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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Ingredion has launched a new texturizing system, PRECISA Bake 100 egg white replacer, for the replacement or reduction of egg white products in baked goods, as egg prices skyrocket on foodservice demand. Utilizing Ingredion’s proprietary DIAL-IN Texture Technology, PRECISA Bake 100 was designed to help manufacturers overcome rising egg white costs and improve profitability by enabling reduced egg white baked goods with improved texture and appearance. PRECISABake 100 allows formulators to effectively replace 40-50% of egg whites in angel food, white and yellow cakes and muffins – without any loss of volume or texture – and can achieve between 50 and 100% of egg white replacement in gluten free breads.
