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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AAK launched TROPICAO, the company’s latest innovation within Chocolate & Confectionery Fats. This innovation has been developed for hot climate markets such as Latin America, Asia and the Middle East. Despite chocolate consumption being on the rise in these markets chocolate manufacturers face significant challenges as the properties of chocolate change in hot climates. Heat-related bloom, which gives the chocolate an undesirable white surface and a sandy, dry texture, is cited as the most frequent reason for chocolate quality complaints in hot climates. With AAK’s TROPICAO, it is now possible for chocolate manufacturers to produce bloom-stable chocolate and still maintain the chocolate’s sensorial properties.
