TRENDING FOODS

Trending Foods examines the latest news, market trends, surveys and stats that are helping shape the food industry. 

Global Snack Food Sales Hit $374 Billion in 2014

Judie Bizzozero

October 02, 2014 - Blog

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The competitive landscape in the snacking industry is fierce with annual global snack food sales increasing 2 percent to $374 billion in 2014, according to the just-released “Nielsen Global Survey of Snacking" report.

“Demand is driven primarily by taste and health considerations and consumers are not willing to compromise on either. The right balance is ultimately decided by the consumer at the point of purchase. Understanding the ‘why before the buy’ provides the foresight necessary to deliver the right product to the right consumer at the right time," said Susan Dunn, executive vice president, Global Professional Services, Nielsen.

According to the report, while Europe and North America make up the majority of global snack sales—$167 billion and $124 billion, respectively—annual snack sales are growing faster in the largely developing regions, including Asia-Pacific ($46 billion), Latin America ($30 billion) and Middle East/Africa ($7 billion).

For the report, more than 30,000 online consumers in 60 countries were polled to identify which snacks are most popular around the world and which health, taste and texture attributes are most important in the selection criteria. Here’s what they found.

Confectionery comprises the biggest sales contribution to the overall snacks category in Europe ($46.5 billion) and the Middle East/Africa ($1.9B). Salty snacks contribute more than one-fifth of snack sales in North America ($27.7B), refrigerated snacks comprise almost one-third of snacks in Asia-Pacific ($13.7 billion), and cookies and snack cakes make up more than one-fourth of total snacks in Latin America ($8.6B).

But what are the fastest-growing snack categories? Sales of savory snacks increased 21 percent in the last year in Latin America. Meat snacks grew 25 percent in the Middle East/Africa and 15 percent in North America. Refrigerated snacks rose 6.4 percent in Asia-Pacific, while dips and spreads increased 6.8 percent in Europe.

“Non-sugary snacks closely aligned with meal-replacement foods are showing strong growth, which signals a shift in a consumer mindset to one focused on health," Dunn said. “While conventional cookies, cakes and confections categories still hold the majority of snack sales, more innovation in the healthy snacking and portable food space is necessary to adjust to this changing dynamic."

With that brings a massive untapped opportunity to gain market share in the nutritious, portable and easy-to-eat meal alternative market that snack manufacturers could fill. Seventy-six percent of global respondents eat snacks often or sometimes to satisfy their hunger between meals or to satisfy a craving, and 45 percent consume snacks as a meal alternative—52 percent for breakfast, 43 percent for lunch and 40 percent for dinner.

When it comes to overall favorite snacks, fresh fruit and chocolate reign supreme. According to the report, global respondents say that fresh fruit (18 percent) is the one snack they would choose above all others from a list of 47 different snacking options, followed by chocolate (15 percent). Over a span of 30 days, however, global respondents say they ate a wide variety of snacks, including chocolate (64 percent), fresh fruit (62 percent), vegetables (52 percent), cookies (51 percent), bread/sandwich (50 percent) and yogurt (50 percent). Forty-six percent consumed cheese, potato chips/tortilla chips/crisps (44 percent) and nuts/seeds (41 percent). One-third chewed gum (33 percent) and ate ice cream/gelato (33 percent), while about one-fourth consumed popcorn (29 percent), crackers (28 percent) and cereal (27 percent). Softer offerings like dumplings (26 percent) and instant noodles (26 percent) were also popular with a quarter of global respondents.

Taste preferences for snack options are noticeably different around the world. Exceeding the global averages, large percentages of respondents snack on vegetables in Asia-Pacific (57 percent), cheese in Europe (58 percent), ice cream/gelato in Latin America (63 percent) and potato chips/tortilla chips in North America (63 percent).

“In the dichotomy of snacking, consumers want healthy, but yet indulgent options are still going strong," Dunn said. “A better understanding of consumer demand and the need states that drive demographic profile preferences will help manufacturers crack the code on the right portfolio balance between indulgence and healthy. It will also increase the odds of success in this ultra-competitive landscape."

