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2015 Review: The Key Ingredient Launches

Dec 2015

2015 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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Salt of the Earth Ltd. has launched its Umami-Essence Sea Salt ingredient especially designed for a comprehensive range of sauces. Using Umami-Essence Sea Salt in a new or existing product formulation can help dramatically decrease sodium levels – in some formulations by up to 50% – while boosting flavor. The all-natural Umami-Essence Sea Salt is low in sodium and, most importantly, contains no MSG or artificial ingredients. “This innovative ingredient can help food manufacturers keep the consumer-craved salty flavor while maintaining a low amount of sodium in the final application,” explains Aliza Ravizki, R&D manager of Salt of the Earth. “It’s a ready-to-use liquid formulation that can naturally intensify umami, the so-called 5th taste of the finished dish.”