The Future of Sweet and Savoury Spreads: 2019
Mintel has the answers you’re looking for
What are the key challenges facing the industry? Who is the consumer and what do they want? Where are the opportunities, where are the risks and what lies ahead?
Key points included
- Functional spreads have huge appeal
- Brands make slight alterations to formulations, but remain familiar
- Consumers show the highest purchase intent for traditional spread products
What you need to know
The big stories
Firstly, subtle changes to formulations and messaging are more enticing to loyal consumers than dramatic innovation. Spread brands have blurred with supplement and nutrition products to target health-focused consumers. Lastly, sustainability and premiumisation will shake up the chocolate spread industry.
In the next two years
Dip brands should replicate how they are eaten in their origin markets. Brands could look to elevate snack offerings as part of a main course rather than chilled snacks in the fridge. This could mean hot hummus with meat toppings, 'sandwich' fillers in new formats, or bringing the Asian dipping sauce from foodservice into retail.
In five years and beyond
Major international concerns such as obesity and agriculture will impact most food & drink categories. Sugar in sweet spread formulations specifically will be under the spotlight and brands will need to reduce current sugar levels. Similarly, governments will push the usage of more sustainable natural ingredients.
Expert analysis from a specialist in the field
Written by Edward Bergen, a leading analyst in the Food & Drink sector, her extensive knowledge delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.
Small companies are exploring innovative changes to sweet and savoury spreads. Yet, traditional spreads are still the most loved and brands are likely to profit from incremental developments in health, flavours and on-pack messaging.
Global Food & Drink Analyst
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