The Future of Biscuits, Cookies and Crackers: 2020
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The big stories
Plant-based options can keep the high-protein momentum going; flavour fatigue can be addressed with more sophisticated ingredients; and brands need to commit to sugar reduction, focusing on taste credentials to entice consumers.
In the next two years
Take inspiration from meat snacking and incorporate meat into biscuits and crackers; tap into the growing trend towards edible cookie dough snacking; and develop bedtime biscuits to help busy consumers relax and unwind.
In five years and beyond
Biodegradeable packaging claims are set to increase in response to plastic pollution concerns; DNA test kits and 3D printing will give rise to hyper-personalised snacks; and use of synthetic palm oil will grow in biscuits and crackers.
Global Annual Review: what’s now and what’s next for the biscuit, cookie and cracker market.
Ayisha Koyenikan, Global Food & Drink Analyst
THE BIG STORIES
IN THE NEXT TWO YEARS
IN FIVE YEARS AND BEYOND
KEY MARKET DATA
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