More than ever before, consumers are concerned about the ingredients in their foods and beverages. In, fact 72 percent of US consumers and 50 percent of European consumers agree1 that a product's ingredient list must be simple and understandable. Based on this consumer demand for cleaner labels, we as food scientists must get creative with our formulations to meet and exceed consumer expectations.Let's look at yoghurt and yoghurt-based products, for example. New data from Innova Market Insights tells us that consumers are purchasing cleaner-label yoghurt products more frequently, regardless of price premiums. In fact, one in three new yoghurt oryoghurt-based products launched last year used a cleaner-label claim, and carried an average 12 percent price premium.2 However, in order to achieve cleaner labels, yoghurt manufacturers face hurdles critical to consumer acceptance, including unpleasantoff-taste, unappetising colour and inconsistent texture.
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