In an exclusive interview, Dr Tan Sze, managing director, Nestlé Research and Development Centre Singapore, speaks to APFI on the importance of understanding nutritional needs of consumers in different markets, and utilising digital technology to reach today’s consumers. By Farah Nazurah
Consumers globally are increasingly health conscious—they want healthier ingredients in food and drinks, with lesser sugar content. Transparency in where ingredients are sourced is also key in gaining consumer trust and loyalty, as sustainability in the products they purchase are important to them. Tom Vierhile, director of innovation insights at GlobalData, shares his views on how the health & wellness trend and changing consumer tastes are driving the confectionery and snacks market.
Obesity prevalence is increasing rapidly in Southeast Asia, costing the region US$10 billion, based on a report by the Economist Intelligence Unit.
Dark chocolate is viewed by consumers as a healthier alternative to other types of chocolate.
Almost half of Indian consumers aim to live a healthier lifestyle, and they are willing to pay more for healthier products, reports Mintel.
Research survey has found distinct differences between Asian and Western consumers in attitudes towards nutrition and healthy eating.
What customers and end consumers want is most important in food processing, says Jim Strang, CEO, Asia/Pacific and Europe, Heat and Control. He elaborates on how food processors can meet these wants.
A significant rise in number of veggie and vegan foods available in Australia has been observed over the past few years, and Mintel Global New Products Database (GNPD) reports vegan food launches grew by 92 percent between 2014 and 2016.
Seafood and fish market growth has seen steady growth, with a compound annual growth rate (CAGR) of 3.8 percent between 2011 and 2015, according to research by Marketline.
In order to make healthy food more appetising, scientists are looking beyond tapping into taste buds. A recent study by the French National Institute for Agricultural Research (INRA) showed that adding natural aromas could make food seem tastier.