Soup--On-trend

The numbers of new product launches with other flavors are relatively small by comparison; while 20% of new soup product launches in 2010 were chicken-based, most flavors outside the top five (chicken, clam, beef, vegetable, tomato) accounted for no more than 2%. In line with consumer needs for “better-for-you” products, there has also been a noticeable uptick in use of added nutrients and related products; the growth in salt and salt substitutes is, in part, based on manufacturers’ needs to maintain taste profiles, while reducing sodium levels. Miso soup, made from a fermented soy paste, delivers a variety of beneficial nutrients, including omega-3 fatty acid, fiber, protein, vitamin K and various minerals.