Aerated Foods - ForeSights
Summary
Aerated foods are made by incorporating air or gas into food during the production process, resulting in a lighter texture. This process can be achieved in various ways, each imparting a distinct texture depending on gas content and bubble distribution. Studies show that aerated foods may lead to higher satiety by reducing weight-to-volume ratios, resulting in a decrease in energy intake from energy-dense products. Aerated foods offer benefits such as unique consumer experiences, cost improvement, fewer calories, and extended shelf life.
Aerated food production involves the incorporation of air or gas in the food production process to reduce the density of food products and make them lighter. This results in unique textures that offer consumers a novel culinary experience, while also reducing calories and possibly increasing shelf life. The use of aerated food products can also lower transportation and overall product costs. This presents an opportunity for food and beverage manufacturers to capitalize on the benefits of aerated food products, and target consumers who prefer unique products offering health benefits, lower prices, and luxurious experiences.
Scope
Learn how to effectively navigate the market research process to help guide your organization on the journey to success.
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