Culinology - March 2013 - (Page 10)

EMERGING TRENDS EMERGING TRENDS More ingredients are being used for dairy alternatives The alternative dairy beverage market is seeing significant development, according to Innova Market Insights, Duiven, The Netherlands. The market research firm said alternative Cluck. dairy beverages represented 5% of total dairy launches recorded during the last year. The development in the market is being driven by increasing popularity in western countries where it is moving out of the specialty health food segment and into the mainstream. Soy milks have the greatest share in the market and still may be found in 78% of dairy alternative beverage launches. Yet there has been interest in using other plant-based alternatives such as rice, oats, barley, almonds and hazelnuts. Rice was the second most popular dairy alternative ingredient as it was featured in 17% of introductions. Oats were found in 11% of introductions and almonds were found in 10%. Innova said while non-dairy milk alternatives are still a small market outside Asia, purchase levels are increasing rapidly in some countries. “Within the overall dairy alternative drinks sector, soy is Amazing. An organic chicken flavor enhancer that’s in powder form. The fact that Savorganic™ #3300 Chicken Flavor is made with real chicken broth is nice. But what really makes it unique is that unlike our competitor’s organic flavorings, this one comes in powder form. For a sample of this or one of our other organic flavor enhancers, visit savourysystems.com. And if you can’t find the exact flavor you’re looking for, just tell us. We’ll make it for you. facing some problems with regard to health scares, and the result, in many instances, has been a move to other non-soy plant-based alternatives,” said Lu Ann Williams, head of research at Innova. p y y Almond milks are growing in popularity as they have in% creased from being featured in 3% n of alternative dairy beverages in 2005 to being in 10% of such beve erages in 2012. Blends also have rbecome popular with manufacturn ers using soy and rice or multi-grain combinations. Order a sample at savourysystems.com or call 888.534.6621 d The products often are marketed t on a health platform with the most , popular claims being lactose-free, l organic ingredients, low cholesterol . or additive- and preservative-free. Calcium is the ingredient most come monly used for fortification of the s products, and heart-health claims e have diminished in the category due rto concerns about regulatory inter. vention and the validity of the claims. 10 | Culinology | MARCH 2013 http://www.savourysystems.com http://www.savourysystems.com

Table of Contents for the Digital Edition of Culinology - March 2013

Culinology - March 2013
Table of Contents
President's Letter - Thriving in a fast-paced market
Upcoming Events
Emerging Trends - High beef prices will impact menus this year
Healthy eating changes shape
More ingredients are being used for dairy alternatives
Peruvian Cuisine - A growing passion for Peruvian cuisine
Member Profile - Soup Master
Cooking Oils - The Next Generation of Cooking Oils
Healthy Fast-Food - Menu innovation with a side of health
Petits Fours - Older consumers driving growth at restaurants
Nearly 30% of food product launches are private label
Ad Index

Culinology - March 2013