Elevating indulgence and nutrition in food and beverages
In an era where health and nutrition take center stage for consumers, a parallel trend emphasizes enhancing the taste and sensory appeal of products. While nutrition remains a focal point, consumers are no longer willing to compromise on the delightful aspects that make products truly enjoyable.
An ever-increasing demand for products claiming to be both healthy and indulgent
Over the past few months, the trend of the healthy indulgence has been on the rise. Innova place “Indulging in health” as a main trend for 2024, precising “health brands move into indulgence while comforting treats come with added goodness, creating an ideal mash-up”.
Consumers are now seeking products that not only prioritize nutrition in healthy options but also uphold health standards in gourmet selections. Innova research also suggest that the top factor that makes snacking experiences indulgent to consumers is tasty but healthy (39%). Around 16% of consumers eat healthy snacks for a guilt-free treat. Consumers want the best of both aspects, seeking health benefits through indulgent formats.
What follows is a complex process of formulating products that meet these two expectations, which can be as complementary as complex.
A wide selection of natural and organic ingredients with functional and nutritional benefits
According to Innova Trends Survey 2024, more than 1 in 3 consumers say either that the best way to make indulgent food and beverage categories healthier is to limit non-healthy ingredients and use natural ingredients.
With over 125 years of expertise in sourcing, Nexira offers a portfolio of 100% natural ingredients, with a wide range of organic options. This selection is designed to meet both nutritional benefits requirements (Fiber enrichment, Prebiotic effect) and technological requirements (Texture improvement, appearance, product shelf-life improvement, etc.).
As the world leader in acacia, Nexira has developed inaveaTM PURE ACACIA, the organic, prebiotic acacia fiber, to meet consumers’ ever-growing needs for healthy, natural products. inavea™ PURE ACACIA offers the value of high digestive tolerance for fiber enrichment in a large array of applications.
As an expert in natural ingredients, Nexira offers a range of natural texturizers naltiveTM including Locust Bean Gum, Guar gum specialties and Tara gum and a complete portfolio of botanicals for Food & Beverages applications (Acerola, Guarana, Hibiscus, Lemon Balm, etc.).
InaveaTM PURE ACACIA : Nutritional Benefits of the Fabulous Acacia Fiber
inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber sourced from carefully selected acacia trees. Being FODMAP-friendly certified, inavea™ PURE ACACIA offers the value of high digestive tolerance for fiber enrichment in a large array of applications. Thanks to all its benefits, inavea™ PURE ACACIA is the perfect ingredient for a holistic nutritional approach.
As it is difficult to adopt a healthy diet, consumers are looking for finished products to fulfill their nutritional needs and to answer their quest for health benefits. Innovative high-fiber fortified products in convenient formats such as bars, shots or powder, or supplements for Gut comfort or Immunity are several good solutions offered by brands and manufacturers.
Linked to the overall health and wellness trend, fiber is also associated with good gut health. Consuming adequate amounts of soluble, fermentable fiber is very important for optimal health because it optimizes the function of the friendly bacteria in the gut .
Perfecting Indulgence: The Crucial Role of Texture
In Food and Beverages applications, consumers’ expectations in terms of taste, texture, and sensory experience are constantly rising. Texture is important in healthy food and beverage categories where recipes have been adjusted to fit a higher nutritional profile. Overall, 11% of new food and beverage products launched in 2022 carried a texture claim of some kind. Creamy and crispy are the most popular claims in use, followed by crunchy and smooth.
In plant-based formulations in particular, consumers expect alternatives to animal products but also products that are tasty and healthy! The success of plant-based offerings hinges on achieving a delicate balance between taste, texture, and nutritional profile.
In this category, 1 in 5 consumers would still like to see improvements in the texture of meat and dairy alternatives. They are complaining about their experience and look for improved flavor, improved texture and standalone products (not mimicking meat/dairy). Between 30% and 37% of consumers still believe that the textures of meat and dairy alternatives are worse than the originals. Taste and texture are the two reasons why consumers would not consider buying plant-based alternatives. So further work needs to be done to improve plant-based formulations in order to satisfy and retain consumers.
In 2022, natural gums were widely used in ice cream / dairy and bakery. they were also used in products with either indulgence or “creamy” formulations, added value or novelty, such as sandwich fillings, including soft cheeses, added value beverages e.g., flavored alcoholic beverage and energy drinks or diverse chocolate indulgences. Growth in chocolate NPD has made confectionery the third biggest application.
The full naltiveTM range of natural texturizers has been designed in this sense, with Locust Bean Gum, Guar Gum specialties and Tara Gum. Minimally processed and offering organic options, naltiveTM includes premium grades of Locust Bean Gum dedicated to Food & Beverage applications, and is mostly used in dairy products, to improve the texture of ice cream, spreadable cheese, dairy desserts, as well as in plant-based alternatives. With naltiveTM, create the perfect sensory experience!
Contact us to find out how we can help develop customized solutions for your nutritional and indulgent formulations!
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