About 25 years ago, most consumers and companies were primarily looking to solve baseline health-and-wellness conditions, or find new approaches to address them.

In honor of National Heart Health Month in February, this month’s column has a focus on the known cardiovascular benefits associated with grain-based foods, both whole and enriched.

Whether they impact flavor, appearance, nutrition, freshness, or texture, food ingredients have been used for centuries for a variety of purposes. 

While the breakfast category has mostly remained stagnant, producers continue to innovate.

As a delicious source of plant-based protein, macadamias tick a lot of boxes when it comes to how modern consumers want to eat.

The company advises consumers are on the hunt for foods that provide unique international flavors and clean-label formulation.

Producers that deliver a combination of the new and familiar will likely pique buyer interest.

ADM’s latest Flavor and Color Trends Report indicates shoppers seek snacks and baked goods that reflect the evolving human experience.

Much has changed in consumers’ buying behaviors regarding foods, but their attention to the fats and oils in the packaged foods they purchase remains consistent, according to Cargill’s most recent FATitudes survey, conducted during the COVID-19 pandemic.

The tortilla chip category has experienced growth this past year. 

Made from kelp, the new snack promises an ocean of flavor and health benefits.

The tortilla category did well over the past year, possibly because people are now staying home and working at home more often, and thus able to cook more elevated lunchtime meals.

Whether for breakfast, a snack, or a meal replacement, the nutrition bars category is ubiquitous, and its products can be consumed at any time of day. Sales have rebounded after a flat period, and innovation is ongoing in the category.

Striking the right balance between indulgence and better-for-you is important in winning over the consumer. The pandemic has heightened consumers' interest in health and well-being.

Inclusions such as fruits, vegetables, and chocolate can add another dimension of visual appeal, flavor, and texture to snacks and baked goods.

The frozen snacks aisle aims to please discerning palates of all ages.

Today's snack and bakery consumers want food products in packaging that offers convenience, reliable functionality and sustained freshness. They're looking for better-for-you snacks in single-serve portions and resealability.

Paris Baguette will be offering a mochi and a King Cream doughnut, plus a chocolate cake, Easter log, and Easter layer cake for the spring season.

Consumers have been looking to eat healthier, and producers are responding, offering multigrain, keto, and other options for loaf bread.

Snacking is a constant, with BFY and other trends mixing things up.

Consumers continue to reach for their favorite puffed and extruded snacks in their many forms. However, while U.S. shoppers still put tried and true types (like cheese curls and pork rinds) in their cart, they’re increasingly interested in trying new flavor twists, better-for-you bases, and other novel takes on the category. 

The 2024 event programming aims at maintaining safety in processing environments 

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

The bakery snacks category overall experienced an increase in sales in 2021, the possible reason for that being that consumers are now returning to the office and want on-the-go snacks to keep them company at their desks. 

Producers are serving up new nutritional ingredients to consumers craving better-for-you foods.

Tortillas are known for their versatility—they can be used in tacos, quesadillas, burritos, and more. It’s no surprise, then, that the tortillas category has been doing well over the past year. 

This article examines current and emerging trends in flavors and colors in snack and bakery production.

Chips made out of potatoes are a well-known household staple, especially while watching sporting events at home. The category has been shaking things up, though, with the release of new formats, flavors, and proteins.

In SF&WB’s latest webinar, a Circana market expert dives into current and emerging trends.

Consumers increasingly seek products with better-for-you nutritional profiles; the right ingredients can help deliver.

As recovery from the pandemic continues, U.S. consumers are slowly making their way back to the real world—which includes dining out at restaurants with friends and family and grabbing lunch at fast-food and quick-serve eateries near the office.

According to the company, consumers want grains that fit in with their taste buds and health goals.

An expert from Dakota MB discusses emerging trends in grains.

An expert from the company outlines trends in sweeteners, and how producers can deliver.

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

Consumer attitudes and perceptions about health and nutrition issues are always changing. The United Soybean Board’s 19th annual Consumer Attitudes About Nutrition study looks at general nutrition and consumer responses to many of the major issues in the food industry today. The study can be helpful to food industry professionals making formulation, purchasing and marketing decisions.

Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers. 

With the functional beverage space growing dramatically, experts note that consumer interest in botanicals and adaptogens is on the rise.

Experts note that people’s love for coffee has fueled the array of coffee extracts and concentrates appearing outside of traditional RTD coffee settings. 

Experts share insights on which fruit blends are currently popular among consumers and why.

The natural energy solutions market is growing as consumers turn to healthy and clean label alternatives for energy.

Consumers’ perception of protein continues to evolve with the use of protein-fortified drinks extending beyond traditional sports occasions.

The winner will be selected based on submissions scored on authenticity, originality and desperation for a true vacation away from family drama, the company says.

Market research firm Circana released its report “Tapping Into the Global Consumer Well-Being Opportunity,” where it identified ways consumers pursue their well-being across various sectors, including hydration and increased energy.

In a video interview with Beverage Industry, Justin Solomon, category marketing director of alcoholic beverages at ADM, discussed what’s driving innovation in beverage alcohol not only in terms of the products but how consumers are approaching alcohol consumption. 

More and more shoppers today are exploring the eCommerce channel for beverage purchases as awareness and accessibility are making it easier to navigate.

Experts note how the direct-to-consumer channel is impacting beverage categories and sales.

Consumers are adapting their shopping strategies to include more flexibility as they attempt to control their grocery spending heading into the fall, according to the latest survey conducted by FMI – The Food Industry Association and The Hartman Group.

Consumers are more knowledgeable nowadays; therefore, they hold their food and beverage choices to higher standards, experts note.

As more consumers are recognizing the link between immune-health and overall health, experts note that the demand for functional beverages that support immunity has never been higher.