Starches innovation

The use of plant proteins in food & beverage launches has increased globally, featuring a +16% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with a plant protein were meat, fish & eggs, which includes meat substitutes (22%), ready meals & side dishes (15%) and sports nutrition (12%), with soy protein being the leading ingredient among the plant proteins tracked. The top positionings of global product launches tracked with a plant protein in 2018 were high/source of protein (30%), gluten free (25%) and no additives/preservatives (17%).

The use of hydrocolloids in food & beverage launches has increased globally, featuring a +7% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with hydrocolloids were bakery (21%), dairy (10%) and confectionery (10%) with maltodextrin being the leading ingredient among the hydrocolloids tracked. The top positionings of global product launches tracked with hydrocolloids in 2018 were no additives/preservatives (17%), gluten free (16%) and vegetarian (9%).

The use of nuts & seeds in food & beverage launches has increased globally, featuring a +7% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with nuts & seeds were bakery (19%), snacks (19%) and confectionery (17%), with almond being the leading ingredient among the ingredients tracked. The top positionings of global product launches tracked with nuts & seeds in 2018 were gluten free (19%), no additives/preservatives (16%) and vegan (13%).