Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Trends In UK Confectionery Market

21 Jan

Trends In UK Confectionery Market

by Food Research Lab

in Bakery & Confectionery

Comments

Despite a minor drop in expected sales, the sugar and gum confectionery sector is expected to witness a 10.4 percent increase in value, backed by rising pricing. Confectionery product development experts are concerned about the risks of sugar consumption, particularly the links to childhood obesity, continue to represent a threat to market growth. In particular categories, such as marshmallow and fudge, certain players in this industry are experimenting with a more premium and adult-oriented stance, mentioning origin and handmade credentials. Indeed, sophisticated adult sweets, such as high-quality fruit jellies, piqued the interest of 52 percent of users polled, while sweets from other countries, such as salted liquorice from Scandinavia, piqued the interest of 45 percent. In addition, 30% would want to see more allergen-free sweets, which is another potential area for growth.

Luxury Chocolate Confection

New food product developments in UK has led to a 72 percent increase in new products launched globally, luxury chocolate is on the rise. A quarter of chocolate buyers in the UK say they would pay more for a luxury brand of chocolate for themselves, while 44% would do so as a gift, as consumers become more concerned about cocoa content, source of origin, originality, and authenticity. These factors are supported by a report published in The Grocer last Autumn, which claims that as younger customers become more sugar aware and ethically conscious, the standard bar of chocolate is becoming increasingly disfavored; today’s customer wants to know exactly how many grammes of sugar are contained, the percentage of cocoa content, and how the cocoa was sourced.

Flavour Innovations

Innovation in flavour, particularly with Asian-inspired ingredients, has had a big impact. Furthermore, despite promises of health benefits, flavour nuances, and the capacity to compliment different strengths of cocoa, the tendency for teas as an ingredient in chocolate confectionery appears to be on the rise.

Healthy confectionery product consultants affirm the aforementioned trend, citing significant sales of “superfood chocolates” and tea-infused alternatives, as well as expected rise in “grown-up confectionary,” featuring cocktail flavours. Following the phenomenal popularity of sea salted caramel variants, savoury combinations have been gaining traction in the specialty confectionery and chocolate market, and this trend shows no signs of abating.

Cocoa product manufacturing, sugar confectionery manufacturing, and chewing gum manufacturing are the three subclasses of this industry. Chocolate, cocoa butter, cocoa fat, and cocoa oil are all examples of cocoa products. Caramel, nougat, lozenges, toffee, and fondant are all made in the sugar confectionery area.

Retail Trends

The retail selling of chocolate, gum, and sugar confectionery products makes up the confectionery market. Boxed chocolate, chocolate countlines, chocolate straightlines, moulded bars, and novelties make up the chocolate category. Licorice, lollipops, caramels and toffees, hard-boiled sweets, medicinal confectionery, and mints are among major items in confectionery sweets development industry. Bubble gum and chewing gum make up the gum section. The market is appraised using the retail selling price (RSP), which takes into account all applicable taxes. The constant yearly average exchange rates were used for all currency conversions.

Conclusion

Confectionery development UK, packaging, and textures to fit consumers’ needs are becoming more expensive due to ongoing demand and imaginative matching to generate distinct flavour. Experts at the food research lab are available to help you with services such as formulation, sample development, feasibility, and recipe optimization to match your needs. Our food specialists keep elements that are Generally Recognized as Safe in mind when producing a nutritious confectioneries product (GRAS).