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2015 Review: The Key Ingredient Launches

Dec 2015

2015 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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Backaldrin The Kornspitz Company has presented its latest innovation, Actipan – a new bread for athletes and sporty types alike. For many years, the international bakery ingredients manufacturer has actively promoted top athletes and young sports talent. The novelty bread is wholly aimed at meeting the nutritional needs of athletes and active people. Developed in accordance with the recommendations of the German Olympic Sports Confederation, the wholegrain bread is a basic nutritional building block. Actipan is a rich source of carbohydrates and energy for the physically active. In addition to its high fiber content, Actipan also has a high protein content. As a wholegrain bread, with specially selected milled cereal and legume sprouts, it offers a high proportion of vitamins, minerals, trace elements and polyunsaturated fatty acids.