2015 Review: The Key Ingredient Launches

Dec 2015
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  • Parabel has developed a proprietary growth and processing technique to extract a protein concentrate out of the Lemnoideae plant. The crop has a high level of protein (40%) and Parabel grows it with a yield per hectare that is higher than any other crop today – even higher than GM Soy. The resultant product, Lentein, is soy-, gluten- and lactose-free and non-GMO. Parabel’s mix of species delivers around 40% of protein, depending on where it is grown and what species that are included. The growth system is made up by lined raceways and so there is no risk of any contamination from the soil which can happen with crops that are grown in water like rice or algae.  

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Vanilla: A classic with a modern twist

Sep 2017

Vanilla is one of the most classic and dominating flavors in categories such as Ice Cream, Cookies and Yogurts. Although vanilla is a well-established flavor in some market categories, in others it is still emerging or steadily continuing to gain ground. A look at the categories where the use of vanilla flavor is currently growing the fastest uncovers a range of great modern product profiles starring this well-loved flavor.


Soft drinks sophistication

Sep 2017

With an increased demand for healthy beverages and the continued consumer backlash against sugary soft drinks, manufacturers are under increasing pressure to adapt and re-engage their consumers. As a result, health claims such as no added sugar are fast growing in this category. Still and sparkling water innovations are on the rise as consumers look to healthier alternative drinks with a natural image. The soft drinks category is seeing an increased number of launches with ingredients benefiting digestive health such as fiber and probiotics. Looking at flavor innovations, herbs and spices are on the rise, while adult flavor profiles which mimic those of alcoholic beverages show potential.


Beefing up meatless innovation

Sep 2017

Innovation in products featuring vegetarian and vegan claims is high on the agenda as the flexitarian trend is impacting more consumers. Manufacturers are actively providing consumers with more diverse meatless products, not limited to vegetarian burgers and tofu. A variety of meat substitute products has been developed and launched in the market, featuring different product bases, textures and flavors.