four (28%) pizzas launched in 2011 came from North America, the drop in product innovation in this region means that overall North America accounted for just one in six (15%) pizza launches in 2015. Indeed, Europe dominated the sector in 2015 accounting for nearly two thirds (65%) of launch activity, up from 58% in 2011.
Whilst France held the highest proportion of launches (11%), this was followed by the US (10%), UK (10%), Spain (8%) and Germany (6%).
Posted in Innovation, New Product Development, Research
Posted on 18 February 2016.
Environmental concern is driving major transformation in the global food and beverage sector, which faces enormous financial and operational risks as more sustainable solutions are increasingly in demand. Producers are adopting a more proactive approach to reduce environmental impact and mitigate risk across the supply chain – from grower, to manufacturer, to consumer.
At Stephenson Group, we assume a proactive approach too – with sustainability and innovation at the heart of what we do. It drives our operational strategies, research, and new product development activity. We proactively understand market trends, and are agile in our ability to adapt to, and meet customer needs.
Stephenson Innovation is a specialist business unit, focused on research and development for innovative new specialty chemicals products, and bringing these products to market in collaboration with our commercial and technical teams. The SUSTAIN® series is the first product range to have been developed within Stephenson Innovation’s portfolio; a range of patented non-silicone derived processing aids designed to optimise filling speeds in carbonated beverage manufacture.
Carbonated drinks that are prone to excess fobbing (‘foam’) are bottled at a much slower rate; because the speed affects the amount of fob, thus affecting the profitability of the bottling run, explains Jonathan Stott, business manager for Stephenson Innovation’s SUSTAIN® series: “Fobbing can cause overflow at the point of filling, meaning the packaging requires external rinsing. This increases maintenance costs and uses more water. Not only that, production is less efficient due to slower line speeds. This increases processing time, and reduces productivity”.
How SUSTAIN® works:
The SUSTAIN® series is designed to safely and efficiently reduce the amount of fob created during the bottling process, by retaining CO2 in the carbonated beverage. Unlike silicone antifoams which are surface active; SUSTAIN® works in the bulk of the liquid, coating the micro bubbles and preventing them from joining together to form larger bubbles, leading to more foam.
This delivers four core benefits:
- 25% average increase in filling speeds, leading to better and more consistent filling, increased yields and fewer rejects.
- Extended shelf life of finished products: CO2 is retained in the beverage, and reduces the amount of CO2 leaching from the liquid into the headspace and through the plastic.
- Enhanced consumer experience: The poured carbonated beverage will maintain the expected level of ‘fizziness’, giving the consumer an enhanced beverage experience; improving the product and brand image.
- Reduced carbon footprint: As CO2 is retained in the beverage, it allows for thinner plastic to be used in the packaging, therefore lowering plastic consumption and reducing the amount of plastic that goes to landfill. Water consumption is reduced significantly, as there is no need to ‘wash’ excess fob from the bottles.
Ultimately, productivity is increased, production costs are reduced and this saves money. The latter three benefits are exclusive to SUSTAIN®, and you won’t achieve the same performance with any silicone-based processing aids or antifoams.
For more information about SUSTAIN®, please contact Jonathan Stott, business manager, Stephenson Innovation, on +44 (0) 7880 035289, or via email at firstname.lastname@example.org.
You can also visit our website at www.stephensoninnovation.com
Posted in Bottling, Innovation, New Product Development, Research
Posted on 17 February 2016.
United Biscuits has announced its biggest NPD for 2016 with the launch of new McVitie’s Digestives Nibbles. The first innovation of its kind for the UK biscuit category, the product is a major innovation for UB, offering the well-loved taste of the number one McVitie’s Digestive biscuit range in a chocolatey bitesize format.
Available in a re-sealable pouch in four variants – Milk Chocolate, Dark Chocolate, Double Chocolate and Caramel – the range will be available in a 120g pouch (£1.89 RISP), with a PMP variant due to launch later this year.
Rolling out from the end of February across grocery, convenience and forecourts, as well as food service, the new range will be supported by more than £4 million in media investment, including TV advertising, digital and social media. Significant investment has also been made across shopper channels through impactful POS displays and eye-catching shippers in grocery, as well as clip strips and gondola end toppers in convenience.
The launch of McVitie’s Digestives Nibbles follows an extremely successful period for UB following the relaunch of its McVitie’s masterbrand in 2014 and represents the latest step by UB to unlock new consumption occasions for the biscuit category as part of the business’ new category strategy which aims to help retailers double category growth by 2020. The launch is expected to achieve over £17 million RSV in the first 12 months.
Sarah Heynen, Marketing Director of Sweet Biscuits at United Biscuits, comments: “The launch of McVitie’s Digestives Nibbles is a significant moment for UB and the category, set to break new ground in sweet biscuits. This is an exciting proposition for the market, targeting a new evening sharing treat occasion for biscuits.”