In May, thousands of new confectionery and snack foods debuted this week during the 2014 Sweets & Snacks Expo in Chicago that featured the hottest new products and innovations from 650 companies. Broader food industry trends, including ancient grains, power foods, herbs and spices, and a resurgence of classic flavors like peanut butter and coconut abound in the candy and snack industries this year. Click here to find out more about the 2014 Sweets & Snack Trends from the National Confectioner’s Association.

TRENDING FOODS

Trending Foods examines the latest news, market trends, surveys and stats that are helping shape the food industry. 

Courting the Specialty Foods Customer

Judie Bizzozero

September 26, 2014 - Blog

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U.S. consumers spend approximately $760 billion food and beverages each year, so understanding your target market is critical to any new product launch. This means food and beverage marketers have to know what consumers want, whether it be organic, sustainable, nutritious or indulgent.

Just look at the organic industry—what began as a niche industry a decade ago, accounted for more than $32 billion in retail sales in 2013. The same can be said for the specialty foods sector that has experienced a rebound as the economy picked up and consumers are willing to spend a little extra money on something indulgent.

According to the “Today’s Specialty Food Consumer Report 2014" from the Specialty Food Association and Mintel International, the specialty foods sector is thriving, experiencing nearly an 8-percent jump in annual sales over last year. In 2014, 145 million people—59 percent of U.S. consumers—purchased specialty foods.

Consumer engagement in specialty foods is broad. Overall, specialty food shoppers are spending 1 in 4 of their food dollars on specialty food, up from 1 in 5 in 2013. At least 1 in 5 specialty food consumers have recently purchased products in each of the total 34 specialty food categories included in the 2014 survey.

Core specialty food consumers are ages 18 to 44 years, earning more than $75,000 annually. Of those consumers, 42 percent said they try new foods in order to eat healthier; 71 percent support companies that practice sustainability; and women are more likely than men to purchase specialty food products. Younger adults report spending more on specialty food than baby boomers and those older, and older consumers buy specialty foods more for everyday cooking at home versus snacking.

Chocolate, olive oil and other specialty oils, and cheese remain the top three categories purchased, with more than half of specialty food consumers buying these products. Tea is a new entrant to the top 10 categories purchased this year, up from No. 15 in 2013.

According to the survey, supermarkets remain the prime location for specialty food consumers to buy specialty foods, largely due to convenience. About one-third of consumers frequent natural food stores and mass merchandisers, while one-quarter of specialty food consumers shop at farmers markets and specialty stores.

“Overall, specialty food consumers have these foods and beverages on hand for regular usage, whether as an everyday snack or meal or as a treat," said Denise Purcell, senior director, content development for the Specialty Food Association. “This daily engagement bodes well for the market as a whole."

The top 10 categories for specialty food sales include chocolate, olive oil/other specialty oils, cheese, coffee, salty snacks, frozen desserts/ice cream, meat/poultry/seafood, non-alcoholic beverages, bread/baked goods and tea. Food and beverage makers have a tremendous opportunity to grow the specialty foods sector with creative new product launches targeting the right demographic. What's more, retailers have a tremendous opportunity to promote specialty food products in a creative and eye-catching manner to attract more consumer interest.

FOOD PRODUCT DEVELOPMENT: Effectively Incorporating Color Rachel Adams

FORMULATING FOODS

Formulating Foods explores the latest health and nutrition news and research—as well as the latest ingredient and food application innovations—to determine what consumers want (and need) from the food and beverage products they consume, and how industry can make it happen. 

Effectively Incorporating Color

Rachel Adams

September 17, 2014 - Blog

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How a food looks can be a major deciding factor as to whether a consumer will try the product. In order to increase visual appeal, food and beverage designers turn to a toolbox of colors options—synthetic or natural—to keep foods looking fresh and appetizing.

In today’s clean-label word, consumers are increasingly seeking products free from artificial colors and dyes, causing a shift away from FD&C-certified colors toward more “natural" alternatives. In terms of revenues, the global market for natural colors was estimated to be worth approximately $732.1 million in 2011 and is expected to reach $1.3 billion by 2017, according to the MarketsandMarkets report, “Food Colors Market by Type, Application & Geography—Global Trends & Forecast to 2019."

Food is the largest application segment for natural colorants with more than 32 percent market share, followed by soft drinks and alcoholic beverages. The market for natural colors is likely to become competitive as manufacturers have begun using natural colors in many products.

