Less Sugar, More Flavor
See below for the latest digestible insight into one of the four components of food culture:?Change, Comfort, Connection, and Creativity.
What’s on the menu this week??Comfort.
Here’s the latest on what people find comforting in food culture right now.
What We're Seeing:??These days, the word sweet can’t go anywhere without its best friend subtly. It seems that the trend of lower sugared food and beverage in the name of health has crept its way into the American palate. Less sugar is no longer just a better-for-you alternative to sugary food and drink, but a preferred taste. Why? Because the more exposed we are to less sugary foods, the more we crave that taste (a concept that Siggi’s has been capitalizing on for quite some time). And with less sugar, there’s more room for other flavors to be brought out for a more dynamic, and balanced taste. McCormick’s Annual Flavor forecast highlights this move toward subtly sweet as one of three food themes which can be seen in recent product changes and consumer reviews.
What That Means:?Consumers’ palates are shifting away from overly sweet and toward dynamically flavorful. Consider reframing low sugar messaging to be less about what’s missing and more about the flavor possibilities ahead.
What We're Reading: