Preservatives innovation

Dec 2017

  • Key Takeouts

    GROWTH/DECLINE IN TRACKED PRODUCT LAUNCHES

    +15.5% (2016 vs 2015)

    Top Company

    Top Category

    Top Ingredient

    Region Analyzed

    Global

    Date Analyzed

    2016 vs 2015

    Innova Market Insights Commentary

    The use of preservatives went up in 2016, featuring CAGR +15% from 2015 to 2016. The leading category for tracked launches globally in 2016 was Bakery (19%). The leading preservatives used in all 2016 food & beverage launches tracked were Preservative, Not Specified (62%), Potassium Sorbate (36%), and Sodium ... More rightarrow

    Top 3 Sub-Categories

    Trending

    Ingredients analyzed

    Food & beverage launches only;

    Source: Innova Market Insights

Previous Ingredient Analysis on FoodIngredientsFirst.com

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Emulsifiers innovation Nov 2017

The use of emulsifiers went up in 2016, featuring CAGR +8.6% from 2015 to 2016. The leading category for tracked launches globally in 2016 was Bakery (27.2%). The leading emulsifiers used in all 2016 food & beverage launches tracked were Emulsifier, Not Specified (58%), Soy Lecithin (38.3%), and Distilled Monoglyceride (14.7%). The most featured positionings with a positive growth from 2015 to 2016 were gluten free (+17%), no additives/preservatives (+7%), indulgent & premium (+13%), low fat (+6%) and high/source of fiber (+29%).

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Natural colors innovation Oct 2017

The use of natural colors went up in 2016, featuring CAGR +11.5% from 2015 to 2016. The leading category for tracked launches globally in 2016 was Bakery (13.6%). The leading natural colors used in all 2016 food & beverage launches tracked were: turmeric/curcumin (17.5%), calcium carbonate (17.1%) and beta-carotene(natural) (13.2%). The most featured positionings with a positive growth from 2015 to 2016 were Ethical - Packaging (+15.2%), Convenience - Packaging (+8.2%) , Convenience – Time Saving (+14.6%), No Additives/Preservatives (+14.1%), and Convenience – Consumption (+29.0%).

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High intensity sweeteners innovation Sep 2017

The use of high intensity sweeteners went up in 2016, growing by +7.5% from 2015 to 2016. The leading category for tracked launches globally in 2016 was Soft Drinks (23.2%). The leading high intensity sweeteners used in all 2016 food & beverage launches tracked were sucralose (47.3%), acesulfame-K (38.6%) and stevia (26.7%). The most featured positionings with a positive growth from 2015 to 2016 were gluten free (+34.9%), low fat (24.3%), sports & recovery (23.6%), low calorie (22.1%) and sugar free (0.6%).