Ingredient Innovation: How are food brands diversifying their product portfolios and what novel ingredients and technologies are in demand?
Tim shared 3 top takeaways from the discussion:
1. Current areas of focus across the group include pulses, by-products and on-trend ingredients.
2. A lot of desire to change mindsets around how to use these materials i.e. Rather than process and fractionate, aim to use the whole ingredient using minimal processing techniques to create products with cleaner labels, improved nutritional profiles and be more sustainable.
3. Such processed ingredients are more likely to be multifunctional and designed for the specific application. There are implications for capability gaps when formulating to specific needs, and high-volume raw materials suppliers may need to flex for smaller scale applications. Partnerships are going to be absolutely key to make this happen – something many food manufacturing companies need to improve at – even the big ones!