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category spotlight
Nicole Potenza Denis is a contributing
editor to Specialty Food Magazine.
in packs of fruit, granola, and other tasty fortified ingredients, to help
consumers add as little or as much of 'their personal cereal touch.'
The Hartman Group says other areas of innovation will come
from modern cereal brands that can provide consumers with a more
holistic sense of health and wellness, including positive traits and
production methods like organic and non-GMO. On the f lip side,
expect a continued focus on nostalgia and limited-time offerings,
particularly among traditional sugar-based cereals.
Other up-and-coming items include grain-free granolas; on-
the-go eats that provide healthful, f lexible eating opportunities; and
more savory hot cereals, such as Straw Propeller Gourmet Foods'
Savory Moroccan Spice Oatmeal that combines gluten-free oats
with North African spices like cinnamon, turmeric, nutmeg, mace,
white pepper, galangal, black and green cardamom, ginger, and
anise, as well as figs and almonds.
"There's definitely an interest in dialing back the sugar, and
even a move from protein to good fiber and satiety," Nielsen notes.
"It would be nice to see less sugar overall so people's palates can
finally learn to appreciate less sweet."
"Quick and fast is what it's all
about these days." Protein shakes
and smoothies also detract
from boxed cereal sales.
Love Grown Foods Frosted Mighty Flakes
110 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