He adds: “In testing, consumers responded incredibly positively to the range, particularly the balanced combination of chocolate and biscuit, and the new ‘nibbly nibble’ pieces. Alongside an equally positive response from customers, we are confident that this is a long awaited true innovation for the category.”
UB is the leading manufacturer and marketer of biscuits in the UK and second largest in the Netherlands, France, Belgium and Ireland. The company owns and operates 16 manufacturing facilities, of which seven are in the UK, and has a strong footprint for growth, with products sold in over 130 countries.
Posted in Innovation, Marketing, New Product Development
Posted on 12 February 2016.
The market for dietary supplements has seen strong growth in recent years, reflecting increasing consumer concerns about the adverse effects of busy lifestyles and stress on health, as well as rising demand from an aging population In addition to optimizing health via diet, consumers are increasingly using supplements for areas of their lives perceived to need additional support.
North America, particularly the US, has been driving activity in supplements, accounting for over 42% of global launch activity recorded by Innova Market Insights in the 52 weeks to the end of November 2015. This reflects the highly developed nature of the market, which is the largest in the world. Europe came next with just under 30%, trailing the US despite the number of countries involved.
Emerging markets are seeing rising demand, however, with increasing disposable incomes and a desire to take on elements of a more Western lifestyle. This is being led by Asia, particularly China, which is developing fast and has a large population that is increasingly able to afford this type of product.
Posted in New Product Development
Posted on 09 February 2016.
Cumbernauld-based family business The Scottish Soup Company is celebrating an exciting start to 2016 after landing a supply listing for five new chilled soup products into 64 Tesco stores across Scotland. The Scottish Soup Company, run by brothers David and Douglas Sword, offers ‘A taste of home’ by bringing traditional Scottish soups to the consumer in the convenient format of 600ml tubs.
The full range includes three homely Scottish recipes – Chicken & Rice (Cock-a-leekie), Scotch Broth and Scottish Lentil. Two flavoursome healthier-option choices have been developed with Scottish Slimmers – Cream of Tomato, and Carrot & Coriander.
Tesco Buyer for Scotland, Kev Parker says: “Customers love our range of soup and we’re sure they’ll enjoy this delicious new range from The Scottish Soup Company. We are proud to champion Scottish food and drink across our stores, and are delighted to welcome the Scottish Soup Company’s range of five traditional fresh soups to Tesco stores.”
The two ‘No-Check’ soups developed for Scottish Slimmers offer a comforting, nutritious meal or snack, and are ideal for those pushed for time or out and about at work.
Scottish Slimmers Marketing Director Alexandra Howie says: “Our partnership with The Scottish Soup Company comes at an exciting time as consumers continue to seek healthy, low-fat meals and snacks. We have classified the soups as ‘No-Check’, meaning that Scottish Slimmers members can enjoy guilt-free comfort eating. These soups offer a warming, filling plateful of home-style Scottish soup.”
The listing comes at a time that the fresh soup category continues to increase, in recent years the market having grown 8.6% in value terms and 14.8% in volume terms, to an overall UK-wide value of £123.9 million in take-home retail sales.
As consumers are turning to chilled soups as offering an appealing balance between convenience and freshness, The Scottish Soup Company looks forward to a successful year.
David Sword of The Scottish Soup Company with five of his new soup products.
Posted in New Product Development, News
Posted on 12 January 2016.
Arla Foods, the UK’s largest dairy company, has launched a unique branded milk product – Arla ‘Best of Both’ (Arla BOB®), fat-free milk that tastes as good as semi-skimmed, packaged with a distinctive yellow top. The farmer-owned dairy co-operative has spent three years developing the technology to produce Arla BOB. It involves collecting some of the naturally occurring protein in milk and carefully adding more of it back into skimmed milk to deliver a taste and texture that is as good as semi-skimmed and fat-free. In addition, with Arla’s unique PurFiltreTM process, it also lasts longer in the fridge.
At a time when the UK Government is encouraging consumers to consider their eating and drinking habits, Arla BOB is set to rewrite the rules on what milk drinkers can expect from the traditionally blue, green and red-topped milk aisle.
The launch is part of Arla’s drive to support its farmer owners and become a leading household brand by adding value to its milk, through the development of innovative products, with a focus on the inherent naturalness of dairy. It follows on from the successful launch of Arla Protein, Arla Skyr and Arla Big Milk last year. Through 2016, Arla will also unveil further innovative products as well as range extensions across the dairy portfolio.
The launch of Arla BOB is supported by a £7 million integrated marketing campaign designed to announce the product with bursts of ‘yellow’ across all consumer touch points. Featuring a national TV and shopper marketing campaign as well as 48 sheets, six sheets, press, digital and social media plus sampling and PR.
Available in retailers nationwide from 11 January in 2-litre (rsp: £1.50) and 1-litre formats (rsp: £1).
Sarah Baldwin, vice president, Marketing at Arla Foods UK, comments: “We are perfectly positioned to launch something genuinely pioneering and Arla Best of Both is one of the biggest innovations we’ve created in the milk category. Our innovation strategy is to develop great tasting and healthier products whilst investing to help drive consumer understanding of dairy which we feel is part of our responsibility.With organisations like Public Health England encouraging people to consider drinking lower fat milks, we believe Arla BOB will be a popular choice for many consumers.”
