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NewsBites May 2013 Issue

Health on the Shelf: Top Food Trends

Grains and legumes will play starring roles in new product introductions this year, as food marketers seek to capitalize on interest in healthier eating. A new report from Packaged Facts, “Food Formulation and Ingredient Trends: Health & Wellness,” sees a push for protein-packed foods, better breakfasts and healthier snacking. Among the trends to look for:

  • Quinoa, amaranth and other “ancient grains” will be incorporated in foods touting their protein content (though most Americans already get enough protein), such as veggie burgers, salads and entrée soups.
  • Beans, lentils and peas will also show up in more products, often transformed into chips and other forms.
  • High-protein spreads with heart-healthy unsaturated and omega-3 fats will be made not only from nuts and familiar seeds but also exotic ingredients such as hemp and chia seeds (see the March Health & Nutrition Letter for more on chia seeds).
  • Breakfast convenience foods will pair whole grains with low-fat dairy, while other breakfast offerings will boast higher fiber content.
  • Besides additional portion-controlled choices, snack options promoted as healthier will include snacks made from sweet potatoes, kale and seaweed. (See our February Special Report on snacking.)
  • Air-popped popcorn, already popped and packagedfor convenience, will be a growth area; expect to see marketers citing new findings about high antioxidant content in popcorn.
  • Reduced-sodium foods will use salt crystals designed to maximize surface area and salty taste perception, as well as salt-substitute potassium chloride.

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