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 DVS WhiteClassic culture enables producers of both classic Feta and non-PDO Feta to access the classic flavor and texture that consumers are looking for. DVS WhiteClassic is the name of a culture blend of the carefully selected thermophilic strains: Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. The specific strains represent a strong phage resistance as they are new in Feta and White Cheese production. “We know that producers of classic Feta have been looking for a DVS culture for quite some time. In 2011, we therefore set out to find new bacterial strains that could deliver the classical characteristics when produced with either sheep milk or cow milk, while complying with technical requirements,” explains Jeorgos Trihaas, Principal Scientist at Chr. Hansen. “The new DVS WhiteClassic culture range is able to control the acidification speed at and the low post-acidification maintains the moisture and flavor characteristics throughout shelf life, thus ensuring production and product consistency.”
