Food Business News - August 7, 2018 - 50
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Faster product development cycles drive formulators
to embrace new concepts and technologies
he rapid pace of change in technology and consumer preferences is
having a dramatic effect on food
and beverage ingredient research and
development. Product developers are
embracing new tools to keep up with
food and beverage companies that are
demanding innovative ideas and faster
product development cycles.
"The pace in which technology is
changing is impacting all aspects of R.&D.,"
said Cindy Stewart, global cultures and
food protection technology and innovation
leader for DuPont Nutrition & Health, and
president of the Institute of Food Technologists. "We are faced with balancing the
needs of the consumer here in the U.S. and
the consumer from around the globe. We
have big challenges and still must provide
safe products that taste good.
"We are seeing rapid developments
in digital technology, artificial intelligence, big data and bioinformatics.
These are giving us more and more tools.
Food Business News
What is exciting is this new frontier of
digital technology tools, which can help
us understand the complexity of food."
Adding to the complexity of the
product development process is consumer demand for ingredients that are
perceived as natural.
"Today, 75% to 80% of new products
contain natural colors, but only about
a third of the market is natural colors,"
said Paul Manning, chief executive officer of Sensient Technologies, Milwaukee.
"We're seeing brands that have been
around for many, many years using more
Mr. Manning finds his business at
an intersection between meeting the
need for ingredients perceived as natural
and embracing new technologies that
allow the company to grow and expand.
In early July, Sensient acquired Mazza Innovation Ltd., Vancouver, B.C., a
"They have a total water-based
extraction process," he said. "We've been
using that technology in our cosmetic
business, and it has applicability for natural colors using only water. Same thing
for flavors or extracts that use (a) water
Mr. Manning predicted that more
plant extracts will be used as a part of flavor development due to the ingredients'
favorable label declaration.
"For example, we're seeing extracts
as the flavor or an element of the flavor,"
he said. "What is really neat about it is
you can have traceability from seed to
the shelf. It really bolsters the product,
the supply chain. It offers a nice label, a
clean label with an ingredient from an
entirely natural product."
Being faster and better
A key component of the product
development process is developing insights
about consumer interests and expectations
August 7, 2018