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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Dawn Foods has launched Blueberry Compound, a new concentrated all natural fruit flavor paste that can be used to add the subtle taste of blueberry and an attractive hue to frostings and filling creams in cakes and desserts, as well as ice creams, mousses and even milk shakes. The new Blueberry Compound joins Dawn’s existing range of 19 compounds with flavors such as lemon, caramel, pistachio, mango and cocoa, many of which have also been improved to now offer a range of completely natural flavor pastes to the bakery and food production sectors. Made with real fruit puree, Dawn’s Blueberry Compound – like the other fruit based compounds in the range – uses natural pectin as its binding system too.
