Page 32 - FoodFocusThailand No.172 July 2020

SPECIAL FOCUS
SPECIAL FOCUS

Low and free-from concept

in food products

Consumer Trends and Food Manufacturers’ percent of respondents (270 persons) prefers creamy type dressing
Opportunities rather than clear type, whereas they seem to scare of the high calorie
These days, consumers have been widely aware of the relation between and want to avoid high sodium or loaded with additives such as MSG.
their health and daily foods. And such health-conscious consumers are In such an ideal world, it’s better to eat plain salad without any dressing.
pushing up the demand of “low and free-from” foods. In general, the However, most of people still need a dressing to brighten up their
“low and free-from” concept in food products are recognized as the salad dish.
foods not to contain particular artificial materials or undesirable materials, As increasing of fresh vegetable lovers, it would be a great option
for instance, no preservative, no MSG, gluten free, or GMO-free, etc. to be considered for R&D persons to serve consumer needs by
or made from only natural materials as much as possible. development of a healthier creamy salad dressing, for example,
Since consumers’ demand in “low and free-from” foods is forecasted lowering of oil content to save calorie in-take as much as possible
to continue growing especially in Asia Pacific region , food manufacturers while keep preferable taste and texture for the majority of creamy
[1]
need to notice the trend and develop the new products to satisfy such type salad dressing lovers, adapting the natural way to preserve by
consumers’ demand for activating the sales. vinegar’s function instead of artificial preservatives, and also with
The Consumer Awareness: Normally, many customers select concept of no MSG added.
foods based on their habit and health conditions such as allergies,
cholesterol level, blood pressure level, etc., moreover, the concern about Cut Down on Oil and MSG, but Keep Taste and
sustainability issues, such as protein alternative and dairy alternative, Flavour
also take into account nowadays. However, if the product does not • Oil plays an important role in emulsion system of creamy type
deliver good taste, they simply will not buy it again. Therefore, new dressing because it contributes to the body, texture, appearance, and
product development (NPD) is necessary to provide innovative products, flavor. The product development with lower oil content, after oil cutting
which meet customer requirement both in health benefits (low and down, will affect some attributes, for instance, the strong irritation from
free-from what they do not want), and taste. vinegar apparently occurs. Thus, taste and flavor of salad dressing
An exact sample of new product development from the increasing can be compensated with spices and herbs. For example, licorice
consumers’ trend of natural and health concept is given in the next may contribute to reduce irritation, and spices may compensate taste
paragraph. and flavor.
• Cutting out MSG, which known as a flavor enhancer with umami
Low in Oil and Free from MSG Salad Dressing taste, it also can be compensated with spices and other natural flavor
The studying in deep to understand consumer preference and their enhancers.
views on products is an important action that R&D persons should take Consumers might not notice the difference in the taste, flavour
into account. In general, conducting of a consumer survey through food and appearance of low and free-from concept products because
research institutions such as Kasetsart University Sensory and producers can maintain their deliciousness. Furthermore, the improved
Consumer Research Unit (KUSCR), and some marketing companies health benefits of products would draw much attention from consumers
could be performed. Interestingly, for salad dressing product, almost 70 which would be the place for increased sales and promotional
opportunities.
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