There is no doubt that freshness keeps consumers coming back for more, especially when it comes to packaged and convenience foods. Over the next decade, the purchase of packaged and convenience foods is forecasted to increase 10%, according to the NPD Group (2013). While consumers want products that meet the needs of their busy lifestyles, they also want them to taste as if they were made at home. In fact, nine in 10 adults would be more likely to purchase (and pay more) for a food or beverage described as “fresh,” according to Technomic, Inc (2014). Having the freshest products on the shelf can be a key driver of growth for food and beverage brands.
However, from a technical perspective, maintaining the freshly made quality of food throughout processing and over shelf-life is challenging. Food formulators must optimize texture, flavor, and appearance in order to keep food appeal, addressing issues including:
- Moisture migration
- Freeze-thaw damage
- Color stabilization
Download our free whitepaper to learn more about how TREHA® trehalose can help food formulators address these technical challenges and maintain freshness in baked goods, frozen foods, and processed fruit and vegetables.
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PDF:The Science of Freshness: Delivering Freshness to Packaged and Convenience Foods
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References:
NPD Group. (2013). A Look into the Future of Foodservice. Retrieved from https://www.npd.com/wps/portal/npd/us/news/press-releases/prepared-foods-from-retail-will-grow-twice-as-much-as-restaurant-visits-over-the-next-decade-reports-npd/
Sloan, E. A. (2014). What’s Fueling Consumers’ Focus on Freshness? Food Technology, (69) 1. Retrieved from http://www.ift.org/Food-Technology/Past-Issues/2015/January/Features/Whats-Fueling-Consumers-Focus-on-Freshness.aspx?page=viewall