business news in context, analysis with attitude

The Wall Street Journal reports this morning that the functional foods business is getting more crowded. "In 2003, 16 percent of the new foods introduced made claims to be 'functional,' playing up vitamins, protein, calcium, fiber or fruit content," the paper rep[orts, compared to 15 percent in 2002 and 13 percent in 2001.

For the moment, according to the report, function seems to be more important than flavor.

There is some speculation that "consumer demand hasn't dictated the level of product development and new-product initiatives that the market has seen so far," Burt P. Flickinger III of Strategic Resource Group tells the WSJ. Which puts marketers in an unusual position - if they emphasize flavor, they may be perceived as being out of touch, and if they emphasize function, they could be seen as ignoring the desires of many consumers for better flavor.
KC's View:
Function without flavor can be inedible. Flavor without function at least tastes great.

Guess which camp we're in?