2015 Review: The Key Ingredient Launches
Dec 20152015 was characterized by a fall in commodity prices after several uninterrupted years of rising prices. In Europe, the end of the EU milk quota system, coupled with various other market factors have led to a well-documented oversupply of milk and a subsequent fall in prices. Sugar intake has been an important topic for years, but 2015 was yet another major year with anti-sugar movements increasing. In the US, the big regulatory news of 2015 was the FDA’s final determination on partially hydrogenated oils (PHOs), which requires manufacturers to stop using them by June 18, 2018, or submit a food additive petition for the safe use of PHOs. Overall, it was clear this year that clear label and free from foods have now truly entered the mainstream, while consumers who are regularly reduce their meat consumption rather than forgoing it altogether are also shaping new product development efforts. Key themes in ingredient development this year therefore included: clean label, vegetarian options, cost reduction, sodium replacement, protein enrichment with alternative proteins and vegetable fortification. Our 2015 review looks at some of this year’s supplier highlights.
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Manufacturers of baked goods and snacks can now include concentrated fruit pieces with authentic provenance in their products thanks to the latest innovation by Taura Natural Ingredients. Tapping into the theme of “Rooted & Real,” Taura’s new URC specialty range includes named-variety fruit ingredients made from France’s unique Normandie apples and apricots du Roussillon, as well as delicious American Concord grapes. Raf Vanlommel, Taura’s Marketing Manager for EMEA, said: “All of our ingredients are of the highest quality, but these are something special. They retain all the flavor characteristics of the original fruit variety, adding a touch of class to a product. If you’re looking to create a point of difference and appeal to more discerning consumers, then these pieces are the perfect fit.” URC (Ultra Rapid Concentration) is a unique process of concentrating the taste, texture and natural goodness of fruit into pieces, flakes and pastes for use in applications such as baked goods, confectionery, chocolate and snack bars.
