An increase in diet-related chronic disease has prompted governments to introduce measures to improve the health of consumers, while consumers themselves become more aware of the implications of unhealthy eating.
An association with ‘bad’ nutritional content has forced manufacturers to reposition savory snacks in the market. Today, consumers expect snack products to be healthier. Innovation depends on the ability to add, remove, increase and reduce the factors that typify a healthy snack. That means adding new ingredients and labelling scenarios to holistically improve the consumer view of your product, removing undesirable ingredients that can be off-putting to consumers while finding ways to retain the benefits they provide, increasing protein and fiber levels and reducing the amount of fat, sugar and salt while maintaining taste impact.
Our toolbox is built on technology to support new and existing product developments that adhere to government regulations and meet consumer demand for healthier snacks, without compromising on great taste. This includes symlife™, with market-leading IP for taste-balancing solutions, as well as our ProtiScan™ approach, which uses analytical chemistry to understand the challenges in, and solutions for, creating new ‘healthier’ bases. Examples include masking off-notes and bitterness as well as ensuring succulence and mouthfeel.