Food Ingredient Formulation Trends

Food Ingredient Formulation Trends

BIC works with our key supplier partners to stay on top of today’s hottest formulation trends. Consider us a resource when trying to re-formulate existing products and when developing new formulations!

Sodium Reduction is a very important trend in today’s market:

Jones Hamilton has done studies that show sodium reduction between 8% – 42% when re-formulating products with their acidulant, pHase. pHase also enhances the flavor of salt.

Jones Hamilton has done studies that show sodium reduction between 8% – 42% when re-formulating products with their acidulant, pHase. pHase also enhances the flavor of salt.

Jones Hamilton has done studies that show sodium reduction between 8% – 42% when re-formulating products with their acidulant, pHase. pHase also enhances the flavor of salt.

Today’s consumers are looking for food products with cleaner labels.
Natural products are growing in popularity popular as well as “free-from” product claims:

  • Hawkins e(Lm)inate V product can be labeled as “vinegar” and is effective at low inclusion levels.

  • G.S. Dunn has conducted studies that show their deactivated ground mustard can be used to replace phosphates or soy protein in meat and poultry products, while also delivering significant cost savings.

  • Sodium Gluconate can be used to achieve substantial phosphate reduction in many meat applications.
  • The use of pHase creates opportunities for reduced sweetener and flavor usage.
  • Inulin and Pea Proteins can be used in fat-free and low-fat formulation products.
  • BIC has good alternatives for replacing partially-hydrogenated oils (PHO’s).
  • Ask BIC how to replace allergen-containing ingredients in your formulas, as well as how to develop healthy, better tasting gluten-free products.

Demand is increasing for more sustainable food products:

  • ADM’s Bio-based Propylene Glycol enjoys a more stable cost position, due to its crop-derived raw material source. ADM’s PG production process results in a 61% reduction in greenhouse gas emissions (GHG), compared to petroleum-based PG.