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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Synergy Flavors has launched a range of eight new flavors that have been specially created for the fast-growing weight management market. The latest addition to the company’s broad portfolio of flavor solutions for the nutrition sector, the flavors work with a range of applications including shakes, powders and bars. These eight impactful flavors have been designed to work with a high protein meal replacement concept that contains the highest quality macronutrients including healthy fats, complex low GI carbohydrates and complete proteins, together with the suggested necessary vitamins, minerals and trace elements. This powder shake, which Synergy developed to showcase the new flavor range to the market, delivers balanced nutrition in a convenient format. The weight management sector, which, dominated by traditional flavor profiles such as chocolate, strawberry and vanilla, is increasingly demanding new and interesting flavor options.
