Traditional preserves are rejuvenated

When it comes to preserves, most of the snacks that come to mind in many people's minds are preserved

Industry insiders analyzed that under the new consumer demand, the innovation and upgrading of candied fruit products have been promoted and continuously developed

Candied sales continue to grow

The candied fruit industry is a traditional food industry, some insiders have said that in terms of market development, the development of the candied fruit industry has reached the height of the "ceiling", and it is difficult to achieve further development, not only in terms of market development, but also in terms of consumer ends

However, some survey reports show that in 2020, the size of the leisure food market will reach 1.

From the above data, it is not difficult to see that the increase in the scale of candied fruit consumption has a certain relationship

Products focus on taste innovation

Many traditional candied fruit products are made through the process of sugaring, salting, pickling and so on, so that the processed products are actually relatively single

Focusing on the current market, candied fruit products are no longer just staying in traditional tastes, and the emergence of new flavors has also made candied products have a new attraction

The more obvious example is milk dates, the emergence of this product has also triggered a consumer trend, the new form of milk dates has shown a strong attraction, the product growth rate is also very impressive

Taste innovation is extremely attractive to young people, especially on the basis of tradition to improve in line with today's consumer trends, not only changing consumers' inherent impression of candied products, but also an upgrade

Catering to the health and wellness trend

In addition to changes in taste, candied fruit often has a high content of sugar and salt, which is not in line with the current health trend, and upgrading from this point may also be an inevitable trend

In this case, some sugar-free, additive-free candied fruit products have grown rapidly, and there have also been sucrose-free sour plum and some dried

In fact, in terms of catering to the health trend, in addition to reducing sugar, there is also health

Lyophilized products are welcome

At present, in addition to changes in taste and health, freeze-dried technology has also been gradually applied to candied products, and some freeze-dried dried fruits have been welcomed

The advantage of using lyophilization technology is that it can better retain the properties and flavor of raw materials without destroying the nutritional value, and avoid the use of additional food additives to achieve freshness preservation purposes

On the basis of lyophilization, these products can also be combined with lyophilized yogurt, probiotics, etc.

In the context of healthy consumption, freeze-dried products largely maintain the original taste of candied ingredients, which may also be a major reason for

Accelerate future product upgrades

Food industry analyst Zhu Danpeng said that for the entire candied fruit market, it is necessary to do functional, harmless, organic, green, healthy, etc.
, but these aspects are also difficult
.

Some insiders believe that candied fruit belongs to a relatively traditional snack snack, if it can show new vitality, it is not without opportunities for
development.
When traditional candied snacks enter a new era of consumption, the consumers, consumption habits and consumption needs to be faced are not the same as before, and if they remain in the original way, it may be difficult to have a new breakthrough
.
"It's probably not just the market situation that candied products need to deal with, but other snack products also have these problems
.
" The innovation and upgrading of candied products may also provide some change of ideas
.
In the face of today's consumers, only by firmly grasping the preferences of consumers can we have the opportunity to further develop
.
The person said
.

(Source: Food Safety Times)

China Food News (2022-09-20 07 edition)

(Editor-in-charge: Wang Ning)