Product Description

Report brochure

Brochure

Abstract

Strengthening consumer demand for convenience and nutrition, together with a growing aversion to conventional cereal grains, is leading to an increased role for vegetable ingredients in the bakery and pasta categories.

Insights Briefing: Vegetable Innovation In Bakery & Pasta explores the trends and consumer attitudes driving the growth in the use of vegetable ingredients such as carrot, parsnip, beetroot and sweet potato in traditionally ‘staple’ cereal-based categories, including dried and fresh pasta, bread, crackers and cakes.

Supported by the latest insights and data from Gama Compass, Insights Briefing: Vegetable Innovation In Bakery & Pasta considers how the growth of ‘free from’, the rise of flavour and texture complexity and new approaches to vegetable intake  are changing the nature of innovation in the bakery and pasta space.

Key questions answered

• What is the penetration rate of vegetable ingredients in bakery, pasta and snacks NPD?
• How are bakery and pasta firms making vegetables more palatable and accessible?
• How are vegetable ingredients addressing the demand for low-carbohydrate foods?
• How is vegetable innovation in bakery & pasta aligned to the ‘no gluten’ and ‘free from’ trends?

Executive summary

1. Meat snacks are becoming a mainstream snack option: principal types of meat snack, from chilled to ambient; meat snack launches by region; launches of meat snacks over time; major firms entering the category through acquisition
2. Meat snacks align to modern consumer trends: lean protein, raw and natural, strong savoury flavour
3. ‘Lean protein’ claims aim at fitness enthusiasts: Fori Savoury Meat Snack Bar; Itsu Beef Twerky; Leading claims in meat snack launches
4. Pushing ‘primal’, ‘premium’, ‘ethical and ‘crafted’: case study – Epic Provisions
5. Repositioning meat as a snack product: emphasising ‘craft’ and quality inputs; bitesize and single serve formats
6. Bagged meat snacks provide an alternative to traditional crisps: bagged meat ‘crisps’ (chips), dried fish snacks; driving growth in pork scratchings (rinds)
7. Beyond meat – vegetarian ‘meat snacks’: soy, tofu and coconut positioned as ‘meat’ snacks

Appendix

Additional Information