Hydrocolloids innovation
May 2020
INNOVA MARKET INSIGHTS COMMENTARY
The use of hydrocolloids in food & beverage launches has increased globally, featuring a +7% year-over-year growth when comparing 2019 and 2018 launches. In 2019, the top category of global product tracked with hydrocolloids was Bakery (20%), with maltodextrin being the leading hydrocolloid among... More 
TOP 3 SUB-CATEGORIES
- Sweet Biscuits/Cookies
- Cakes - Pastries & Sweet Goods
- Dairy Based Ice Cream & Frozen Yogurt
TRENDING
TRENDING
UP
UP
Global
REGION
ANALYZED
ANALYZED
+7%
2019 VS 2018
INGREDIENTS ANALYZED
Food & beverage launches only;
Maltodextrin
Maltodextrin
KEY TAKEOUTS
GROWTH/DECLINE IN TRACKED PRODUCT LAUNCHES
+7% (2019 vs 2018)
TOP COMPANY
Nestlé
TOP CATEGORY
Bakery
TOP INGREDIENTS
Maltodextrin
REGION ANALYZED
Global
DATE ANALYZED
2019 vs 2018
+7% (2019 vs 2018)
TOP COMPANY
Nestlé
TOP CATEGORY
Bakery
TOP INGREDIENTS
Maltodextrin
REGION ANALYZED
Global
DATE ANALYZED
2019 vs 2018
Source: Innova Market Insights
Previous Ingredient Analysis on FoodIngredientsFirst.com
Bakery innovation
Apr 2020
The total amount of bakery launches has increased globally, featuring a +7% year-over-year growth when comparing 2019 and 2018 launches. In 2019, the top subcategory of global bakery product launches was Sweet Biscuits/Cookies (34%), with wheat flour being the leading ingredient among all “grains” ingredients tracked in global bakery launches. The top positionings of global bakery product launches tracked in 2019 were No Additives/Preservatives (12%), Vegetarian (11%) and Gluten-Free (10%).
Fats and oils innovation
Mar 2020
The use of fats and oils in food & beverage launches has declined globally, showing a -1% year-over-year decrease when comparing 2019 and 2018 launches. In 2019, the top categories of global product launches tracked with fats and oils were Bakery (24%), Snacks (14%) and Confectionery (10%) with vegetable oil being the top ingredient among the fats and oils tracked. The top positionings of global product launches tracked with fats and oils in 2019 were No Additives/Preservatives (17%), Gluten-Free (13%) and Vegetarian (11%).
Dairy proteins innovation
Feb 2020
The use of dairy proteins in food & beverage launches declined globally, featuring a -3% year-over-year decrease when comparing 2019 and 2018 launches. In 2019, the top categories of global product launches tracked with dairy proteins were Sports Nutrition (19%), Dairy (18%) and Baby & Toddlers (13%), with milk protein being the leading ingredient among the dairy proteins tracked. The top positionings of global product launches tracked with dairy proteins in 2019 were High/Source of Protein (26%), Gluten-Free (16%), No Additives/Preservatives (16%) and Sports & Recovery (16%).
