Meat free tastes: Flexitarian trend

May 2018

The increased demand for plant-based diets has resulted in a diverse range of product innovation which targets vegan, vegetarian and flexitarian consumers. The trend represents a growing opportunity for high-quality meat alternatives, which is also reflected in the 11 percent average annual growth in global meat substitute launches recorded between 2013 and 2017. A desire to cut down on meat, rather than cutting it out altogether, has given rise to growing numbers of consumers who identify themselves “flexitarians.” These consumers regularly swap meat for plant-based proteins, for environmental and ethical reasons, and generally prefer quality over quantity when it comes to purchasing meat.

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A twist on the classics: Soups and sauces

Aug 2018

Soups and sauces have seen high levels of new product activity in recent years, which reflects consumer interest in a range of cuisines. So, although classic recipes lead the market, there has been rising interest in robust and ethnic flavors. There is also an increased demand for premium and convenient products across the globe.


Herbs and spices: Middle Eastern and African flavors

Aug 2018

Fresh, wholesome, healthy, rich, aromatic – it’s no wonder that the past decade has seen Middle Eastern and African cuisines attract global attention. Herbs and spices are the stars of the show and they are often used in local delicacies such as cheeses, fruits and coffee. With today’s consumers being more adventurous than ever, African and Middle Eastern flavors are predicted to have a bright future.


Vibrant, fresh and clean label: Natural Colors

Jul 2018

Consumers often associate rich colors with freshness, quality and good taste. Natural colors offer benefits as they open up opportunities to deliver vibrantly colored foods with a clean label. Also, in this social media age, vibrant, natural foods are inherently “instagrammable.” Think charcoal, curcumin, beetroot and spirulina.