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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Frutarom’s new marinades Bali, Sereh and Delikata enable to put some variety on the table. They are versatile, simple to use and on-trend. By using the new marinades, all of which are without flavor enhancing ingredients, fish and meat dishes will be placed into a different light. Providing Far Eastern flavors, Bali and Sereh score with their outstanding taste profiles and let you sample authentic Asian cuisine. Inspired by the popular Indonesian street snack – satay (grilled meat skewers) – Bali is characterized by a distinct peanut flavor but does not contain allergen ingredients according to the recipe. Offering a variety of preparation options, including Saté-style skewers, it is perfectly suited for pork, poultry, lamb or shrimp. Sereh, meaning lemongrass in Bahasa Indonesia, is named after its main taste giving ingredient and provides a refreshing, zingy character that combines well with the earthy, salty tones of soy sauce. It enables the user to create versatile, Asian-inspired delicacies and is proven to work well with pork, poultry, shrimp and tuna.
