Carla Teixeira | João Ferreira

Knowledge Division

Fevereiro 2018
1
 Contents

Product origin

Targeting consumer needs

Organic & free from

Reformulations

Alternatives

2
Macro Trend: Bannedwagon

People are focusing on labels, ingredients and production

methods, embracing once-niche ways of living and eating.

Food scares and vilified additives have pushed ingredients

analysis up the agenda.

Seeking out whole Interest in natural Transparency is key

ingredients and and organic and brands are
Consumers are food that comes ingredients and finding ways to
focused on from nature without products free from utilize new, mobile
achieving overall being processed or artificial technology to
health in a variety otherwise altered is preservatives, provide a window
of ways. one major way colorings, or into a product's
people define unrecognizable development
“healthy.” ingredients. history.

3 Source: Mintel Trends

Product origin
A widespread lack of trust

5 Source: Lightspeed/Mintel
Domestic production, transparent sourcing interest Europeans

Attitudes towards food and drink companies,

select European countries, 2017
74% 73%
70%
66% 65%
63%
58%
56% 55%
53%

I am more likely to trust a company if it I am more likely to trust a food/drink product if the
manufactures products in packaging explains where the ingredients are
Germany/France/Italy/Spain/Poland sourced
France Germany Italy Spain Poland

6 Source: Lightspeed/Mintel
European consumers feel passionate about animal welfare

Select European countries: Consumers who consider high

animal welfare as an important quality when purchasing
meat, 2017

Sharpham Park Organic Spelt

Millers Muesli, UK
The manufacturer of this organic spelt
muesli claims to look after the wildlife. Its
farm is sustainably managed and the
spelt fields have four metre margins and
the hedgerows are cut every other year to
allow wildlife to shelter and forage for
food all year round.

7 Source: Lightspeed/Mintel
More synergies can be achieved with the locavore movement

Unser Land Fresh Organic Whole Milk,

Germany
By purchasing this product, the consumer
supports the maintenance of the cultural
landscape, as well as family farmer businesses,
who are getting a fair payment to ensure their
existence, and to support water protection
trough organic agriculture.

8 Source: Lightspeed/Mintel
 Consumer seek provenance and artisanal values from cheese
with grass-fed variants becoming a driver of taste

“During spring, cows graze on

new fresh grass, which gives milk
a unique flavour”

9 Source: Lightspeed / Mintel

 Brands communicate ‘real’ through artisan indicators
While some brands are formulating with wholesome ingredients to cater to the growing demand for
clean food with recognizable ingredients, others have been keen to highlight their production
expertise. Such products often convey premium credentials and could premiumize existing offerings.

“Emphasise on local “Crafted in small batches”

“It is hand-crafted”
heritage”

The Botanist Islay Dry Gin , UK
This gin is formulated with botanical heritage
of nine classic gin botanicals hand-picked
from the hills, shores and bogs of this fertile
Hebridean island by a team of botanical
scientists. This gin is conceived, distilled and
hand crafted on the island of Islay.
10 Source: Mintel GNPD
Museu de la Confitura Apple and
Spices Confiture, Spain
This product is hand-crafted and
comes in a pack with a craft-style
label.
The Matzo Project Salted Matzo, US
This product is crafted in small batches
with thoughtfully sourced ingredients.
The product is said to be delicious with a
satisfying snap
Honey can leverage its heritage and origins

ORIGINS

73%
of Italian consumers are more likely to trust a food/drink
product if its packaging explains where the ingredients are
sourced
11 Source: Lightspeed/Mintel
Bread - Community Grains introduces ‘farm to table’ traceability

“We teamed up with Rudi’s organic

bakery to bring you better sandwich
bread” - Community Grains

Community Grains, for example, offers a solution to

sourcing locally whole-milled grain. The company
works in partnership with grain farmers to provide
‘Identity Preserved’ products that ensure
transparency along all points in the supply chain.
Each Identity Preserved product, including the flour
used, is traceable from seed to table.

Rudi’s Organic Bakery Whole Wheat Bread made with

Sacramento Valley Whole Grain Flour which is made
with grains grown in California by a sixth-generation
farmer (US)

12 Source: Mintel GNPD

New take on single origin chocolate and coffee

Macondo Chocolate Co. Tanzania 75% Taylors of Harrogate Praline Especial Brazil,
Cacao Single Origin Chocolate, UK UK

13 Source: Mintel GNPD

Key Takeaways

Food and drink with authentic connections to history or

Trust tradition benefit from an inherent element of trustworthiness.

