SupplySide West: Incorporating Trends Into Food Products

LAS VEGASFood and beverage manufacturers essentially have two goals: to get product on the shelf, and to get it in consumers' mouths. One way to achieve these goals is to incorporate trends into products.

"Product differentiation is imperative to success," says Debbie Wildrick, director, beverages and snacks, MetaBrand, Edison, NJ, and president and founder, Growing Innovative Brands. "It cuts through the clutter and causes a disruption in the product overload."

During her education session at SupplySide West 2013, Wildrick discussed the six broad categories of trends, including: demographic, sociocultural, economic, technological, regulatory and natural (e.g., global warming). She also offered a glimpse of the 10 hottest ingredients for 2013 and beyond:

1.      Protein, especially for aging

2.        Vitamin K₂

3.      Fiber

4.      Fruits/superfruits

5.      Sweeteners

6.      Probiotics

7.      Omega-3

8.      Polyphenols

9.      Vitamin D

10.  Magnesium

To view Wildrick's presentation in full, a DVD including all of the education sessions in the Food Product Design track at SupplySide West 2013 are available for purchase in the SupplySide Store.

The SupplySide West education program was underwritten by BASF.