According to recent research conducted for Arla,49% of semi-skimmed buyers say they would buy skimmed milk but don’t like the texture and 33% would buy skimmed but don’t like the taste.
As well as being number one in fresh liquid milk, butter, spreads and cream, Arla is the UK’s largest cheese manufacturer. It has also built the world’s largest fresh milk facility located at Aylesbury and has plans for it to be the first zero carbon site of its kind.
Posted in Marketing, New Product Development, News
Posted on 09 December 2015.
Fazer, one of Finland’s and the Nordic region’s biggest food businesses, is adding a new chapter to the success story of Finnish oats by investing in its further processing. Fazer has secured a license to a technology developed and patented by VTT Technical Research Centre of Finland. This technology will open up new opportunities for product groups in the dairy, dietary supplement, snacks and cosmetics industries. Thanks to this Finnish innovation, we are now able to extract new functional ingredients from oats, including oat beta-glucan, protein and oat oil.
Fazer’s oat story brings the Finnish countryside and cutting edge technology together. “Finland grows the best oats in the world and exports them to more than 20 countries. We wanted to increase the degree to which oats are processed and develop new products, particularly for food industry applications. We have invested in a process which allows us to separate valuable and sought-after ingredients—such as oat beta-glucan, protein and oat oil—from raw oats. We are talking about a significant new production line that increases the use and value of Finnish oats,” says Heli Arantola, Fazer’s Senior Vice President responsible for strategy and business development in the Group’s Mill & Mixes Business.
The process is based on a Finnish invention for which Fazer secured an exclusive licence from VTT with regard to Europe and Russia.
On the global scale, consumption of oats has been a growing trend, and oat products are in high demand particularly due to oat’s proven health effects. The EU has approved health claims related to the benefits of oats in terms of heart health, blood sugar, cholesterol content and digestive health.
“These new oat products can be used in, for example, functional foods, such as heart-healthy snack bars, biscuits, breads and dairy products. The need for protein, especially plant protein, is growing—up to a point where we can even talk about a protein boom with regard to some foodstuffs. Fazer’s oat protein is a good solution for such products, since the protein yielded by oats is nutritionally of a high quality,” says Arantola.
Fazer Mill & Mixes operates in the business-to-business market and has been exporting bakery solutions to the rest of the world successfully for more than a decade. Two years ago, Fazer opened its own oat mill in Lahti, where it is investing in the further processing of oat products.
In addition to the bakery sector, the new products will appeal to customers in the dairy, dietary supplement, snacks and cosmetics industries. Fazer has also formed close networks with Finnish universities, other institutes of higher education and research facilities.
Fazer operates in eight countries and exports to more than 40 countries. Fazer Group’s net sales in 2014 amounted to more than €1.6 billion and the company has over 15,000 employees.
Posted in Ingredients, Innovation, New Product Development
Posted on 23 November 2015.
The “clean eating” trend has inspired a back to basics approach in product development and is an overarching theme in Innova Market Insights’ Top Ten Trends list for 2016. New global products tracked with “organic” claim have risen from 6.3% in the first half of 2013 to 9.5% in the first half of 2015. A surge in “free from” launches and “flexitarian” options has also been reported.
“Clean and clear labeling and ‘free from’ foods have all gained traction and moved on to the next level during 2015,” reports Lu Ann Williams, Director of Innovation at Innova Market Insights. “While other emerging trends for 2016 include the rise of the part-time vegetarian (‘flexitarian’) consumer, interest in a return to food processing the natural or old-fashioned way, the search for permissible indulgence and the re-establishment of links to ‘real’ food.”
Top Trends for 2016 are led by:
- Organic Growth for Clear Label: “Clear label” established itself as a key trend in 2015, with greater transparency and the focus on simpler products with fewer artificial additives taking “clean label” to the next level. The biggest surge in NPD has been reported in organic products, indicating that this will be a key platform going forward in the short term, although the challenges involved may result in more beneficial platforms for clear label in the longer term.
- Free From For All: Many consumers don’t actually need products that are free from gluten, wheat and dairy, but are demanding them anyway, as they believe them to be healthier. Industry has little choice but to respond and the recent surge in mainstream gluten free products has been incredible. Other “free from” platforms are also gathering pace.
- The “Flexitarian” Effect:The rise of part-time vegetarians, who have reduced their meat consumption because of health, sustainability and animal welfare concerns, is having a major impact on new product activity. This includes the technological development and promotion of better-tasting products more reminiscent of meat, as well as the use of alternative protein sources and more animal-friendly processes.
- Processing the Natural Way:Established food processing practices that have been around for centuries are in the spotlight. They bring with them a natural and authentic image to counteract some of the negative perceptions of heavily processed foods. The health benefits of fermented foods are seeing increasing awareness among western consumers. Newer technologies such as HPP may also succeed if they are seen as a fresh alternative to use preservatives.
