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New Profit Opportunities in Ingredients and Flavours: Future Outlook for Product Innovation and Consumer Influencers to 2005Published by: Business Insights Published: Oct. 31, 2003 - 134 Pages Table of ContentsExecutive Summary Factors of influence for flavours and ingredients Key trends for flavours and ingredients Innovative ingredients and flavours Case studies Industry opinion survey Chapter 1 Factors of Influence and Market Segments for Flavours and Ingredients Summary Introduction Report aims Demand for lower calorie and lower fat foods Chilled desserts Chocolate chilled desserts Australian offerings Low calorie crisps and snack products Healthy meat alternatives New Zealand consumers are highly aware of food ingredient issues Foods with healthy associations Salad dressings: health-promoting ingredients? Low calorie Barriers to growth Functional drinks Pioneering low sugar energy drinks The influence of travel on consumption trends International travel trends Convenience foods Increasing product shelf life Premium products Increased influence of the media on what we eat UK best-selling cookbooks U.S. best-selling cookbooks Conclusions Chapter 2 Key Trends for Flavours and Ingredients Summary Introduction Ethnic influences in frozen and chilled ready meals Mexican cuisine enters the international marketplace The acceptance process of ethnic cuisine Fusion of ingredients Preferred ethnic flavours United States United Kingdom Sweden Spain Italy France Synthetic versus natural Savoury flavour trends Defining ‘herbs and spices’ The top 12 spices in the United States by volume Ready meals and cooking sauces Provenance Sweet flavours Müller Light fruit mousses Fruit flavours satisfy consumers’ conflicting needs New product development in sweet flavours Coca-Cola launches milk drink in the United States Super-premium ice cream and chocolates Children’s food trends and preferences The flavour of guilt Heinz ketchup for kids versus adults Waitrose launch Food Explorers range Salad, fruit and juice to replace burger, fries and milkshake? Organix Brands Healthy foods in disguise Conclusions Chapter 3 Innovative Ingredients and Flavours Summary Introduction UK and U.S. organic dairy innovators join forces Häagen Dazs Vitashure Chr Hansen probiotics make healthy ice cream Danisco Robertet Calcium and low carbohydrate breads Conclusions Chapter 4 Case Studies Treatt plc Company overview Sugar sweetness from natural distillates Top note technology Sugar-sweet Taste of honey Conclusions E.A.F.I Company overview The microbiological quality of spices and herbs Spice pastes Conclusion Firmenich Conclusion Chapter 5 Industry Opinion Survey Summary Introduction Consumer demand for low calorie products Consumer demand for low fat products Increased foreign travel influencing consumer experiences and tastes Retailer/manufacturer pressure for increased product shelf life Retailer/manufacturer demand for natural and nature identical ingredients Consumer demand for low calorie products in two years Consumer demand for low fat products New opportunities in ethnic cuisine development Organics Conclusion New Profit Opportunities in Ingredients and Flavours: Future outlook for product innovation and consumer influencers to 2005 Figure 1.1: Low calorie, low fat chocolate flavoured chilled desserts Figure 1.2: Yoplait low fat and low calorie chilled desserts Figure 1.3: Examples of premium and low calorie snack foods being introduced internationally Figure 1.4: Aria Foods meat strip products Figure 1.5: Snacks perceived as being healthy because of their flavours or ingredients Figure 1.6: Functional drink products from Tropicana and Orchard Maid Figure 1.7: Destinations becoming popular with more adventurous travellers Figure 1.8: Convenience options are expected from all food and drink categories Figure 1.9: New ethnic based spices added to McCormicks range of Gourmet Spices in the United States Figure 1.10: Examples of premium food products from around the world Figure 1.11: How important will these categories be to your future product development? Figure 1.12: UK best-selling cookbooks - April 10, 2003 Figure 1.13: U.S. best-selling cookbooks - April 10, 2003 Figure 2.14: Frozen ready meals, facings by flavour (% total facings), 2000 Figure 2.15: Herdez brand Dona Maria authentic Mexican ingredients Figure 2.16: The ethnic food acceptance process Figure 2.17: Traditional herbs & spices Figure 2.18: Schwartz tubes of herbs & spices and their new range of salad dressings and toppings Figure 2.19: Müller Fruit Halo launched to maintain innovation in the chilled dessert market, March 2003 Figure 2.20: Increased popularity of fruit flavours Figure 2.21: Danone peach and passion fruit frusion Figure 2.22: Hershey’s sugar free chocolate Figure 2.23: Heinz range of children’s sauces Figure 2.24: What will encourage children to try a new healthy food? Figure 3.25: Horizon Organics - popular U.S. brand that is working in partnership with Rachel’s Organics in the UK Figure 3.26: Häagen Dazs Desserts Extraordinaire Premium Range launched in USA Figure 3.27: Dos Pinos ice cream with probiotics, low fat content and added fibre Figure 3.28: New calcium and low carbohydrate breads Figure 4.29: Firmenich’s production and sales base worldwide Figure 4.30: Comparison of Flexarome with other matrix encapsulation systems Figure 4.31: Different shapes and sizes of Flexarome product are right in different applications Figure 4.32: Summary of applications, recommended encapsulation systems and the factors that control flavour release Figure 4.33: Hard-boiled candies containing coloured Flexarome granules Figure 5.34: Respondents, split by country, percentage Figure 5.35: How important are the following factors to your current development programme? Figure 5.36: How important are the following factors looking two years ahead, to your development programme? Figure 5.37: How important is provenance of ingredients in your current development work? Figure 5.38: How important will the provenance of ingredients be to your business in 2005? Figure 5.39: In which of the following categories does your company develop products? List of Tables Table 1.1: Numbers of people going to these destinations with Trailfinders from UK Table 2.2: Chilled ready meals (% facings), 2000 Table 2.3: Top 12 spices in the United States, 2000 Table 2.4: Prepared food market by category (%), 1998-2000, 2005 AbstractWith increasing demand for authenticity and traceability of ingredients, provenance is seen as a key trend in the flavour and ingredients market and looks set to grow in importance over the next few years in relation to consumer confidence and demand. New Profit Opportunities in Ingredients and Flavours: The outlook for product innovation and consumer influencers to 2005 is a strategic management report specifically written to assist food and drink manufacturers and ingredients companies in making the right choices for the new and existing products they will be producing, developing and re-inventing over the next 2 years. Analyse the factors influencing current developments within the food and drinks industry, and examine the key trends and issues for flavours and ingredients. The report also reviews new products designed to capitalise on innovations in flavours and ingredients, as well as changes in eating trends and food preferences.Get Full Details About This Report >> |
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