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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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Cheese lovers that cannot or will not eat cheese have to look for vegan options to add a savory note to their food. With the new CheeseMaker solutions from KMC, it has now become easier to formulate products for this growing consumer segment. Based on potato starch and naturally GMO-free and non-allergenic, it is possible to make healthy alternatives for grated, shredded and sliced cheese. CheeseMaker solutions are potato-based, which guarantees a neutral taste and a white color. This makes it easy to add additional flavor and color. Dairy-free and vegan cheese products made with the CheeseMaker CF series contain only few ingredients. The lean label and the non-allergenic and GMO-free status of potato starch will make these products of interest for all health-oriented consumers.