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Nush Nut Milk Yoghurt Makes Dairy-Free Splash With Ocado Listing
Friday March 10 2017 03:50
Gluten-Free Report Technavio Reiterates Enormous ‘Worried Well’ Opportunity
Thursday March 09 2017 03:35
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Wednesday November 20 2013 11:40
 
 
 
Today's News
 
 
Nush Nut Milk Yoghurt Makes Dairy-Free Splash With Ocado Listing
Nush, the British producer of the UK’s first ever nut milk yoghurt, is taking its innovative dairy-free, soya-free and protein rich almond milk yoghurts, made from the finest Sicilian avola almonds, nationwide by securing its first ever national listing with Ocado.

Launching to market just two months ago, in December 2016, Nush has created a new category in the dairy-free market and has already secured listings at Whole Foods Market, Planet Organic and independent health stores. Through this new partnership with Ocado, it will now be available to more people than ever before.

Nush is meeting growing consumer demand for dairy-free products, with the free-from dairy market seeing significant growth, expanding from a value of £280m last year to £334m this year[. In fact, dairy alternatives have the biggest share of the free-from market, which is currently growing at 27.3%.

The first and only nut milk yoghurt on the UK market, this new and innovative product is produced using artisan methods on premises in South England and made with the finest almond milk, which contains up to 20% pure almonds.

Avola almonds are blended with filtered water and live vegan probiotic cultures and the result is a light and creamy live yoghurt with a delicate flavour profile that can be enjoyed as a direct swap for the traditional dairy variety.

The range has launched in four initial flavours, including Natural, Blueberry, Caramel & Hibiscus and Peach Melba, all of which are available to buy nationwide at Ocado (RRP £1.95 for 125g).

Nush’s delicious yoghurts are ideal for those on a dairy-free diet or those who want a tasty new product. It is perfect for a number of eating occasions, whether it’s enjoyed on its own or incorporated into a dish. Nush can be enjoyed as a wholesome on-the go snack, nourishing and guilt-free dessert or satisfying breakfast to kick-start the day.

A Nush spokesperson says: “We are really excited that within two months of launching, Nush has already secured its first national listing. As the first ever range of nut milk yoghurts, our products are completely unique to market and so are best placed to meet the surging consumer demand for dairy-free yoghurts. We see Ocado as a perfect retail partner for the brand and together we will reach more consumers than ever before.

“Each pot of Nush is made using up to 20% pure almonds and filtered water blended with vegan cultures, meaning consumers can be assured that what they are consuming is highly nutritious and rich in protein.”

Nush also produces its nut milk yoghurts using the same traditional methods utilised in the production of the dairy variety. Everything is made at the brand’s own premises in England, which is dedicated solely to the production of Nush and a completely dairy-free site.
Item last updated:   Wednesday March 08 2017 05:10
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Gluten-Free Report Technavio Reiterates Enormous ‘Worried Well’ Opportunity
New research from Technavio underscores the potential for bakers and cereals processors to vastly boost their gluten-free sales in a market hungry for innovation and value. The report’s findings are the latest to predict strong growth in the global gluten-free market, with an expected CAGR of 12% by 2021 . Using added-value ingredients like inulin in these applications further boosts their appeal and presents huge growth opportunities for brand owners, according to Sensus.

The Technavio study reinforces previous research that highlights the ‘worried well’ as a key driver for expansion: a group that wants clear health benefits, but no compromise in product choice or quality . Inulin is filling the reformulation gap, providing a healthy, high quality solution that sets gluten-free products apart on retailers’ shelves.

One of the primary drivers behind the popularity of gluten-free eating is the expanding awareness of its health benefits, particularly for digestive wellness. The rise of the ‘worried well’ – healthy people who make self-diagnoses – as well as increasing numbers of celiac sufferers, are fuelling the gluten-free market and make these products attractive to a wider range of people than ever before.

Inulin offers food manufacturers a proven solution for digestive wellness, to meet rapidly growing consumer demand. Enabling further product innovation in the gluten-free market, inulin also allows the reduction of fat and sugar levels and a clean label, making for a holistically healthy product profile.

Brigitte Peters, Technical Manager at Sensus, comments: “Despite their health credentials, gluten-free products can be difficult to formulate and are often dry. But our research has found that, as well as boosting nutritional profile, Frutafit® inulin, which is extracted from chicory roots, provides valuable functional benefits, like improving texture, enhancing appearance and increasing moisture levels in baked goods. Plus, as a natural ingredient, it provides added value for label-conscious consumers.

“Gluten-free products have traditionally appealed to people with specific allergies or sensitivities, but increasing numbers of consumers are cutting gluten intake simply because they perceive it as a healthier option. Gluten-free products are difficult to perfect but ingredients such as Frutafit® inulin offer both the scientifically-proven health benefits and functional properties required of tomorrow’s most successful gluten-free innovations.”
Item last updated:   Wednesday March 08 2017 05:10
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Kefir Formats Flourish in Fermented Dairy Drinks
Kefir appears to be bucking the trend that has seen launch activity in drinking yogurts and fermented beverages remain relatively static in recent years. While kefir launch numbers are still limited globally, Innova Market Insights data indicate that they grew more than three-fold between 2011 and 2016. This is despite launches in the overall drinking yogurt/fermented beverages sub-category rising by a much more modest +60%.

“As interest in fermented dairy products spread in the west alongside the arrival of the so-called functional foods market in the 1990s,” reports Lu Ann Williams, Director of Innovation at Innova Market Insights. “Kefir started to move out of its home in the Caucasus via limited availability in specialist health food stores in western markets to a more value-added, mainstream positioning, particularly in the US,” she adds.

The US pioneered the kefir market in the west and brought value-added options in resealable plastic bottles to the mainstream market. This allowed for more direct competition with other dairy and non-dairy beverages. It accounted for over one-third of global kefir launches in 2016 and beverages featuring kefir accounted for 40% of US drinking yogurt/fermented beverages introductions overall, compared with just over 8% globally. Europe accounted for the bulk of the remainder, led by more traditional markets in Eastern Europe, although launches in Western Europe have grown strongly, but from a very small base.

Kefir is strongly promoted on its healthy properties, particularly with rising interest in fermented foods and beverages overall. All US and nearly 94% of global launches used some kind of health positioning in 2016. There was initial emphasis on probiotics, particularly focusing on digestive health benefits. Even though regulatory issues have made this type of claim more difficult in some parts of the world, digestive health claims were still used for nearly two-thirds of global launches in 2016.

Nearly half of kefir launches use low fat claims and the sector has also not been slow to exploit rising concerns over sugar intake in the diet. The number of global launches positioned on low sugar/no-added-sugar and sugar free positionings double in 2016 to feature in 20% of the total. Organic and lactose free variants are also increasingly common, among kefir launches.

Item last updated:   Wednesday March 08 2017 05:10
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