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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Capitalizing on the rising popularity of pulled pork in Europe, Frutarom Savory Solutions offers a smart, all-round solution that makes preparing these specialties quick and easy. Suitable for different kinds of meat, the portfolio comprises an injection brine compound and a range of seasonings and sauces. This perfectly aligned combination ensures that the meat stays juicy and appealing and gives it the characteristic smoky flavor. Designed with versatility in mind, Frutarom’s toolkit can be used with pork, poultry or beef. Different seasonings have been developed, including a classic option which offers a subtle smoky note and a Brazilian inspired variety with a distinct smoke character. Each seasoning has been developed to complement the natural taste of the meat but variations can be made according to personal preference. Both barbecue and herb-garlic sauces complete the collection.
