The move towards functional foods continues, with more healthy introductions in April. In Germany, Wikana has launched Winner which consists of sandwich biscuits with a filling of butter and yogurt cream, with the yogurt cream containing probiotic lactobacillus cultures. Sachsenmich has introduced Die probiotische Jogurt-Butter ­ claimed to be the first yogurt butter with probiotic cultures in Germany. It has a fat content of 76%. Products with cholesterol-lowering properties are still very popular. Cema has launched Huile Dietetique under the Primevere brand. This oil is kept in the refrigerator and contains five vegetable oils: rapeseed, walnut, grapeseed, olive, and wheatgerm. It also contains fish oil providing omega-3 fatty acids, said to lower cholesterol levels and reduce the risk of heart disease. In Spain, Helados Royne has introduced Helado con Omega-3, an ice cream on a stick fortified with omega-3 fatty acids. The product is said to help fight arthritis and improve body metabolism. The market for ethical products is rapidly growing as is the use of cause marketing. US company Endangered Species Chocolate is helping endangered animals with its new Belgian Milk Chocolate Bars packaged in wrappers featuring animals in danger of extinction. Four varieties are available: Cheetah, with chai biscotti; blueberry Sea Turtle; Sea Otter with wild berry tea brittle; and Orangutan, containing coconut and macadamia. Animal and nature conservation groups get 10% of sales. Also in the chocolate bar market, Belgian company Dolfin has introduced Chocolate Noir au Poivre Rose, which is a chocolate bar flavoured with red pepper. A new bottled water Fluoride To Go from US company Dannon is enriched with fluoride and comes in 255-ml plastic bottles with a sport cap. Finally with the season to make jams approaching, Eridania Béghin Say has launched a new preserving sugar called Gelsuc into the French market where 45% of consumers make jams. Gelsuc contains seaweed carrageenans and locust bean gum flour instead of pectin and citric acid. The ingredients are 100% vegetable-derived and enable production of jam with 20% less sugar and a less acidic aftertaste. {{MARKETING - P&P }}

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