ProSweets 2018

Panel debate: Are snacks and confectionery heading for a plant-based makeover?

By Gill Hyslop

- Last updated on GMT

What is the pulling power of plants in the snacks and confectionery industries? Come and join us at ProSweets to find out. Pic: ©GettyImages/Anna_Brothankova
What is the pulling power of plants in the snacks and confectionery industries? Come and join us at ProSweets to find out. Pic: ©GettyImages/Anna_Brothankova

Related tags Chocolate Food 2016 Mintel

BakeryandSnacks and ConfectioneryNews will be hosting a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend; discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.

‘The power of plants in snacks and confectionery’ will take place in the ProSweets Speakers Corner (Hall 10.1, stand D8) on Sunday 28 January 28, from 12:00 to 12.40.

Marcia Mogelonsky
Marcia Mogelonsky

According to Mintel’s 2017 Food & Drink Trends, plants are having a bigger influence than ever before.

Between 2012 and 2016, there was a 25% increase in vegetarian claims and a 257% rise in vegan claims in new grocery store products.

The market researcher claims the preference for natural, simple and flexible diets will drive further expansion of vegetarian, vegan and other plant-focused formulations.

Plants address the paradox of health and indulgence

Adrian Ling
Adrian Ling

Consumers, however, are still looking for that moment of indulgence and brand producers are realizing they must cater to all diets.

Consumers are seeking snacks that contain ingredients more commonly found in a main meal such as vegetables and protein, and there is a surge in the use of chickpeas, lentils, peas, maize, quinoa chia, beans, seeds and nuts in snacks.

In confectionery, too, more manufacturers are coming out with ranges of vegan alternatives, including larger producers like Thornton’s and Katjes, and numerous smaller setups, like Ananda’s.

Mintel noted the growth of non-dairy milk chocolates may still be limited – with less than 1% of chocolate confectionery launches in the US between June 2015 and May 2017 – but there is potential and room to grow.

Invite to join us

Kerstin Bergander
Kerstin Bergander

A team of expert panellists will debate how the plant-based foods market is evolving, what is driving and restraining it, what is its staying power and particularly, what is influencing the snacks and confectionery sectors.

  • Hosted by Gill Hyslop, editor of BakeryandSnacks.
  • Marcia Mogelonsky, director of Insight, Food and Drink, has been with Mintel since 2000. Her expertise is centered on a number of areas in confectionery and snacks. Before joining Mintel, Marcia headed her own consulting company that focused on consumer behavior and product innovation in a wide range of industries.
  • Adrian Ling has over 30 years of experience in the free from and chocolate industry. He is managing director of Plamil Foods, which recently launched the So Free brand of ‘free-from’ chocolate, gaining hyper online reviews and chain store listings. He has driven the company from a small producer into a manufacturing hub for free-from chocolate, producing for retail and industry around the world.
  • Kerstin Bergander has been head of Application Food, EMEA for the Döhler Group since August 2016, leading and building up the food application teams for Dairy & Ice, Dairy Alternatives, Bakery and Confectionery in the EMEA region. Kerstin has spent many years in the food industry, having worked at Dawn Foods Europe and Unifine Food & Bake Ingredients prior to Döhler.

Entry to the panel discussion is free.

ConfectioneryNews will also be hosting a panel discussion on ‘How to use lightweight packs & recyclable materials in confectionery’ to be held on Monday, January 29 at 14h00.

Talk to us

BakeryandSnacks will be conducting interviews at ProSweets and ISM, to be held in Cologne, Germany, from January 28-31, 2018. If your company feels it has something to share, please do not hesitate to get in touch. Contact Gill Hyslop HERE.

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