Category: Industry news

We give you the low down on why you should be trying Cherry Blossom.

Now, we know what you’re thinking – Cherry Blossom is the flavour of spring and we’re in August. Well, we are never ones to play by the rules and we think Cherry Blossom is so tasty it works equally well beneath the sun’s rays of summer as it does in blossoming spring.

Widely recognised as Japan’s national flower, Cherry Blossom offers both a floral and fruity scent which works perfectly for refreshing summer products. It’s a subtle flavour profile which still manages to hold its own when paired with other flavours.

Cherry Blossom has one of those unique flavour profiles that brings together many different sectors and applications due to its versatility. Refreshing drinks, light ice creams or innovative bakery – Cherry Blossom is a great flavour no matter what sector you work in.

It’s also a flavour that ticks multiple flavour trend boxes, with both Eastern flavours and the popularity of floral. You’ve probably seen Cherry Blossom in many big brand launches over the last year. Coca Cola, Häagen-Dazs, Nestle and Starbucks have all jumped on board with this appealing, colourful and tasty trend.

It’s certainly a flavour you need to at least try out, so get in touch and request your free sample of our Cherry Blossom natural flavouring. Available in both liquid and powder flavouring.

Natural flavourings can offer much more than just making food and drink taste great. Find out they can also make things healthier.

As experts in natural flavourings, we use them for many different things. The most obvious is of course to make things taste great. We’ve been making just about anything taste great for years. From cakes and biscuits, to ice cream and cheese – not to mention all the delicious beverage flavours we come up with.

But natural flavourings can be used for so much more than just enhancing flavour in food and drink. These clever little flavourings can also do all sorts of wonderful things like improve mouthfeel, prolong freshness, mask nasty tastes, reduce salt content and of course, help with sugar reduction.

Why is reducing sugar so important?

Back in 2016, Public Health England reacted to the public health issue of obesity within the UK. The government took steps to put pressure on just about anyone that was manufacturing food and drink to reduce their sugar content by 20%. This was going to be no easy challenge for the food and drink industry, as sugar not only greatly impacts on flavour, but also impacts issues like shelf life and texture.

How do natural flavourings help with sugar reduction?

Now, enter the flavour industry. The flavour industry quickly realised that flavourings could be part of the answer to the sugar reduction crisis. If a flavouring can make something taste of strawberry, why can’t it also make it taste sweeter?

Natural flavourings would present a much more appealing option to reducing sugar content than traditional artificial sweeteners that have been used for many years. Here is a product that is 100% natural and can help to dramatically reduce sugar content in just about any product.

Presenting the I.T.S. SweetLITE™ solutions

At I.T.S. we are incredibly proud of our range of sugar reduction solutions. Our SweetLITE™ range provides a full scope across bakery, dairy, beverage and just about any application. The solutions help to offer customers sugar reduction claims of up to 50% and can also be declared as “natural flavourings” on pack. Not only do these not impact on taste but they can also improve mouthfeel and texture of products.

We realise that sugar reduction is never a one size fits all approach, this is why we have put together such a wide range of solutions, which is ever-growing as we develop to meet the needs of our customers.

Don’t believe the hype?

Now, we’re not saying we are the only flavour house that can offer you sugar reduction in your products, but we’re saying we are comfortable that you’d be hard pushed to find more effective solutions.

Our SweetLITE™ range has often been benchmarked against competitor technologies and more often than not comes out on top. It’s just something we’re good at and also incredibly passionate about.

Get in touch to find out more and how your products can benefit from our sugar reduction solutions.

Request a sample of our sugar reduction solutions.

Probably the most important flavour trends forecast you’ll ever read. There has never been a more important time to get updated with flavour trends.

After a turbulent year in the food and drink industry, 2020 has left people looking for hope and growth in 2021. As experts in natural flavourings, we work closely with many sectors in food and beverage to make sure we know what flavours are trending.

Our team have been busy researching which flavours will be big this year and the flavours that will help you stand out from the crowd.

Trend 1) Back to Basics

We aren’t out of the woods yet. Before you go racing ahead looking for the next big thing, review your range and ensure your core flavours are strong. We’re talking all the classics – chocolate, strawberry, lemon, blueberry – you know, the big sellers.

Retailers are still going to be tight on product lines and consumers shopping times will still be reduced, so your core range remains your most important flavours. This doesn’t mean you should stand still, get out there and start benchmarking against other flavours. Make sure yours is the best.

