What are health-conscious consumers demanding from their food purchases?
“Many health-conscious consumers are looking for an understanding of the food products’ composition, so the clean label claim has evolved from a trend into an expectation for these consumers.”
“Another must-have for all consumers is a great-tasting product. Even health-conscious consumers are no longer willing to compromise on taste and overall sensory experience. Consumers are requiring functional, appealing nutrition products, with natural ingredients.”
What are the leading trends in high protein-content food manufacturing?
“Consumers are looking for new convenient forms of high-protein products beyond protein powders. They want multiple varieties of on-the-go foods like protein bars and ready-to-drink (RTD) shakes.”
“Developers of high-protein foods look for balanced natural ingredients, especially plant-based proteins, as they present many nutritional benefits. Consumers are now well aware of plant-based proteins such as soy, pea, hemp, and seaweed.”
“Plant-based proteins are also essential to replace animal proteins, such as whey, for vegan diets and for consumers looking to reduce their environmental impact.”
What key factors influence these?
“High-protein foods were once just aimed at bodybuilders. Today, high-protein foods and beverages are much more mainstream. These new health-conscious consumers know the daily amount of proteins needed in their diet. This is also true for the over-60s population looking to stay healthy by increasing their protein uptake.”
“Consumers expect high-protein foods to taste great and fit their lifestyle, including on-the-go, vegan, vegetarian and flexitarian.”
What are consumers looking for regarding the organoleptic properties of their chosen food and nutrition products, particularly taste?
“As the health and wellness nutrition market is becoming mainstream, consumer expectations of product taste are high. They don’t like the off notes that proteins, especially plant-based proteins, can bring to these products. Manufacturers need to effectively mask inherent off notes and bitterness to create a successful nutrition product.”
“Rhovanil Natural, Solvay’s natural vanillin, can help food product formulators. Vanillin is more than a beloved flavour. It can mask off notes and bitterness of these high protein products and round out the flavour profile for a more enjoyable experience for the consumer.”
What is the leading technical challenge in manufacturing nutritious food?
“As consumers want more convenience and ready-to-consume products, the complexity of the formulation grows. Ensuring that products have functional nutritional benefits, are clean label, and taste great is a large challenge for nutrition manufacturers.”
What are the key opportunities for companies in nutritious food R&D and manufacturing?
“The human nutrition market has been growing by more than 6% per year, with North America still the largest market, but Europe and Asia are closing in. New consumers interested in health and wellbeing are looking for more options in convenience and taste.”
“To meet these expectations, it is important for manufacturers to have formulation expertise and innovative solutions. Partnering with Solvay’s expertise and global presence with over 160 years of history with vanillin flavour can help companies elevate their nutrition products for a taste consumers will enjoy.”
How do you expect food manufacturing to evolve over the next 12 months to achieve optimum taste as we head into 2024?
“Overcoming the taste challenges of high-protein foods will be very important for nutrition manufacturers. Off-notes, bitterness, and mouthfeel are the major drawbacks of plant-based proteins.”
“Rhovanil Natural will be able to help minimise all these concerns by reducing notes and bitterness and enhancing the other flavours of the products. Natural vanillin can also improve mouthfeel and round out the flavour profile.”
What recommendations do you have for R&D professionals and manufacturers as they look to maximise product taste?
“As nutrition consumers’ exceptions of high protein products grow, so does the complexity of the formulations. Maintaining great taste with a clean label, a natural plant-based product that offers convenience is not simple.”
“Mainly known for its flavouring capacity, natural vanillin is the solution of choice to mask off-notes and bitterness. Collaborating with experts like Solvay will maximise the flavour of formulations. Rhovanil Natural is a key ingredient to mask off notes and enhance flavours. Solvay is ready to meet these challenges with you!”