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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Arla Foods Ingredients has developed a protein solution that enables manufacturers to make high protein low fat dips using the acid whey they have left over after making Greek yogurt. It is estimated that Greek yogurt manufacturers in the US generate about 1 million tons of acid whey every year. But simply by adding Arla Foods Ingredient’s unique Nutrilac whey protein to a mixture of acid whey, water and cream, dairy companies can create a high quality dip that is typically only 6% fat and contains 4% protein.
