Potential markets for snacks : a role for New Zealand snack products

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Authors
Yan, Mary
Rush, E.
Shaikh, Shamim
Author ORCID Profiles (clickable)
Degree
Grantor
Date
2019-03-13
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Type
Conference Contribution - Paper in Published Proceedings
Ngā Upoko Tukutuku (Māori subject headings)
Keyword
New Zealand
snack foods
healthier snacking
brand perception
health foods
snacking
Citation
Yan, M., Rush, E., & Shaikh, S. B. (2019). Potential markets for snacks: a role for New Zealand snack products. Proceedings, 8 (1) : 46. https://doi.org/10.3390/proceedings2019008046
Abstract
BACKGROUND: Worldwide there is an increase in the consumption of snack foods and this is a key business driver for the food industry. Snacking impacts on the overall quality of dietary patterns, nutrition and health. In particular, unhealthy snacking is implicated in increasing body weight status and obesity. Consumers’ snacking habits have shifted from simply enjoyable towards natural and nutritious for a healthier lifestyle. What is the solution? How to balance? METHODS: In this context, literature on consumer perceptions and health impacts of snacking was explored. Further, information on the latest innovations in snacking, the features of new product launches, and global food and drink consumption trends were sourced from Mintel’s reports. RESULTS: In response to the growing demand of wellness-minded consumers, the food industry has dramatically changed products including sustainable sources of wholesome ingredients to the ways products are packaged, branded and marketed. ‘Power to the plants’ has become a global food and drink trend. A steady increase between 2016 and 2017 was recorded in the use of food-related claims e.g., ‘natural product and ingredients’ (29%) and ‘ethical and environmental’ (22%) on global food and drink product launches. CONCLUSION: While the potential for new snack products remains high, snack products need new concepts, new ingredients and new messages to stand out. New Zealand has developed an international reputation in food safety and quality related to the natural environment. Snack food development using local ingredients such as oats, flaxseed, fruit and honey would add value for domestic consumers and export markets. While the health star ratings (a scale of 0.5–5) on packaged food help consumers to make healthier choices, there is a need for equal consideration of consumer wants versus needs while developing healthier snacks with verifiable health-related claims, so such an approach could be translated into changes in the food supply to support healthier eating habits.
Publisher
MDPI (Multidisciplinary Digital Publishing Institute)
Link to ePress publication
DOI
https://doi.org/10.3390/proceedings2019008046
Copyright holder
© 2019 by the authors. Licensee MDPI, Basel, Switzerland.
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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