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Last week, McCormick Place in Chicago was abuzz with food technology. Between new product launches and discussions about a sustainable future, companies agreed that consumers are expecting more from their food, and it’s up to the industry to deliver. Here are some trends to watch for later this year.
Industry Fights Against Highly Processed Foods
Between minimally processed and processed now When it comes to highly processed foods, consumers can be confused about what each term means.
Ajinomoto Health and Nutrition North America, a manufacturer of amino acid-based food and health solution products, hosted an interactive discussion on this topic..
Other foods considered nutrient-dense, including Chobani yogurt and Fairlife milk, were showcased to show that the implications of highly processed foods can sometimes differ from what consumers perceive.
“The main problem is that there is very limited data to support claims about highly processed foods. So when you have some epidemiological studies that say there are negative health outcomes and people are eating highly processed foods, these are all observational findings,” Julien Lafleur, vice president and general manager of the International Food and Beverage Association, said at the event.
A recent study by the European Innovation Institute found that 56% of consumers actively avoid foods labelled as highly processed, while 65% don’t know what they are.
“The problem is that this label stigmatizes health foods, and a lot of people in the industry are unhappy about it, because a lot of these functional foods are considered to be overly processed, even though they actually have the potential to have big effects,” Lafleur said.
Higher expectations for food
more Consumers expect the food they eat to have long-lasting health benefits, and some even expect the food they eat to have a positive impact on the environment.
Ingrion's new chief innovation officer, Mike Leonard, said he's been watching these trends closely since taking over two months ago and looking for better solutions for healthier foods.
“We are very interested in being part of the nutrition and wellness community and want to work with influential figures and thought leaders in the field to inform our innovation strategy,” Leonard said.
Between healthy aging, reducing sugar and increasing protein, consumers want more from the foods they eat, and ingredient companies need to continue to innovate while also staying informed about the space, he said.
But some expectations, like clean decks and full-material kits, could come with a higher price tag, and some companies say they're keeping that in mind.
Clean label always comes at a premium. It’s never the cheaper option. But “we try to meet the consumer and the customer in the middle, providing them with added value, whether it’s a cleaner label or a product that makes a particular food healthier,” Courtney Schwartz, marketing director for Kemin Food Technologies, told Food Dive.
Selected captions
Licensed by AAK.
Alternative Sweeteners
Food manufacturers like Ingredion and DSM-Firmenich have been innovating alternative sweeteners as more and more consumers want to reduce their sugar intake but don't want to sacrifice taste or texture.
Leonard said Ingredion prioritizes working with nutritionists, health influencers and other subject matter experts on innovation to ensure the company walks the talk.
In terms of sustainability The process of producing sugarcane sugar reportedly uses “enormous” amounts of water. Dr. Srini Subramanian, Business Development Director, DSM-Firmenich He presented on how product developers can use innovative strategies and solutions to reduce sugar content while maintaining flavor.
Stevia, the most widely used plant-based sweetener, and calorie-free monk fruit According to Subramanian, both the Chinese Syratia grosvenori plant and the Chinese Cyratia grosvenori plant are growing in popularity.
Sugar reduction is said to be multidimensional. SubramanianAnd there are many things you can change in food. Texture, mouthfeel, flavor, etc. These are all factors that companies should consider when innovating.
Taste is king. That means texture is king too.
According to Leonard, no matter how healthy a food is, it is useless if no one eats it.
At the Ingredion booth, the company showcased its goal of creating better solutions for healthy foods with new pea proteins. Other companies, such as AAK and Kemin, showcased innovative stabilizers and products to improve texture.
Taste has always been the most important variable in nutritious products, but texture is also receiving more attention as consumers look to feel good about what they are putting in their bodies while also improving their overall eating experience.
Kemin has unveiled its new Shield V product, a clean label solution that combines the preservative properties of vinegar with plant extracts to inhibit and retard mold growth.
“This new product will help manufacturers meet the demands of health-conscious consumers with excellent heat stability and no compromise on taste or sensory properties,” Schwartz said. “It is suitable for a wide range of baking applications, as well as sauces, dressings and fillings.”
AAK has also been innovating with vegetable oils and fat solutions. The company sampled one of its non-lauric acid filling fats, used to replace cocoa butter, in its raspberry white truffle filling.
“We hope this concept sparks a conversation that speaks to our customer base,” said Ryan Branch, AAK’s senior marketing manager.
