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Emerging Ingredients in Bakery and Cereals; Opportunities to capitalize on key health trends with emerging ingredients

Emerging Ingredients in Bakery and Cereals; Opportunities to capitalize on key health trends with emerging ingredients

  • August 2016
  • 29 pages
  • ID: 4090391
  • Format: PDF
  • By GlobalData

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Emerging Ingredients in Bakery and Cereals; Opportunities to capitalize on key health trends with emerging ingredients

Summary
Majority of consumers are highly ingredient-attentive, meaning it is vital that bakery and cereal manufacturers understand consumer trends in order to ensure innovation aligns with their customer needs.

Tracking the development and launch of hundreds of new ingredients each year and identifying ingredient launches in the early stages of development to provide a glimpse into how the market will evolve and show which new opportunities are being pursued by ingredients companies, and how.

The research paper has identified five health trends in bakery and cereals -
- Sugar backlash: As the sugar backlash continues, manufacturers of sweet baked goods and breakfast cereals are under increasing pressure to reduce sugar and calories without resorting to artificial sweeteners. The challenge is to ensure taste and texture is unaffected.
- Weight management: The perceived association of carbs with weight gain brings significant challenges to a carb-heavy sector, as consumers are increasingly seeking options to help them reduce or maintain their weight. Calorie reduction is just one approach that manufacturers should consider to align with consumers' weight management goals.
- High protein: As the high protein trend shows no signs of slowing, the bakery and cereals sector is under pressure to introduce higher-protein, lower-carb options. The source of protein is becoming more important, with consumers preferring plant sources, such as pea, soy, or oat, rather than dairy-based options.
- Heart health: High salt consumption is linked to increased risk of heart disease and stroke. With bread and cereals cited as among the biggest contributors of salt in the diet, due to the frequency with which they are consumed,1 the pressure is on to reduce salt and create more heart-healthy offerings.
- High fiber: With Marks and Spencer stopping selling white bread without added fiber across its UK stores from early 20162; other retailers and manufacturers will be under pressure to follow suit. This creates opportunities for fiber ingredient manufacturers to capitalize on, as producers seek to boost the fiber content of white and refined bakery products.

The report “Emerging Ingredients in Bakery and Cereals; Opportunities to capitalize on key health trends with emerging ingredients” identifies five emerging ingredients selected in alignment with key health trends impacting the bakery and cereals sector, as identified by our expert analysts. For each ingredient we identify the consumer trend underpinning demand for this ingredient, determine which consumer groups are most likely to find the ingredient type appealing, and explore how bakery and cereals manufacturers can capitalize.

Companies mentioned in this report: Weet-Bix, Three Bakers, Diabodelite, Cargill Inc, Hill Pharmaceutical Co. Ltd, Hinoman Ltd, Think Thin, V8, Scelta Mushrooms, Nature's Path, Daesang Corp, Fiber 1, Jasmine, Ideal.

Key Findings
- The majority of consumers are highly ingredient-attentive, meaning it is vital that bakery and cereal manufacturers understand consumer trends in order to ensure innovation aligns with their needs.
- The sugar backlash and heart health are two of the key health trends impacting the bakery and cereals category that manufacturers need to respond to; for example, by using "natural" low-calorie sweeteners in breakfast cereals and reducing salt in bread.
- Consumers are more interested in products that claim to contain natural ingredients than those that use the claims "from natural sources" or "inspired by nature."

Synopsis
"Emerging Ingredients in Bakery and Cereals" identifies five emerging ingredients selected in alignment with key health trends impacting the bakery and cereals sector, and identifies ways in which manufacturers can capitalize.

Your key questions answered:
- What consumer trends are underpinning demand for these ingredients?
- Which consumer groups are most likely to find the ingredients appealing?
- How can bakery and cereals manufacturers capitalize on key health trends by using these ingredients?
- What innovation opportunities exist to use these emerging ingredients?

Reasons To Buy
- Understand key health trends impacting the bakery and cereals sector.
- Identify emerging new ingredients and explore how they can be used in innovation to respond to key health trends.

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