Request flavouring samples

Trend 2) Summer Flavours

We may have lost summer 2020, but we are going to make damn sure summer 2021 isn’t one to forget. Christmas is over, Easter is up in the air, but Summer 2021 is the one to aim for.

By summer, if all goes well, the world should be starting to open up again and it’ll be the time for your new flavours and products to shine. This one isn’t complicated – fruity flavours, refreshing flavours, cocktail flavours, flavours that remind people of their holidays and escapism, you’ve got this.

The key strategy should be to keep your head down and focus on your core flavours, but be busy developing ready for a big summer 2021. Watch out for a whole load of new beverage launches in 2021, we know as we’re being briefed already.

Request flavouring samples

Trend 3) Sensation Flavours

Now this one’s fun. Not just adding new flavours to your products, but sensations. What’s a sensation you ask? Well, it’s anything that adds an extra bit of ‘zing’ to a product. It could be heat, cooling, tingling, bitterness – anything that can add more depth and excitement.

With Limited Edition products looking to be a big hit this year due to brands still being uncertain and more ability to sell direct to consumer, Sensation Flavours could be the ideal flavour for a limited edition run.

Our top tip is to combine with one of our trends for last year, Fantasy Flavours. Last year Fantasy Flavours really took a hold on the market, now combine that with a Sensation Flavour and you could be onto something.

Request flavouring samples

Trend 4) Citrus 2.0

One of our favourites and always relevant is Citrus. We’re sure this should just be included in Flavour Trend reports every year as it’s always popular.

This year it takes extra relevance as it will play a big part in the Summer Flavours trend. Also, we’re not talking any old citrus flavours, we’re talking Citrus 2.0 – forget orange, lemon and lime, things are getting interesting in Citrus.

Request flavouring samples

Trend 5) Asian Aspirations

It’s back! Yes, Asian flavours were on our flavour report last year. Along with just about every other flavour house, we shouted this from the rooftops, why? Because of the Olympics of course, and then it got cancelled. Well, the Olympics will still happen and so will this flavour trend.

So, dust off those old notebooks from last year and start revisiting your Asian flavour ideas and get going.

Request flavouring samples

Trend 6) A Braver Flavour

Go on, be brave, we dare you. Now is the time to stand out and try something different, something braver.

Yes, you should focus on core flavours. Yes, you should focus on summer – but, there is still time to be brave. Brave flavours will help take consumers on a journey of escapism.

Whilst everyone is focusing on core flavours and retailers begin to get more faith back in experimenting, the opportunity for A Braver Flavour really opens up. What better time to be brave and stand out when everyone else is doing the same thing?

Request flavouring samples

There you have it – that’s what flavour trends will be big this year. To find out more and how these flavours can work with your products get in touch to arrange a flavour trends workshop with our team.

When is the last time you reviewed your core flavour range? Our Head of Innovations, Carl Smith discusses why it is important to keep your core range refreshed.

Most food and beverage manufacturers have a core range of flavourings within their ingredient portfolio. They rely heavily on these to deliver great taste in a wide range of applications. Often, these flavourings will have been in place and remained unchanged for many years mainly because they historically define the taste and establish the signature and character of the product.

So, when did your core vanilla flavouring last have a health check?

Most people see the doctor or dentist at least once a year (or did, when we were allowed to go out) to make sure that things are working properly and we can function as we would like. Our cars have regular services and MOT checks, if the tracking was out or a spark plug was misfiring, then the car would not perform to the best of its ability.

Strange analogies maybe, but the food industry is a continuously changing environment and products and ingredients that have probably been taken for granted over many years might actually be a bit tired and neglected. If looked at critically, you might even notice that your market-leading chocolate cookie or banana flavoured milkshake no longer stands out as the best in class, now that it is fighting for shelf space with much more competition and some very clever copies – some discount retailers are very good at this indeed (naming no names).

Many food manufacturers will use a core flavouring such as a chocolate, strawberry, vanilla, banana across a number of product applications and in many cases, will have done so for several years, but do they ever consider if anything has changed over that period of time? Chances are, a great deal has, let’s have a look.

Flavouring cost reduction opportunities

Developers will most likely have been asked to remove 10-15% of the cost out of a product at least once over its life. This usually starts by taking a look at the most expensive ingredients in a product formulation and cutting them back. Well, flavourings usually fall into this category and find their levels being adjusted which will impact on taste.

