Assessing ingredient innovation from throughout the year finds a number of trends still in effect. Health claims regulation has clearly hampered health ingredients innovation in the EU. The fact that Tate & Lyle’s salt reduction technology won the NuW Awards at this year’s HiE in Frankfurt signals that true innovation is mainly occurring in “passive” rather than “active” health. As the economic malaise continued to force manufacturers to cut back this year, the issue of cost reduction remained on the agenda. But two ingredients that have experienced massive price hikes were particularly up for replacement: eggs and guar gum.
