Fats and oils innovation

Mar 2020
INNOVA MARKET INSIGHTS COMMENTARY
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... More rightarrow
TOP 3 SUB-CATEGORIES
  1. Sweet Biscuits/Cookies
  2. Cakes - Pastries & Sweet Goods
  3. Bread & Bread Products
INGREDIENTS ANALYZED
Food & beverage launches only;
Vegetable oil
KEY TAKEOUTS
GROWTH/DECLINE IN TRACKED PRODUCT LAUNCHES
-1% (2019 vs 2018)

TOP COMPANY
Nestlé

TOP CATEGORY
Bakery

TOP INGREDIENTS
Vegetable oil

REGION ANALYZED
Global

DATE ANALYZED
2019 vs 2018

Source: Innova Market Insights

Previous Ingredient Analysis on FoodIngredientsFirst.com

The use of starches 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 launches tracked with starches was Bakery (27%), with corn starch being the leading ingredient among the starches tracked. The top positionings of global product launches tracked with starches in 2019 were No Additives/Preservatives (17%), Gluten-Free (15%) and Vegetarian (9%).
The use of alternative proteins in food & beverage launches has increased globally, featuring a +1.9% year-over-year growth when comparing 2019 and 2018 launches. In 2019, the top categories of global product launches tracked with alternative proteins were Bakery (27%), Meat, Fish & Eggs (15%) and Ready Meals & Side Dishes (14%), with wheat gluten being the leading ingredient among the alternative proteins tracked. The top positionings of global product launches tracked with alternative proteins in 2019 were High/Source of Protein (24%), No Additives/Preservatives (17%) and Gluten-Free (14%).
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 the hydrocolloids tracked. The top positionings of global food & beverage launches tracked with hydrocolloids in 2019 were No Additives/Preservatives (16%), Gluten-Free (15%) and Vegetarian (9%).
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