However, reduction, replacement or reformulation will all impact the performance and taste of a product if the flavouring itself is not considered. By talking to the flavour house, it is usually possible to make easy adjustments to the flavouring allowing continuity of taste and performance in the new formulation.

Flavourings that offer sugar & fat reduction

These have been hot topics for a few years now and manufacturers had no option but to react as these have been driven by the Government and the large retailers. As most people know, fat and sugar play enormous roles in food products across many sectors – bakery, snacks, beverage, dairy.

They are multifunctional in terms of their contribution to texture, mouthfeel and taste. Removal of 30% sugar or 10% fat from a product will potentially have a significant impact on the ability of a flavouring to deliver, it may well need strengthening or adjusting so that it is able to continue to perform well in the “new environment”.

New and improved flavouring ingredients

Food and beverage manufacturers must be able to use more than one supplier to source their materials. Ingredients are purchased (usually) to a specification which means that most of the time there is little impact when switching between one supplier and another.

There are occasions, however, when this is not the case. An example of this would be something like pea protein, which is probably one of the most in-demand ingredients within the industry at the current time. The quality of pea protein has improved dramatically in recent years, however, there are still significant differences in quality from supplier to supplier.

Pea variety, protein content, extraction method, particle size are just a few of the factors that will affect the quality of pea protein. In food products designed around pea protein, the flavouring is asked to do more than just deliver good taste. In order to do that, it must first mask any undesirable flavour notes coming from the pea protein, then build taste on top of that.

If a particular chocolate flavouring was selected at the time the product was developed, then if, for one reason or another, a change of pea protein is subsequently made, there will most likely be the need to take a look at the flavouring to make sure that it will still deliver the same characteristic taste.

Changes in the flavouring ingredient supplier chain

Many manufacturers are looking to improve their “Green credentials” and a large part of this involves reducing carbon footprint. Consequently, localised supply is becoming of greater importance, particularly in the UK post-Brexit. The decision to work with new suppliers is very seldom taken by the product developers, so, although there might be strong benefits from a purchasing and logistical perspective, it may well present technical problems in other areas. An example of this might be being presented with a range of new flavourings to be used instead of the current products.

It is not difficult to see that this could lead to the need for some intricate (and urgent!) re-formulation and some interesting conversations with the flavour house about how the product can be made to taste the same as it was before.

Changes in the flavouring manufacture process

Process equipment and regimes do often change during the life cycle of a product. Sometimes it might be necessary to make small formulation changes to accommodate new bake time/temperatures or even changes of energy input from a new mixer. In most cases, this forms part of the commissioning process.

Similarly, the performance of process equipment can also change with age and compensations have to be made. Sometimes very small changes can have significant impacts on the performance of food ingredients, in particular flavourings, so it is important to review things periodically and decide if your flavouring is still performing as you would expect.

Flavouring trends are constantly changing and evolving

In a world where new and exotic flavours are far more accessible than they have ever been, customer taste expectations are now more demanding than ever. It’s not so long ago that “vanilla was vanilla was vanilla” and the sweet, creamy, ice cream type vanilla profile characterised a large proportion of vanilla flavoured bakery and confectionery products.

Now, more than ever, it is important to ask the question “Is the profile of my vanilla right for today’s market?”. What do we mean by profile?, well, profile relates to the more specific characters of a flavouring, so, in the case of Vanilla it could be sweet, creamy, buttery, caramel, smokey, “Bourbon”, custard….. and many more. In the hands of skilled flavourists, these characters can easily be adjusted within a flavouring in order to better suit a customer’s requirements.

Don’t stand still, because consumers won’t wait

It is more important than ever to “refresh” core flavourings, we have seen through lockdown that some of the large retailers are beginning to follow the discounters in reducing the number of SKUs on the shelves, increasing the competition for space and the ability to stand out.

As discussed, there are many factors that can change (some obvious, some not so) that can affect the performance and acceptability of taste in a food product. If manufacturers don’t react then they will risk losing market share and the consequences that follow from that.

Vanilla, strawberry and chocolate flavourings are here to stay but you might just need to ask yourself if your core versions are fully prepared for today’s product and processing applications, or do they need an MOT?

Get in touch to speak to our team to see how we can help review your core range.

Calling all you brewers, distillers, and technologists. Our beverage specialist, Briony Rideout, gives you her top tips to stay ahead when developing beverages.

