Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago

Mintel: Health and quality key to next generation of on-the-go foods

By Elaine Watson

- Last updated on GMT

Mintel: Shoppers 'don’t feel OK about eating junk food just because they are on the go'
Mintel: Shoppers 'don’t feel OK about eating junk food just because they are on the go'

Related tags: Nutrition

Foods with ‘on-the-go’ claims represent a small - but rapidly growing - proportion of global new product launches, but firms that want to cash in need to think about health and quality as well as convenience, says Mintel.

Speaking at the Food Technology and Innovation Forum in Chicago last week, Mintel principal research consultant Erin Murray said that 1.15% of all new product launches globally carried some kind of ‘on-the-go’ claim in 2011 compared with 0.59% of new launches in 2008.

Dashboard diners won’t settle for junk food anymore

She added: “We see a rise in on-the-go claims, but manufacturers are kicking it up a notch in terms of health and higher quality.

“They don’t feel OK about eating junk food just because they are on the go.”

All-natural claims

An analysis of ‘on-the-go’ launches showed that 15% carried ‘all-natural’ claims in 2011, compared with 7% in 2009, she added.

Meanwhile, 30% of on-the-go new launches in 2011 featured ‘no additives/preservatives’ type claims in 2011 compared with 25% in 2009, she said.

“We’ve seen some powerful innovations in healthy snacks, but you need to have something for everyone on the move: singles, kids, parents. Think quality and clean labels.”

Looking at overall new product launches, ‘all-natural’ claims continue to grow while ‘minus’ claims (lower fat, sodium, sugar) are losing momentum, she said.

Fiber claims are also growing in popularity along with environmentally-friendly claims, she said.

Click here​ for more soundbites from the Food Technology & Innovation Forum in Chicago.

Related news

Related products

show more

Pectin's

Pectin's "a-peeling" future

Cargill | 08-Aug-2022 | Technical / White Paper

Familiar, plant-based, highly functional… today's pectin ticks off a lot of boxes for consumers and product developers alike. Learn how this humble...

Sustainable sweetness

Sustainable sweetness

Cargill | 04-Aug-2022 | Insight Guide

According to proprietary Cargill research, more than half of consumers indicate they are more likely to purchase a product if it includes a sustainability...

Lower carbon flour sourcing solutions.

Lower carbon flour sourcing solutions.

ADM | 28-Jul-2022 | Insight Guide

As more stakeholders demand action that can slow climate change, we can help you calculate and reduce GHG emissions from farm to flour.

Hemp Seed Protein for Meat Analogues

Hemp Seed Protein for Meat Analogues

Applied Food Sciences | 28-Jun-2022 | Technical / White Paper

Adopting a flexitarian lifestyle is more accessible today than ever, thanks to the rapid rate of product development for plant-based meat options. To help...

Related suppliers

Follow us

Products

View more

Webinars