The drive for modern updates on tradition will lead to more

Reinvent innovations that use the familiar as a base for products that are
new, but recognizable.

Celebrating national provenance together with more precise and

Provenance explicit on-pack information about ingredients’ origin can help food and
drink brands in building and reinforcing trust.

14
Targeting consumer needs
 TREND

MAKE IT MINE
Personalization is a right, not a privilege.

Buzz:2 Lifecycle: Established

Choice, Self-expression, Customisation, Freedom, Individuality, Flexibility

© 2017 Mintel Group Ltd. All Rights Reserved. Confidential to Mintel

16
Hershey’s evolution into ‘snackfection’ and beyond…..

Snackfection Snacks
Confectionery
Stretching out of confectionery No chocolate
Core business
Dark chocolate. Real food Protein / nutritional

Brookside

Krave jerky

BarkTHINS

So Fit sports nutrition

17 Snack Mixes
Performance brands broaden their appeal

Fuel for athletes

Kids snacks (US)

18
 Millennials seek more experimental flavours and tastes

This trend has been especially strong in the US and has

travelled across to Europe, the Middle-East and Asia

39%
Of Spanish 16-24s like to make
recipes from different countries (vs.
23% for all adults)

64%
Of French coffee drinkers like to try
different flavours of coffee (vs. 49% for
all adults)

55%
Of UK Millennials are always
looking for new dishes to try (vs.
48% for Generation Xers)

19 Source: Consumer Data Charts

This has seen experimental food & drink flavour go mainstream

MUSTARD ICE CREAM WASABI CHOCOLATE CHILI ICE CREAM SAVOURY VEGETABLE
CEREAL BAR

CHOCOLATE CHEESE MARSHMALLOW SALTED CARAMEL APPLE PIE CHEWING

VODKA YOGURT GUM

20 Source: Mintel GNPD

Millennials happy to blur traditional food and drink boundaries

Soupologie (UK)
Soupologie’s Raw line provides an example of
the juice-as-soup trend

‘The idea that a product resides solely in one

category is no longer true in consumers’ minds.’
Josh Hayes, Senior Brand Director for Malibu at Pernod
Ricard US
21
Rise of wellness shots

Juice brands provide concentrated, quick-fix shots Switchel arrives in

designed to invigorate and exhilarate naturally. European retail

Pret A Manger Ginger Hot WiSH Freshly Squeezed Lundberg Ginger Voelkel Switchel Spicy
Shot (UK) Ginger Shot (Den) Shot (Den) Turmeric Drink
65% apple juice* 65% apple juice* Fresh squeezed (Germany) comprises
20% ginger juice* 20% ginger juice* apple juice (65%), apple juice, maple syrup,
15% gooseberry juice* 15% gooseberry juice* ginger juice (25%), apple vinegar and ginger,
*organic (160ml) *organic (160ml) lemon juice (10%) has a fruit content of 8%.
(60ml)

22 Source: Mintel GNPD

Captain Morgan plays with unusual packaging and flavours

Captain Morgan Cannon Blast Rum - Captain Morgan Jack-O'Blast Limited

Caribbean rum enriched with spice and Pumpkin Spiced Rum
natural flavours
For Millennials, visual cues often come to the fore, as they are looking for outstanding product
propositions. Packaging plays a crucial role at this level of communication, allowing brands to capture
Millennials’ attention as well as to provide them with experiences worth sharing online.

23 Source: http://www.just-drinks.com/
Potential for the rise of fresher coffee pods

Most European coffee pod drinkers

think that 'the quality of coffee
pods/capsules is as good as that of
a fresh coffee bought in a
café/coffee shop'. Such a perception
has been key to fueling European
pod sales. Yet, 16-24 year-old pod
drinkers in key European markets
are less likely to agree with this
statement, and have been more
influenced by coffee shops —
increasingly third-wave outlets
which priorities quality beans and
formats which deliver the best taste.

"Our coffees are ground and Younger generation of "coffee snobs" will start to view
packed within 7 days of being pods as inferior to the "real thing", especially as pods
roasted" - Pact Coffee contain beans often ground months prior to drinking.

