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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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With Hydrosol’s new all-in compounds, manufacturers can now include mayonnaise, remoulade and ketchup in frozen foods to profit from this growth through new products. For several years now stabilizer specialist Hydrosol has offered all-in compounds for making freeze/thaw-stable mayonnaise. These stabilizing systems enable problem-free frozen storage and transportation of mayonnaise and products made with it. They prevent the emulsion breaking that can otherwise be caused by temperature fluctuations during transportation. Freeze/thaw-stable all-in compounds enable the simple, safe manufacture of mayonnaise products with between 20 and 75 percent fat content.