❯ OPINION EDGE An Eye on Savory: Trends & Flavors

Key suppliers offer their thoughts on read meal trends. How far can we go in terms of convenience without sacrificing taste, quality & naturalness and how is technology helping?

ERIC DAVODEAU, MANE Mane is producing concentrated AGNÈS GUÉMENÉ JØRGENSEN, CATEGORY DIRECTOR SAVOURY EMEA extracts based on agriculturally sourced DUPONT, APPLICATION SPECIALIST by-products, perfectly in line with a zero waste food objective. From those extracts, On savory trends and stealth Mane is producing stocks which are On fat, sugar and salt really close to the traditional “fond” product reformulation... and sauces that consumers crave reduction technologies... “Consumers want to understand what in ready meals. “DuPont Nutrition & Health has years they are eating and make more sense of Mane has been working with a panel of accumulated, in-depth knowledge of what they are buying. Using the names of called M2P (for Mane Proprietary Panel) the industries that tap into ready meals. ingredients they could be cooking with for more than a year. We recently con- We are applying this base of expertise to or using the word ‘natural’ seems to be ducted a survey on this panel to under- facilitate discussions and drive develop- the panacea, although answers to this stand major tonality trends. Unsurprising- ment processes to reduce salt, sugar demand for naturalness cannot solely be ly, traditional Mediterranean ingredients and fat. For example, in our most recent expressed in this way. Agricultural origin, such as rosemary herb and sundried pasta concepts we’ve developed high additives cleansing and kitchen related tomatoes are very popular. fiber vegetarian bolognese, pasta filata/ ingredients demands are all concepts Certain spices such as chili or pepper mozzarella for lasagna and cheese fla- following the same expectation to restore are also becoming a very appealing trend vored pasta sauce, allowing our custom- the intimate and social relationship among European consumers who want ers partial or total cheese replacement, between consumers and their food. Our more diversity in terms of origin, spe- just to name a few innovative options. In industry needs to avoid confusion and I cies and taste. To answer that demand, order to enable our customers to align am convinced that there is room for our industry needs to create strong links with consumer demands, we also offer Almost everything has been tried already and it gets hard to reinvent new fruits or flavoring, particularly for natural flavor- with raw material sources, to develop competent advice on ingredient ingredients, which have the potential to make a trend. But there are opportunities. ing, as well as for traditional ingredients. bespoke flavoring preparations. Through functionality and interactions during Clean labeling is even more important in the majority stake that MANE has taken processing and product shelf-life. ready meals than in any other segment as in Kancor, an ingredients manufacturer Technology used alongside humans the reference is clearly “homemade.” specialized in spices & oleoresins, is also fundamental to overcoming we are creating a unique global technol- formulation challenges. Human taste ogy hub for high quality food and bever- buds are directly connected to the brain. age ingredients. Using electroencephalography (EEG), Reformulation is much more complex a technique commonly used to diag- than simply reducing salt and fat as it nose epilepsy, we can measure electri- needs to tackle the overall product cal activity in the brain when the taste performance, while addressing cost buds are stimulated. A current study constraints. is investigating the effect of sugar, salt Our industry is able to develop highly and fat on the brain. By pinpointing the sophisticated flavoring preparations to brain’s response to these stimuli, we can help the food industry avoid the fading then identify alternative ingredients that of their products’ taste, when undergoing produce an identical gustatory effect. salt, sugar or fat reduction processes. This holds great potential for develop- In my opinion, restoring complexity ing foods in healthier, reduced-calorie are key words since you need more salt, formats that are just as satisfying as the fat and sugar when your base-line original products. So far, we have looked is impoverished.” ❚ at the gustatory effect of sugar.” ❚

40 THE WORLD OF FOOD INGREDIENTS APRIL/MAY 2016 ROGER LANE, SENSIENT FLAVORS, SASCHA THAENS, RAPS GMBH ADAM ANDERSON, DSM FOOD MARKETING MANAGER, SAVORY FLAVORS DIRECTOR SALES MANAGEMENT & STRATEGY SPECIALTIES, INNOVATION MANAGER

