Mix and match: Vanilla flavor combination

Nov 2017

The flavor vanilla has been used in food and beverages products for a long time. Over the past year, the number of global new product launches tracked with vanilla flavor has increased by 46 percent. Ice-cream, Sweet biscuits/cookies and Sports powders are the top 3 sub-categories in which a vanilla flavor has been applied. Except for the classic flavor blend with chocolate, strawberry and caramel, vanilla has been combined with more new flavors in new product launches to satisfy consumers’ demand for novelty.

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  • Algida Minions Bello Banan-Vanilia Izu Jegkrem: Banana-Vanilla Flavored Ice Cream (Hungary). Four individually wrapped banana-vanilla flavored ice creams, held in a carton box featuring Minions Bello. Without artificial coloring and flavoring.  

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Children’s NPD: healthier but fun

Dec 2017

With the rise of smaller families, parents tend to invest more in better foods for their children. New products have grater chances of success when they satisfy the needs of both the parent and the child. Parents pay more attention to healthier claims such as reduced sugar, no additives or preservatives, baked instead of fried, “made with real fruits and vegetables” and organic. Kids, on the other hand, are looking for tasty and fun options, whereas character licensing of their favorite cartoons plays an important role in new product launches. A look at ten innovators that meet both of these demands.


Dairy diversification

Nov 2017

Dairy is one of the most active categories in the global food and beverages industry. Dairy products are naturally fortified with protein, which is highly valued by consumers. Through continuous innovation, the industry provides diversified choices to fulfill consumers’ specific demands. Many highlights have been observed within the new product development of dairy. Driven by Greek yogurt’s huge success, high-protein products featuring Skyr are set to surge outside of its hometown of Iceland and spread to the rest of the world. In addition to almond milk and soy milk, alternative dairy drinks with different plant bases are appearing in the market. More premium products are offering consumers with enhanced indulgent experience.