Post on 09-Oct-2020
transcript
Sweet Options How the Changing landscape for Sweet Solutions impacts Capabilities for Growth September 2018
Key actions, observations and findings
Sweet Options, not Sugar Replacement Personalization trend is
white space for sweeteners Premium private label wins in terms of
new products It’s not just about the calories, sweetener type
matters too Latin America driving growth globally for low sugar
label claims Low calorie claim is declining in all regions Europe and
Asia Pacific lead in the number of new food and beverage launches with sweet
ingredients Latin American and Middle East consumers have sweet
tooth compared to rest of world Sweetener types have different application
focus; bulk in bakery and snacks, polyols in confectionery and bakery, intense
sweeteners in beverages and snacks and oligosaccharides in baby food and dairy
Sweet is the number one taste in food and beverage product development
“Sweet” taste is growing more slowly than other flavors on new
product introductions The most commonly used sweetener blend is
stevia with white sugar Find out which of the 150 sweeteners
available are considered natural by ISO and why Emerging
sweetener combinations with stevia in North America include honey and
palm sugar Who is doing what in sweetener patents? Over 7000
patents analyzed Most product patents are around bulk
sweeteners Stevia research is now in its 4th generation Flavor companies
and biotech companies play an important role in future sweetener
development 58% of sweetener patents with a health focus
mention benefits other than calorie reduction Stevia sweetener
mixture compositions differ by region Status for sweeteners in the US and
EU follows different regulatory pathways Consumers will look for ways to customize
how much sugar is in the final product Bioengineering is disrupting how
we think about traditional ingredients for sweet taste.