Of course, the “natural" landscape can be challenging to navigate, as FDA does not define colors as natural or artificial. In fact, FDA considers any product with added color—with the exception of those that receive the color from the food itself—to be artificially colored.

From a consumer perspective, the color’s natural-versus-artificial status is often determined the ingredient’s labeling. Colors derived from carotenoids or anthocyanins, for example, often carry names representing their fruit, vegetable or spice origins. Other colors considered “natural" include Spirulina extract, caramel colors, carmine and cochineal extract.

Natural colorants, like synthetics, can present challenges during formulation. Careful consideration of the application, processing parameters, intended shelf life, and other considerations, can ensure the colors will perform as intended.
For example, in bakery applications, high temperature or extreme pH can have negative effects on color ingredients—whether natural or synthetic. Understanding where the color will be added during processing along with what other conditions the color will be exposed to is critical when adding colors to baked goods.

Coloring beverages, on the other hand, will present a different set of challenges. Ingredients interaction, shelf life, packaging and storage conditions must all be considered when selecting colors for beverages.

For a closer look at colors—including how to effectively formulate with both naturals and synthetics in bakery, dairy, beverages and fortified foods—download the free Digital Issue, “Colors Formulation Strategies," from Food Product Design.

FORMULATING FOODS: Protein and Satiety: A Closer Look

FORMULATING FOODS

Formulating Foods explores the latest health and nutrition news and research—as well as the latest ingredient and food application innovations—to determine what consumers want (and need) from the food and beverage products they consume, and how industry can make it happen. 

Protein and Satiety: A Closer Look

Rachel Adams

September 12, 2014 - Blog

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Nutritionists generally agree that “dieting" is a temporary mindset and, for lasting change, a lifestyle that promotes weight management is the healthiest and most sensible option. Different types of protein impact satiety and weight management in unique ways, and research has identified the benefits of each.

When it comes to weight management, protein’s role is multifaceted. Protein contributes to long-term satiety and offers the greatest thermic effect of feeding—more calories are burned during protein digestion compared to fats or carbohydrates. A higher-protein diet can also spare the loss of metabolically active lean muscle mass during weight loss.

The quality of a protein ingredient is based on its amino acid content and the protein’s digestibility, often measured using the protein digestibility-corrected amino acid score (PDCAAS). However, other foods consumed with the protein can impact the bioavailability of the protein’s amino acids, and also need to be considered. For example, foods contain anti-nutritional factors, such as trypsin inhibitors and haemagglutinins in legumes, that can result in digestive losses and structural changes of amino acids that limit bioavailability.

In addition, amino acids that continue digestion in the colon are likely not used for body protein synthesis.
In terms of satiety, there are several factors that can impact a protein’s effect on satiety, including type of protein (including bioactive peptides), amount of protein consumed, timing or protein intake of other macronutrients, which is common in a mixed diet, and time until the next meal.

As a whole, dairy proteins seem to exert beneficial effects on satiety. However, while research has indicated whey protein has the greatest effect on satiety, the literature on the topic is inconsistent. One study compared the effects of casein, soy and whey, with or without glycomacropeptide (GMP), on satiety. At 10 percent of energy from protein, whey with or without GMP was more satiating than casein or soy. But at 25 percent energy intake from protein, satiety was not different between the three, indicating protein’s effect on satiety may be a combination of type and amount of protein consumed.

Pea protein also proved beneficial for satiety. In one study, 15 grams of pea protein hydroslate had a greater effect on satiety than 15 grams of whey protein, 15 grams of milk protein, or a combination of 7.5 grams of whey and 7.5 grams of pea protein hydroslate.

There are many other factors that can impact protein’s effect on satiety, including the amount consumed and when the protein is consumed. For a closer look, download the free Digital Issue, Protein and Weight Management.

NATURAL FOODS: Egging on Clean-Label Formulation

Egging on Clean-Label Formulation

Lynn Kuntz

August 28, 2014 - Blog

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Clean label is one of those nebulous terms used in the food and beverage industry that lacks a strict definition. It’s a bit like that oft-used definition of porn: A consumer knows it when they see it. But the concept of clean labelgenerally encompasses factors like:  “natural" (this word also open to interpretation); short, simple ingredient lists; no artificial additives or preservatives; and real ingredients your average cook could find in his or her kitchen cupboard. Some consumers may be searching for free-from labels, and others may want their green issues addressed in clean-label products. Whatever the interpretation, the general concept is becoming a huge force in the market.