On comfort flavors and On the rise of the vegetarian On the rise of the “free from” hot & spicy experiences... trend into the mainstream... and “clean label” trends... “Consumers are really looking to “Important consumer trends for the “The ‘free from’ trend (with foods the past for inspiration in a trend we’re savory and ready meals sector are, for lower in salt, sugar and fat) is increas- calling ‘comfort & joy.’ It is manifesting me, vegetarian products. Plant-based is ingly prevalent as consumers become in a couple of ways. First, we’re seeing a the way to go, as more and more people more aware of the ingredients in their return to simpler, more comforting foods are choosing vegetarian diets. Plus, products. For example, a survey we like meatloaf, meatballs and macaroni the rise of part-time vegetarians who conducted in 2013 showed that around and cheese. We’re also seeing it play have reduced their meat consumption two thirds of consumers check the out in putting an adult spin on foods because of health, sustainability and ingredient labels for salt levels. Govern- typically eaten by kids. Peanut butter is animal welfare concerns is also having ments, particularly in Western Europe, being flavored by ingredients like harissa a major effect on new product activity. are playing a crucial role in reducing the and restaurants are featuring corndogs, This includes the technological develop- population’s intake of salt, sugar and fat. but doing them with unique, artisan ment and promotion of better-tasting For example, the UK has just approved a sausages like duck or lamb. There is also products that are more reminiscent of sugar tax on beverages. Food producers a continued interest in more globally meat, as well as the use of alternative are responding to this trend and we are authentic flavors. Consumers are look- protein sources. Therefore, almost all working with them to find solutions that ing for products that can mimic cuisine veggie variations are of interest for food can reduce the salt, sugar and fat levels, they could find in someone’s home in a companies, including meat substitutes, without compromising on taste. foreign country. reductions and convenience meals. Another trend is ‘clean label,’ which Of course, spicy is still trending, but Manufacturers and meat companies can have a number of connotations, we’re now seeing it fused with other are now using their expertise to address such as natural, label simplicity and flavor experiences; things like sweet or vegetarian nutrition issues. Another key removal of certain ingredients. bitter flavors being mashed up with it. driver is fresh convenience products. Convenience is also of increasing im- We’re also seeing more regional heat The desire for fresh and semi-processed portance to consumers. Ready meals, by experiences being driven by consum- foods is an additional factor that is their very nature, follow this trend. How- ers looking for the ‘next big thing’ shaping what and how consumers eat. ever, many innovations involve develop- when it comes to heat. Whether that be However, some applications have only ing convenient products without effort, Korean gochujang or other regionally a limited shelf-life and must be carefully cooking profiles, or taste complexity. based pepper sauces, customers want processed. Therefore, fresh ingredients ‘Natural/authentic’ is also a high activ- flavor with their heat, not just burn- and those that need to be frozen have to ity trend, as consumers are looking for off-your-tongue spicy. Korean food is be handled with extra care to produce more authentic profiles and ingredients. finally having its moment with more ready-to-eat and semi-finished products. This translates into the development or and more mentions every single day in Whether it is pestos, sauces, chutneys, use of recognizable ingredients, which the blogosphere. It’s a convergence of fillings or toppings, RAPS offers a wide have the perception of being ‘natural.’ several trends – regionality, authenticity, variety of “Fresh Line” products for the Another, somewhat newer, trend is a renewed interest in fermentation and entire industry, knowledge about the lat- “clear label,” which is more focused on spicy flavors. Middle Eastern food is also est technology and custom solutions for transparency and creating labels that getting more time in the spotlight.” ❚ partners from all over Europe.” ❚ consumers can understand.” ❚

APRIL/MAY 2016 THE WORLD OF FOOD INGREDIENTS 41 TOM VAN ZEEBURG, AKZONOBEL CASEY THOMAS, FONTERRA JOHANNES TONAUER, MOGUNTIA BUSINESS DEV. MANAGER ONEGRAIN DAIRY FOODS MARKETING DIRECTOR MANAGING DIRECTOR

On clean & clear labeling On consumer trust and On the rise of natural and in ready meals... savory applications... real food ingredients... “Just as in any other segment, the “Clean and clear labeling is now a “First and foremost, consumers want consumer wants to understand the label. well-established pathway to build and tasty products. Nevertheless, there are This conscious group of consumers is reinforce trust in food and food source a few contemporary trends influencing growing. The ingredients list should – it certainly shows no sign of lessen- people’s product choice to a high level. contain a clear description of ingredients ing in value. A limited number of easily Ready meals have to be as natural as that can also be found in the kitchen. read and known ingredients is a start. possible. Natural ingredients as well as When a total product range meets the However, there is an increasing desire short ingredient lists are becoming more clean and clear label requirements, the by many consumers to know more about and more vital. At Moguntia we try to brand owner can use it to differentiate the ingredients that are part of the meals avoid the use of aromas. Our first choice from others and find added value. they buy and consume. Stating product are natural spices, carefully selected and Stealth reformulation on salt is still origin or farm method (for example, the steam-treated in order to bring down the most important way to reduce salt province/country of origin or whether viable count in a natural way. In case without risking that the consumer will the raw ingredients are free-range or or- the formulation avoid the use of added notice differences in taste. Since labeling ganically farmed) can effectively convey flavors, we only use natural aromas. Short of the amount of salt on the packaging a trusted source or premium quality. ingredient lists go hand in hand with was harmonized in December 2014, it When looking at the dairy portfolio, clean and clear labeling. has become a lot easier for consumers cheese plays an important role in a wide A major and ubiquitous topic within to compare products on salt content range of applications in the savory and our NPD is consumers‘ strong wish and make conscious choices. Reduced ready meals sector – whether it be in for healthy meals. Having expelled sodium salt combined with flavors that pizzas, salads, sandwiches or other MSG from all our pastes, powders and are currently available in the market, are pre-cooked meals. The desire and value granules for sauces and soups as well as very good and effective ways to reduce of stronger and more distinctively flavor- seasonings many years ago, more recent sodium and keep the taste. ful natural cheese continues to build. trends are kicking out yeasts and HVPs. Consumers do not want to sacrifice This is not a new trend, rather one that One of our latest product series is even taste, quality or naturalness, and neither is established and remains important to avoiding all kind of flatulant vegetables. do we. We see great new products that tap future potential. Distinctive cheeses When we are talking about the ‘free from allow reducing sodium levels up to 50% can bring character and differentiation to movement,’ we definitely have to think without sacrificing taste, quality, natural- meals and snacks. At the very least, they about allergens. Moguntia has banned ness or shelf-life. New available technol- should enable the formulator to reduce most of the 14 EU allergens from their ogies which combine different salts with cost per serve thanks to their delivery of premises. Together with state-of-the-art a flavor in one salt grain make it possible more flavor punch for every dollar spent. production technology, we can guaran- to reach targets of up to 50% reduction There are some great new and improved tee the highest standards in the industry while at the same time contributing to cheeses in the market, our chefs recom- within this sensitive field. Gluten free and lower total costs of ownership. mend seeking a full flavored cheese with lactose free are definitely major trends, This means one solution for all fruity top notes if you want a product that but we are also focusing on smaller products and no changes needed in can work across a wide range of meal details like mustard free, celery free or processing or equipment.” ❚ and snack occasions.” ❚ coriander free.” ❚

