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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Darégal offers Bread Mix’Seasoning, made from a selection of culinary herbs, to reveal original, unique and exotic flavors to anyone involved in breadmaking. An innovative, ready-to-use and clean label solution, its main purpose is to offer a colorful and aromatic range in order to create fresh, powerful and natural touches for craft and industrial bakers alike. Exceptional raw materials, these Bread Mix’Seasoning are added to the manufacturing process to ensure a top quality finished product. The frozen technology of this new solution ensures that the full aromatic profile of culinary herbs is preserved. The ingredients are 100% natural and reveal powerful notes and details to all types of bread: country breads, sliced breads, specialty breads, French sticks, rolls and buns. With their tasty visual, these recipes, designed by Darégal, give bread diversity, joy, freshness and/or warmth depending on which seasoning is used.
