Americans are gobbling up popcorn by the bucket load. The sector is reinventing itself from the salty, ‘imitation-butter’ profile of its past to a clean-label version with fresher flavors. Thus, consumer demand and economics are reshaping its future.
Manufacturers of crackers, crisps and puffs are adding nutrients and specialty ingredients to their products, while cutting fat, gluten and more to meet consumer demand for exceptional quality.
Conventional frozen pizza has suffered some setbacks, but the outlook is good for brands that differentiate. The market still carries mass appeal, as consumers seek foods with unique flavors and ingredients.
Consumers are faced with many options in the snack bar aisle. In response, manufacturers are setting their products apart by offering ‘that little something extra,’ to satisfy the trends to please the foodie in us all.
International flavors and foods are gaining popularity, but cautious consumers remain a challenge for bakers and snack producers. Successful manufacturers encourage purchase at the production line and at retail.
Consumers are ready for ‘greener pastures’ in sustainable products as sustainability characteristics drive a large amount of product switching. Also, sustainable practices often lower bakers’ and snack manufacturers’ internal costs. But are these food producers heeding the call to meet this demand?
Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.
