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Herbs, Spices & Seasonings innovation

Aug 2019
INNOVA MARKET INSIGHTS COMMENTARY
The use of Herbs, Spices & Seasonings in food & beverage launches is increasing globally, featuring a +9% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with Herbs, Spices & Seasonings were Sauces & Seasonings (20%), Ready... More rightarrow
TOP 3 SUB-CATEGORIES
  1. Seasonings
  2. Table Sauces
  3. Beer
TRENDING
TRENDING
UP
Global
REGION
ANALYZED
+9%
2018 VS 2017
INGREDIENTS ANALYZED
Food & beverage launches only;
Garlic

View Details
KEY TAKEOUTS
GROWTH/DECLINE IN TRACKED PRODUCT LAUNCHES
+9% (2018 vs 2017)

TOP COMPANY
Lidl

TOP CATEGORY
Sauces & Seasonings

TOP INGREDIENTS
Garlic

REGION ANALYZED
Global

DATE ANALYZED
2018 vs 2017

Source: Innova Market Insights

Previous Ingredient Analysis on FoodIngredientsFirst.com

Starches innovation Jul 2019
The use of starches in food & beverage launches is increasing globally, featuring a +8% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with starches were Bakery (27%), Ready Meals & Side Dishes (13%) and Snacks (11%), with corn starch being the leading ingredient among the ingredients tracked. The top positionings of global product launches tracked with starches in 2018 are No Additives/Preservatives (18%), Gluten Free (17%) and Vegetarian (9%).
Plant proteins innovation Jun 2019
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%).
Hydrocolloids innovation May 2019
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%).
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