Children's snacks do "subtraction" and pursue the "true color" of food

Our reporter He Xiao

With the development of the snack food industry for a long time, the consumer's awareness of the production standards, food safety and nutritional element additions of infant snacks has gradually improved, and the demand for complementary snack products has become more refined and more nutritious

Since "complementary food for young children" is a labeling term that cannot be used casually, there are currently many product categories in the complementary food market, and more and more infant food products on the market implement the "Complementary Foods for Infants and Young Children", "Canned Supplementary Foods for Infants and Young Children" and "Complementary Foods Nutrition".

For consumers, rice porridge, meat puree, fruit puree and other foods are all complementary foods that can be eaten by babies

New categories such as low-salt seaweed, high-calcium cheese sticks, vegetable biscuits, and 0-candy lollipops have become new favorites in the market and become a major trend in children's snack innovation

According to the "Children's Snacks Market Research White Paper", when parents of the new generation buy children's snacks, up to 63.

With the influx of more brands, how to avoid homogenization and improve product strength in product development is an important challenge for merchants to deal with

Many children's snacks choose to maintain the original quality of the ingredients and reduce the processing and production methods

According to the survey results of the Dingmang Research Institute, parents are more willing to choose products with functional and beneficial ingredients for the selection of snacks of the same category

"Children" can't be just a gimmick.

The key to choosing snacks for your child is the total energy including protein, fat, carbohydrates, minerals, vitamins and many other indicators

Industry insiders pointed out, "As the market becomes more and more transparent, from the selection of materials to ingredients to processing technology to safety standards, the safety, health and nutritional functions of snacks have been improved, and the dominant position of domestic brands has become more and more prominent

Responsible editor: Xiao Zhihan Review: Peng Zonglu