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Ingredion to reveal new consumer insights and showcase on-trend prototypes at Food Ingredients Europe 2024
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Monday, 18 November, 2024, 13 : 00 PM [IST]
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Manchester, UK
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Ingredion will reveal significant consumer insights alongside plant-based food and beverage concepts at Food Ingredients Europe (FiE) 2024, taking place November 19 to 21 in Frankfurt, Germany.
The company’s latest Atlas research reveals that clean label claims are now the top factor driving consumer willingness to pay premium prices, with 73% of European consumers seeking products made with recognisable ingredients. The research also shows that health-conscious consumers are increasingly focused on nutritional benefits, with 85% expressing acceptance of functional ingredients that deliver added health value. The data further highlights texture as a key differentiator, with “crispy” emerging as the most engaging mouthfeel attribute in savoury applications.
Charlotte Commarmond, vice president of global marketing at Ingredion, said, “Our latest Atlas research confirms that clean label continues to be a major purchase driver, with up to 55% of European consumers willing to pay more for products with natural claims. But consumers also want taste, texture, sustainability and more, so it’s crucial that clean label formulations can interplay with consumers’ overall preferences, as well as their growing appetite for healthful foods and beverages that may be high in protein and/or deliver zero or reduced sugar. Some specific findings from our Atlas data highlight that ‘crispy’ textures are generating the highest consumer engagement in savoury applications, while plant-based proteins are gaining mainstream acceptance beyond traditional vegetarian and vegan consumers. For manufacturers, this presents both a challenge and an opportunity — how to deliver the taste and texture consumers expect while maintaining clean labels and meeting both sustainability goals and nutritional demands. Our solutions help bridge this gap, enabling manufacturers to create products that don’t compromise on eating experience while still meeting consumer demand.”
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