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increasingly recognize that enjoyment of food contributes to emotional well-being.
Innova data shows that 22 percent of consumers believe snacks and treats help manage stress, slightly ahead of those who prioritize healthy eating alone. The implication is not to remove these products but to design them differently.
Permissible indulgence often focuses on positive nutrition rather than simple reduction. Protein, fiber and functional ingredients are being integrated into new formats, particularly in snacks and functional or sports recovery products. The technical challenge is maintaining texture, flavor and sensory perception while delivering nutritional uplift to food and beverages. Here, advanced ingredient systems are critical as they enable cleaner labels, functional benefits and sensory integrity to coexist.
3. Texture is a primary indulgence driver Innova research identifies texture as a key driver of indulgent choice, particularly among millennials and gen X. The report indicates that crunch, crispness, chew and creaminess can extend enjoyment for consumers, thereby slowing consumption while increasing perceived satisfaction.
The popularity of globally inspired textures and sweet – savory contrasts reflects a demand for sensory depth rather than sheer richness. For example, products such as Dubai chocolate or Cronuts( a hybrid croissant /
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