Food Business News - October 1, 2019 - 34

INGREDIENT TRENDS

Adding value with extracts

©KIREEWONGFOTO - STOCK.ADOBE.COM

Ingredients aid formulators in creating products perceived as clean and natural

E

xtracts are the go-to ingredients
for food and beverage product
developers intent on formulating
products with a clean, clear or natural
marketing approach. As the ingredients
panel on packaged foods is scrutinized
by some consumers for so-called no-no
ingredients, extracts offer formulators
an opportunity to preserve a formulation
seen as appealing.
"The trends we see in extracts are related to what we see our customers responding to and the trends they are being asked
to develop toward: Natural, clean label and
organic are asked for quite frequently," said
Peggy Iler, lead scientist and senior manager with Kalsec Inc., Kalamazoo, Mich.
But a challenge facing formulators is
understanding what "clean" means to food
companies and consumers.
"You're not going to find a consistent
answer," said Jill Puckett, market development specialist with Kalsec. "If you go
to a clean label conference and ask, 'What
does clean label mean?' there will be no
widespread agreement.
"To us here, clean label means getting
it as close to nature as possible. So, that
may mean using a different emulsifier or
looking at how a spice is extracted. There
are different options available depending
on the spice."
Ms. Puckett added that clean label is
evolving toward "clear" labeling.
"We see transparency becoming a
much bigger deal to consumers," she said.
34

Food Business News

"An ingredient's origin is important."
Mitin Rathod, global segment lead
at Sensient Flavors, Hoffman Estates, Ill.,
said clean label is a part of the equation,
but it can be oversimplified and, at times,
even misrepresented.
"There are underlying trends related
to extracts, one of them being ease of
communication; it's something people
can read and pronounce," he said. "The
other part of it that is not getting enough
attention is how it relates to sustainability.
It may not be top of mind regarding food
ingredients, but sustainability is top of
mind for many people in their day-to-day
lives. Extracts are more in tune with these
consumers' shopping behavior."
Citing 2019 data from the market
research company Information Resources,
Inc., Mr. Rathod said recycling and biodegradable are topics consumers rank high
when they consider sustainability.
"But at No. 6 and No. 7 on the list
is natural and organic," he said. "Below
them is ethnically sourced. These aren't
the leaders, but they are all in the top 10
topics consumers think about related to
sustainability."
Beverage makers have been early
adopters in using extracts, Mr. Rathod said.
"Beverage remains the mover and
shaker in this world of clean and pure that
we consume every day," he said. "Beverages will lead the pack. It's an easier taste
profile to execute."
Beverage is also a category in which

consumers are willing to pay a premium
for certain applications. Citing internal
Sensient research, Mr. Rathod said consumers may pay a 10% to 39% premium
for some beverage applications. In yogurt
and bakery, such premiums may range
between 20% to 30%.
Ms. Iler said she is not seeing a big
push in extract use in any specific category.
"Plant proteins are getting asked for
in different flavor profiles," she said. "People are asking for more complex, authentic
flavor profiles to be used in applications."
Two cuisines she said are attracting
greater attention are Middle Eastern and
African.
"We are doing a lot of development
work on those," she said.
Mr. Rathod said developers working
with extracts need to understand the
ingredients.
"The entire industry is used to
using flavor compounds; they are used
to something that is very adaptive," he
said. "(Extracts have) one purpose. Using
extracts will push applications scientists
to think harder about what they are doing.
Because of the concentration and purity
of extracts, it raises the question of how
much to add."
Suppliers with experience in extracts
will be able to make recommendations about
specific flavors and applications, he said. FBN
Keith Nunes
knunes@sosland.com
October 1, 2019



Food Business News - October 1, 2019

Table of Contents for the Digital Edition of Food Business News - October 1, 2019

