Healthy, cost-conscious product options are key for 2023
With the current economic environment forcing food price rises across the globe, many consumers will find themselves having to tighten their belts. But while people will be looking for ways to economise, cost still meets conscience and few will be willing to compromise on their morals to save money.
According to Innova Market Insights, ’redefining value’ is now the top global concern for consumers. This means that consumers are seeking brands that listen, understand and respond to their core values while providing quality, trust and confidence through product formulations, communications and wider sustainability actions.
Consequently, demand for plant-based products remains – but this sits alongside the need for moments of luxury and personal health which continue to be a big driver in food innovation.
As a responsibly-grown, plant-based ingredient with 14 different forms to aid innovation and a strong nutritional profile, product manufacturers can feel reassured that almonds are a future-proof ingredient with sustained relevance when it comes to evolving consumer demand.
Times are tough and consumers are having to weigh up product costs against the wider benefits they deliver. It’s important that manufacturers understand that sustainability remains a high priority in purchase decisions.
Lu Ann Williams, global insights director at Innova Market Insights, which played at key role at our World Confectionery Conference, said: “Combatting the impacts of an unstable economic climate requires a deep understanding of where consumers draw the line on compromise, and this year’s findings make it clear that brands must continue to demonstrate their sustainability credentials to market a product that consumers perceive to be truly ‘valuable’ beyond just price.”
Dariela Roffe-Rackind, director Europe & Global public relations at the Almond Board of California, comments: “When it comes to California almonds, manufacturers don’t need consumers to compromise as they deliver on value and values. Almonds are packed with nutrients and bring a health halo to products without sacrificing on taste or convenience thanks to their texture and various forms.
“What’s more, as consumers continue to prioritise sustainability in their food choices, manufacturers can use California almonds in good conscience. Farmers have reduced the amount of water it takes to grow an almond by almost 50% since the 1990s to the present day. Thanks also to widespread adoption of climate-smart regenerative ag methods such as whole orchard recycling, current almond farming practices offset about 50% of almond farming’s carbon emissions.
Innova Market Insights in fact cited minimising food waste as one of the top three actions consumers are taking when it comes to reducing costs. Roffe-Rackind added: “There’s a lot of innovation happening when it comes to almonds and waste. Not only are almonds a great low waste ingredient thanks to their long shelf life, California almonds are also grown in a zero-waste way, where everything is put to good use. The nutritious almonds we eat are grown in a shell which is protected by a hull; the hulls then become livestock feed and the shells are used as livestock bedding. What’s more, almond hulls contain significant amounts of extractable sugar and antioxidants that can be used to make products such as nutraceutical bars, dietary supplements, skincare products or even for brewing beer and we are continually looking at more and more ways to use almond co-products.”
Roffe-Rackind adds: “Almonds are a great ingredient when it comes to standalone plant-based innovation because of their ability to deliver on multiple fronts – health, taste and texture – all key factors for consumers. In addition to their protein content (6g per 30g serving), almonds pair well with other plant proteins like legumes and lentils and their extensive portfolio of formats – including whole, sliced, slivered, flour, paste, butter, oil and milk – means there are endless possibilities for creating new and exciting plant-based products. For example, defatted almond flour, which is higher in protein than regular almond flour or meal, has an extra-fine texture and clean taste which allows other ingredients to shine through when used in product formulation so flavours can really stand out.”
Williams concluded “Overall, it’s clear that complex times shouldn’t mean complete compromise, and the need for innovation and exploration in food and drink for both health and enjoyment is more important than ever.”