Preservatives innovation

The use of high intensity sweeteners remained static in 2017 vs. 2016, showing growth of just 0.2%. The leading category for tracked launches globally in 2017 was Soft Drinks (27%). The leading high intensity sweeteners used in all 2017 food & beverage launches tracked were Sucralose (48%), Acesulfame K (41%) and Stevia (27%). The five most featured health positionings with a positive growth from 2016 to 2017 were High/Source of Protein (48%), Sports & Recovery (40%), Sugar Free (26%), Low Calorie (18%) and Gluten Free (12%).

The use of natural colors decreased -1.3% in 2017 vs. 2016. The leading category for product launches tracked globally in 2017 is Confectionery (15%). The leading natural colors used in all 2017 food & beverages launches tracked are Caramel Color (26%), Paprika Oleoresin Extract (19%) and Carmine (11%). The most featured health positionings with a positive growth from 2016 to 2017 are No additives/preservatives (+4%), Gluten Free (+2.3%), High/Source Of Protein (+23%) and Low Calorie (+15%).

The use of emulsifiers increased by +5.3% in 2017 vs. 2016. The leading category for product launches tracked globally in 2017 was Bakery (28%). The leading emulsifier used in all 2017 food & beverages launches tracked were Soy Lecithin (46%), Distilled Monoglyceride (17%) and Mono- & Di-Glycerides Of Fatty Acids (15%). The most featured health positionings with a positive growth from 2016 to 2017 were Gluten Free (+5.3%), No Additives/Preservatives (+7.9 %) and High/Source Of Protein (+26%).