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.
 product image62800cd8-5d51-4c89-881a-0cffea98e8ee.jpg "Probi’s FerroSorb solution"){kind=small}
13/64
Frutarom Savory Solutions’ new range of vegetarian and vegan options provides new solutions for meat industry, butchers and catering businesses. Combining high-quality ingredients and processing know-how, the range is designed to deliver a similar meat-like taste profile and mouthfeel. By using valuable protein sources, products are created with a comparable nutritional profile to meat. Frutarom’s vegetarian portfolio covers three categories: Bread toppings comprise solutions for cold cuts and vegan pâté spreads; Meat analogs to prepare vegetarian meatballs, wiener and bratwurst sausages; and Convenience products for vegan Bolognese and Chili dishes. The cold cuts compound enables manufacturers to produce vegetarian alternatives. Based on high-quality egg white powder, Frutarom’s experts have combined it with natural vegetable and spice extracts to achieve a meat-like color.
