Top confectionery trends for 2017
Clean label ingredients, plant based products and alternative sugars top the list of key confectionery trends to look out for in 2017, according to Innova Market Insights.
Clean supreme topped the list showcasing its rising popularity amongst consumers. Clean label ingredients such as colouring foods are thriving alongside cleaner formulations which are resulting in shorter ingredient lists.
An increased choice in plant based products, including alternative sources of plant protein were evident. With concerns about sugar intake being at an all-time high, sugar consumption was also top of the agenda. Scientific and official bodies from the World Health Organisation (WHO) downwards have been focusing on the levels of sugar in diets and its role in the growth in obesity and chronic health problems globally. With key players such as Tesco taking measures to adhere to new policy it seems sugar will be remaining on the radar this year.
Lu Ann Williams, director of innovation at Innova Market Insights, noted the growth of product launches over time with an ‘ethnic’ positioning dramatically increasing since 2014, there has never been so much variety and spread in the choice of authentic cuisines around the world. The connected world has led consumers of all ages to become more knowledgeable of other cultures which has created an opening for virtually appealing products with high authenticity and specific ingredients. Popular flavour trends include world flavours, street food and revival of the classics.
With a strong growth in alternative sugars, ingredients opportunities seem to be arising. Honey is increasingly being used as a sugar ingredient alternative in snack bars, while at the same time is ticking clean label requirements. In a bid to appeal more to consumers, colouring foods seem to be replacing artificial colours, this has risen from 16% in 2012 to 22% in 2016. The colouring foods observed most in confectionery are elderberry, safflower, apple and carrot concentrates. Manufacturers are making a big effort to make products seem more natural by using natural sourced ingredients.
In a bid to increase consumer understanding surrounding products industry leaders are ‘cleaning’ their profiles. This includes communicating ingredients in advertisements so consumers are aware of what is in their food, as well as making labels a lot simpler.
With innovation being central to most of the trends, confectionery manufacturers are continuing to blur ingredient boarders as much as possible. For example, snack food company Our Little Rebellion has produced ‘Popcorners Crispy & Crunchy Popped Corn Chips’, which could be viewed as being both popcorn and crisps.
Innova Market Insights will highlight these key trends at ISM in Cologne, Germany, from 29 January-1 February.