24 Source: https://www.amazon.co.uk/Nespresso-compatible-variety-strength-coffee-capsules/dp/B074KK18HY
'Better for you' innovations can target European seniors

France: Attitudes towards diet, % agree, 2017

Q4
80
68 66
Consumers aged 55+ 58 59 57
60 53 55 55
50 49 51
are likely to be more 47 46
% agree 37
41
concerned about fat, 40 Age 16-24
Age 25-34
salt, and sugar Age 35-44
20
consumption than all Age 45-54
Age 55+
other age groups. 0
I am actively I am actively I am actively
reducing my reducing my reducing my
consumption of, consumption of, consumption of,
or avoiding, or avoiding, or avoiding,
sugary foods salty foods fatty foods

25 Source: Mintel GNPD / Consumer Data Charts – Attitudes to Flavours – 2016 Q3

Key Takeaways
The ability to build your own food and drink items from the
ground up is mainstreaming and may soon be seen as the
Adaptability norm rather than a novelty. Moreover, there is the established
demand for food and drink items that are tailored to individual
dietary needs, which will push innovations even further.

Detailed understanding of consumer expectations can allow

Target brands to provide consumers with personalized and attentive
products, enhancing customers’ overall brand experiences.

BFY ingredients in food and drink categories can enhance brands’

Better-for-you health profiles as well as provide products with more unusual flavour
profiles as well as positioning.

26
Organic & free from
The appeal of organic foods is growing in Europe

“I buy more organic ‘I am prepared to pay more for

food and drink” 30 organic food and drink’
30

25
25

20
20

% of consumers
% of consumers

15
15

10 10

5 5

0 0
France Germany Italy Spain Poland France Germany Italy Spain Poland

2015 2016 2017 2015 2016 2017

28 Source: Lightspeed/Mintel
“Free from nasties” is the biggest selling point for organics

55%
of Italian adults aged 16+ buy organic food
and drink products because they think that
they are free from pesticides/chemicals.

54%
of Spanish internet users ages 16+ buy
organic food and drink products because they
think that they are free from artificial
additives/preservatives.

58%
of German adults aged 16+ buy organic food
and drink products because they think that
they are GMO-free.

29 Source: Lightspeed/Mintel
The rise of free-from dieting

The view that excluding dairy or gluten from the diet provides health benefits, even when no
allergy or intolerance is present, has gained visibility in the popular media, helped by celebrity
followers and food bloggers.
Consumers are watching more closely their dairy consumption than gluten-free food.

30 Source: Lightspeed/Mintel
Globally, antibiotic-free claims in poultry have grown steadily

Poultry product introductions with antibiotic reference*, percentage of introductions by

year, global, May 2012-April 2017
32%

29%

18%
16%

Perdue Harvestland
Chicken Breasts

6%

May 2012 - Apr 2013 May 2013 - Apr 2014 May 2014 - Apr 2015 May 2015 - Apr 2016 May 2016 - Apr 2017

*antibiotic included in product name or description (if antibiotics are referenced, it is typically a reference to no antibiotics or
no antibiotics ever
31 Source: Mintel GNPD
Organic products need to satisfy a greater number of requirements
Natumi,
(Germany)
The vegan pure vegetable drink is
made with 100% German
buckwheat and is naturally free
from milk protein, lactose, gluten
and added sugar. This UHT
product can be used for cooking,
baking, in coffee or muesli, and is
said to be low in fat.
32 Source: Mintel GNPD
Amaizin Organic,
(Netherlands)
These taco shells are free from
gluten, wheat and palm oil, and
are suitable for vegetarians and
vegans. They are said to be made
to an original Mexican recipe with
the finest organic corn and fried in
coconut oil.
Almendrina Eco,
(Spain)
This 100% vegan, organic almond
cream is free from both gluten and
lactose, and can be used in
desserts, to make drinks, as a
spread and more.
Bakery product formulations are becoming ‘cleaner’

Select European markets: Attitudes towards

bread and baked goods, 2017

Kookie Cat Cacao Nibs Ecoficus Organic Fig

and Walnut Cashew &
Oat Cookie, Norway
It is free from gluten, soy,
wheat, peanut, and palm
oil, and has a low
glycemic index.
Bread with Orange,
Netherlands
This is a vegan product,
which is free of gluten
and lactose.

