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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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Bakery ingredients manufacturer Eurogerm has broadened its “softness” expertise by developing effective new solutions based on its Fresh Cake technology which combines enzymes and applications know-how. Fresh Cake technology improves the texture of the cakes by providing freshness and exceptional softness with eating qualities that remain longer. Furthermore, with the new Addigerm Fresh Cake improvers, anti-staling emulsifiers (mono & diglycerides, sodium stearoyl lactate) are removed from the recipe. Using Fresh Cake enables the same production process to be kept (unchanged batter viscosity and baking). Main benefits: improved softness, stronger crumb structure, appreciable moistness when eating.