It's no secret that today's grocery shoppers demand fresh, fast, and healthy foods. They also want flavor, and plenty of it. Bold and exotic flavors are in: sriracha is becoming a household word, tangy flavors like lime and tomatillo are cropping up in snacks and sauces, and unexpected pairings of herbs and spices, like vanilla-cardamom, or cilantro-basil are bolstering sauces or desserts.
While their taste preferences spiral to bold and adventurous, consumers are also highly health conscious. No longer looking to avoid simply salt, fat, or trans-fat, today's shoppers are also wary of long ingredients lists, names they can't pronounce, and artificial flavors, artificial flavor enhancers, and other synthetic additives. The transition of food products to recognizable and natural ingredients, including natural flavors and spices/herbs, presents a significant and fast-growing opportunity. Shortening ingredient lists and substituting artificial and unrecognizable ingredients with natural or recognizable ingredients continues to be a winning strategy for many packaged food manufacturers.
The continued transition to clean labels brings significant challenge and also significant opportunity to the flavors industry. Natural ingredients and natural food additives often impart their own, unexpected flavors and properties to foods. Natural flavors also tend to suffer from limited shelf stability. As a result, many packaged food products recipes must be completely reformulated when transitioning to clean label. This transition continues to drive substantial scientific and market development in the flavor industry. Companies that have positioned to take advantage of the clean label transition have fared well, and many have done extremely well, posting low to mid double-digit growth in recent years. Other key trends include:
- Strong interest in natural, non-calorific sugar replacers - will they nudge out the pink, blue, and yellow packets that we're all familiar with?
- New innovations that advance flavor development - for example, new encapsulation techniques that allow carefully controlled flavor modulation
- Exciting new natural lines of flavor enhancers aimed at umami and sweet flavors, designed to replace MSG, or to reduce sugar, respectively
- Meaningful shifts in U.S. spice markets as the U.S. economy continues to recover in the wake of the global economic turndown
- Moderate to strong growth for flavors in some food product categories, and stagnation or even decline in others
- Recent NGO publications on what are being billed as loopholes in FDA's additive approval process are stirring public concern and political will to revise FDA policies and regulations for food additives. This could continue to produce notable near to mid-term change in the U.S. food additives industry.
Key Topics Covered:
Chapter 1: Executive Summary
Chapter 2: Trends and Opportunities
Chapter 3: Flavors Overview
Chapter 4: Regulatory Trends
Chapter 5: Regulatory Trends and Influence on Markets
Chapter 6: Market Dynamics and Critical Trends
Chapter 7: Corporate Profiles
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SOURCE Research and Markets