- Green Light for Vegetables:Consumers know that they need to eat more greens, but shy away because of taste expectations. Children can be encouraged to eat more through hidden vegetable products, while the rise of fusion smoothies and high vegetable pastas, indicates that adults can also be encouraged to increase their intake.
The other trends identified by Innova Market Insights are: Creating a “Real” Link, Small Players, Big Ideas, Beyond the Athlete, The Indulgence Alibi and Tastes for New Experiences.
Posted in Innovation, New Product Development, News
Posted on 04 November 2015.
Looking ahead to 2016, Mintel’s Global Food and Drink Analyst Jenny Zegler discusses the top food and drink trends set to impact global markets, including implications for both consumers and brands in the year ahead.
“Veggie burgers and non-dairy milks have escaped the realm of substitutes primarily for people with dietary concerns and followers of vegetarian diets. Instead, the growing ranks of novel protein sources and potential replacements appeal to the everyday consumer, foreshadowing a profoundly changed marketplace in which what was formerly ‘alternative’ could take over the mainstream.”
Artificial: Public Enemy No. 1
“Consumer demands for natural and ‘less processed’ food and drink are forcing companies to remove artificial ingredients. Products that have yet to do so, will face scrutiny – or worse – from consumers who are looking for natural formulations with recognisable ingredients.”
Eco is the New Reality
“Drought, worries about food waste and other natural phenomena not only affect the worldwide food and drink supply, but influence preparation and production. In 2016, sustainability evolves from being good for the bottom line to being a necessary part of new product development for the common good.”
Jenny Zegler, Global Food and Drink Analyst at Mintel.
From the Inside-Out
“As the adage goes with beauty, ‘It’s what’s on the inside that counts’. Consumers are recognising that diets can connect with the way they look and feel. This places new emphasis on packaged products that are formulated to help people’s physical appearance as well as their personal wellness, creating a market for products enhanced with everything from collagen to probiotics.”
For Every Body
“For many, fitness is simply about becoming more active. The rising promotion of athletic programmes that encourage consumers to get and stay active showcases a parallel need for food and drink that helps consumers get acquainted with sports nutrition. This creates an opportunity for communication and product ranges that progress alongside people’s activity levels and goals.”
Based on a True Story
“Consumers have been romanced by product origin, ingredients or inspiration stories. With similar claims made by legitimately hand-crafted as well as mass-produced products, this proliferation – and occasional propagation – will find consumers and regulators alike seeking products with verified claims.”
e-Revolution: From Carts to Clicks
“Online shopping, apps and delivery services are transforming consumers’ access to deals, niche offerings and even full meals. While the internet has not yet vastly changed the landscape of grocery shopping, innovations encourage consumers to think outside traditional physical retailers.”
Diet by DNA
“Interest in natural and ‘getting back to basics’ has boosted ancient grains and superfoods, fostering a principle that age-old staples are better than today’s manufactured options. Interest in historical ingredients suggests that consumers could make efforts to unlock the keys to their personal physiology and design diets by connecting with their own ancestry or genetic make-up.”
Good Enough to Tweet
“The rise of food-centric media has sparked new interest in cooking, not only for the sake of nourishment, but for the purposes of sharing one’s creations via social media. This finds people taking divergent paths: some hope to become well-rounded enough to compete on popular television programmes, while others privately cultivate specialties ranging from cupcakes to curries. Either way, people are cooking to share with friends and social media followers.”
Table for One
“Across age groups, more consumers are living in single-person households or occasionally eating meals alone. These meals for one require right-sized products and packaging as well as promotions that further erode any stigma of dining solo.”
Fat Sheds Stigma
“Consumers’ negative stereotype that any and all fat content is evil has begun to diminish. The awareness of the many sources of good and bad fats is ushering in a paradigm shift in which fat content is not the first and foremost consideration – and barrier – in the search for healthy products.”
Eat with Your Eyes
“Flavour has long been the core of innovation, but more visual and share-focused societies call for innovation that is boldly coloured and artfully constructed. Finding inspiration in global foodservice offerings, brands can experiment with vibrant colours and novel shapes to make packaged products worthy of consumer praise and social media posts.”
Jenny Zegler, Global Food and Drink Analyst at Mintel, says: “These trends explore how consumers’ evolving priorities, opportunities from advancements in functional formulation and the almost inescapable reach of technology will affect food and drink in the coming year. Consumers are not the only influencers, as shifting economics, natural phenomena and social media are shaping what, how, where and with whom consumers are choosing to eat and drink.”
“The trends will play out differently across the world based upon a variety of factors, including cultural norms, regional availability and societal needs. In some cases, established trends from one area are migrating to new regions, while a few emerging trends have the potential to disrupt the worldwide landscape.”
Posted in Innovation, New Product Development, News
Posted on 22 October 2015.
With ongoing interest in clean labelling and greater transparency, the free-from category is continuing to grow globally and, in addition to the high-profile developments in areas such as lactose-, dairy- and gluten-free foods and drinks, there has also been a marked upturn in interest in GMO-free or non-GMO products.
