Trends in Natural Products

The newest trends in Natural Products were on display this weekend in Anaheim, California, during the

Natural Products Expo West Logo

The Natural Products Expo was well attended in Anaheim, CA, this weekend.

Natural Products Expo West. Hot trends included:

  • Sustainable
  • Gluten-Free
  • Genetically Modified Organism-Free
  • Antibiotic-Free
  • Humanely Raised
  • Organic
  • Grass-Fed
  • Small-Batch

The event was attended by more than 60,000 people, 76 percent of whom make purchasing decisions. That’s a lot of natural-product decision-making influence in one location.

“I think the big subject, however, was not the new products on display,” said Beck Flavors Vice President of Sales and conference attendee, Charley Beck. “Regulatory issues were the talk of the conference.”

Lawyers are playing an increasingly prominent role in the natural foods sector, according to Beck. “The conflicting and evolving regulatory environment that is becoming the natural category.”

It’s not surprising legal professionals are targeting natural products providers with a deluge of service offers. In a market where consumers are demanding more exotic tastes and allergies and food intolerances can put food experts in conflict with consumers. Beck expects that trend to continue. “As the market gets more and more crowded, it catches the attention of more people and, consequently gets more scrutiny, said Beck.

But Beck doesn’t expect those issues to derail the momentum of natural. In fact, the sector is fast becoming a mainstream shopping category for the industrialized world.

Beck noted that the yogurt category continues to generate innovation as one of the major new trends in natural products, citing “Quark,” on display at The Expo this weekend. The product, created by Misha Dairy (link at the end of this post).

According to Misha Dairy, Quark is made by adding a special blend of cheese-making cultures to pasteurized milk. It is fresh, low-fat, smooth, creamy, spoon-able, and extremely versatile. Similar to Greek yogurt, quark is concentrated by removing whey via straining to create a high-protein final product, but it does not have the tart, acidic taste of many yogurts.

It stands to reason why yogurts continue to be popular. Consumers are being inundated with protein claims and yogurt, with it’s recent high-protein Greek style mega-hit, is prominent in the minds of the world’s dairy providers.

Beck flavors has taste solutions for all food sectors, with a particular expertise in dairy/yogurt. Some of the world’s leaders in dairy, ice cream and yogurt rely on Beck’s flavor expertise to make their products a hit with consumers.