With a sector that is ever expanding and changing, it’s important to make sure you are taking all the right steps to stay ahead.

Briony works closely with our growing base of beverage customers, ensuring their products taste as good as possible and supplying them the right flavourings.

Tip 1) Keep Updated With Trends

It’s never been more important to keep updated with trends, no sector moves as quickly as a beverage, so ensuring you know what is coming next is crucial.

This is an ever-moving ballpark, and one you’ll never totally be able to get ahead of, but you’ve got to be in the game. Everything from constant visits to the supermarket, trips to fancy cocktail bars, trolling the internet and networking within the industry.

Our friends over the pond in the USA often set the scene for us, so it’s always good to see what they are doing.

Tip 2) Natural is Always Best

It’s sometimes tempting to take the easier or cheaper route of traditional synthetic flavourings, but it really pays to go natural. Natural flavourings instantly gives your product a more premium, ethical and healthy appeal.

Artificial is a big “no, no” in the eyes of the customer, so you want to stick with natural flavourings.

Tip 3) Health is No Joke

Sugar reduction is big and it’s not going away. The UK government are cracking down with sugar tax and consumers want to get healthy. Pumping your product with sugar isn’t going to impress anyone.

However, people still like a sweet taste. Play around with our sugar reduction solutions as these are improving all the time and can really pack a punch of sweetness. Natural flavourings offer great results when looking to boost sweetness and can also help mouthfeel too.

Tip 4) Fortune Flavours the Brave

Don’t be afraid to try something new. Just look at the success of the Hard Seltzer market – many breweries and distilleries have opened up new product lines in this exciting new market to great success.

This new and simple innovation is turning a lot of heads in the beverage world, but creating healthier, lower-calorie alcoholic beverages.

Tip 5) Taste Really Matters

Yes, a great brand can get your initial sales rolling in, but marketing and branding can only get you so far. For repeat consumers and real business growth, you’ll need flavours that really stand out. Taste is the most important factor of any product, hands down.

Tip 6) Delicate Balance of Acidity and Taste

Sweetness and acid balance is crucial, you can have a great flavour but if the sweetness or acidity doesn’t match it won’t be working as its best potential.

An example is when a low acid cola loses all cola flavour. Low acid can be caused by high mineral containing water, chemically binding the acid and neutralising it, thereby removing flavour – completely!

Tip 7) Know Your Seasons

This may sound like an obvious one, but it cannot be stated enough how important it is to focus on two crucial seasons in the beverage world. Summer and winter are the pillars of new launches in the drinks sector.

These two times of year really stimulate people’s appetite for new and exciting products. They are both perfect for launching refreshing and premium beverage products.

Tip 8) Experiment with Flavour Profiles

Flavourings can be much more complex and interesting than a straightforward orange flavour. Make sure you try out different styles and profiles. Flavourings are able to adjust to the most minor of subtle flavour notes. For example, it could be a fruity, juicy, peely, oily, zingy, sharp or tart orange – the list goes on.

Trying these more detailed flavour notes helps your product really stand out, bringing provenance and also offer premium positioning on shelf.

Tip 9) Know your Flavourings

It’s important to know your flavourings, natural or non-natural, liquid or powdered and most importantly what application they are suited for.

We tailor-make many of our flavourings for certain applications and styles, so you need to ensure the flavourings you’re using are fit for purpose. Sure, off the shelf solutions are super helpful and we offer these to many customers, but it is important to double-check the flavouring requirements.

Tip 10) Keep it Simple and Have Fun

Having fun is key – the beverage sector is an incredibly exciting and rewarding place to work. Make sure you’re enjoying it and don’t be afraid to fail and try again.

Always try and keep it simple, many people will try to sell you the latest complicated ingredients by baffling you with science. The truth is you just need a strong base, some great flavourings, and the rest will come.

If you want to talk through any of these tips in more detail, or just get your hands on some of our tasty flavourings click here to get in touch.

Whether you call it vegan or plant-based, there is no denying this trend isn’t going away anytime soon.

Whether you call it vegan or plant-based, there is no denying, this is not just a trend, but a new way of producing food and drinks. The vegan diet is becoming increasingly popular with more people deciding to go vegan for ethical, environmental or health reasons.

Adopting a plant-based diet no longer means that favourites such as “meats” and “cheeses” must be sacrificed. The food industry has reacted strongly to the trend with some very good alternative products – a classic cheddar, creamy brie or a stilton that packs a punch, it’s all available.

