Univar’s VP shares insights on tailoring ingredient solutions for consistency across global recipes

18 Feb 2022 --- Maintaining the same level of consistency among recipes often presents formulators with a challenge, as one recipe may differ from country to country. Tailoring product development to the demands and appetites of each individual market is therefore essential for manufacturers.

Kevin Hack, global vice president of food ingredients at the ingredients distributor Univar Solutions, speaks to FoodIngredientsFirst on how the company is developing solutions for global recipes, based on the latest market trends and functional needs.

Trends drive specialty ingredient innovation
Univar’s Solution Centers play a critical role in creating specialty ingredient marketing kits for its customers. At these sites, the company develops new recipes with a range of ingredients that address booming market trends and changes in consumer demand.

Hack notes that it is pivotal for F&B brands to understand the culture of food taste, which isn’t the same in every region.

Hack notes that it is pivotal for F&B brands to understand the culture of food taste, which isn’t the same in every region.

“We have solution centers and test kitchens that act as innovation hubs around the world, including in Chicago, Mexico and Turkey, where product development is created and perfected for the local market.”

Univar’s newest Food Solution Center at The Hatchery Chicago provides a platform and location for recipe creation with technical expertise and scientists.

“Our collaboration with The Hatchery Chicago raises the bar by creating a chef-inspired food laboratory where businesses of all sizes – ranging from small bakeries to large manufacturers – can collaborate with food scientists and ingredient specialists to shape the future of food,” says Hack.

“Whether reformulating a flavor or texture, understanding how to turn an innovative dish into a commercial recipe, or conceptualizing, developing and launching a product line, our Food Solution Center at The Hatchery Chicago is at the forefront of food and market trends.”

Small adjustments make all the difference
Hack notes that the ability to make small changes and see, touch, and taste the difference is crucial in food innovation.

For example, one of our bakery customers wanted to create a new fruit filling for a baked pastry product, but they couldn’t get the chemistry right for the desired mouthfeel without compromising shelf life. 

We worked with the bakery to first find the right texture and then recommend the optimal combination of pectin and starch to provide the desired mouthfeel, while also introducing a vinegar powder to meet the shelf-life requirement needed. It’s all about having a full range of ingredients and an experienced team to experiment and discover what works.”

To educate its customers, Univar hosts webinars and cook-alongs with its chefs in the kitchen, showing them how to use its ingredients. 

“We have a lot of things in the works in terms of product innovation. Right now, we have teams focusing on baking innovations; brewing; trends like sugar reduction or the use of enzymes; and the use of dietary fiber and other ingredients to promote strong gut health,” says Hack.

“We also carry these activities to the food industry trade shows, where we do live cooking demonstrations and discussions showcasing the latest innovations and the benefits of various ingredients,” says Hack.

Replacement ingredients help counter supply imbalances
This year, Univar has observed a surge in customer interest around finding and formulating with replacement ingredients and developing new products. 

“Due to global supply imbalances, our customers and the market are looking for alternative formulations, often swapping one core ingredient multiple others without sacrificing taste or functionality,” adds Hack.

“One example is citrus fiber and enzymes being used as substitutes for other texturizing agents that are in tight supply. You typically see this a lot in clean label or plant-based products.”

By Benjamin Ferrer

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