According to a 2013 Datamonitor survey, when asked ““How appealing do you find the following food and drink product concept? A product that is formulated with the lowest number of ingredients possible." Almost ¾ (72 percent) of U.S. respondents said they would find it "somewhat" or "very" appealing.
So, for many formulations, that means a back-to-basics approach. One ingredient that fits well with this strategy is the familiar egg, which comes in a variety of ingredient forms to facilitate its use in manufacturing and can provide a range of functionalities, from emulsification to color. Elisa Maloberti, director of egg product marketing, American Egg Board, Park Ridge, Illinois, shares with Food Product Design readers why the functional and nutritional properties of real eggs are grounded in real science, and how eggs can improve quality and consumer acceptance in this growing clean-label environment.

Simple Solutions with Real Eggs
In an era of technological advancements, the simple solution sometimes is overlooked—but perhaps that simple solution is the best. In the hands of a formulator, the familiar and simple turns to stupendous, with egg ingredients supplying 20-plus functional benefits from aeration to whipping in multiple applications.  In addition, eggs are a good source of bioavailable protein plus a host of other vitamins and minerals.

Some simple facts might show there is more to egg ingredients than meets the eye.

Simple Solutions: Real Eggs are GMO-Free
Eggs in their natural state—in their shells—are not a genetically modified (GM), or bioengineered, food. In fact, neither chickens nor eggs are genetically modified. Misconceptions might arise because corn and soybeans grown in the United States might be genetically modified, and these form the primary constituents of most animals’ feeds. However, none of the genetic materials pass through the hen to the egg; they are completely digested. Regardless of the type of feed the hen consumes, her digestive process breaks down the proteins and nucleic acids present. ¹

Simple Solutions: Egg Ingredients Create Clean Labels
As stated before, egg ingredients supply more than 20 functional benefits to food formulations yet are listed simply as “eggs" on the product label. While a recent flurry of lawsuits might have food formulators searching for synonyms for the word “natural," the concept of transparency and simplicity is going strong. Consumers prefer product labels with ingredient names they recognize and can easily pronounce. If a formulator is considering alternatives to eggs, for example, any method will more than likely involve multiple ingredients in order to mimic the properties available from the egg. Egg ingredients help products remain clean and simple on the label while maintaining the proper texture, appearance, taste, color and desired shelf life.

Simple Solutions: Egg Ingredients Help Create Gluten-Free Foods
Proper formulating within the baking segment is critical to gluten-free product success. The gluten matrix provides dough with extensibility, resistance to stretch, mixing tolerance and gas-holding ability. The protein in wheat also needs to be replaced when absent from bread, for proper formation and structure. Egg ingredients perform superbly in gluten-free formulations, contributing protein, binding, aeration, humectancy, moisture and color.

Simply Sustainable
The results of a 50-year impact study found that egg farmers are reducing their environmental impact while continuing to supply the needs of a U.S. population that has increased 72 percent over this same time period. Today’s hens are producing more eggs and living longer due to better health, nutrition and living environments. At the same time by instituting scientific advances for feed and improving efficiencies, egg farms are producing less waste, using less water and have cut greenhouse gas emissions by 71 percent.

Elisa Maloberti is the Director of Egg Product Marketing for the American Egg Board (AEB). American Egg Board (AEB) is the U.S. egg producers’ communications link to educate food manufacturers and developers of new food products about the functionality and nutritional benefits of eggs. Visit aeb.org.

To find out more about the simple solutions egg ingredients can supply to formulators, interested parties can sign up for the National Egg Products School hosted at Auburn University, September 15-17, 2014. This biannual seminar brings together the brightest minds involved in egg production and functional ingredient applications for a combination of educational lectures and practical hands-on laboratory sessions in Auburn, Alabama. Participants can earn continuing education credits for Research Chefs Association or the Institute of Food Technologists. Seeaufsi.auburn.edu/neps/. 

Preserving Foods the Natural Way

Preserving Foods the Natural Way

Lynn Kuntz

July 24, 2014 - Blogs

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Replacing synthetic preservatives with effective natural ingredients is not a new concept, but interest is currently at an all time high as consumer sentiment shifts to a “natural is better" mindset. One of the trickier areas is antimicrobials that work against spoilage organisms and provide pathogen protection. Two recent studies have added to the body of knowledge on the topic. One discusses the use of cinnamon as a as a natural antibacterial agent, and the other analyzed the use and safety of commonly used preservatives and other additives, both synthetic and naturally derived.

In the first study,“Inhibitory effect of Cinnamomum cassia oil on non-O157 Shiga toxin-producing Escherichia coli," (Food Control, Vol. 46, Dec. 2014, pp 374–381), researchers tested the antibacterial efficacy  of oil from C. cassia, a widely used spice, on CDC’s “top six" non-O157 STECs ( O26, O45, O103, O111, O121, and O145 serotypes). "The oil can be incorporated into films and coatings for packaging both meat and fresh produce," said co-author Lina Sheng, a graduate student in the School of Food Science, Washington State University. Pullman. "It can also be added into the washing step of meat, fruits or vegetables to eliminate microorganisms." The study found that cassia oil is effective in low concentrations; rates as low as 0.025% (v/v) in water killed the bacteria within 24 hours.

Cinnamaldehyde provides the characteristic flavor and aroma to cinnamon and is also known for antimicrobial properties. Analysis by GC/MS found that the cinnamaldehyde content of the C. cassia oil used in this study was 59.96%. Cassia cinnamon comes mainly from Indonesia and has a stronger, harsher odor than Ceylon cinnamon (C. zeylanicum), which is often considered “true cinnamon."

The second paper, “Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives," Comprehensive Reviews in Food Science and Food Safety, Vol. 13, No.4, pp 377–399, July 2014, DOI: 10.1111/1541-4337.12065) looked at a number of food-additive categories, including antimicrobials. The authors discussed synthetic antimicrobials commonly used in food including organic acids and their salts (such as benzoic, acetic, sorbic and propionic), nitrates, etc. They identified studies that brought their safety under scrutiny, as well as those that refuted claims of harm or toxicity. The paper also identified a number of natural antimicrobials that can be added to food, which typically are terpenes (e.g. thymol, carvacrol), peptides (e.g. nisin), polysaccharides (e.g. chitosan) and phenolic compounds (e.g. eugenol). Antimicrobial technologies, such as preservative films and modified atmosphere packaging, and processes such as pulsed-light, high pressure, pulsed-electric, and magnetic fields, high-pressure processing, ionizing radiation and ultraviolet radiation, are other methods discussed as solutions.

Some of these have gone beyond the experimental phase and are commercially available, some have yet to prove effective. There are a number of barriers. For example, like cinnamaldehyde, many naturally occurring compounds can impart flavors. While the flavor of cinnamon might hold appeal in a Moroccan tagine or Cincinnati-style chili that uses cinnamaldehyde, it’s probably not going to be quite as well-received in orange chicken or Southern fried chicken.

Another issue, is that while many of these natural compounds seem innocuous and may even deliver health benefits—cinnamaldehyde looks to be an anti-diabetic compound, for example—their safety is not assured just because they are “natural." And increased use could invoke that cautionary phrase “The poison is in the dose." And even a high level of use doesn’t guarantee that their efficacy against bacteria, yeast or molds with be as good as the synthetics. This could be a potential safety issue when looking at improving pathogen protection in foods.

Natural product protection is becoming a priority in the food industry. However, while the additive paper authors were referring to benzoates, they made a claim that likely holds true for many synthetic antimicrobials"… the only way they will be removed as additives is when a substitute with the same effect and no toxicity is found. Without these compounds, food spoilage and poisoning would have a much higher incidence."
   -Lynn A. Kuntz

URBAN AGRICULTURE: Part 1 - Current Trends - Urban Agriculture and Food Security Initiatives in Canada

URBAN AGRICULTURE: Part 1 - Current Trends - Urban Agriculture and Food Security Initiatives in Canada

A community enjoys food security when all people, at all times, have access to nutritious, safe, personally acceptable and culturally appropriate foods, produced in ways that are environmentally sound and socially just. A combination of hunger, degradation and loss of agricultural lands, limited economic viability of small and medium sized farms and a general dissatisfaction with the food system in general has propelled community organizations to action. Urban Agriculture and Food Security Initiatives in Canada:  

A Survey of Canadian Non-Governmental Organizations, provides an overview of existing community based organizing efforts to create more just and sustainable food systems.

