“Organic” and “free from artificial additives” are continuing to gain momentum and grabbing consumers’ attention. This has coincided with the rise of the “Clean Label” trend – food products which contain natural, familiar and simple ingredients that are easy to recognise, understand and pronounce with an emphasis on ingredient purity1.
To help future-proof your Horeca business, we’ve identified three trends and the ingredients you can use to stay ahead of your competitors.
Trend 1: Sweet Drinks Are In but Added Sugar is Out
With the rising prevalence of serious health issues such as obesity and type 2 diabetes, sugar reduction and blood sugar control are top of mind for many11. Zero-calorie sweetener is a great tool to reduce sugar and calories however a global survey revealed that 35% of the consumers are looking for natural sugar substitute that can delivers both taste and health4.
Solutions: Natural Sweeteners Like Monk Fruit Extract, Isomalt & Fructooligosaccharide (FOS)
Monk fruit extract is a natural sweetener without contributing calories. It is about 300 times sweeter than sucrose and thus becoming a boon for calorie-conscious consumers12. Isomalt is a clean label sugar-based alcohol that is derived from sugar beets with 50–60% sweetening power but only half of the caloric value compared to sucrose2,9. It is synergistic with other intense sweeteners, anti-cariogenic (prevent tooth decay) and does not increase blood glucose or insulin levels8. FOS is another emerging ingredient derived from the chicory root. In addition to impart a subtle sweetness to a beverage, it is also a low-calorie bulking agent with prebiotic characteristic that promotes digestive health benefits6.
Trend 2: Demand for Natural Colours and Flavours is Increasing
Recent beverage trends have witnessed consumers leaning toward natural flavours and colours due to their health benefits7.
Solutions: Spirulina & Matcha Extracts
Spirulina is naturally blue or green-coloured, and makes drinks highly nutritious because it is loaded with essential amino acids and vitamins. It is also a good source of beta-carotene, iron, calcium and phosphorus3. Matcha powder has a beautiful natural vivid green colour and delivers a unique refreshing flavour and aroma to beverages. It can also potentially increase antioxidant levels with its catechin content, a class of plant compounds in tea5.
Trend 3: Consumer Awareness of GMOs Is Growing
Clean label and non-GMO go hand in hand with natural ingredients and often gives a favourable perception of eco-friendliness among consumers, especially vegans and vegetarians10.
Solutions: Non-GMO Emulsifiers & Stabilisers
This has led to the demand for non-GMO emulsifiers and stabilisers to produce better-for-you and clean label beverages that meet consumers’ expectations of appearance, taste and texture10,13.
At DPO, we are honoured to be in partnership with Monk Fruit Corp, Beneo Palatinit, Beneo Orafti and Palsgaard to bring you a range of ingredient choices that could elevate your quality of life.
1Fi Global insights. (2020). Clean Label: The 2020 guide to an evolving trend.
2Grembecka, M. (2015). Sugar alcohols—their role in the modern world of sweeteners: a review. European Food Research And Technology, 241(1), 1-14. https://doi.org/10.1007/s00217-015-2437-7
3Gutiérrez-Salmeán, G., Fabila-Castillo, L., & Chamorro-Cevallos, G. (2015). Nutritional and Toxicological Aspects of Spirulina (Arthrospira). Nutricion Hospitalaria, 32(1), 34-40. https://doi.org/10.3305/nh.2015.32.1.9001
4Jacobsen, J. (2020). Taste profiles continue to improve for natural sweeteners. Beverage Industry.
5Jakubczyk, K., Kochman, J., Kwiatkowska, A., Kałduńska, J., Dec, K., Kawczuga, D., & Janda, K. (2020). Antioxidant Properties and Nutritional Composition of Matcha Green Tea. Foods, 9(4), 483. https://doi.org/10.3390/foods9040483
6Khanvilkar, S. S., & Arya, S. S. (2015). Fructooligosaccharides: applications and health benefits – A review. Agro Food Industry Hi Tech, 26(6), 8-12.
7Markets and Markets. (2020). Food Flavors Market by Type (Chocolate & Browns, Vanilla, Fruit & Nut, Dairy, Spices), Application (Beverages, Dairy, Confectionery, Bakery, Meat, Savory & Snacks), Origin (Natural, Nature identical, Artificial), Form, and Region – Global Forecast to 2025. Industry Report.
8McCain, H. R., Kaliappan, S., & Drake, M. A. (2018). Invited review: Sugar reduction in dairy products. Journal Of Dairy Science, 101(10), 8619-8640. https://doi.org/10.3168/jds.2017-14347
9McHugh, H. (2020). Sweetener Tips for Success. The World of Food Ingredients, 38-39.
10Myers, S. (2016). Back to Nature with Clean-Label Beverages. Natural Products Insider, 1-6.
11Olivo, L. (2020). Improving Nature: Innovation in agronomy and formulation elevates natural sweeteners, Nutritional Outlook, 23(4), 38-40.
12Pandey, A. K., & Chauhan, O. P. (2019). Monk fruit (Siraitia grosvenorii) – health aspects and food applications. Pantnagar Journal Of Research, 17(3), 191-198.
13Research and Markets. (2020). Non-GMO Food Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2020-2025. Industry Report.