In support of this trend, we have created a range of vegan cheese flavourings and seasonings that can be added to a wide range of vegan products to deliver characteristic savoury cheese notes. Trust us, they certainly pack a punch and come in a wide variety of flavour profiles.

In addition to vegan cheese itself, these flavourings work really well in a number of other interesting products. We’ve already launched into some supermarket favourite bakery products. We won’t say which, but we’re confident if you’re a fan of cheese bakery, you’ve probably already tried it.

Our innovation team are constantly evolving our vegan cheese flavourings, but some of our favourites at the moment are:

• Mature Cheddar Cheese
• Cream Cheese
• Blue Cheese
• Brie-Style
• Smoked Cheese
• Emmental-Style
• Wensleydale-Style
• Gouda-Style
• Garlic & Herb – Boursin-Style
• Feta Cheese

We find these flavourings also work extremely well in combination with other complementary flavourings such as apple, cranberry, blueberry, maple and walnut, to name a few.

All our vegan flavourings are 100% plant-based, natural and allergen-free.

Get in touch to request a sample or to find out more.

What does Christmas look like in the middle of a global Pandemic and a rapid change of consumer lifestyle?

There is no way of sugar coating it, this Christmas is not going to be like any before it. COVID-19 has caused a worldwide Pandemic that has impacted us in more ways than we may yet truly understand. Along with the difficult medical consequences of a deadly virus, also comes the lifestyle disruption to just about everyone.

The food and beverage sectors have been on a roller coaster of a journey with the virus. From initial panic buying of everyday essentials, to the shutdown of the hospitality sector, to now facing a constant future of uncertainty. The food and beverage industry is influenced heavily on consumer habits and lifestyles which is ever changing and evolving. Many are forecasting that COVID-19 has caused technology and consumer habits to accelerate by over 5 years in a matter of months.

A recent poll by The Grocer showed 53% of respondents were worried for a second wave of COVID-19 and 20% worried about a cancelled Christmas – what should we really expect this Christmas?

Christmas Day to drive supermarket sales to record high

Christmas is traditionally a time when people of all ages in a family pack into households and squash as many as they can around a table – how does this look in the COVID-19 age? These gatherings are likely to be separated up into smaller individual gatherings, or maybe just with one household. This will crucially mean that more Christmas turkey will be needed, and not just turkey, more of everything.

If the current rule of six remains in place in the UK, food and beverage retail could potentially see one of its busiest ever years. Pack sizes will also need to be revaluated to target the smaller gatherings – 24 Christmas crackers, how about a new 4 pack? Bigger gatherings now being reduced into more smaller gatherings will encourage more repeat purchasing to restock the cupboards.

Customer behaviour this Christmas

Everyone knows this Christmas is going to set records for online shopping. With online shopping already being huge at Christmas, and now with its dramatic rise over the last year, it looks to truly dominate. Busy supermarkets and anxiety around COVID-19 will push millions to order their Christmas shop online. Now with discount stores like Aldi joining in the success of ordering online and click and collect – the retail stores look under more pressure than ever.

Due to this uptick in online selling, the retailers need to ensure they do it right. Shopping time will be reduced, with customers wanting to get in and out the shop as quickly as possible. Core ranges and big brands will look to dominate shelf space as customers look to make quick decisions on products they already know and love. The battle here will be for brands to ensure this does not impact their innovation and new product development. The balance of trust and excitement will be critical.

Could this be the earliest start to Christmas shopping? With threats of further lockdowns and the mad rush for a Christmas turkey could send customers rushing to shops earlier than planned. Retailers and brands will be aware of this and start promoting Christmas ranges even earlier.

In-home is the new out-of-home

At Christmas, the hospitality and out-of-home industries traditionally have their busiest times of the year. From busy office parties, to friends and family reuniting – these occasions help fill up the bars and restaurants over the Christmas period. This year the hospitality sector is going to have to be forward thinking and innovative to find ways they can engage with their usual customers within their homes. From interactive cocktail evenings, to fancy meals being delivered to your door – there are many options available.

If the hospitality sector doesn’t pick up on this trend, then the supermarkets will surely jump in to fill the void buy offering new ranges of products to help enhance in-home Christmas experiences. New flavours, textures and products will be filling up the shelves to help tap into customers’ desires for exciting experiences.

