Capsicums are increasingly being used in some of the world’s most innovative food products launched in Australia, according to recent market research commissioned by the Australian vegetable industry.

Following a recent domestic lull in new product launches, 37 innovative products containing capsicum were launched in Australia during the last three months out of over 150 launched globally, opening up opportunities for Australian producers to take advantage of this.
“This recent increase in products launched in Australia demonstrates the opportunities available if we can encourage world leaders in product innovation to invest in the Australian market,” said AUSVEG Manager of Industry Development and Communications, Andrew White. 
“There is a real opportunity for Australian capsicum growers to take advantage of this strong demand for capsicum-containing products.”
AUSVEG is the leading horticultural body representing Australia’s 9,000 vegetable and potato growers.
While Aussies are proving to be innovators in the product development stakes, we can still learn some lessons from our international competitors, with capsicum-infused massage oil from Japan among some of the most out-there products recently launched overseas.
Back home, snacks dominated as the main launch category, representing 20 per cent of new products launched containing capsicum between March and May 2014. This was followed by sauces such as chutneys, and pre-prepared meals, including tuna and rice packs.
“While Australian vegetable growers are among some of the world’s most productive, an oversupply of produce can lead to financial losses. New uses for excess or second-grade vegetables, such as in innovative food and pharmaceutical products, can help to make Australian producers more profitable,” said Mr White.
Packaging also played an important role in new product launches, with 30 per cent of new products featuring a flexible pack format, followed by jars with 12 per cent.
“In addition to the product itself, consumer choices can also be swayed by the type of packaging used to contain food.”
“Producers and processors need to ensure that product packaging appeals to consumers in terms of convenience, visual appeal and reduced waste,” said Mr White.
This research has been funded by HAL using the National Vegetable Levy with matched funds from the Australian Government.
MEDIA CONTACT:  Andrew White, Manager of Industry Development and Communications. Phone: (03) 9882 0277, Mobile: 0409 989 575, Email: