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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Chr. Hansen’s chymosin coagulant Far-M has been successfully used to produce cheese from donkey milk, having previously been used as a camel milk coagulant. The benefits of the camel chymosin coagulant Far-M in bovine milk are well-known and respected among cheese producers around the globe. It has brought along a wide range of benefits to both producers and customers, such as increased yield, improved taste and texture, better process control and reduced CO2 footprint. Far-M is also the only known option for coagulation of camel milk, due to its high milk clotting specificity combined with a reduced proteolytic activity. Now it has been confirmed that Far-M also has the ability to clot donkey milk, which opens up for new business opportunities for cheese producers all over the world. It has previously been impossible to make donkey milk coagulate, since the level of kappa-casein has been detected at very low levels or completely absent.
