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Staying ahead of the latest trends is a top priority for Corbion. The company continually assesses the latest insights, working together with its customers to direct the right resources at the challenges and opportunities that make the greatest impact. “Making the conscious choice to let customer needs — rather than […]
It’s not hard to identify many of the trends dominating the food world today: convenience, premiumization, ethnic flavors, healthfulness, clean label, artisan, experiences.
Consumers’ curiosity about ethnic foods is at an all-time high, and the bakery category is no exception. Figs, dates, ginger and matcha are a few of the traditional flavors that are trending up in baked goods
Two of the biggest trends in food packaging are on a collision course. The first trend is convenience. Grab and go options, single-serve — today’s consumers want their food in a variety of ways, and the easier and more user-friendly, the better.
There are many ways to drive brand loyalty in the baked goods industry. According to Ashley Robertson, market manager, bakery, for Lenexa, Kansas-based Corbion, here are the top six.
In today’s food marketplace, it’s often not enough to have a product that tastes great. More and more consumers want their foods to be made by companies that do business in a transparent, responsible and ethical way.
Balancing the desire for clean label with other must-haves — functionality, flavor, quality, shelf life, etc. — can be difficult for bakers. Kathy Sargent, Corbion’s strategic innovation director, provides insights and tips on how to navigate that terrain.
As food marketing buzz phrases go, it’s hard to top “clean label.” Today’s consumers want foods that are not only good for them but that they can understand — and pronounce — when they read an ingredient panel.
More than ever, consumers crave information about the foods they’re putting in their bodies. Nearly two out of three read food labels, and one in three does more research on ingredients now than a year ago.
As America becomes more ethnically diverse, demand for foods from newcomers’ home countries will continue to rise. About seven in 10 chefs told the National Restaurant Association that ethnic-inspired foods would be the top food trend in 2019.
