Alternative Proteins Innovation

Jun 2017

  • Key Takeouts

    GROWTH/DECLINE IN TRACKED PRODUCT LAUNCHES

    +11.6% (2016 vs 2015)

    Top Company

    Top Category

    Top Ingredient

    Region Analyzed

    Global

    Date Analyzed

    2016 vs 2015

    Innova Market Insights Commentary

    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%). ... 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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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%).

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Ancient Grains Innovation Apr 2017

The use of ancient grains boomed in 2016, featuring +11.6% from 2015 to 2016. The leading category for tracked launches globally in 2016 was bakery (30%). The top ancient grains used in all food & beverages launches tracked were quinoa (31%), chia (23%) and buckwheat (22%) . The most featured positionings with a positive growth were energy/alertness (+35%), low sugar (+34%) , no added sugar (+30%) and high/source of protein (+29%).

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Bulk Sweeteners Innovation Mar 2017

The use of bulk sweeteners in global product launches increased by +4.3% from 2015 to 2016. The top category for tracked launches globally was confectionery (16%). Maltodextrin remains as the top bulk sweetener (70%), followed by sorbitol (23%) and maltitol (8%). New product launches tracked were mostly observed following the clean label and the free from trend, featuring allergy (+17.4%), no additives/preservatives (+16%) and gluten free (+15%).