Dive Brief:
- Inclusions are ingredients manufacturers have traditionally folded into batter or sprinkled on top of products like baked goods and snacks, but in the age of the health-conscious consumer, they are taking on a more functional role.
- In addition to adding to the product's appearance, flavor and texture, inclusions are also increasingly used to deliver additional nutrition, such as protein, fiber, vitamins, minerals and probiotics.
- Manufacturers have to consider how and when to incorporate inclusions during processing and how they might be impacted by extreme temperatures during processing or shipping.
Dive Insight:
When manufacturers considerwhether to reformulate an existing product or create a new oneto align with consumer trends, adding inclusions and toppings could come into the discussion.
However, adding items to products isn't as easy as tossing in some raisins. The composition of inclusions needs to be considered because manufacturers will have to add those ingredients to the product's label. Consumers seeking out more natural products andsimpler ingredientsare paying more attention to what makes up a product. Some inclusions or toppings are very simple and nutritious, like fruit, nuts or seeds.
Manufacturers also have to consider aspects of a product such as batter consistency, because if the batter is too thin, the inclusions will fall to the bottom of the finished product. Or the manufacturer might need moisture barriers to prevent the inclusion or topping from dissolving, bleeding or becoming stale, especially if the product will be refrigerated or frozen.
Consumers today also demandmore exotic and adventurous flavors, and inclusions enable manufacturers to deliver a wide variety of flavors and textures. However,employing that trend can be tricky, as flavors should be innovative without being so unfamiliar that consumers are hesitant to try them.