This Christmas presents many challenges for both the in-home and out-of-home sectors, but also both are presented with new opportunities. Brands will need a competitive core range and innovative and exciting products to keep consumers happy this Christmas.

Get in touch with our team to discuss your ranges and how a braver flavour can help your products stand out from the crowd.

Sugar reduction is the fine line between health and indulgent products. How do the bakers and lawmakers meet in the middle with a solution that fits everyone?

Speak to most bakers on the street and they will tell you that Public Health England is on the warpath with cracking down on sugar within bakery. The UK Government is putting pressure on brands and retailers to look to manufacturers to help them reduce sugar content across the board. Nearly every baker has been tasked with the challenge of reducing sugar in their bakes, but also making sure they keep that same sweet taste.

Many bakers will tell you that it isn’t the sugary products that are the problem, but the amount people consume, and the increasingly sedated lifestyles they lead. These cakes and biscuits are fine as part of a balanced diet, and also play a huge part in our emotional relationship with enjoying food. Let’s face it, what would a birthday be without cake? Sweet bakery plays a huge role in our indulgence and celebration.

Why do people buy sweet bakery?

If you look at some interesting statistics on why people buy sweet bakery, with 51% claiming the main reason is taste* and 31% claiming it’s because “it makes me happy”*. Sweet bakery is clearly an indulgent product that people look to for the sweet flavours. It’s also clear consumers know these products are unhealthy, with only 9% of people claiming they purchase for health benefits*.

There is also a clear demand for healthier products, with the rise of many new brands to the bakery world promoting sugar-free and low-calorie claims. At I.T.S. we work on both sides of the argument, with many traditional bakery products, but also helping bring sugar content down.

What I.T.S. is doing to tackle sugar reduction

We have seen the best results are when sugar still plays a part, but also reducing the content and using natural flavourings to help boost the sweetness. Mike Bagshaw, Founder of I.T.S., and former Chairmen of the British Society of Baking weighs in by saying “Sweet bakery will always need sugar, and that’s ok. No one is eating a doughnut because it’s healthy. I see the future of bakery having two lanes – one side will sit with your traditional indulgent bakery, and on the other will be your new health-based products. One doesn’t replace the other”.

Through Mike’s vision of the bakery market at I.T.S., we have developed a strong range of sugar reduction solutions. By using natural flavourings, we can help brands reduce sugar content by up to 50% in some applications. Flavouring solutions also can help with texture issues and binding. This range of natural flavourings enhances the sweetness flavour as sugar is removed and can be declared as a natural flavouring on the pack.

The future of sugar reduction

To answer the question if sugar reduction really is a baker’s worst nightmare, we’d say that sugar reduction should never have an overriding impact on an indulgent products taste. What is the point of eating a cake if it doesn’t taste good? The whole point of indulgence is great taste.

This is why sugar reduction needs to be done right, or not at all. We are working with many new brands in the healthy bakery space that are doing some fantastic things with flavour on low-calorie bakes.

Fancy entering the new healthy bakery category, or maybe you want to try take on the indulgent bakery space and make a healthy doughnut? We’ll help you give it go.

Get in touch to request samples of our sugar reduction range of natural flavourings.

*Innova Market Research

We explore what NPD teams need to be doing to ensure they are best placed to get ready for future innovations.

Like most things in 2020, summer didn’t really go to plan. Back in January people were dreaming of their summer vacations, festivals and parties – all to be filled with tasty food and drink. To cater for the busy summer period, food and beverage technologists were busy developing lots of new products to help flavour the summer of 2020. Queue up a global pandemic, a severe recession and shutting down the hospitality sector for months – things didn’t really go to plan.

Along with everyone’s summer plans, also went many new exciting product launches for summer 2020. Overnight trends and strategies changed and brands needed to adapt quickly. Suddenly on-the-go and new innovative flavourings went out the window, and along came a focus on core flavour ranges and immunity trends.

New Product Development Takes a Hit

There is no hiding away from the fact that new product launches have taken a huge hit. The frightening numbers show a more than 25% decrease in worldwide launches from March – August when comparing 2020 with 2019. The beverage market seems to of held up the best with an 11% decrease in worldwide launches (Source: Innova Market Insights). Thankfully we all know this innovation isn’t going to just disappear, it will just be pushed back and adapted for the future.

