Six Food Ingredient Trends

CHICAGOProduct developers and marketers who focus on weight management, clean labels and naturally functional ingredients are likely to find success in the food market, especially if they formulate, process, and flavor foods in natural ways and offer convenient meal solutions. The Institute of Food Technologists (IFT) cited six mega trends" emerging for food product manufacturers and marketers. IFT published these trends in its current Food Technology journal (September 2010, Volume 64, No.9), and noted they were on display at the IFT Annual Meeting & Food Expo in July.

IFT noted top ingredients in the popular weight-management market are fibers, low-glycemic sweeteners and conjugated linoleic acid (CLA). Products that focus on metabolism, satiety benefits, body toning and fat-burning are positioned to do well in the food category.

Foods that also tout reduced sodium content are also popular, but this leads to questions of adequate potassium and magnesium intake. Consumers are looking for these minerals as well as vitamin E and whole grains in their foods to help boost heart health.

Consumers also want simple, clean" labels and products that lack preservatives. According to IFT, organic ingredients will continue to sell well.

Natural, functional foods with healthy ingredients, such as superfoods, phytochemicals, carotenoids and resveratrol, are next on IFTs list. Consumers wants their food products to be naturally rich in" these healthy ingredients. Natural sweeteners, especially stevia, are among the hot new naturally functional sweetening agents. Artificial sweeteners are on their way out of consumers diets; they instead want natural options.

Free-from foods are entering its second generation, moving from additive- and preservative-free products to also include gluten- and lactose-free, and sales are swelling. IFT said ingredients that provide tasty, safe alternatives to allergens are in high demand. Peas, lentils and chickpeas as well as amaranth, quinoa, millet, sorghum and teff, are popular gluten-free options. Consumers are also avoiding high fructose corn syrup (HFCS), MSG and any artificial ingredients.

Rounding out the list are niche flavors, especially the fifth basic taste, umami. IFT reported nut flavors, including cashews, almonds and pistachios, are moving into drinks, milks and yogurt. Hot spicy ingredients such as chilies are moving into candy, and cooling spice and herb ingredients, such as cinnamon, coriander, anise, ginger and mint, are moving into dairy, ice cream and gums. Plum, coffee, rhubarb, chai, golden kiwi, cloudberry, baobab and coffee berry are among the emerging flavors. Yogurt is enjoying a renaissance with vegetable flavors ranging from cucumber and dill to orange and carrot. Flower flavors are also moving into the global market.