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Food tech was abuzz at McCormick Place in Chicago last week. Amid discussions of new product launches and efforts toward a sustainable future, companies agreed that consumers want more from their food, and it’s up to the industry to deliver. Here are some trends to expect in the second half of the year.
Industry battles ultra-processed foods
Minimal processing, processing, now When it comes to ultra-processed foods, consumers are confused about what different terms mean.
Ajinomoto Health & Nutrition North America, Inc., a manufacturer of amino acid-based food and health solution products, hosted an interactive discussion on the subject..
Foods that are said to be nutritious, such as Chobani yogurt and Fairlife milk, were displayed to show that the meaning of ultra-processed foods may differ from consumer perception.
“The main problem is that there is very limited data to support the claims made about ultra-processed foods and there are some epidemiological studies that claim there are negative health effects and that people are eating overly processed foods, but these are all observational studies,” Julien Lafleur, deputy executive director of the International Food and Drink Association, said at the event.
A recent survey by the European Innovation Institute found that 56% of consumers said they actively avoid foods labelled as ultra-processed, but 65% did not know what it was.
“The problem is that this label really stigmatizes health foods, and that bothers a lot of people in the industry, because there are a lot of functional foods that are considered ultra-processed foods, even though they can have a really big impact,” LaFleur said.
Higher expectations for food
more Consumers expect the foods they eat to have long-term health benefits, and some also expect the foods they eat to have a positive impact on the environment.
Ingredion’s new chief innovation officer, Mike Leonard, said the company has been watching the trend closely in the two months since he took the job to find better solutions for healthier foods.
“We’re very interested in being part of the nutrition and wellness community and collaborating with influencers and thought leaders in the space to develop our innovation strategy,” Leonard said.
Consumers want more from the food they eat, whether it’s healthy ageing, reducing sugar intake or getting more protein, and ingredient companies need to stay informed and innovate in these areas, he said.
But expectations such as clean ingredient labelling and full ingredient listing come with higher prices, and some companies said they are mindful of that.
Clean label always comes at a premium — it’s never going to be the cheapest option — but that being said, “we’re trying to meet the middle ground of offering our consumers and customers added value, whether that’s a cleaner label or a product that makes certain foods healthier,” Courtney Schwartz, marketing director at Kemin Food Technologies, told Food Dive in an interview.
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Used with permission from AAK
Alternative Sweeteners
As more consumers want to cut down on their sugar intake but don’t want to sacrifice flavor or texture, food manufacturers including Ingredion and DSM-Firmenich have been working to develop alternative sweeteners.
Leonard said Ingredion prioritizes working with nutritionists, health gurus and other experts in the field on innovation to ensure the company can deliver on its promises.
From a sustainability perspective, “A staggering amount of water is used in the cane sugar production process,” Dr. Srinivasan Subramanian, Director of Business Development at DSM-Firmenich He gave a presentation on how product developers can use innovative strategies and solutions to reduce sugar content while maintaining flavour.
Stevia, the most widely used plant-based sweetener, and Monk Fruit, a zero-calorie sweetener derived from the Luo Han Guo plant. Subramanian said both plants, including the Siraitia grosvenorii plant from China, were growing in popularity.
Sugar reduction is multifaceted, SubramanianThere are so many things that can be changed in food, including the texture, mouthfeel and flavour. These are all factors that companies need to consider when innovating.
Taste is king, and that means texture too.
According to Leonard, no matter how healthy a food is, it’s pointless if no one eats it.
At Ingredion’s booth, the company showcased its goal of creating better solutions for making healthy foods with its new pea protein, while other companies such as AAK and Kemin also presented innovative stabilizers and products to improve texture.
Taste has always been paramount for nutritious products, Leonard said, but texture is now also coming into focus as consumers want to improve the overall texture while still feeling good about what they’re putting into their bodies.
Kemin has introduced a new product, Shield V, a clean-label solution that combines the preservative properties of buffered vinegar with botanical extracts to inhibit and slow mold growth.
“This new product helps manufacturers meet the demands of health-conscious consumers with excellent heat stability and without compromising taste or sensory properties,” Schwartz said. “The product is ideal for a variety of bakery applications as well as sauces, dressings and fillings.”
AAK is also innovating with plant-based fat solutions: the company trialed one of its non-lauric filling fats, used as an alternative to cocoa butter, in a raspberry white truffle filling.
“We hope these concepts will spark conversation that will trickle down to our customer base,” said Ryan Branch, senior marketing manager at AAK.