33 Source: Lightspeed/Mintel
Using alternative grains and flours to avoid gluten
Penetration of gluten-free claims in
cakes/pastries/sweet good launches, by region,
July 2015-June 2017
34 Source: Lightspeed/Mintel 2016, IRI/Mintel
Beans, quinoa, rice flour, corn and buckwheat are
all being used as alternatives to wheat
30% of Spanish consumers, 28% of Italians, 26%
of French and 20% of Germans think gluten-free
cakes are healthier than standard cakes
Pure Genius Gluten-Free
& Vegan Deep Chocolate
Brownie (US)
Made with 40% beans,
which are a source of fiber
and protein
Schär Gluten-Free
Carrot Cupcakes
(Germany)
Made with quinoa flour,
and free from wheat and
lactose
Ingredient sourcing in bakery – palm oil and wheat receive attention

Palm oil: sustainability issues and recent cancer- Wheat is a much maligned ingredient but
causing scares mean front-of-pack free-from promoting wheat provenance could improve
claims proliferate its image

Bonneterre Dark
Chocolate and Grilled
Walnut Brownie
(France)
Made in Charente
Maritime according to a
Brossard Savane Chocolate Cake (France) pastry recipe using fresh
Made with French wheat, contains no preservatives or eggs from Western
palm oil France and flour obtained
from French wheat

Pasco Milk Cornet (Japan)

Barilla Mulino Bianco Flute Cakes with Milk Filling Made with domestically produced
(Italy) Yumechikara wheat and milk from Tokachi
Re-launched with a new palm oil free-recipe

35 Source: Mintel GNPD

Dairy- and lactose-free claims continue to appeal to consumers

Vegan Rob's Dairy Free Kite Hill Spinach and

Cheddar Puffs (Canada) Ricotta Ravioli (USA)

Select European countries:

‘I am actively reducing my
consumption of, or avoiding,
dairy’, % agree, 2017 Q3.

Country % agree

France 27%

Germany 16%

Italy 29%

Spain 24%
These snacks are plant based and
Poland 17% contain vegan cheese, and are free
from gluten, GMO and trans fats.
Ingredients include: organic whole
grain sorghum flour, organic sunflower
or organic safflower oil, tapioca
maltodextrin, sea salt, natural flavours,
onion powder, lactic acid, malic acid.
Made almond milk ricotta and
sauteed spinach, wrapped in a
delicate, egg-free pasta. The vegan
suitable product is free from soy,
dairy, preservatives and artificial
colourings.

36 Base: internet users aged 16+ 2000 in each country, Source: Lightspeed/Mintel, Mintel GNPD.
Flexitarian thrives: “free-from-meat… sometimes!”

In early 2017, Debbie & Andrew's, UK launched its flexitarian

sausage range.

The Flexilicious Chilli Con Carne Super Sausages contain

40% British farmed beef and 40% vegetables and legumes.

These new sausages are targeted at those who ‘wish to

reduce their meat intake or increase their vegetable
consumption’.

‘We’re passionate about making great sausages that

everyone can enjoy. As part of a more balanced, flexitarian
lifestyle we sometimes fancy a little less meat and more
vegetables in our diet so we came up with the idea of our
Flexilicious Super Sausages.’

37
Launches of vegan/vegetarian sweets are on the rise

Consumers want to eat more healthfully, but they also want to eat
treats… that’s where vegan/vegetarian confectionery comes in…

For example:

• Caramels typically contain dairy products such as cream and

butter

• Chewy candies (pastilles, gummies, chews) contain gelatin,

which is often derived from animal sources

• Chocolate confectionery can also contain dairy ingredients

either in the “shell” or the filling

Organic coconut milk fudge

© 2018 Mintel Group Ltd. All Rights Reserved. Confidential to Mintel.

But, substituting animal products for plant-based alternatives
provides both indulgence and “better-for-you” qualities. from Poland is dairy- and
animal fat-free
Such transformations make confectionery a “permissible
indulgence” for a broad group of the population

38
Key Takeaways
Although health and nutrition remain important considerations for
organic purchases, today’s consumers expect organic brands to
Value stand for more, and that distinction may become more challenging
to make in the future.

With environmental and ethical credentials fast becoming an

integrated part of organic consumer expectations, the organic
Integrity brands must be willing adhere to the fundamental principles of
organic ethos and backing up their marketing promises.

Free-from diets appeal to consumers who are seeking a healthy

lifestyle. Free-from producers can target these ’lifestyle’ consumers
Diversification with products that are not just free-from, but also clean-label and
unprocessed, meeting consumers expectations for naturalness.

39
Reformulations
 THE BIG ISSUE
Our attitude towards weight is polarising. Should we counter or cater
to bigger bodies?

© 2017 Mintel Group Ltd. All Rights Reserved. Confidential to Mintel

41
Consumers are conflicted in their attitudes
and behaviors toward sugar

68% of Spanish consumers are

actively reducing their consumption of,
or avoiding, sugary foods

51% of adults aged 16+ in the UK

say they have tried to adopt the habit
of avoiding high sugar foods

45% of consumers in the UK agree

that a food labeled as no added sugar
is more appealing than one labeled
as low/reduced sugar

42 Source: Lightspeed/Mintel
Global beverage companies boost competition in bottled water

As the sugar backlash continues, we’ve seen multinationals invest in bottled water.

