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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Hydrosol is meeting the rising demand for meatless alternatives with new all-in compounds for the manufacture of vegetarian and vegan cold cuts, and alternatives to hot boiled sausages. These all-in compounds contain all the components necessary for the formulation, including mild seasoning that can be enhanced as desired. The composition of these products addresses the demands of nutrition-focused consumers in detail. “Our new HydroTOP series all-in compounds consist of various hydrocolloids and vegetable proteins. For vegan cold cuts we use soy and pea protein, while the vegetarian versions contain pea and egg protein,” explains product developer Carsten Carstens of Hydrosol’s meat product R&D. “The stabilizing systems contain no gluten, milk protein or phosphates. The seasoning is completely free of glutamate. For the coloring agent we use an alternative to natural cochineal, since that is harvested from scale insects and so is an animal product, strictly speaking.” Yet the final products have the appetizing pink color typical of sausage cold cuts.
