I N G R E D I E N T S
Your consumers are increasingly informed
about the claims, benefits and ingredients
of your dairy products. They also want to
know where it comes from and how it affects
their health. You can count on us to help you
answer their questions correctly.
FT457A
28 MARCH 2018
Creamed Sweetcorn Icecream…We’re a little mad on icecream in this country,
but sweetcorn-flavoured might just be pushing it. With supermarket freezer
shelves already including dairy-free, vegan and low-calorie frozen desserts, we may
be leaving behind our traditional favourites like vanilla and raspberry ripple for some
green tea, cheddar cheese, brown butter bacon, olive oil, balsamic caramel, goat’s
cheese or curry and mint icecream. Yummm?
Coloured toast…Sick and tired of the
same old toast each and every morning?
With many people moving away
from gluten and a high-carb diet, companies
are trying to make bread more
enticing to consumers. So Marks and
Spencer have developed high-protein
low-carb veggie breads in a variety of
colours including beetroot, courgette
and red pepper.
Mushroom-Infused Coffee…Certain
varieties of mushrooms have long
been used in dietary supplements to
support the immune system or boost
antioxidant levels. This year, expect
to see mushroom varieties like reishi,
chaga and cordyceps infusing your
coffee, chocolate, broths and tea, marketed
as a way to promote wellness.
Sweet and sour super fruit…Tinned
jackfruit may be lining your cupboard
shelves in 2018. Jack-what? Originating
from South America, jackfruit has
an extremely unusual taste. When
raw, it’s sweet and juicy, but cooked it
tastes like pulled pork.
Pumpkin porridge…There’s nothing
quite like a warm bowl of porridge on
a winter morning. But have you ever
tried pumpkin porridge? In keeping
with a healthy lifestyle, sweeteners
and sugary additions are out and
savoury flavours are in, such as pumpkin
and tomato.
CLAUDIA LOVES HER PURPLE
YOGHURT, AND NOW SHE WANTS
TO KNOW WHAT MAKES IT SO
APPEALING.
GO TO
gnt-group.com
GROWING COLOURS
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