Future planning has never been both so important and difficult. All the numbers are pointing to the summer of 2021 looking to be a big one. With the economy looking incredibly uncertain, people have been holding onto their cash. Once the pandemic has cooled down, consumers will start to spend and venture back out as the world begins to open up. With this will be a boom in product development for food and drink. It is important that development teams plan ahead and prepare for a big summer in 2021.

The Future Looks Tasty

With brands now looking to recoup some lost revenue and grab supermarket attention, the battle for new product development could be about to begin. Most brands are currently likely to be reviewing their ranges and getting their core range in order, but once this is done it will be time to build.

New flavour trends and flavour development will see an up rise in innovation and development for new products to try and take back some of that shelf space and grab consumer’s attention. Plant based products are also still growing at a rapid rate and sits alongside new flavour development as key areas of interest.

Focus on the Road Ahead

There is still unfortunately plenty of room for further bumps along the road. With further pandemic spikes forecast for this winter, already planned seasonal launches face the risk of being pushed back.

Here at I.T.S. we have been working closely with our customers to ensure they are best placed to deal with any changes in the market. We constantly evaluate data and new developments to ensure we are best placed to help our customers.

If you’d like to find out more please don’t hesitate to get in touch to talk to one of our team about how to best plan your flavour ranges.

The food and drink industry is changing. Are you ready for the change?

Over the last few months the world changed around us very quickly, with very little warning. Life as we knew it changed over a matter of weeks as the biggest public health crisis of a generation swept across the world. Our busy and fast paced lives ground to a halt as millions of people switched to staying indoors to stop the spread of COVID-19.

Suddenly everyone’s daily routines and habits had to change. In the food and drink industry it is essential that new product releases follow consumer trends and fit in with people’s daily lives. The recent pandemic has hit the food and drink industry hard, especially those in the hospitality sector. Retail sectors have had to be fast to adapt by limiting SKUs and focusing on larger multipacks as the stockpilers filled up their baskets in supermarkets.

Our team have put together the list of key developments we think you’ll see in the food and drink industry going forward. We have also given some helpful tips of how to best position yourself to come out of this crisis.

1) Prepare at home

With more people working at home and staying indoors, preparing your own food at home is on the rise. Cake baking mixes, or baking bread are the new on trend activities to share on Instagram. People are also on the search for new food to eat for lunch whilst working from home to fill the void of grabbing a Pret on-the-go.

2) Core flavours

Now is certainly the time to revisit your core flavour range and ensure they are up to scratch. Many retailers and manufacturers will be focusing on their main ranges and battling out for shelf space with their core products.

3) Immunity

Consumers will be looking for health boosting foods to best protect themselves. Searches for “immunity” have sky rocketed on Google as consumers are looking for health options. Revisit your formulations for ways to feature key health ingredients.

4) Mood food (and drink)

It’s not just physical health that is a danger during the recent pandemic. People’s mental health is also taking a huge hit. People are isolated and stuck indoors, which has seen a rise in mental health issues. Food and drink that can help people relax will be a big market. Look for buzz words such as “calm”, “relax” and “soothe” to be highlighted on pack. Could this also be the moment CBD needed to finally make its break into the mainstream?

5) Escapism

At times of hardship, escapism and innovation have always flourished. People look for ways to escape the daily issues and loose themselves in something. Food and drink can play a huge part with new and exciting flavours. Try looking for a refreshing flavour that takes consumers on a holiday in their mind – sat on a beach sipping a cocktail. Or how about a crazy fantasy flavour that they simply haven’t heard of before?

6) Digital world

Without a doubt technology is one of the biggest advances in recent months. People are now more digitally connected than ever thanks to the help of services like Zoom, Tik Tok and House Party. With retail on the high street closed, consumers logged-on in their millions and ordered their weekly shop online with Ocado, or their new fitness equipment from Amazon.

It isn’t just the big players or retail that has benefited from technology. Many small and independent hospitality outlets have adapted by focusing their business on takeaway or delivery services by ordering online. It’s key to see how your offering can be adapted for an online world.

7) Buying local

With most people calling the end of the high street, could this actually offer the high street a life line? As people avoid the larger retail spaces, they are looking to their local shops and rediscovering the benefits of small retailers. Bakeries and butchers are seeing new customers, or old customers flood back in a bid to avoid the crowds.

Whatever happens, change is certain. It is important to not stand still and to make sure you are prepared for what the future brings.

Get in touch if you’d like to discuss these concepts in further detail and how we can help improve your range, or maybe develop something new and exciting?