![]() Other interesting for Egyptian exporters countries include the south of the EU (Italy, Spain), Scandinavia (Sweden), and the so-called new EU members (Slovenia, Romani, Hungary), etc. Although exports to other countries have also been growing, the Netherlands is still the main destination for Egyptian sweet potatoes, and its share varies from 69% to 77% in the total sweet potato exports from Egypt to the EU-27. In addition, the period of the Egyptian exports to the EU-27 has extended considerably and now lasts all year round, with the largest volumes still exported in September-March.Įgyptian sweet potato exporters focus mainly on sales on the Netherlands among the EU-27 countries. Since then, exports were annually growing by 69% on average and reached 74,200 tonnes in the first 11 months of the MY 2022/23 (July-May). In the MY 2017/18, Egypt exported just 5,300 tonnes of sweet potatoes to the EU countries, with the peak registered in August-December. Egyptian sweet potato exporters have raised their sales to the EU-27 at least 14 times since the MY 2022/23, gradually driving their key competitors from this market, reports EastFruit. It bring together analysis of new product developments and trends, market sizes and industry structure to demonstrate how the category has been evolving and to suggest where future opportunities can be found.Egypt will again export record-breaking volumes of sweet potatoes to the EU market. ![]() ![]() “Sweet Baked Goods in North America” is a new Category Insider report from Innova Market Insights. Immune health demands could also open doors for probiotic products or those with immune friendly superfood ingredients. ![]() The COVID-19 crisis ensures continued demand for indulgent and familiar products for comfort eating, but there could also be future scope for mood foods, e.g., baked goods with calming CBD or adaptogens. Meanwhile, the trend towards palm oil reduction could transfer to North America from Europe. Looking ahead, there are growing signs of interest in “plant based” descriptors in this market so more of these positionings are expected going forward. Meanwhile, in the US, although keto claims remain niche, they increased five-fold between 20 and more than doubled again in 2020. Between 20, the share of new products carrying High in/Source of Protein claims increased at a CAGR of almost 19% to reach 5% of all launches. Other growing segments within sweet bakery include products with high protein contents and low carb/high fat choices geared towards keto diets. For example, in early 2020, Pepperidge Farm launched gluten free versions of its Farmhouse cookies, while a gluten free Oreo cookie is slated for launch this year. It is also attracting attention from more mainstream brands. Gluten free development has boomed over the past 10-15 years and is now so established that the market is segmenting to include an ever more diverse range of gluten free products. For example, new product activity demonstrates a clear increase in the use of Non-GMO and HFCS Free (high fructose corn syrup) claims, and many messages of this kind are moving to the front of packs. Nabisco Oreo Reeses Peanut Butter Cup Flavor Cream Chocolate Sandwich Cookies (US, Jul 2020), Catalina Crunch Keto Sandwich Cookies With Vanilla Creme Flavor (US, Apr 2020), Pepperidge Farm Farmhouse Gluten Free Thin And Crispy Butter Crisp Cookies (US, Jan 2020).Īlthough taste is still king in the sweet bakery arena, suppliers continue to balance flavor and indulgence with clean, positive nutrition. Meanwhile, co-branding is another taste-related tool used widely by bakery innovators, e.g., Reese’s Peanut Butter Cup Oreo cookies. While cakes and cookies are inherently indulgent, this image can be further enhanced through the transfer of tastes from other indulgent categories, e.g., Pepperidge Farm Milano Amaretto Hot Cocoa cookies or Glico Pejoy Caramel Macchiato cookie sticks. In addition, seasonality remains important, including products for specific celebrations, e.g., Christmas and Halloween, or simply for specific times of year, e.g., pumpkin spice flavored products, which have become an annual focus of development in the fall. When it comes to taste demands, 53% of consumers also expressed a clear preference for new and exciting flavors so it is no surprise to find a thriving market for limited edition launches in both cakes and cookies. There is also a strong “feel-good” factor involved, with a further third saying that they buy cakes to make themselves feel happy. Consumer research has shown that 40-50% of North American consumers buy cakes, pastries and sweet goods simply because they’re tasty and a similar number because they want to indulge or reward themselves.
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