42 THE WORLD OF FOOD INGREDIENTS APRIL/MAY 2016 KEVIN MCDERMOTT, SAVOURY CHRISTER ANDERSSON, AVEBE IVO GAMMAROTA, CAMPUS SRL SYSTEMS, VP & DIRECTOR OF SALES MARKET MANAGER FOOD SALES MANAGER

On transparency marketing On addressing flavor trends On the future for on trend and going GMO free... and supplier collaboration... ready meal solutions... “I think the consumer is currently “Various ethnic flavor and cuisines “Consumer habits are changing very caught at a crossroads. There is much are driving the ready meal industry. fast! In the last 20 years, the food indus- less time available for planning meals, The buzzwords are ‘exotic’ and ‘new try has completely changed the way a shopping and cooking. However, au- experience.’ For us as a texture supplier, product is presented on the market. thors, film makers, and internet bloggers the objective is to ensure that natural Not only from a packaging point of are raising a level of skepticism over and authentic flavors become true and view, but also from the deepest part of industrial food ingredients, industrial optimal and don’t get masked or hidden. its production. So a very well-known utilization of sugar, fat and salt in food, Our potato-based ingredients with their product like a dry cured salami is now a as well as concerns over factory farming blend and pure origin makes any flavor real concentration of technology. Food practices. I believe that increased educa- shine through. The challenge ingredients play a great part in these tion and transparency from the food for us is to build authentic textures, changes and they are still contributing processing industry will help consumers which lift the flavors. to them. Meat free products, free from better comprehend what is in packaged Clean label and cleaner label is E-numbers and salt reduction can be foods, assist in removing any of the false becoming much broader than only considered to be the most important threats that exist, and allow consumers E-number free nowadays – it’s about au- trends for the years ahead. to independently assess the balance of thenticity, tractability and recognizability. Ready meals are a very common dieting for convenience, sustainability, Consumers like to know what’s in their product in our daily life nowadays. The indulgence, and overall health. The big- food and why, they want to recognize never-ending fast pace of life is the main gest consumer trend at the moment is the origin. This is where we as a farmer’s reason for their uptake. If an acceptable the need to meet GMO free claims and cooperative can bring great value since combination of taste/ease of handling compliance. Even companies who carry we have full traceability of each of our were considered the highest ranking major brands are starting to become ingredients back to our owner’s potato until a few years ago, nowadays it is not more transparent about GMO labeling fields in Holland and Germany. enough. We are at the new frontier, what as well as complying with the GMO labe- As long as we have a close connec- we call ingredients 2.0. It is our chal- ling laws of Vermont in the US. tion with the food manufacturer, ingredi- lenge to give the food industry answers Bold flavors and fearlessness in using ents supplier and R&D society, this drives on how to clean the labels, while spice is gaining a strong footing. Central jointly for innovation, meeting consumer maintaining all the well-accepted American, Caribbean, and Southeast needs and demands. features of the food. Asian flavors are finding a unique place Avebe recently launched a new clean There is a general request to improve in the ready meal sector. Flavor label starch under the Eliane brand, the processed food under the health combinations which are built around which enables food moisturizing for point of view. Consumer’s consciousness bold and high impact seasonings ready meals and microwavable food. about labels, composition and calories is provide a go-to solution. Flavor enhanc- It provides a feeling of fresh cooked growing very fast. ers like MSG and I&G are being replaced with a great texture, no splashing Already a few years ago, we by natural and fermented ingredients when cooking and an excellent eating introduced a full range of solutions onto such as yeast extract, anchovy, as well experience, without sacrificing on the market to partially replace salt and as tomato or mushroom extract.” ❚ well-balanced nutrition.” ❚ fat in several final applications.” ❚

APRIL/MAY 2016 THE WORLD OF FOOD INGREDIENTS 43 44 THE WORLD OF FOOD INGREDIENTS APRIL/MAY