In terms of product activity, launches featuring GMO-free claims and labelling remain relatively limited on a global scale. Over 13% of launches recorded by Innova Market Insights in the 12 months to the end of June 2015 were marketed on an additive-free or preservative-free platform, while 7.8% were marketed as organic and 6.3% as natural. At the same time just 4% used GMO-free labelling, although this was a significant rise year-on-year, driven mainly by rising levels of interest in the US. Over the 12-month period, the US accounted for 43% of global launches using GMO-free claims, moving ahead of the EU on 39%, despite the much larger number of countries involved in the latter region.
According to Lu Ann Williams, Director of Innovation at Innova Market Insights, the use of genetic modification has become an issue in recent years in the US in particular, where there has traditionally been only limited consumer resistance to GM foods. “While GM foods have to be labelled in other parts of the world, including the EU,” she reports, “this has not been the case in the US to date. After rising levels of concern, the growing use of GMO-free labelling and the development of schemes such as Non-GMO Project Verification, some US states started to discuss introducing their own legislation and there is currently also a move for USDA to create its own voluntary non-GMO certification program.”
Bakery products and snacks lead in terms of numbers of global GMO-free introductions, accounting for 12% and 11%, respectively, reflecting the significance of GM ingredients in sectors using high levels of cereals for food. While these two product categories led in terms of introductions overall, cereals led in terms of share, with over 13% of launches of breakfast cereals and cereal bars featuring this type of labelling, compared with 7.4% for snacks and 4.6% for bakery products.
There has also been relatively strong interest in non-GMO labelling in the dairy industry, where a natural image has traditionally been important and there is already ongoing activity in organic and pasture milks. There is a strong link between organic and GMO-free certification, with many products using both types of positioning. In the US, these include leading organic dairy producers such as Stonyfield Farm and Organic Valley, as well as non-dairy drink lines such as blue Diamond’s Almond Breeze and white Wave’s Silk. The leading US Greek yogurt brand Chobani is also certified non-GMO.
Dairy products have also been one of the key areas for non-GMO or GMO-free labelling in Europe, where, despite compulsory EU regulations on labelling of genetically modified foods having been in force since the 1990s, there has still been ongoing pressure to verify and more easily identify non-GMO options. This has been led by countries such as Germany and Austria. Dairy launches using a GMO-free positioning accounted for nearly 28% of Austrian dairy introductions in the 12 months to the end of June 2015. This compared with 3.2% in the EU as a whole, just over 5% globally and just under 10% in the US.
For more information about Innova Market Insights, please visit www.innovadatabase.com.
Posted in New Product Development
Posted on 15 October 2015.
An alcoholic sorbet that took the summer’s festivals by storm was supported by the KITE programme at ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University in Wales. Icycl is a new and innovative vodka and fruit juice ice pop from Llandaff-based Starjump Foods, which comes in flexible, single use and single serve pouches. When Icycl launched towards the end of last year major online retailer Firebox.com snapped up 150 retail boxes and within a week had placed orders for 1,200 packs.
Icycl is currently listed nationally in Stonegate Pubs’ nightclub chain Popworld and is available through a number of online retailers. Starjump recently received an order from Australia for 72,000 Icycls and is finalising discussions with a national grocery brand.
The product offers a safer consumption of alcohol because the 6.4% ABV product is frozen so takes longer to consume, and the innovative packaging means no broken glass, spiking or spilling, making them ideal for parties, festivals or on the dance floor.
The KITE Programme facilitates partnerships between SME food businesses, graduates or individuals with industry experience (Affiliates) and a Knowledge Base such as the ZERO2FIVE Food Industry Centre within Cardiff Metropolitan University (South Wales) and Coleg Menai’s Food Technology Centre (North Wales). KITE Affiliates are placed within food businesses to work on a pre-planned project while gaining experience, education and knowledge, while the business enjoys the benefits of the KITE Affiliates work and the support of the Knowledge Base institution at a subsidised rate with the programme funded by the EU and Welsh Government.
Daniel Ronson, co-founder of Starjump, says: “Without KITE, we would undoubtedly have been unable to bring Icycl to market as quickly and as efficiently as we did, which is essential for a small start-up. The ZERO2FIVE Food Industry Centre acted as a one-stop shop for all our development needs. They helped us develop a completely new product, which is not found anywhere else in the world, from scratch.”
The University’s ZERO2FIVE Food Industry Centre worked with Starjump to create a product with a 12 month shelf life, which is packed as liquid and stored as ambient and put in place all the necessary paperwork, sourced ingredients, freezer trials and microbial testing, with support through to the launch.
David Lloyd from the Food Industry Centre says: “This was an exciting product to work on, as there is nothing similar to it available within the festival or clubbing sectors and it is always rewarding to help develop a product from scratch with a team who are full of innovative ideas.”
