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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Bell Flavors and Fragrances has launched a new line of superfruit flavors: “that are sure to excite your application needs.” Most of Bell’s superfruit flavors are available in oil soluble and water soluble, with most being WONF or natural flavors. “The new line of superfruit flavors gives product developers the ability to pick the desired variety of superfruit flavor to meet their creative needs. They can be used to deliver a characterizing flavor to a food or beverage, or provide great background character to almost any product,” Bell’s Director of Flavor Creative Services, Aaron Graham. As common in other fruits, varietals in the superfruit category are expanding and becoming mainstream. Many berries are considered superfruits but they come from the same family of berries.
