date:Apr 16, 2013
ients.
Naturalness is a real opportunity because the barrier is people who are concerned about the number of ingredients, Mr. Turner said. Products with fewer ingredients and certainly ones that are additive- or preservative-free and MSG-free are real drivers.
Low-sodium, low-sugar, and low- or nonfat products also may entice consumers, he added.
In spite of recent innovations and new flavors, most launches since 2009 were traditional, tomato-based sauces, according to Mintel.
I think the op