This survey identifies the many organizations and their networks currently working to achieve this goal and seeks to identify areas where there is still need for further research, work and creativity.ndividuals and groups envision a variety of strategies to recreate food production and distribution systems.  They are investing time, energy and resources into reconnecting people to food and the land. Urban food production and alternative marketing mechanisms are being implemented to diversify and localize the food system. Projects are undertaken that work to improve health and food access. Others are taking on environmental and land use issues. Effort is being made in areas of education, public participation and the building of a political voice to effect change at a structural  level.

While there is skepticism of the abilities of urban food production to feed cities, evidence is being gathered that great possibility exists for feeding urban populations closer to home. Beyond pure food production, the ability to decrease transportation costs, provide employment and increase green space in cities are proving to be other strong motivators for action. We found most food production organizing to be around community and allotment gardening, rooftop gardening, and backyard gardens and urban farms. Many expressed that limited access to land, bylaw restrictions, input requirements, and restrictive urban planning were challenges to seeing the full potential for urban food production. Among examples of the initiatives listed in the report are Community gardens in Montreal, and the Rooftop Garden Resource Group.

Many organizations across Canada are working cooperatively with market gardeners, regional farmers and urban dwellers to create alternative food distribution and purchasing models. This document highlights alternative marketing in the forms of Community Supported Agriculture and Farmers Markets, as well as alternative purchasing through forms of food cooperatives, buying clubs, and Community Kitchens as strategies to reclaim control of food systems. Case studies chosen as good examples of viable distribution and purchasing initiatives are FoodShare of Toronto, and Regroupment des Cuisines Collectives du Quebec.

An important aspect of distribution is access to food. Currently many Canadians have a varied and nutritious diet year round, but many do not. The use of emergency food distribution services is steadily rising and we have also featured initiatives whose objectives are to improve individuals access to food and building self reliance through gardening, such as the Canadian Association of Food Banks and the Cambridge Self-Help Food Bank.

Food Education and Skills Development efforts at the community level are also explored in this report. Almost all non-governmental and community based organizations linked to food security issues offer resources, information and educational opportunities to the public. Many also host Youth and adult skills developmentprograms such as LifeCycles of Victoria, and the Environmental Youth Alliance of Vancouver.

The following information is meant to point researchers and the public to organizations that are working on different aspects of food security and make known tangible community based organizing efforts. This document is testimony to the scope and breadth of community based actions in Canada. In the final section you will a bibliography, a list of resource groups and a directory of organizations by region that is cross-referenced to the chapter of the report referring to its work and focus.

The intent of this document is to inform both the research community of grassroots capacity and the general public about food security issues. To this end, the focus of the report is information rather than analysis. There is a lack of in-depth research, analysis and evaluation on the role Canadian community organizations play in addressing food security issues. It is hoped that this document will encourage and contribute to a comprehensive approach to food security issues in Canada.

ARTIFICIAL COLOR UPDATE: How Blue Can You Get, Naturally?

How Blue Can You Get, Naturally?

Lynn Kuntz

July 16, 2014 - Blogs

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In all I things edible, we’re experiencing a strong consumer trend that sees natural as a positive, synthetic as a negative, regardless of whether science actually backs that position. Perhaps nowhere is that as obvious as in food colorants. And while much of the rainbow is covered, blue is still somewhat elusive.

Currently, the FDA has approved two synthetic blue food colors: FD&C Blue No. 1 (Brilliant Blue FCF, E133), creates a brilliant, greenish blue color in solution and stable to acid and heat and  when combined with FD&C Yellow No. 5, gives  bright green shades. FD&C Blue No. 2 (Indigotine, E132) that gives a deep blue color and is acid-stable. Both are approved “in foods generally," per 21 CFR 74 §74.101 and §74.102 of although Blue No. 1 is more widely used. What’s more, Blue No. 1 proving is difficult to match with a natural substitute.

