Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.
Firmenich is launching a new business platform to focus on natural and clean label products. But, the ingredients supplier says, it is important to go beyond clean label to convert purchase intent.
The use of misleading images of blood oranges on coloured orange juice cartons has been called into question by Giovanni La Via, MEP, saying it is “not fair for the consumers”.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
The new EU flavouring regulation should cause no immediate panic amongst food manufacturers, says Synergy, but there are some aspects of the law that are left open to interpretation.
Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.
Demand for nature-identical flavours in Central and Eastern Europe
(CEE) remains strong, as lower prices override the Western clamour
for all-things natural and organic, say exhibitors at FiCEE.
UK flavourings company Create Flavours is restructuring its
business to incorporate a division dedicated to the production of
natural flavours, adapting to the growing trend for clean-label
ingredients.