43
No sugar, no sweetener…no problem

Some flavoured water brands in the US and UK are removing sugars and sweeteners and
just use the concentrated oil of the fruit ingredient. This provides a natural appeal and lighter,
but genuine, flavour.

Ugly La
Hint Perrier
Unsweet Croix
(US) (US)
Water (UK) (US)

44
Government regulations sees Kellogg’s UK bolster their sugar
reduction efforts

2017 announcement now superceded

Kellogg’s plans to cut the sugar in
by even bolder reduction targets.
its Coco Pops and Rice Krispies
brands by between 20% and 40% by
mid-2018 were announced in November
2017. Under the plans, Coco Pops will have
its sugar reduced by 40%. This follows on
from a 14% sugar reduction in early 2017.

Kellogg’s said that the forthcoming Coco

Pops reformulation was achieved through a
new technique of blending the grains and
cocoa, which allowed it to reduce the sugar
content without the use of sweeteners.

Meanwhile, the sugar in the standard Rice

Krispies will be cut by 20% and in the Rice
Krispies Multigrain Shapes variant by 30%.

45 https://www.kelloggsnutrition.com/en_UK/knowledge/featured/reducing_sugar.html
Belvita break new ground with Belvita Protein launch

Mondelēz recently launched Belvita Protein in the beginning of 2017. The new soft baked biscuits, available
in two varieties, Oats, Honey and Chocolate, and Blueberry Almond, contain 10g protein per 50g
serve. Given each pack of four biscuits weighs in at 58g, each serve provides nearly 12g protein.

This product marks the very first time the Belvita brand has offered anything but its signature nutritional
claims regarding sustained energy and wholegrain content. The new product will provide the already
successful brand with a strong advantage in the category as protein is a highly sought after macronutrient at
breakfast and it is the first mainstream high protein breakfast biscuit.

46
Consumer understanding of fat is improving

The stereotype that fat is “evil” has diminished. Brands of butter and margarine can leverage consumers'
changing perception to give a positive "spin" to their fat content.

MORE RELAXED ABOUT

"SAT FAT" FAT IS ESSENTIAL DIVERSITY IS HEALTHY

27% 60% 49%

of British consumers are less of Polish consumers think of French consumers say
worried about saturated fat that fat is an essential part of that using different types of
now than a year earlier a well-balanced diet oil is important for health

As their appetite for in coconut oil, avocados, walnuts is growing, many consumers
are reconsidering the idea that any and all fat content is worth avoiding

Source:
47 Lightspeed/Mintel
Key Takeaways

The sugar-reduction guidelines allow producers the flexibility of

Flexibility reformulating recipes to contain less sugar, reducing portion size
or creating healthier-alternatives for consumers to buy into.

For many food and drink categories sugar reduction presents a

challenge, especially when taste is more important than health.
Balance Brands, in order to maintain consumer interest , need to take a
gradual approach in sugar reduction by offering healthy alternatives
or utilising other ingredients for exciting taste and texture.

Products using – or reformulating to incorporate – so-called “good” fats

can emphasize their inclusion. However, not all consumers are aware
Educate of the hierarchy of fat ingredients, showcasing that educational
communication is needed to help gain fans.

48
Alternatives
Plant-based eating appeals to many consumers

of UK adults have tried to get protein derived from plant

30% sources (e.g. beans, pulses, seeds) rather than animal

sources. A further 38% claim to be interested in trying this
diet.

of Spanish adults say they are incorporating more vegetarian

29% foods into their diets (e.g. soya burgers, vegetarian sausages
etc.) compared to a year ago, as are 17% in Germany, 31% in
Italy and 23% in France.

55%
of French adults eat specific fruit and vegetables for their
specific nutritional attributes (eg. spinach for iron, oranges for
vitamin C etc.)