Starjump is planning continued expansion with particular emphasis on exporting to Europe and developing new flavours, a non-alcoholic offering and a potted version with a spoon that would be ideal for restaurants, on transport and in theatres.
Posted in New Product Development
Posted on 12 October 2015.
Nestlé South Africa is launching a new line of Maggi noodles containing the green leafy vegetable ‘morogo’, which is being commercialised for the first time ever as a result of a three-year research collaboration with government agencies. Several types of vegetable rich in vitamins, minerals and protein – cleome, cow pea and amaranthus, all commonly referred to as morogo – were screened to assess their nutrient levels and suitability for cultivation and processing.
Amaranthus was eventually chosen for incorporation within a morogo ‘tastemaker’ (the flavouring sachet) included with the new line of Maggi 2-minute noodles. One pack of noodles equals one serving of morogo.
Nestlé’s ambition is to ensure that emerging farmers may eventually be able to augment their incomes by growing morogo commercially.
Posted in CSR, New Product Development, News
Posted on 08 October 2015.
A luxury Irish vodka, unlike any other, has been created by new Irish drinks company, Origin Spirits Ireland. Kalak Vodka is four times pot distilled from Irish malted barley, a process which is more commonly used in the production of Irish whiskey. The unique spirit uses 100% Irish ingredients and derives its name from the phonetic spelling of ‘An Cailleach’, the Irish Celtic Goddess and queen of winter.
Patrick Shelley (pictured), founded Origin Spirits Ireland in 2013 and Kalak Vodka is the company’s first product. Patrick Shelley previously worked in the international luxury goods market, holding senior positions with LVMH (Moët Hennessy Louis Vuitton) in France, UK, Germany, Austria, South East Asia, and Russia where he had the opportunity to represent some of the world’s top wine and spirits brands such as Hennessy, Moët & Chandon, Dom Pérignon, Veuve Clicquot, Ruinart, Krug, Glenmorangie, Ardbeg and Belvedere.
He says: “Having worked for years in the international drinks industry, I was struck by the fact that vodka was often more about packaging than substance. I was not a vodka drinker until recently, as I found it in general to be odourless and tasteless. I wanted to create a vodka that ‘I’ could enjoy, one with taste, character and depth as well as purity and smoothness. I was also keen to build on Ireland’s strong heritage and create a vodka using an inherently Irish distilling process, featuring the best of Irish ingredients.”
Posted in New Product Development, News
Posted on 07 October 2015.
Kinsale Gourmet has won the prize for Innovation at this year’s Blas na hÉireann, the Irish Food Awards. The Cork company’s recently launched ‘Meals Made Easy’ was chosen as the overall winner from 90 products that were carefully scrutinised and judged for innovation as part of the award sponsored by Bord Iascaigh Mhara’s Seafood Development Centre, the country’s only purpose built centre for seafood excellence and innovation.
In its 8th year, Blas na hÉireann, the Irish Food Awards is the biggest competition for quality Irish produce on the island of Ireland.
Kinsale Gourmet launched its Meals Made Easy range in June and has since secured a sizeable contract with SuperValu. The products are similar to scratch kits which are popular in the UK and consist of four pots of par-cooked ingredients such as prawn, hake, salmon, vegetables, rice etc. and mouth-watering sauces, all of which are 100% free of preservatives, additives, artificial colours and flavours. All the ingredients are gluten free and cooked in one pan to create a nutritious and flavour-full meal in just 6 minutes.
Mark Muldoon of Kinsale Gourmet says: “We are absolutely thrilled to win Blas na hÉireann’s Innovation award which recognises and validates our dedication to developing a truly innovative product that caters for those who want convenience without having to sacrifice nutrition and flavour. We’re also delighted and excited to win the bursary of €4,000 for the expert services and supports in BIM’s Seafood Development Centre which will help us to further develop and innovate new products which we hope will now be even more possible with this national award that will no doubt open new doors for us.”
BIM’s Seafood Development Centre (SDC) has sponsored Blas na hÉireann’s Innovation award for the last four years. Paul Ward, manager of the SDC, says: “We are delighted to sponsor this award which recognises and celebrates companies who are bringing truly innovative products to the market. Adding value and adapting products to meet the needs of modern day consumers and markets is imperative to business success and growth. We look forward to working with Kinsale Gourmet through their bursary.”
Posted in Innovation, New Product Development, News
Posted on 17 September 2015.
As the ‘freefrom’ food sector continues to mushroom (scheduled to hit a half billion pound turnover by 2017), so do the FreeFrom Food Awards, just launching into their ninth super successful year!
Last year nearly 500 entries, from one man/woman operations to multi-national food companies, fought it out for the coveted ‘Marble Mo’ bust (see below) which goes, for one year only, to the winner of the Best FreeFrom Food Product. How many entrants will there be this year?
