Europeans Want Snacks Free From Additives

636135942436040086gnt2.jpg

01 Nov 2016 --- The European snacks market is worth more than 14 billion euros – and counting. Research from a recent pan-European consumer survey by the GNT Group found that two thirds of Europeans reach for crisps, nuts and savory nibbles at least once a week and 11% eat them as often as several times a day. 

The research also found out that not only the brand name and a low price, which interest 48% and 41% respectively, are important. Even though – or possibly because – crisps and the like are not the healthiest kind of snack to eat, natural ingredients are essential for more than one third of consumers (36%), and are actually even more important than the fat (34%) and calorie content (27%) or the organic status (11%).

When it comes to ingredients, consumers are particularly alert with regard to colorants. Colors are often used to give snacks red, orange, or yellow shades in order to trigger certain expectations of how a product will taste. Basically, Europeans agree Click to Enlargewith that, as many of them (25%) consider appearance to be a decisive criterion when buying snacks. But they do think that colors should be utterly natural. Otherwise, they back off: 47% of the Europeans try to avoid products containing additive colors as much as possible.

Consumers would pay more for snacks without additives
The fact that natural ingredients are of high importance is also reflected in consumers’ willingness to pay more. 45% would dig deeper into their pockets for salty snacks free from artificial colors and nearly as many would pay more for products without artificial flavorings or preservatives. Polish consumers, in particular, would like these to be banned from their snacks: 60% are willing to accept a higher price for crisps without artificial colors. This puts Poland in the lead when it comes to being prepared to pay more for products with natural colors, followed by Spain, Germany, France and the UK.

In comparison, other product qualities, such as locally obtained ingredients, fair trade, organic, vegetarian, kosher or halal have less impact on the acceptance of a higher price than freedom from additives – across all countries surveyed. In particular, it is women and elderly people who want their crisps and nuts to be natural.

“The added value of natural ingredients is something manufacturers should increasingly take into account. Consumers expect the absence of additives, even in foods that aren’t particularly associated with naturalness”, says Dr. Hendrik Hoeck, Managing Director of GNT Group. “Some producers are already rethinking their recipes and switching to alternatives. Still, according to our survey, what is available on the market right now seems to be not enough, as consumers are explicitly asking for more ‘clean’ snack products.”

When it comes to color, a solution preferred by consumers are concentrates from fruit and vegetables: nearly two thirds think it should become standard within the food industry to color products only with these natural alternatives.

As pioneer in using fruit and vegetable concentrates to color food, GNT offers an extensive range of shades for various snack products – from coated nuts or seasoned crisps to popcorn.

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

World first: Dutch start-up launches zero-chemical additives and sweeteners

22 Oct 2018 --- Rotterdam-based start-up, 7th Circle BV, has launched their new range of natural, healthy additives called Fooditive. The launch heralds the introduction of the world’s first zero-chemical additives to the food and beverage market. The new Fooditives are derived from wholly food waste and include emulsifiers, sweeteners, thickening agents and preserving agents.

Food Ingredients News

Dairy platforms: Arla Foods Ingredients eyes personalization and protein

22 Oct 2018 --- The dairy category has changed dramatically in the past decade, driven by the move towards personalization. In doing so it has become more and more sophisticated with a wider choice of products available for different needs. There are now dairy products tailored to a range of dietary and nutrition needs: high protein, high calcium and low lactose, to name just a few.

Food Ingredients News

Cosucra to issue “substantial” pea protein price increases

19 Oct 2018 --- Cosucra is increasing the prices of their pea protein isolate ingredient, Pisane, effective January 1, 2019. This price increase, according to Cosucra, will enable the company to continue to its technological, sustainability and farm to fork traceability leadership positions in meeting their customers’ increasing demand in pea protein consumption globally, while supporting the pea fiber and pea starch business. Other pea-based ingredients in their portfolio are unaffected.

Food Ingredients News

US tackles food waste: New agreement to educate consumers and businesses

19 Oct 2018 --- As a week-long Committee on World Food Security (CFS) meeting comes to an end in Europe, the US government has announced a new food waste agreement aimed at improving communication across federal agencies attempting to better educate Americans on the importance of reducing food loss and waste. With mountains of work ahead to meet the US Food Loss and Waste 2030 Champions initiative, which aims to reduce food waste by 50 percent by 2030, the agreement signals a strengthening of food waste strategies to present economic opportunities and possible cost savings for businesses.

Food Ingredients News

Unsustainable agricultural warnings: Governments urged to tackle meat and dairy over-consumption

19 Oct 2018 --- Governments do not have policies in place to tackle the over-consumption of meat and dairy around the world, according to a new report from The Changing Markets Foundation. However, the report, Growing the Good: The Case for Low Carbon Transition in the Food Sector, points to the fact that government policies universally support unsustainable agricultural production systems dominated by intensive meat and dairy farmers and producers. At the same time, meat consumption is more than double the recommended level for healthy diets in the US and several EU countries.

More Articles