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Hydrocolloids innovation

May 2021
INNOVA MARKET INSIGHTS COMMENTARY
The use of hydrocolloids in food & beverage launches is decreasing globally, featuring a -1% year-over-year decline when comparing 2019 and 2020 launches. In 2020, the top category of global product launches tracked with hydrocolloids is Bakery (18%). In 2020, Soy lecithin is the leading ingredient... More rightarrow
TOP 3 SUB-CATEGORIES
  1. Sweet Biscuits/Cookies
  2. Cakes – Pastries & Sweet Goods
  3. Chocolate Blocks
TRENDING
TRENDING
DOWN
Global
REGION
ANALYZED
-1%
2020 VS 2019
INGREDIENTS ANALYZED
Food & beverage launches only;
Soy Lecithin

View Details
KEY TAKEOUTS
GROWTH/DECLINE IN TRACKED PRODUCT LAUNCHES
-1% (2020 vs 2019)

TOP COMPANY
Nestlé

TOP CATEGORY
Bakery

TOP INGREDIENTS
Soy Lecithin

REGION ANALYZED
Global

DATE ANALYZED
2020 vs 2019

Source: Innova Market Insights

Previous Ingredient Analysis on FoodIngredientsFirst.com

Frozen Foods innovation Apr 2021
Frozen food launches are increasing globally, featuring a +20% year-over-year growth when comparing 2019 and 2020 launches. In 2020, the top category for global frozen food launches is Desserts & Ice Cream (27%). In 2020, Salt & Salt Substitutes (63%), Sugar, Syrup & Honey Products (62%), and Thickeners (57%) are the leading ingredient categories among the frozen foods tracked. The top positionings of global frozen food launches tracked in 2020 are No Additives/Preservatives (15%) and Gluten-Free (8%).
Protein Sources innovation Mar 2021
The use of protein sources in food & beverage launches is increasing globally, featuring a +6% year-over-year growth when comparing 2019 and 2020 launches. In 2020, the top category of global product launches tracked with protein sources was Bakery (19%), with Wheat Gluten (21%), Milk Protein (17%) and Egg Yolk (10%) being the leading ingredients among all products with protein sources tracked. The top positionings of global product launches tracked with protein sources in 2020 were High/Source of Protein (24%), No Additives/Preservatives (15%), and Gluten-Free (14%).
Fiber Ingredients innovation Feb 2021
The use of dietary fiber ingredients in food & beverage launches is decreasing globally, featuring a -4% year-over-year decline when comparing 2019 and 2020YTD launches. In 2020YTD, the top category of global product launches tracked with dietary fiber ingredients is Dairy (12%), with Maltodextrin (41%), Pectin (22%) and Carrageenan (19%) being the leading ingredients among all products with dietary fiber ingredients tracked. The top positionings of global product launches tracked with dietary fiber ingredients in 2020YTD are Gluten-Free (16%), No Additives/Preservatives (16%), and High/Source of Protein (16%).
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