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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With discover beef, leading global ingredients manufacturer Symrise is expanding its expertise in beef flavors. Its culinary insights tool Chefs United and thorough understanding of consumers worldwide helped to develop a range of beef flavors and top notes with regional relevance to customers. Technological and culinary expertise turns these insights into authentic and long-lasting flavors for a broad range of culinary applications. Consumers worldwide consider beef as one of the most important and precious kinds of meat. The preparation of beef is in its own right, an art, and therefore chefmanship. There is a sensational variety offered in the taste of beef creating an intense culinary experience in every kitchen around the world. With discover beef, Symrise offers a range of authentic flavors with regional relevance for applications such as bouillons, soups, sauces, ready meals, instant noodles, and processed meat.
