Food firms to spice up products amid changing dietary trends

AS many of us kick off the new year with hopes of losing a few pounds, it looks like food businesses are determined to spice up our diets.

A 2012 food forecast carried out by Bullseye Food Marketing indicates that food businesses will seek out stronger and spicier flavour options for the coming year.

The Cork-based company found that the growing consumer appetite for low-sugar and low-salt foods will force food companies to spice up their product range.

The food marketing company has been analysing the latest trends that are predicted to influence food sector sales, marketing and new product development strategies throughout 2012.

Managing director of Bullseye Food Marketing, Conor Hyde, said as more people seek to reduce their salt and sugar intake, food producers will explore new herbs and spices.

“Bullseye Food Marketing predicts that consumers will increasingly demand spicy and strongly flavoursome food options throughout 2012.”

“As the healthy-eating trend continues, Irish food businesses will respond to market demands by seeking out new and innovative flavour combinations.”

The food forecast found that people who reduce their salt and sugar intake often find food bland and unappealing.

As a result, the company found that many Irish food companies are experimenting with new flavour combinations.

“There’s now a strong focus on incorporating more forward-thinking blends of herbs and spices. It’s a trend we definitely became aware of during 2011, but 2012 looks set to bring the trend to a distinctly mainstream level.”

The Bullseye Food Marketing Food Forecast highlights lemongrass and ginger as being just two of the flavours that will be given a new lease of life this coming year.

Meanwhile, seaweed is likely to be used as a means of enhancing low-salt products.

However, Bullseye Food Marketing said things like travel and emigration have left us more adventurous with food.

“Several Irish food businesses have promptly responded to this change in our palates; 2012 will see even more producers become more attuned to both nutritional concerns and our tendency to opt for more adventurous food choices.”

If these predictions ring true it will make an ‘eating healthy’ new year’s resolution an easier and more flavoursome task this year.