Vegetarianism may not be the largest trend in the food industry at present, but surprising numbers of young people are opting to go meat-free, while an aging population has its own reasons behind avoiding meats.
How much of a market is there for vegetarian products? A 2009 Vegetarian Resource Group (VRG) survey found about 1% of American consumers identify themselves as vegan, roughly a third of the number who regard themselves as vegetarians, but the group’s 2010 survey found a surprising amount of vegetarians among Americans between 8-18.
Danisco has taken natural food protection one step further, by converting its entire MicroGARD® and NovaGARD® ingredient lines to “gluten-free,” in response to growing consumer demand.
The top claims in global sauces and dressings include reduced-calorie, natural and non-allergen, while mustard, garlic and Caesar ranked as the top-three flavors.
The dairy category saw growth in low-/no-fat claims, and allergen concerns, pre-/probiotics and vitamin/mineral fortification proved key to new launches.
Garuda International Inc. has continued to expand its organic line and now offers Organic Agave Syrup that is both NOP USA, as well as EC European-certified.
Coloring provides important clues to consumers as to a food or beverage's quality--from freshness to nutritional benefits--as well as its flavoring. It may be the first product characteristic that consumers use in deciding to purchase.