Herbs, Spices and Seasonings Innovation

Aug 2017

  • Key Takeouts

    GROWTH/DECLINE IN TRACKED PRODUCT LAUNCHES

    +11.3% (2016 vs 2015)

    Top Company

    Top Category

    Top Ingredient

    Region Analyzed

    Global

    Date Analyzed

    2016 vs 2015

    Innova Market Insights Commentary

    The use of herbs, spices, and seasonings went up in 2016, featuring +11.3% from 2015 to 2016. The leading category for tracked launches globally in 2016 was sauces and seasonings (17.6%). The leading herbs, spices and seasonings used in all food & beverage launches tracked were spices, not specified (35%), garlic (30%) and ... 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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Starches Innovation Jul 2017

The use of starches went up in 2016, featuring +15.2% from 2015 to 2016. The leading category for tracked launches globally in 2016 was Bakery (50%). The leading starches used in all food & beverage launches tracked were corn starch (38%), starch, other (21%) and potato starch (20%). The most featured health positioning's with a positive growth were allergy (+24%), gluten free (+22%), no additives/preservatives (+19%) and low fat (+11%).

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Alternative Proteins Innovation Jun 2017

The use of alternative proteins went up in 2016, featuring +12% from 2015 to 2016. The leading category for tracked launches globally in 2016 was bakery (30%). The leading alternative proteins used in all food & beverages launches tracked were wheat protein (50%), soy protein (28%) and vegetable protein (10%). The most featured health positionings with a positive growth were no additives/preservatives (+22%), high/source of protein (+19%), gluten free (+34%) and high/source of fiber (+31%).

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Hydrocolloids Innovation (Global) May 2017

The use of hydrocolloids grew in 2016, with +6.1% growth reported from 2015 to 2016. The leading category for tracked launches globally in 2016 was bakery (21%). The leading hydrocolloids used in all food & beverages launches tracked were corn starch (23%), xanthan gum (20%) and calcium carbonate (12%). The most featured positionings with a positive growth were added calcium (+32%), low sugar (+32%), antioxidant (+30%), and bone health (+27%).