In preparation for the arrival of spring, British supermarket retailer ASDA launched its first-ever gluten-free Easter buns.
As well as being free from gluten, milk and wheat, the Free From Hot Cross Buns are also made without artificial colors and flavors. Although some of the most common hot cross bun ingredients have been removed, others like citrus zest and ground spices remain to create the familiar flavor that many consumers associate with the holiday.
Whether they are intolerant to certain ingredients or not, many consumers are seeking out free-from food products simply because they believe them to be better-for-you alternatives to many existing products on the market, created with simpler ingredients and in many cases, fewer allergens.
Free-From Easter Buns
ASDA's Hot Cross Buns Do Without Dairy Milk or Butter
Trend Themes
1. Free-from Food Products - The increasing demand for free-from food products due to perceived health benefits presents an opportunity for innovation in developing new food products that are free from certain allergens and artificial ingredients.
2. Gluten-free Products - The growth in demand for gluten-free products represents an opportunity to develop more gluten-free food products to cater for consumers with gluten intolerance.
3. Simpler Ingredients - Consumers are seeking out products with simpler ingredients, and companies can innovate by developing products free from artificial colors and flavors while still maintaining the flavor profile consumers are used to.
Industry Implications
1. Grocery Retail - The grocery retail industry has an opportunity to innovate by developing and marketing free-from food products to meet the increasing demand from consumers.
2. Food Manufacturing - The food manufacturing industry can innovate by investing in research and development to create new food products that are free from certain allergens and artificial ingredients, while maintaining their appeal to consumers.
3. Foodservice Industry - The foodservice industry can take advantage of the growing demand for free-from food products by developing menus that cater to consumers seeking out free-from options, such as gluten-free or dairy-free meals.