Culinology -- March 2014 - (Page 6)

EMERGING TRENDS Stevia's use as ingredient may more than double by 2017 The global value of stevia as an additive used in manufac- sweeteners. In North America between 2011 and 2013, 28% turing foods and beverages reached $110 million in 2013, of all the food and beverage products launched with intense according to a report by Mintel and Leatherhead Food sweeteners used plant-based sweeteners. Research. The report forecast that figure to reach $275 mil- Artificial sweeteners still are found in many product lion by 2017 and said all plant-based sweeteners will become launches using intense sweeteners. Acesulfame potassium, more popular. which often is found in sweetener blends, was used in 49% of The global market for all intense sweeteners as additives those launches in 2013, which was down from 56% in 2009. used in manufacturing foods and beverages was $1.27 billion Sucralose use has held steady in recent years, and in 2013 by the end of 2013. The report forecast that figure to grow it was used in 40% of all products launched with an intense about 10% to $1.4 billion by 2017. sweetener. Aspartame dropped to 32% in 2013 from 40% in "Plant-derived sweeteners, such as stevia, are expected to 2009. provide the main impetus for growth in the sweetener mar- In value terms, sucralose is the leader and accounts for ket in the coming years," said Emma Gubisch, strategic in- 34% of the global intense sweeteners market, according to the sight manager at United Kingdom-based Leatherhead Food report. Research. "As manufacturers work to create the right taste "Much of the growth in the global sweeteners market is set profile for stevia and other plant-derived sweeteners, such to be driven by growing consumer concerns over sugar intake, as monk fruit, to obtain regulatory clearance, the artificial whilst the development of more plant-derived sweeteners is sweetener market still offers growth opportunities, in particu- also anticipated to benefit the market," said Laura Jones, food lar the sucralose and acesulfame-K markets." science analyst at London-based Mintel. "The gradual demise The use of plant-derived sweeteners has grown over the past few years. Of all the food and beverage products launched in of sugar yet desire for sweetened food and drink products suggests good opportunities for intense sweeteners. 2009 that used intense sweeteners, 5% of the launches used "Intense sweeteners offer a source of sweetness without the plant-derived sweeteners. Another 2% used a blend of artifi- calorie contribution of sugar, an increasingly attractive propo- cial and plant-derived sweeteners. sition to consumers struggling to manage their weight. Signs By 2013, of all the food and beverage products launched that the global market for intense sweeteners has reacted to that used intense sweeteners, 15% used plant-derived sweet- this increased demand for healthier sweetener solutions is al- eners. Another 3% used a blend of artificial and plant-derived ready evident." 6 | Culinology | MARCH 2014

Table of Contents for the Digital Edition of Culinology -- March 2014

Culinology -- March 2014
Table of Contents
President's Letter - A journey into the future of food
Emerging Trends - Stevia’s use as ingredient may more than double by 2017
The scoop on salty snacks
Most consumers won’t try new items
Ingredient Innovations - Gluten-free innovation
Flavors - A Perfect Pair
Member Profile - All That Jazz
Trends - What's Next
Petits Fours - Private label vs. brands
Freshness will be in favor during 2014
Omega-3 claims losing share in dairy segment
Upcoming Events/Ad Index

Culinology -- March 2014