Dairy proteins innovation

Feb 2018

  • Key Takeouts

    GROWTH/DECLINE IN TRACKED PRODUCT LAUNCHES

    -6.8% (H1 2017 vs H1 2015)

    Top Company

    Top Category

    Top Ingredient

    Region Analyzed

    Global

    Date Analyzed

    H1 2017 vs H1 2015

    Innova Market Insights Commentary

    The use of dairy protein showed a slight decrease in 2017H1, featuring -6.8% from 2015H1 to 2017H1. The leading category for product launches tracked globally in 2017H1 was Dairy (17.8%). The leading dairy proteins used in all 2017H1 food & beverages launches tracked were Milk Protein (52.2%), Whey Protein Concentrate (21.0%) ... 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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Bulk sweeteners innovation Jan 2018

The use of bulk sweeteners went up in 2017H1, featuring +3% growth from 2016H1 to 2017H1. The leading category for product launches globally in 2017H1 was Confectionery (37%). The leading bulk sweeteners used in all 2017H1 food & beverages launches tracked were sorbitol (66%), maltitol (24%) and xylitol (10%). The most featured health positionings with a positive growth from 2015 to 2016 were Sugar Free (+8%), Gluten Free (+38%) and No Added Sugar (+18%).

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Preservatives innovation Dec 2017

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 Triphosphate (18%). The most featured positionings with a positive growth from 2015 to 2016 were Ethical – Packaging (+17%), Convenience – Time Saving (+19%) , Convenience – Ready Prepared (+1%), Convenience – Packaging (+16%), and Convenience – Consumption (+43%).

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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%).