The following content originally appeared in issue 65 of Dairy Innovation, which you can subscribe to here.
New dairy products with inclusions frequently appear on the market, but creating distinguishing characteristics for those products can be a challenge for manufacturers. A successful product launch or reformulation needs a full suite of attributes working together in unison – and the sensory properties of chocolate or fruit pieces, or nuts can have a significant impact. Claire Phoenix identifies a few winners when it comes to bits and pieces.
The Almond board of California highlight how sensory properties have a significant impact on taste sensation.
What is at the core of consumer cravings?
At a basic, sensory level, people frequently desire either a specific texture component or a certain flavour. These critical sensory components can dominate the quality of any new or reformulated product. Along with versatility and nutritional value of ingredients, they can have a significant impact on its success with consumers. There has been an increase in the number of new ice cream product introductions with an 8% increase in the product launches containing almonds.
According to a new report by Innova Market Research, the snacking category shows the highest growth in new product launches in Western Europe, in particular driven by the growth in bars and snack nuts segments. The report also highlights how incorporating almonds in new or reformulated products links them with strong, on-going trends in terms of flavour and texture variables.
A strong nutritional benefit of almonds is their role in satiety. Appetite control is an area of weight management that is receiving increased attention as the dairy industry aims to provide consumers with foods that will keep them fuller for longer, reducing inter-meal hunger and overall energy intake. Selection of healthy dairy snacks such as yoghurts with natural inclusions may have a beneficial effect on weight management.
Lu Ann Williams, Director of Innovation at Innova Market Insights, says, “Almonds are an inclusion that consumers value in their dairy products – for their nutritional benefits, flavour and texture. The versatility and sensory qualities of almonds is a solution to this growing consumer demand, which manufacturers can benefit from.”
Textural and flavour trends
Consumers have become accustomed to more interesting, varied and premium textural sensations, prompting food manufacturers to continually improve and perfect their product offerings. Reflecting this textural trend, the European market showed strong growth in food introductions with nuts in 2014, with a 45.9% increase. The unique texture benefits provided by almonds make them an excellent option for dairy manufacturers, enabling the production of creative, flexible and value-oriented products. Lu Ann added, “Consumers have become accustomed to more interesting, varied and premium textural sensations. An increasing number of NPLs is tracked with texture claims across categories analysed and crunchy is the most tracked texture claim on almond introductions.”
In addition to texture, consumers are looking for new and exciting flavour experiences, particularly in the ice cream category. Almonds similarly offer a variety of flavours. While they start out delectably sweet right from the tree, they develop a complex signature taste depending on the method of preparation – raw, roasted, toasted, blanched or fried.
Chocolate-almond combinations continue to be popular and are often complemented with other nuts or caramel. Almonds also add an indulgent flavour in low sugar options, where it is seen in 6.1% of new products. The indulgent image of dairy products with almonds has been boosted with additional ingredients, including other nuts and a wide variety of fruits.
A review of new product activity by Innova Market Insights shows that nuts in general and fruits like raspberries, cranberries and blueberries are all now popular accompaniments to almonds. The use of additional flavourings has also become more popular and diverse, with new dimensions added with ingredients such as honey, cinnamon, vanilla and chilli. Lu Ann confirms, “We are seeing almonds used in an even wider variety of products, including protein snacks, fruit and vegetable products and yogurt snacks. New and exciting flavour trends are being seen across all segments, such as more intense and spicy flavourings.”
Clean label
Consumers also look for healthier versions of their favourite dairy foods. This requires a strategic selection of ingredients and recipe formulation to maximise flavour release and product composition. Almonds’ satiety-inducing protein and potent nutritious profile makes it an excellent ingredient for healthy food offerings, especially as over half of consumers worldwide rate almonds as extremely nutritious.
This interest in clean labelling is reflected in new product activity. 20 per cent of new product launches had one or more claims relating to naturalness, certification, and freedom from additives and preservatives, which rose to 25% for product introductions featuring almonds. Key ways to convey “natural” to consumers include using a minimal number of ingredients, specifying flavours from nature, using branding based on natural themes or words and packaging transparency, all of which are clearly evident in new product activity.
The many sensory benefits of almonds assist with differentiating products in the crowded marketplace, to the benefit of both consumers and manufacturers alike. Through a range of inspirational pairings, the dairy creations bring to life the distinctive crunch, texture, nutritious appeal and versatile forms that make almonds a global nut of choice.
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