Food Business News - October 1, 2019
Market Insight - U.S. Production of red meat and poultry again record high
Contents
From the Editor - Millennials, Gen Z see value in corporate social responsibility
Conagra Brands sees progress in Pinnacle Foods transformation
Nestle and Kellogg among companies launching biodiversity initiative
PepsiCo accelerates plastic waste reduction efforts
Beyond Meat names former Tesla executive as new chief operating officer
McDonald’s testing plant-based burger with Beyond Meat in Canada
New name, new focus for Grocery Manufacturers Association
Tyson Foods expands Georgia poultry plant
Arby’s parent to acquire Jimmy John’s sandwich chain
Keurig Dr Pepper to invest nearly $220 million in new facility
Post’s active nutrition business to be named BellRing Brands following i.p.o.
Fresh ideas from Expo East
A ‘bold’ new venture for Stacy’s Pita Chips founder
Kellogg unveils Leaf Jerky at Expo East
F.D.A. calls meeting to discuss ‘new era of smarter food safety’
Market Insight - U.S. production of red meat and poultry again record high
Ingredient Innovations - Going with the grains for fiber claims
Ingredient Trends - Adding value with extracts
Beverage Business News - Formulating better-for-you attributes into beverages
New Food Insider
In the Spotlight - U.S.-Japan agreement levels playing field for U.S. producers
Ingredient Markets
Supplier Innovations and News
Classifieds
Ad Index
Food Business in the News
Food Business News - October 1, 2019 - Market Insight - U.S. Production of red meat and poultry again record high
Food Business News - October 1, 2019 - Market Insight - U.S. Production of red meat and poultry again record high
Food Business News - October 1, 2019 - 2
Food Business News - October 1, 2019 - 3
Food Business News - October 1, 2019 - Contents
Food Business News - October 1, 2019 - 5
Food Business News - October 1, 2019 - 6
Food Business News - October 1, 2019 - From the Editor - Millennials, Gen Z see value in corporate social responsibility
Food Business News - October 1, 2019 - Conagra Brands sees progress in Pinnacle Foods transformation
Food Business News - October 1, 2019 - Nestle and Kellogg among companies launching biodiversity initiative
Food Business News - October 1, 2019 - Beyond Meat names former Tesla executive as new chief operating officer
Food Business News - October 1, 2019 - 11
Food Business News - October 1, 2019 - Tyson Foods expands Georgia poultry plant
Food Business News - October 1, 2019 - 13
Food Business News - October 1, 2019 - Arby’s parent to acquire Jimmy John’s sandwich chain
Food Business News - October 1, 2019 - 15
Food Business News - October 1, 2019 - Keurig Dr Pepper to invest nearly $220 million in new facility
Food Business News - October 1, 2019 - Post’s active nutrition business to be named BellRing Brands following i.p.o.
Food Business News - October 1, 2019 - Fresh ideas from Expo East
Food Business News - October 1, 2019 - 19
Food Business News - October 1, 2019 - 20
Food Business News - October 1, 2019 - 21
Food Business News - October 1, 2019 - A ‘bold’ new venture for Stacy’s Pita Chips founder
Food Business News - October 1, 2019 - 23
Food Business News - October 1, 2019 - Kellogg unveils Leaf Jerky at Expo East
Food Business News - October 1, 2019 - 25
Food Business News - October 1, 2019 - F.D.A. calls meeting to discuss ‘new era of smarter food safety’
Food Business News - October 1, 2019 - 27
Food Business News - October 1, 2019 - Market Insight - U.S. production of red meat and poultry again record high
Food Business News - October 1, 2019 - 29
Food Business News - October 1, 2019 - Ingredient Innovations - Going with the grains for fiber claims
Food Business News - October 1, 2019 - 31
Food Business News - October 1, 2019 - 32
Food Business News - October 1, 2019 - 33
Food Business News - October 1, 2019 - Ingredient Trends - Adding value with extracts
Food Business News - October 1, 2019 - 35
Food Business News - October 1, 2019 - Beverage Business News - Formulating better-for-you attributes into beverages
Food Business News - October 1, 2019 - 37
Food Business News - October 1, 2019 - 38
Food Business News - October 1, 2019 - 39
Food Business News - October 1, 2019 - 40
Food Business News - October 1, 2019 - 41
Food Business News - October 1, 2019 - New Food Insider
Food Business News - October 1, 2019 - 43
Food Business News - October 1, 2019 - 44
Food Business News - October 1, 2019 - In the Spotlight - U.S.-Japan agreement levels playing field for U.S. producers
Food Business News - October 1, 2019 - Ingredient Markets
Food Business News - October 1, 2019 - 47
Food Business News - October 1, 2019 - 48
Food Business News - October 1, 2019 - 49
Food Business News - October 1, 2019 - 50
Food Business News - October 1, 2019 - 51
Food Business News - October 1, 2019 - 52
Food Business News - October 1, 2019 - 53
Food Business News - October 1, 2019 - 54
Food Business News - October 1, 2019 - 55
Food Business News - October 1, 2019 - Supplier Innovations and News
Food Business News - October 1, 2019 - 57
Food Business News - October 1, 2019 - Classifieds
Food Business News - October 1, 2019 - 59
Food Business News - October 1, 2019 - 60
Food Business News - October 1, 2019 - Ad Index
Food Business News - October 1, 2019 - Food Business in the News
Food Business News - October 1, 2019 - 63
Food Business News - October 1, 2019 - 64
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