Says Michelle Berriedale-Johnson, director of the awards: “As freefrom spreads into every sector of our eating experience, so the awards grow and grow – no fewer than 19 categories this year! These include a new, dedicated health-aware raw foods category and a superfood and sports drinks category. And, to encourage more of those vibrant mini start ups, we have a new Small Producer Award whose winner will receive mentoring from sponsors’ Tesco’s technical and marketing experts.“
Antony Worrall Thompson, chef-patron of the awards, says: “These awards are fantastic for bringing the ‘freefrom’ idea to the public’s knowledge – and for proving that ‘freefrom’ food can not just be good, but be excellent.”
• Entry for the awards opens on 16th September
• A shortlist will be published in mid February 2016
• The presentations will take place on April 26th 2016
New categories for 2016:
• Small Producer Award – Restricted to companies who have been in business for a maximum of 2 years.(sponsored by Tesco)
• Raw foods – anything from coconut oil to raw banoffee pie or superfood truffles! (sponsored by Genon Laboratories)
Successful new categories from 2015:
Much loved and well established categories:
• Breakfast – cereals, yogurts and ‘milks’ and baked goods (sponsored by Asda)
• Breads (sponsored by Udi’s)
• Food to go and for vending machines (sponsored by Tesco)
• Foods suitable for peanut and nut allergics (sponsored by Wellaby’s)
and the ever popular
Posted in Innovation, New Product Development, News
Posted on 28 August 2015.
United Biscuits has announced the re- launch of two long-established consumer favourites – McVitie’s Jamaica Ginger and Lyle’s Golden Syrup® Sticky Pudding Cakes – along with the launch of two new additions to the range. The brand new McVitie’s Golden Sticky Lemon Pudding Cake and McVitie’s Sticky Marmalade Pudding Cake aim to provide an affordable, quick and easy after dinner solution that the whole family can enjoy.
The number one branded wholecake, McVitie’s Jamaica Ginger, and Lyle’s Golden Syrup® Sticky Pudding Cakes retain their great tasting recipes with a revamped packaging and design. The improved, modernised packaging, with increased presence for McVitie’s branding, and the addition of a brand new re-close label, make the uniquely sticky pudding cakes a tempting snackable treat to wrap up and save for later.
McVitie’s Sticky Pudding Cakes now form part of the wider McVitie’s Masterbrand, launched in 2014 to bring all sweet products under the single banner of McVitie’s. The updated packaging was introduced in response to consumer feedback for these brands, much-loved and bought in the UK for over 50 years. They will be sold in the ambient cake fixture, however their dual usage as a cake or a pudding set them apart from other wholecakes.
Currently available across grocery and convenience outlets, the four variants of McVitie’s Sticky Pudding Cakes are one of the flagship NPDs for UB in 2015, offering consumers a range of products full of nostalgia and home comforts.
Abby Smith, Brand Manager at McVitie’s Cake Company, comments: “McVitie’s Sticky Pudding Cakes form a strong part of the McVitie’s Masterbrand, delivering exceptional taste and convenience to our customers, and the relaunch of the range is designed to meet consumer needs for easy to use, consistent and appealing packaging. Insights have shown there is a huge feeling of warmth towards these products due to the cakes evoking a powerful feeling of nostalgia, helping to further cement UB’s position as the consumer go-to for sharable baked treats.”
She adds: “Our busy lifestyles mean we’re often looking for quick, easy and tasty snackable solutions. These products fit the bill perfectly, providing the perfect end to a meal, particularly delicious with custard or ice cream.”
As the leading manufacturer and marketer of biscuits in the UK and second largest in the Netherlands, France, Belgium and Ireland, United Biscuits owns and operates 16 manufacturing facilities, of which seven are in the UK and has a strong footprint for growth, with products sold in over 130 countries.
Posted in Marketing, New Product Development, News
Posted on 19 August 2015.
One of the UK’s most popular beer brands, Spitfire Premium Kentish Ale, is making an exciting new addition to its range this autumn – Spitfire Gold.
Spitfire Premium Kentish Ale was first brewed 25 years ago to honour the 50th anniversary of the Battle of Britain. As 2015 marks 75 years since the historic air campaign, brewer Shepherd Neame has decided to commemorate the occasion by launching Spitfire Gold, which will be a permanent addition to the range.
Spitfire Gold (4.1% abv) is a well-balanced, light golden ale. Stand-out on the bar is assured thanks to a contemporary, polished gold pump clip featuring the distinctive Spitfire profile in relief. Spitfire Gold will be available in cask nationwide from September 2015.
Posted in New Product Development, News
Posted on 31 July 2015.
Following successful launches last year, global can maker Rexam has expanded design capabilities in its UK and Russian Design Centres. The investment in Luton (UK) sees the installation of a fully operational design reproduction studio, whilst new state of the art technology is now available in the Russian centre based in Moscow.
The new in-house design capabilities at Luton, offer a simplified design process for not only creation of designs, but also full design reproduction. This investment now enables the customer to collaborate with Rexam experts through every step of the process, from design creation, ink rematching, colour separation and design reproduction, right through to proof can production. Rexam now leads the industry, as the only beverage can maker to currently provide a full suite of design development capability under one roof.
