Lisa Olivo, Associate Editor06.04.15
Specialty ingredients are used to add a specific benefit to the core recipe of a product, benefiting either production or the end consumer, according to experts at Euromonitor International. Such benefits can include an enhanced health profile, as well as improved taste, texture, appearance, shelf life or product image.
In a webinar titled “Opportunities and Challenges in Specialty Food Ingredients” on April 23, Euromonitor evaluated multiple specialty ingredients to see which ones are leading the overall market, and what trends are driving growth. The 15 different ingredients analyzed included acidulants and pH control/salts; botanicals and bioactives; cocoa ingredients; colors; cultures; emulsifiers; enzymes; fats and oils (specialty); flavors and flavor enhancers; high intensity sweeteners; polyol sweeteners; proteins; preservatives and antioxidants; polysaccharides and oligosaccharides; and vitamins and minerals.
From 2008-2018 the global market is expected to produce 27.2 million tons of specialty ingredients, accounting for a 5% share of total ingredient use. Euromonitor predicted a
In a webinar titled “Opportunities and Challenges in Specialty Food Ingredients” on April 23, Euromonitor evaluated multiple specialty ingredients to see which ones are leading the overall market, and what trends are driving growth. The 15 different ingredients analyzed included acidulants and pH control/salts; botanicals and bioactives; cocoa ingredients; colors; cultures; emulsifiers; enzymes; fats and oils (specialty); flavors and flavor enhancers; high intensity sweeteners; polyol sweeteners; proteins; preservatives and antioxidants; polysaccharides and oligosaccharides; and vitamins and minerals.
From 2008-2018 the global market is expected to produce 27.2 million tons of specialty ingredients, accounting for a 5% share of total ingredient use. Euromonitor predicted a
Continue reading this story and get 24/7 access to Nutraceuticals World for FREE
FREE SUBSCRIPTION
