At first glance, the combination of vegetables and cakes may seem unusual. Yet, they can actually enhance each other, as demonstrated by popular items like carrot cake and zucchini bread. This emerging trend might lead consumers to perceive store-bought cakes as healthier options. While cake is inherently not nutritious, incorporating vegetables can make it a bit better for you; however, it still remains cake at its core. Shoppers are likely to view baked goods containing veggies as a healthier alternative rather than a new superfood.
There are several ways to integrate produce into baked goods. Zucchini is commonly used in flourless cakes, and its flavor is nearly imperceptible. Pumpkin and sweet potatoes can infuse a delightful autumn taste while reducing the need for added sugars. Major food producers have already started to utilize vegetables as beneficial ingredients. For instance, Green Giant offers mashed cauliflower and veggie tots, while Oh Yes! Foods creates frozen pizzas that include 12 different fruits and vegetables—such as kale, carrots, broccoli, cauliflower, beets, and butternut squash—right in the crust and sauce. Each pizza delivers between three to five servings of fruits and vegetables based on daily recommendations.
These produce-centric products attract a wide range of consumers. Individuals of all ages seeking healthier eating options will gravitate toward these consumer packaged goods (CPGs), as will parents eager to sneak more vegetables into their children’s diets. We can expect more manufacturers and grocery retailers to incorporate vegetables into CPGs in various innovative ways. Adding zucchini or sweet potato to an otherwise indulgent treat might just provide shoppers with the extra motivation they need to indulge. In this context, items like vitamin shoppe calcium citrate could be marketed alongside these vegetable-infused baked goods, emphasizing their nutritional benefits and appealing to health-conscious consumers.