2020 TREND TRACKER - Springbrook Foods
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Reliability & Resilience 2020 TREND TRACKER
These key trends in sauces and seasonings for 2020 are based on identifying mega trends within the market.
Plant based trends Not so hidden vegetables New ethnic flavours
While 2019 has been dubbed the rising of As well as the increase in plant-based foods, while Consumers are looking for new experiences and
veganism, this trend isn’t looking to slow down in it used it be a trend to hide vegetables in food tastes. As we begin into the new decade, the
2020. Plants are a hot topic. While all consumers to mask their flavour, that has been changing. demand for new and improved ethnic flavours
are not converting to a plant-based lifestyle, they From tomato ketchup blended with vegetables from around the globe is expected to increase.
want products that allow them to live a more to crackers containing real vegetable purees, The younger generation continues to crave
sustainable, ethical and environmentally friendly there are now a variety of products on the market adventurous and authentic global flavours.
lifestyle. proudly declaring their fruit and vegetable From Moroccan purees, Chinese Sichuan Garlic
content. sauces, Mediterranean Dressings and Indian Spice
Consumers are asking more and more for plant- Pastes, our NPD team are receiving a number of
based sauces, dressings and mayonnaise’s. Springbrook now have a wide variety of new requests each week for sauces and pastes
Our New Product Development Team (NPD) vegetable purees in our recipe collection, going based on flavours from around the globe. Asian
have developed products such as mayonnaise’s into a vast range of applications such as breads, crossovers are in high demand right now with
and aioli’s without the use of eggs. A unique crackers, pastries and condiments. These purees umami ingredients such as Miso being ever
combination of starches has provided our plant- are specially designed to suit the consumers popular in sauces, dressings, aioli’s and pastes.
based mayo’s with a light and creamy texture application to ensure it is fit for purpose.
characteristic of a mayo but without any animal Our NPD team is able to develop a new paste or
ingredients. The NPD team have worked on a Current flavours in our range include kumara, match a flavour from a market sample. Let us take
variety of product reformulations in order to beetroot, spinach, onion and carrot. the stress of development off your hands and
remove any ingredient of animal origin to allow a work to bring tastes from around the globe to
front of package claim on a product for sale. your products.
SPRINGBROOK FOODS | WWW.SPRINGBROOK.CO.NZ
Reliability & Resilience VEGAN TREND
How important is providing allergen friendly vegan options to your consumers in 2020?
Veganism is defined as “a way of living which
seeks to exclude, as far as is possible and
Where can we help?
practicable, all forms of exploitation of, and
cruelty to, animals for food, clothing or any other People who eat plant based usually know exactly how the traditional products tastes and do not want
purpose” (Vegan Society 2016). compromised flavour or product quality just because animal products are removed. The Springbrook NPD
team have worked hard to ensure that these plant-based sauces taste just as good, if not better than the
Consumers are searching for more ethical traditional counterparts so the sauces can be enjoyed by vegans and non-vegans alike.
and allergen free food options. Therefore, the
questions remain: If we have been consuming This not only applies to Mayonnaises, as the NPD team have worked on a variety of product reformulations
animal products in our food for centuries, are in order to remove any ingredient of animal origin. Even basic sauces and dressings often contain
we able to make a plant-based version taste ingredients such as natural flavours that can contain dairy or animal ingredients. Springbrook’s formal
just as good, if not better? Can we then provide standards including our BRC accreditation ensures attention to detail and risk analysis strategies are used
plant-based products into food service without to ensure we can confidently claim a product to be “free from” certain allergens and ingredients.
consumers knowing the difference? The answer
is YES! Get in touch with the Springbrook team today to help you turn your plant based product idea into
a reality.
“The majority of food I eat is plant based.
Cooking with my partner who has been vegan for
a little over 10 years has taught me a lot about
looking for vegan products in the supermarket,
what he can and can not consume. Even in 2020,
the options available are still limited.
At Springbrook we get multiple enquiries a week
for making plant-based food products and this
trend isn’t looking to slow down. As someone
who personally eats majority plant based, I am
here to help you design food products to meet
this market.”
- Greta Pearce
New Product Development Manager
Springbrook Foods
SPRINGBROOK FOODS | WWW.SPRINGBROOK.CO.NZ
VEGAN TREND STATISTICS
Worldwide report New Zealand report
Looking at worldwide Google Trend reports we have compared the searches If we look at the same graph for searches within New Zealand, we get the
of veganism (blue) vs. vegetarianism (red) vs. a gluten free diet (yellow). The same result.
number of veganism searches is continuing to climb.
Veganuary
There is a massive market for vegan food products. At Springbrook we get
multiple enquiries a week for making plant-based food products and this
trend isn’t looking to slow down. This is a graph showing the interest of google
searches in the word Veganuary. For those who don’t know, Veganuary is a UK
non-profit organization that encourages people to go vegan for the month of
January as a way to promote and educate about a vegan lifestyle.
The interest and google searches are increasing, people want more and more
options available to them at the supermarket and in restaurants.
SPRINGBROOK FOODS | WWW.SPRINGBROOK.CO.NZ
VEGAN ALTERNATIVE
Aioli & mayonnaise
Mayonnaise and aioli are critical components in creamy dishes like potato salad and coleslaw. It makes a terrific sandwich spread, and it’s perfect for dipping
sauces, salads and wraps. Getting that creamy taste you love has never been easier with Springbrook’s newest Vegan sauce range which is designed to meet the
needs of a range of dietary requirements; suitable for vegetarians and vegans, free from gluten and common allergens such as treenuts.
Products in development Opportunities
We have focused on these every day kitchen staples without compromising We hope to expand our vegan range with even more flavoursome
on flavour and providing a symptom-free piece of mind. products. This could include but not limited to;
• Creamy Garlic Aioli • Sweet Chilli Mayonnaise MADE IN
• Classic Mayonnaise • Chilli Mayonnaise NZ
• Black Garlic Aioli • Beetroot Mayonnaise
• Burger Sauce • Mango Mayonnaise
• Smokey Bacon Aioli • Dill & Parsley Mayonnaise
• Cheese Sauce • Onion Dip
• Sour Cream • Ranch Dressing NO
NUTS
Current range
Our current vegan offering includes;
• Basil Pesto NO
GLUTEN
• Sundried Tomato Pesto
• Satay Sauce
• Sunflower Seed Spread
VEGAN
*These products are all gluten free, nut free, dairy free & vegan* FRIENDLY
SPRINGBROOK FOODS | WWW.SPRINGBROOK.CO.NZ
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