Today’s consumers show increased interest in products claiming to improve overall well-being, such as foods and beverages associated with increasing the body’s natural defenses to fight illnesses ranging from the common cold to life-threatening diseases. Thus, products designed to boost immunity are rapidly emerging as key drivers of the functional foods market.
Flavor is the No. 1 reason consumers become repeat customers of foods and beverages. If a product tastes good, consumers will buy again and again. Formulators rely on suppliers to help them with flavor profiles.
For the hospital and nursing home foodservice market, Wells’ Dairy adds protein, fiber and extra minerals to its ice cream. Other makers have developed new flavors with candy or fruit.
According to Netherlands-based Innova Market Insights, “proven” is the new buzzword in functional foods. Manufacturers of products containing functional ingredients that warrant a health claim are attracting consumers by promoting the fact that the ingredient or food has been “clinically proven” or “scientifically proven” to do so.
Trade shows are popular venues for sampling new product development tools. This year’s IFT Annual Meeting + Food Expo, and the upcoming International Dairy Show are no exception.
In order for the dairy industry to effectively compete in today’s burgeoning and ever-changing marketplace, executives must think of themselves as more than processors of milk.
Despite a challenging economy, the tea industry is flourishing. This was the overall consensus at the 2010 World Tea Expo in Las Vegas earlier this month.