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Informative articles, news, and trends across various food ingredients and equipment supplier categories.

ARTICLES

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Natural Colors Continue to Secure Domination in Prepared Food Products

The shift away from artificial colorants is driven almost entirely by consumer demand
January 25, 2021
David Feder, RDN
The growth in sales of natural food colorants is expected to continue growing strong. The food color market reached $2.85B at the end of last year (about double the 2015 figures), and boasts a CAGR of nearly 6%. In a reversal of the previous decade, natural colors now comprise 69% of the market, and multiple sources expect sales of natural colorants to land between $3B and $3.5B or higher by 2027, exhibiting a CAGR of between 8-12% or greater.
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Food Color Experts Declare Red as 2021’s Color of the Year

No food color has been subjected to efforts to “go natural” more than red
January 25, 2021
Winston Boyd PhD
Color is arguably the most important initial sensory cue we get from a food or beverage. It helps us almost immediately make a preliminary judgement about the desirability, quality, and palatability of what we plan to eat or drink. If the color of an item is “wrong” or off, it can drive the consumer away from even the tastiest treat.
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Hot Stuff: Red Jalapeno Puree, Peppers Remain on Trend

Cooking sauces represent a convenient alternative to creating recipes from scratch
January 20, 2021
Maggie Harvey and Juliet Greene
Prepared cooking sauces remain popular for consumers and represent a $190 million category; up +6% versus prior year (Nielsen: Total U.S. x AOC 52 Weeks Ending 4/25/20). With exception of 2020’s shelter-in-place, Americans are spending less time preparing meals at home and cooking sauces represent a convenient alternative to creating recipes from scratch.
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Sweeter Times Coming

The search for sweetness is only natural
January 20, 2021
Alexa Bosshardt MPS, RDN
Consumer commitment to reduce sugar consumption continues to drive industry opportunities to develop non-nutritive sweeteners that perform and taste like table sugar. Blending nutritive sweeteners with high-intensity sweeteners (HIS) has become the standard, with stevia being the common go-to, typically in blends with everything from corn-derived sucrose or dextrose to maltose or tapioca sugar, or recent arrivals like coconut sugar.
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Fruits and Nuts in Their Many Forms Have Applications in All Sectors of the Food Industry

Food scientists should be aware of the unique processed versions of fruits and nuts and the applications in which they work best
January 14, 2021
Rachel Zemser, MS, CCS
From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.
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Lactose Intolerance, Food Allergies Create New Opportunities for Plant-Based Dairy

The growing usage of plant-based dairy and egg products has created a $4.3 billion market forecast to grow 6.0% annually through 2024
January 14, 2021
After infancy, approximately 65% of people have a reduced ability to digest lactose, a sugar found in many dairy products. Although milk and dairy products are a staple in many populations, increased awareness of lactose intolerance has led many people to reduce dairy consumption, avoid dairy altogether, consume plant-based dairy alternatives, and look for dairy products without lactose.
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Rising Demand for Recognizable, 'Clean Label,' 'Natural' Ingredients

Consumers are more closely scrutinizing the ingredients and processes involved in the food products they purchase
January 8, 2021
Tamieka Hardy
On one side of the food and beverage processing industry, food manufacturers have been tasked with solving issues of food and ingredient safety and security. From the other side, consumers are more closely scrutinizing the ingredients and processes involved in the food products they purchase. These two pressures have brought unprecedented challenges to the product developer.
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Old School Ingredients, Techniques Arrive in New School Forms & Flavors

Consumer culinary knowledge creates high expectations for product developers to deliver more genuine flavors
January 8, 2021
Robert Danhi

Today’s consumers carry more culinary knowledge than ever before, and can boast familiarity with ingredients such as lemongrass and kaffir limes, black garlic, fenugreek and carob. This creates high expectations for product developers to deliver more genuine flavors of Asia in easy to understand formats and flavors.


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