Partake Foods is introducing a collection of soft-baked cookies that are allergy-friendly and boast 20 to 30% less sugar than similar cookies. The soft-baked cookies share a simple way for people to indulge in better-for-you varieties of classic flavors like Chocolate Chip, Triple Chocolate and Cookie Butter.
As the free-from cookies are made without the Top 8 Allergens, they're suitable for consumers who are looking to avoid everything from eggs, wheat and milk to peanuts and tree nuts. Additionally, the cookies are gluten-free, non-GMO and vegan-friendly, and they are prepared without gums and emulsifiers. Although these cookies have the potential to appeal to certain niches, it's becoming the norm for free-from foods to be created for the masses.
Low-Sugar Soft-Baked Cookies
Partake Foods' Cookies Have 20-30% Less Sugar Than Comparable Cookies
Trend Themes
1. Healthy Indulgence - Creating better-for-you versions of classic indulgent foods, such as low-sugar soft-baked cookies, provides an opportunity for disruptive innovation in the health food industry.
2. Free-from Foods - The rise of allergen-friendly and gluten-free options, as seen in Partake Foods' soft-baked cookies, opens up avenues for disruptive innovation in the free-from food market.
3. Mass Appeal - Developing free-from foods that can cater to a wide range of consumers, not just those with dietary restrictions, presents an opportunity for disruptive innovation in the food industry.
Industry Implications
1. Health Food - The introduction of low-sugar soft-baked cookies by Partake Foods addresses the growing demand for healthier snack options, offering disruptive innovation in the health food industry.
2. Free-from Food - Partake Foods' allergen-friendly and gluten-free soft-baked cookies tap into the rising market of free-from food products, presenting disruptive innovation opportunities in this industry.
3. Confectionery - The creation of indulgent soft-baked cookies with reduced sugar content, like Partake Foods' offering, presents an opportunity for disruptive innovation in the confectionery industry.