PETpla.net Insider 04 / 2016

BEVERAGE INGREDIENTS 10 PET planet insider Vol. 17 No. 04/16 www.petpla.net Natural, better for you and individual Beverage ingredients: Trends 2016 In addition to the mega trends of health, naturalness and convenience, the food & beverage industry is coming up with a variety of interesting approaches and new developments that are increasingly influencing the market. Sustainability, individualisation and “better for you” are among the top themes here, as market experts from Döhler demonstrate. But consum- ers are becoming even more demanding when it comes to the overall impression and multi- sensory experience of a product. BEVERAGE +ingredients Trend #1: Clear label Following clean label, clear label is now all the rage. Consumers want transparent products. In addition to a complete declaration of ingredients, they expect the producer to know not only which ingredients the product contains but also where they come from. For example, they expect infor- mation on the origin, including trace- ability, as well as environmentally- friendly and sustainable cultivation. They are also interested in fair trade products and products & packaging that are produced in an environmen- tally-friendly manner. The number of new products with fair trade seals or labels showing regional produc- tion is correspondingly high. Demand for natural flavours and colouring concentrates from fruits and vegeta- bles also continues to rise. Natural ingredient solutions are increasingly replacing artificial product compo- nents. In non-alcoholic beverages, the most important product claims of 2015 included “no artificial addi- tives” and “no artificial preservatives”, according to Döhler’s Market Intelli- gence team. Recipes are increasingly using alternatives, such as natu- rally colouring and flavouring malt extracts. Trend #2: Health The topic of health has been one of the most important topics in the food and beverage industry for a long time now, and it is now also receiv- ing additional support from targeted measures by governments around the world. Fat, salt and sugar are the sub- ject of particularly intense discussion. Several countries have already imple- mented a tax on sugar in order to make high-sugar foods and beverages less attractive. The industry has been working on new concepts to reduce the sugar in products for years – but the real challenge is to reduce the