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 extended its range of specialty ingredients for gluten free baking with the launch of PRECISA Bake GF texturizing system. This highly functional gluten free texturizing system consists of three components, perfectly balanced to enable manufacturers to optimize the texture of their products. PRECISA Bake GF can be used as the main component in recipes to replace wheat flour while maintaining the product’s texture and quality. Labeled as modified tapioca starch, maize starch and potato starch, the gluten free starch system is ideal for manufacturers looking to create soft and resilient gluten free baked goods such as sandwich breads, buns, muffins and cakes.
