KEY INTERVIEW: Ingredion Highlights Simple Ingredients as a Key Trend in Health and Wellness
16 Aug 2016 --- Interest in health and wellness is at an all-time high, with consumers looking for simple ingredients that they find in their kitchen cupboard and are good for them. Karin Meissner, Clinical & Infant Nutrition expert at Ingredion, discusses the major consumer trends that are emerging in the food industry.
Karin Meissner, PhD, Ingredion’s Business Development Manager for Clinical & Infant Nutrition, has ten years' experience with Ingredion / National Starch Food Innovation and a further nine years in the consumer food industry. During this time Meissner worked in a variety of positions, focusing particularly on Nutrition and its role in different consumer groups.
FoodIngredientsFirst caught up with Meissner to see what consumer trends are happening in the industry right now and how Ingredion are reacting.
“Market opportunities are driven by consumer demands and trends,” explains Meissner. Interest in health and wellness is at an all-time high, and as a result, consumers are looking for foods that they know are good for them, such as proteins and fibers.”
Meissner goes on to note the importance of ingredients and labeling to today’s consumers: “Labels and ingredients must be easy to understand in order for consumers to want to buy them and continue to buy them time and time again. Clear, transparent messaging around health and wellness is key for success”.
“New product launch figures for products featuring source of protein / high protein claims in Europe are on the rise,” she says. Meissner claims that protein is also important to a range of consumer groups: “Statistics show that protein is very important for the growth and development of children. It also plays a key role in hunger management for adults and is often associated with satiety. Over 55 year olds are also interested in products that have high protein claims for health reasons such as muscle maintenance.
“Protein claims are often quite easy to understand and are not written in scientific language which is good for consumers. We believe that this trend will be around for some time,” she adds.
What about proteins for flexitarians?
“There are a growing number of people who are looking to reduce their meat consumption and move to a flexitarian diet – a plant-based diet with the occasional addition of meat. They want to stay healthy and eat less meat whilst still maintaining the right amount of protein in their diets,” notes Meissner.
“Ingredion works hard to stay on top of emerging trends. In response to growing flexitarianism, Ingredion developed a range of pulse proteins. Very high in protein, these ingredients help to improve the nutritional profile of foods, are importantly from pulses, ingredients that consumers are increasingly seeking and can also enhance the taste and texture of foods. This helps address a key challenge for food manufacturers as consumers want it all – healthy, nutritious foods which don’t compromise on taste and texture.”
What other trends are Ingredion currently responding to?
“Although most consumers are looking for protein, fiber is increasing in popularity and is a trend to watch,” says Meissner. “Last year, the recommended daily intake of fiber in the UK was increased to be on a par with the rest of Europe, so we expect an increase in demand for fiber-rich food.
“Ingredion currently has two fibers in its range, one of which is a resistant starch, which is recognized as a fiber in the UK. This fiber brings benefits such as blood sugar management, which can help prevent and help control diabetes.
“There are some very sophisticated claims which manufacturers can make in this area, but essentially it is the healthiness of fiber that consumers understand. When it comes to labelling, manufacturers would do well to avoid overloading labels with claims and to keep them simple, clean and without additives, which is how the consumer knows the contents are good for them.”
“We believe that pulses are on the rise too and as we celebrate the UN International Year of Pulses in 2016, consumer awareness about how they can incorporate more pulses into their diets is growing. We are expanding our portfolio of pulse products which will enable manufacturers to create an even broader range of pulse based foods and beverages”.
Is the Clean Label trend here to stay?
“Clean Label is a mainstream trend that is very high on the agenda, rather than an emerging trend. Although ‘free-from’ and ‘natural positioning’ are important to consumers, they don’t yet compare to the Clean Label trend,” explains Meissner.
Meissner adds: “Ingredion have over twenty years of experience in Clean Label and we are certain it is here to stay.”
by Elizabeth Kenward
