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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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Ingredion has launched a new natural foaming agent – Foamation Q 200 – that delivers improved foam stability and high quality froth textures to a range of non-alcoholic beverages. Derived from quillaia extract, Foamation Q 200 can replace more costly chemical foaming agents such as PGAs as a natural alternative, and with its liquid form, it is easier to formulate into new and existing recipes. With long-lasting foaming properties, the Foamation Q 200 allows drinks manufacturers to develop new products which meet the growing demand from consumers for natural-based drinks while also delivering superior mouthfeel. It can improve the textural appeal of carbonated and fruit-based flavored beverages, as well as concentrates such as fruit syrups and cordials, by boosting their foaming properties.