Base: UK: 2,000 internet users aged 16+; France, Germany, Italy and Spain: 1000 internet users aged 16+ in each country
50 Source: Attitudes towards Healthy Eating - UK - February 2017; Lightspeed/Mintel
Health benefits of high-protein foods appeals to mainstream
consumers

39% 24%
of French consumers agree that they need of UK consumers agree that the benefit
more protein in their diets as they age of consuming high-protein foods is to
support a healthy lifestyle

41% 42%
of Polish consumers use high-protein of Spanish consumers use high-protein
products to support bone health products to provide sustained energy

Base: 2,000 internet users aged 16+ (Attitudes Towards Healthy Eating – UK – February 2017) ; 1,000 internet users 16+ in France
51 Source: Lightspeed/Mintel
Emerging protein sources likely to appeal to health-conscious and
variety-seeking consumers

Lupine Marine Hemp Oat protein

Made with Luve Cookie Oat-ly! Pineapple, Paulúns ‘Pulled Oats’ the majority
& Cocoa Flavoured Passionfruit & Spirulina Superknäcke of its protein content is
Lupine Ice Cream, Flavoured Recovery Sunflower Seed, likely to be derived from
Germany Drink, Sweden Amaranth Seed & peas and beans.
Hemp Seed
Crispbread, Sweden

52 Source: Mintel GNPD

Eggs join the on-the-go, high protein snack fray

New in 2017: Crystal Farms Ready Egg Go snack packs

Hard-Boiled Egg Hard-Boiled Egg Hard-Boiled Egg Hard-Boiled Egg

with Cashews & with Pistachios & with Roasted with Almonds &
Gouda Cheese Cheddar Cheese Peanuts & Colby White Cheddar
Jack Cheese Cheese

A natural, fresh protein snack with 18-21 grams of protein, Ready Egg Go! is
the only mainstream snack product in the US containing an individually
packaged hard-boiled egg.

Source: https://www.readyegggo.com/
53 Mintel GNPD
More global RTD coffee brands tap into the high protein trend
"Are you ready for so much
power?"
Emmi Coffee Flavoured High
Protein Drink. The Swiss product
contains vitamins B6, B2 and B1
that contribute to the normal
energy metabolism, and 26g
protein per serving, which
contributes to the maintenance
and growth of the muscle mass.
54
"Perfect for early mornings
& tough days at gym"
Twenty by Nocco Kaffedryck
Regular Protein Coffee. This
Swedish brand is marketed as: "a
new functional coffee drink for a
new generation of coffee drinkers".
It provides 20g protein and 87mg
caffeine.
"Naturally high in protein
and calcium"
© 2018 Mintel Group Ltd. All Rights Reserved. Confidential to Mintel.
Emma & Tom's Espresso
Flavoured Milk. This Australian
flash pasteurised, cold filled and
reduced fat flavoured milk
contains no added sugar, is made
from cows fed with grass and is
naturally high in protein and
calcium for strong bones.
Dairy alternatives have led plant-based food trend

Harvest Moon Coconut Peanut Milk and Rice Drink, Al Ain Camelait Saffron Ice
Milk Yogurt, Germany Taiwan Cream, UAE
Made with coconuts from Made with ground peanuts Made with camel milk
controlled organic farming and rice powder

55 Source: Mintel GNPD

Vegan cheese is gaining importance

56 Source: The Grocer; PR Newswire; SF Gate; Plant Based News

Vegetables make their way into fish (and many other) products

There are many ways in which fish and seafood brands can explore the addition of vegetables. Vegetable
usage can be overt, and promote the value and flavour that vegetables add. NPD can also use a ‘stealth’
approach such as incorporating pureed vegetables in fish sticks, cakes and burgers, which may be more
appealing for kids.

Young's Flipper Dippers with Peas, Oven Fish with Vegetables (Frosta) Fandicosta Maremundi Breaded
Carrots & Sweetcorn (UK) (Poland). The fish is topped with Hake with Vegetables (Spain)
vegetables. Featuring Disney Frozen character
marketing, 6% pea and 6% carrots

57 Source: Mintel GNPD

Vegetables are the star in UK ready meals

Bol Foods produce a range of lunch pots

and salad jars. Each on-the-go meal is
under 400 calories and contains two
serves of vegetables.

58
Key Takeaways

Most people are not converting their diets to be completely meat

Options or dairy free, making alternatives just another product in the
rotation.

Match Manufacturers should capitalize on consumer expectations towards

bigger choice of alternative products and ingredients by offering
food and drink items with high-protein content with a side of
expectations sustainability and animal-friendly ethics among other attributes.

The differentiation of available proteins, their quality and specific

benefits is required in order to stand out from the competition.
Choice Sustainable proteins, weather animal- or plant-based, are in high
demand by health-motivated and ethically minded consumers.

59
Para qualquer questão/feedback, contacte knowledge.division@portugalfoods.org