19 Dec 2023 --- Reducing sugar content, improving sustainable nutrition metrics and innovating cost-effectively are among the emerging trends nclick="updateothersitehits('Articlepage','External','OtherSitelink','Christmas cheers: Kerry uncovers indulgence and nutrition “balancing act” in festive beverages','Christmas cheers: Kerry uncovers indulgence and nutrition “balancing act” in festive beverages','338356','https://www.foodingredientsfirst.com/profile-directory/kerry.html', 'article','Christmas cheers: Kerry uncovers indulgence and nutrition “balancing act” in festive beverages');return no_reload();">Kerry has unveiled in its winter 2023 Art of Taste & Nutrition: Festive Edition research report. 

The report is slated to provide inspiration for foodservice operators considering their seasonal beverage formulations and how to get these indulgent offerings optimized for the 2024 festive season.

Applied strategically, the company believes these insights can provide “a winning formula for product innovators” that will lead to a 2024 festive beverage lineup that will draw in customers and inspire repeat purchases. 

Health pressures rise 
The Art of Taste & Nutrition: Festive Edition shines a light on rising public health pressure to regulate and reduce sugar content in consumer products. 

In response to a range of ambitious new health mandates, companies are actively considering how to best reformulate without compromising on the indulgent experiences consumers have come to demand in their festive beverages. 

To fully capitalize on exploding consumer demand for tasty treats, foodservice product developers will need to address growing public health concerns about sugar intake concurrently.

Spotlighting sophisticated flavors 
The report delivers perspectives on several key trends found in the 2023 festive season, identifying how beverage creators are evolving familiar offerings to give consumers safe options to explore new, more sophisticated flavors. 

For something more adventurous, the addition of warming winter spices, such as cardamon, gingerbread and cinnamon, has become more apparent. 

Notably, seasonal indulgences remain a fixture, with plenty of flavored hot chocolates, mochas and frappés appearing on the menu — topped with additional treats, such as whipped cream and marshmallows.

Iced beverages increase
Despite the usual need for winter warming, an interesting development has been the year-over-year increase of 7% in launches of iced beverages — now accounting for 23% of all festive new-product launches — with hot drinks comprising the balance, according to data from Kerry. 

The Benelux and German markets led the way in iced beverages, with 50% and 45% of launches in those regions, respectively. Cold beverages are quickly becoming a year-round menu item. 

Appealing to the masses
According to Daniel Sjogren, vice president of Food Service for Kerry Europe, the new research shows that the shift toward simultaneously enhancing both indulgence and nutrition has influenced menus across Europe this festive season. 

“In fact,” he says, “this is far more noticeable than ever before.”

“With many foodservice operators still searching for ways to translate these trending recipe advances into their menus, for the time being, this trend is being driven predominantly by leading innovators.”

Sjogren believes the big challenge for foodservice beverage product developers going forward is maintaining indulgent beverage flavors’ appeal while reducing sugar and calorie content. 

“These sugar-reduction efforts will pay off decisively by also improving sustainability credentials and success in this area,” he outlines. 

“This is particularly helpful in reaching the mainly younger consumers who prioritize sustainability as a key purchase driver. Our experts in beverage formulation, flavor and sugar reduction are available to assist foodservice operators as they strive to make their products more sustainable while enhancing taste and quality.”

He adds that Kerry’s TasteSense Sweet flavor-modulating technology should be particularly interesting to any foodservice operator wishing to stay ahead of the curve.