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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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In response to the growing consumer demand for tasty dairy products with natural ingredients and improved flavor, Chr. Hansen is now launching a phage robust adjunct culture that increases the fat perception of fresh dairy products and maintains good flavor through shelf life: eXact NG Flavor+. The new culture, which is a blend of Lactobacillus species, shows an ability to improve the flavor profile during storage of fresh dairy products. While most fresh dairy products lose their delicious, fresh and indulgent flavor during the first 2-3 weeks of storage, products fermented with eXact NG Flavor+ experience an improved flavor that is maintained for longer by the diacetyl production during chill storage, which gives increased shelf life with high quality.