As for colors exempt from certification, widely referred to as “natural colors," FDA has recently approved spirulina extract  (relying on phycocyanins as the principal coloring components) for a wide variety of uses in foods including dairy, baking, candy and beverages (21 CFR 73 §73.530. This joins assorted fruit and vegetable juices that generally depend on anthocyanin for blues that shift to red at low pH. One commercial exception is the juice ofGenipa Americana (huito) fruit which contains genipin, genipin derivatives, or pre-genipin compounds that can be stabilized when combined with protein.

So the search for suitable natural blues for food and beverages continues. And according to a new review, “Nature’s Palette: The Search for Natural Blue Colorants," (J. Agric. Food Chem., 2014, 62 (28), pp 6498–6511, DOI: 10.1021/jf501419q), the answer might lie in microorganisms like bacteria and fungi.

Authors identified seven structural classes of blue pigments compounds and evaluated them for their potential as new color additives. In addition to anthocyanins/flavonoids, they listed quinones and quinoids, linear tetrapyrrole alkaloids, phenazine alkaloids, indole alkaloids (which includes indigo-based dyes like Blue No. 2), pyridine alkaloids (which includes Gardenia blue and huito juice), azulenes, and organometallics and metalloproteins.

But don’t get your petri dishes and hopes up too soon. The authors note that a blue color for food use “must meet targets for hue, color intensity, and solubility. Ideally, it should be stable to heat, acid, light, and oxygen. The pigment should not contribute flavor or interact with other ingredients. Raw materials and processes must be in place for commercial production. Even if all of these criteria are met, the new colorant must be safe and go through the petitioning process for new color additives to get regulatory approval for use." What’s more, the researchers go on to say, compounds from some sources are often “produced as part of a defense mechanism and have biological activities that render them unsuitable for food use." (Translation for those who think being natural makes something safe: Likely toxic or otherwise deleterious to health.)

But there are some promising candidates, so perhaps in the future, food and beverage product designers who need natural alternatives to synthetic colors won’t be singing the blues.
     -Lynn A. Kuntz

FUNCTIONAL FOOD DEVELOPMENTS: Formulating Functional Beverages

Formulating Functional Beverages

Rachel Adams

July 17, 2014 - Blogs

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Functional beverages inherently address two top concerns for consumers: nutrition and convenience. However, like any other food and beverage product, taste is a primary concern, and, when it comes to formulating functional beverages, maintaining the taste, texture, mouthfeel and overall quality consumers expect can be a challenge.
Determining what benefit a functional beverage will provide—and how consumers will receive it—is the first, and possibly most important, consideration when designing a functional beverage.

For example, in the energy drinks sector, companies like 5-hour Energy and Monster Energy launched women-friendly energy drinks after market research showed busy moms consume more energy drinks than other demographics. In fact, busy moms are more likely to use energy drinks than young, post-college adults and singles in their 20s and 30s.

Monster’s beverage, “Zero Ultra," features no sugar or calories, a sweeter flavor and packaging with feminine design elements. 5-hour Energy pumped up its selection with a pink lemonade offering, and contributed a portion of its sales to a breast cancer foundation. Both beverages saw immense success, prompting Monster to release another similar product with plans for a third.

Of course, pumping a beverage full of a highly-sought ingredient doesn’t automatically mean success. If the beverage is lacking on taste, texture or other sensory attributes, consumers won’t come back for more.
Achieving good taste is one of the biggest challenges to overcome when creating a functional beverage. Many nutritional ingredients tend to contribute off-flavors, which may require the use of masking agents or other ingredients or processing methods to improve taste.

And to improve texture in functional beverages, proper use of gums and starches can aid in providing desired sensory attributes when adding nutritional components.

However, creating a beverage that provides benefits consumers are seeking, and also provides quality sensory attributes and good taste is only part of the challenge. Product designers must ensure functional ingredients remain effective through the product’s shelf life.

Each functional ingredient’s efficacy should be evaluated in the finished product to ensure functionality. Sensitive ingredients can also be protected from degradation during shelf-life via encapsulation.

For a closer look at formulating functional beverages—including trending functional ingredients—download Food Product Design’s free Digital Issue, “Functional Foods & Beverages."