Page 23 - FoodFocusThailand No.167 February 2020

SPECIAL FOCUS

Hybrids vegetarians. Now, plant-based products are being enjoyed by the general meat-eating
Adventurous consumers are highly receptive population who are trying to cut down their meat consumption. That is a true testament to
to hybrid products. You probably remember the the product innovation of great tasting food and the storytelling that has gone hand-in-hand
mass hysteria a few years ago over the cronut with plant-based products.
– a croissant/doughnut hybrid. We’ve seen Interest in plant-based foods and beverages is aligned with sustainability, another top
hybrid trends come and go since then and we trend for 2020.
expect 2020 to be a big year for hybrid snacks. According to an Innova report, close to 90% of global consumers said they expect
As food companies feel the pressure for companies to invest in sustainability, up 22% from last year. When it comes to sustainability,
creative flavor innovation to attract consumers’ studies have shown that older consumers care more about food waste and younger
attention and boost sales, they’ve taken to consumers care more about plastic waste. The heightened focus on single-use plastics is
mixing and matching among flavors and no longer just a trend relegated to certain states, but a reality that goes beyond the purge
categories. Think birthday cake-flavored of plastic straws.
popcorn or alcohol-flavored gummies. A lot of
these hybrid flavors are being rolled out with เอกสารอ้างอิง/Reference
limited-time releases which enhances the www.trulygoodfoods.com/blog/2020-snack-food-trends/
uniqueness of the experience. Food launches
with a limited-batch claim have increased by
36% over the past several years, according to
Innova. It’s a great way to test innovation and
draw excitement for interesting hybrid snacks.
More Than A Flavor
Consumer demand for unique experiences will
move beyond flavor to include texture more this
year. 70% of consumers said texture gives food
a more interesting experience and although
texture is a key element of how we experience
food, it doesn’t get as much attention as some
of our other senses. Often when texture is
commented upon in food, it’s in a negative way
such as not liking the texture of a food item.
Playing up texture can make existing
products more exciting and new products can
highlight textures for a fun, new experience.
Consumer demand for something new and
different is predicted to increase, to be reflected
in more product launches with textural claims.
Because not many brands focus on their
product’s texture, it can be a great point of
differentiation in crowded categories, like
snacks.
For color trends this year, the palette is
moving from warm to cool with blues and greens
spotlighted in dishes and packaged snacks.
Colorful ingredient options include blue algae,
beets, matcha, and butterfly pea flower tea,
which changes color from blue to purple when
acidity is added to it.

The Mighty Chickpea
Product developers continue to discover new
possibilities and applications for chickpeas.
Already popping up in savory and sweet
spreads, pastas, and snacks, garbanzo beans
are now breaking further into the bakery
segment. A great source of plant-based protein
and fiber, chickpea crust could be the next
cauliflower crust and chickpea butter the next
alternative nut butter.
Plant-Forward World
Food and beverage products featuring a plant-
based claim posted an average annual growth
rate of 68% over the past five years, according
to Innova. The interesting part of the plant-
based revolution is that it’s no longer just about
finding meat-free alternatives for vegans and

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