date:Jun 14, 2012
ever, Nilsson has noticed a shift in the type of premium products consumers are opting for.
He said that they are moving away from the more traditional premium heath products, such as whole-wheat pasta, organic milk and probiotic yoghurt to impulse indulgence goods such as confectionary, ice cream and pastries that promote sustainable sourcing, a trendy image and fresh quality.
Sustainable sourcing
Many impulse and indulgence products such as chocolate confectionary and ice cream have been bo