The expansion in Russia sees the added offering of in-house design reproduction. Investment in new state of the art design technology including, CTP technology, barcode software checkers, 3D visualizers and repro skill software will result in a reduction in the lead time required for the customer and efficient design amendment processes.
Paul Winwright, Director Graphics & Design and Customer Fulfillment for Rexam, says: “Since opening in September 2014, the Luton Design Centre has been a huge success. In the UK we’ve enjoyed working with over 100 customers on projects both big and small from the likes of Heineken, Carlsberg and SAB Miller to local craft brewers such as Concrete Cow. Our Russian customers have also welcomed the new offering and we’ve developed over 650 designs working with brands including Efes and Coca Cola.”
He adds: “The customer sits at the heart of our business and at Rexam, our team continually strives to develop and improve our offering. Working in collaboration with our customers through the Design Centres has delivered great results to date, and with further investment we will continue to be the can maker of choice for the world’s biggest brands.”
Posted in New Product Development, Packaging
Posted on 22 July 2015.
Nestlé Skin Health has announced that it will open an innovation hub in Shanghai to support healthy ageing. Operational in 2016, the hub – known as a SHIELD (Skin Health Investigation, Education and Longevity Development) centre – will combine different technologies, medications and bio-informatics to help address ageing skin health issues including intense dryness and skin cancer.
The hub will be the first for the company in Asia and its second worldwide.
“We are very enthusiastic about opening our first Asia-based SHIELD center in Shanghai. It will be a hub for developing solutions to meet China’s growing skin health needs and will serve as a platform for collaboration and innovation,” says Humberto Antunes, CEO of Nestlé Skin Health and Chairman of Galderma Pharma. “We will engage with scientists and healthcare professionals to create an environment where medicines and technologies can be combined with bio-informatics to develop preventative, diagnostic and treatment strategies to advance next generation of skin health regimens.”
In 2014, Nestlé Skin Health announced its plan to open a global network of SHIELD centers around the world to meet skin health challenges that result from our 21st century longevity. The first SHIELD center will open in New York City in the fourth quarter of 2015 followed by the Shanghai center in the first quarter of 2016 with other locations planned in the future.
Posted in New Product Development, News, Research & Development
Posted on 15 July 2015.
Interest in free-from foods is continuing to rise globally, led by the growing availability of gluten-free lines in particular. Products positioned on a gluten-free platform accounted for 10% of total global food and drinks launches recorded by Innova Market Insights in the 12 months to the end of April 2015, rising to over 18% in the US.
“This is partly due to improved labelling regulations,” reports Lu Ann Williams, Director of Innovation at Innova Market Insights “but also to rising awareness of gluten intolerance in the diet and the development of more mainstream and good-tasting gluten-free products across a whole range of food and drinks sectors.”
Key areas for activity in recent years have been in bakery and cereal products and snack foods, largely because of rising demand for alternatives to the relatively high number of gluten-containing lines in these sectors or because of the availability of alternative gluten-free ingredients.
The cereal products market, encompassing breakfast cereals and cereal bars, is relatively well set up to cater to the gluten-free trend, with numerous non-gluten cereal options already available. As a result of this and the relatively concentrated nature of the market, it is perhaps not surprising that the share of gluten-free launches in the cereals market is much higher than the average of the food and drinks market as a whole at 21%, rising to an amazing 43% in the US.
Interestingly, despite being one of the product categories most strongly associated with wheat and thus gluten, the bakery products sector has a slightly lower than average share of gluten-free launches recorded, at 9%, perhaps partly reflecting the diversity of the sector and the high levels of new product activity overall. The actual number of gluten-free bakery launches has nonetheless risen consistently in recent years. Biscuits account for the largest number of gluten-free bakery launches, with over 40%, equivalent to 8% of total biscuit introductions, while bread has less than 16% of gluten-free bakery launches, but this is equivalent to 9% of total bread introductions.
The snacks market is also seeing a relatively high proportion of launches featuring gluten-free claims, averaging 13% globally, but rising to over 42% in the US. In terms of product and market development, the snacks market benefits particularly from the fact that many basic snacks ingredients, such as potatoes, corn, soy and nuts, are naturally gluten-free, so it is a claim that is relatively easy to achieve in many instances. Ingredients used to replace wheat or other cereals and offer a gluten-free formulation over the past few years have included lentils, black beans, navy beans, cassava, brown rice, nuts, sweet potatoes and a wide variety of other vegetables.
Many other areas of the food and drinks market are also seeing rising levels of interest in gluten-free reformulations, or even in just emphasizing the gluten-free nature of existing lines.
“Gluten intolerance is no longer the only reason for buying gluten-free foods,” notes Williams. “Issues such as overall well-being, digestive health, weight management and nutritional value often deemed to be equally if not more important by consumers. With more labelling of gluten-free foods and the growing availability of a range of high quality products with a good sensory profile, the sector seems set to take further advantage of the huge potential market for this type of product,” she concludes.
For more information about Innova Market Insights, visit www.innovadatabase.com.
Posted in New Product Development, News