With consumers more focused on transparency, F&B ingredient providers such as Ingredion are priming traceability and premiumization of their products. 

“If consumers know which ingredients and processes go into the products they buy, this can help them to feel more empowered in their decision-making,” Constantin Drapatz, senior regional platform manager at Ingredion tells FoodIngredientsFirst.

Notably, clean label products have seen a surge due to COVID-19 as consumers as a result of “health-conscious purchasing by consumers.” Locally produced, dairy and savory products are at the top of the bucket list, according to Ingredion.

The company is focused on developing its protein isolates and concentrates in the future because of the need of the market to improve flavor and functionality on these two product lines.

Meanwhile, protein content is a major driver of consumers’ purchasing choices leading to a steady increase in demand for protein fortification.

Ingredion is also tapping into minimizing plant flavor in its plant-based products, making them more neutral, so that customers can use them as a blank slate to build flavor profiles. 

No rival for pure ingredientsIngredion will also focus on minimizing plant flavor in its plant-based products. 
Industry has come full circle using real cream which was used in the early days of its consumption. Producers once again see the importance of pure foundational ingredients, which are often seen as a signature of quality.

“We are taking a strong focus on developing food products that are affordable but still in line with consumers’ expectations towards health, quality and deliciousness,” Drapatz underscores. 

“The goal is to create on-trend creamy textures, enhanced shelf life stability that can be paired with cost in use benefits.”

Health perception claims rule the coop
Consumers are more likely to try brands which increase health perception, such as “high in protein,” “plant-based” and “gluten-free.” 

Pea protein rivals soy at the moment as the taste for plant-based food grows. The performance protein range Vitessence Pulse 1853 pea protein isolates are protein concentrates without the plant flavor, bitter taste or uncontrolled microbial levels inherent in dry-milled pulse products, says Ingredion.

Starches is another option that caters to plant-based dietary requirements. Ingredion’s Novation functional native starches can replac modified starches, making them the only functional-native organic starches on the market. 

“But to keep them coming back for more, your product needs to deliver an eating experience that meets taste, texture and mouthfeel expectations,” explains Drapatz.

The clean label trend has gained extra dimensions with themes such as sustainability, “better for you” and less processing. These attributes will influence upcoming NPD launches. “There has been accelerated clean label growth in several countries including Germany, Poland and Italy,” he adds. 

Last month, Ingredion, Matsutani Chemical Industry, Cosun Beet and Samyang became part of a consortium to help bring allulose to the EU and UK markets and support its nutritional labeling as a carbohydrate. 

By Inga de Jong