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Subject: |
FOOD TRENDS
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Period: |
October 1, 2014 to October 15, 2014
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Geographies: |
Worldwide
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Categories: |
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends
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Contents
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Manufacturers of functional drinks should pay attention to several key health concerns among young and old consumers, according to market researcher Canadean. A survey of all age groups found that 75 percent – including many aged 18 to 24 – were "very interested" or "interested" in beverages that promoted a healthy heart. Older consumers, especially women, expressed an interest in drinks that foster gut or digestive health, including those that boost fiber consumption. Brain health drinks were interesting to all ages, but for different reasons. Older consumers want to maintain healthy brain function; middle-age consumers want to prevent cognitive decline; and younger consumers want to boost mental development and sharpness.
"Heart, gut and brain health leading opportunities for functional drinks", Market report, Canadean, October 25, 2014
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Glanbia Nutritionals has developed a process to ensure that its OatPure oats are free of gluten contamination. The oats are certified at 10 parts gluten per million (ppm), exceeding EU standards that require a maximum of 20 ppm gluten to be labeled gluten-free. Oats do not contain gluten naturally, but can be contaminated when milled in facilities that also produce wheat products. The company’s OatPure gluten-free oats are manufactured at a contamination-free milling facility in Ireland. Glanbia personnel apply an audited labeling and tracking process with guaranteed gluten-free equipment to deliver a fully traceable end product. OatPure gluten-free oats will be available in Europe beginning in November.
"Glanbia Nutritionals Develops Gluten-Free Oats With High Traceability and Purity", Nutrition Insight, October 03, 2014
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The latest version of the 120-year-old soft drink once known as Pepsi-Cola will be sold exclusively by online retailer Amazon.com. Pepsi True, sweetened with sugar and stevia, is a mid-calorie soda that will launch in mid-October to compete with mid-calorie Coca-Cola Life, also sweetened with sugar and stevia. Coke is marketing another of its soft drinks, Coca-Cola Surge, exclusively online. Analysts say introducing new beverages online is a “good move”, because online sales will “build scale” in the market before expanding to traditional retail outlets. Sales of diet sodas are sagging as consumers grow more concerned about soft drink consumption and obesity.
"New Pepsi Goes to Amazon", The Wall Street Journal, October 01, 2014
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A survey by Nielsen finds that chocolate is universally favored at snack time. Sixty-four percent of respondents said they reached for chocolate to nibble on between meals, followed by fruits (62 percent), vegetables (52 percent), cookies (51 percent) and bread (50 percent). Americans said they preferred salty snacks over other options, though paradoxically the No. 1 health attribute they prefer in their snacks is “less sodium”. Global snack sales reached $374 billion in the year that ended March 2014. Nielsen polled 30,000 people in 60 countries.
"What the World Eats When It's Snack Time", Bloomberg Businessweek, September 30, 2014
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An analyst with a food and agribusiness research service says that, despite some major challenges, the baking industry “has a bright future”. Nicholas Fereday of Rabobank acknowledges the sluggish demand that led to underperforming retail baked goods sales, up only two percent a year since 2001. Bucking that trend, however, is the $28 billion cakes and pastries sector, which has grown 4.1 percent in the last three years. (The $22 billion bread market has grown only 1.1 percent during the same period.) Fereday predicts further industry consolidation in baking, but also some positive trends: an interest in more diverse ingredients, including ancient grains and whole wheat flours, thanks to gluten-free popularity; the potential for artisan bread; the growth of unpackaged baked foods and the “rise of industrial-artisanal production”.
"Rabobank sees bright future for baking after years of struggle", BakingBusiness.com, September 26, 2014
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