Share

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.   


1/64

Chr. Hansen has launched a new cottage cheese starter culture, DVS, Fresco 1000NG, which increases production capacity for cottage cheese producers. The new product also helps producers tap into the current trend for high protein products. Where in the past, protein was associated with muscle building, consumers today see it as part of a healthy diet and as a source of sustained energy. Cottage cheese, a low fat product with protein levels up to 20%, is often considered the original low fat, high protein product and with the launch of the DVS FRESCO 1000NG culture, manufacturers are in a better position than ever to take advantage of the protein boom.