2016 is promising to be a year of transition towards a new growth period for the biscuit and cake product market in Europe. In order to boost sales, manufacturers are innovating within this category according to 3 major trends: focusing on “Healthy” products, creating new consumption opportunities, and working with textures.
Targeting consumer expectations…
Consumers are aware of the impact that their diet has on their health and want nutritionally attractive products. Consequently a wide array of “health”-centric ingredients are on the rise: seeds (flax, sunflower, sesame, etc.), whole grain cereal grains and other cereal grains (oats, quinoa, buckwheat), fruits and vegetables (carrots, olive oil, etc.). Likewise, the traditional yoghurt cake, which has always had a positive image, is making a comeback. Additionally, citrus fruits are also riding this wave and can be found in newly launched products (lemon, orange and lime).
In order to increase consumption occasions, biscuits are diversifying so as to be enjoyed at breakfast, on the go, or as a dessert. Similarly to what occurred with chocolates, patisserie-inspired biscuits are appearing (crème brulée, cheesecake, tiramisu, red velvet cake, etc.). These sophisticated flavours target adults specifically by offering a taste sensation. Gourmet, traditional caramel is still around!
The last noteworthy trend is increasingly elaborate texture work: crunchy, crispy, melt-in-the-mouth… so many ways to seduce a demanding audience.
Discover Our suggestion box…
We’ve developed several concepts in keeping with these trends. Discover biscuits with varied flavours: grapefruit and tea, orange and passionfruit, yoghurt and strawberry sweets; gourmet flavours: toffee, banoffee, etc.