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Data indicates there is a 4% average annual growth in #flavor enhancer use in #foodandbeverage product launches from July 2018 to June 2023. Most enhancers were used in Snack launches; nonetheless, their use in Meat Substitutes has grown 25% in the five-year period. Monosodium Glutamate and Yeast extracts were the most used flavor enhancers. These recent products, picked by the analysts at Food Ingredients First, all emphasize rich flavor in their #packaging. #foodinnovation Read the full report here! 👉🏽 https://lnkd.in/eAJpWNkK

HACO Custom-Made Snacks: Protein and the trend in snacking Products with increased protein content have been on the market for a long time and still enjoy a very high demand. The trend has also entered the world of snacks and confectionery and has since revolutionized the entire development work for new products. Our R&D managers are also constantly developing outstanding recipes for innovative bars, trying not to copy existing products but to develop completely new concepts. We focus not only on adding protein powder, but also on products that have an increased protein content just by adding natural protein-rich ingredients. In the #cleanlabel area, these items rank especially high. #hacogroup #custommade #snacks #protein

Day 5: Label Acronyms- TTB, COLA, BAM, FID TL;DR: More acronyms. Who’s surprised. The TTB/COLA (Certificate of Label Approval/Exemption) regulations are crucial when it comes to selling canned cocktails, as they ensure that all labeling is in compliance with federal standards. Here's what you need to know about these requirements: ➡️Application Process: To sell any new alcoholic beverage, including canned cocktails, you need approval from the Alcohol and Tobacco Tax and Trade Bureau (TTB). For canned cocktails, this involves applying for a COLA, which can be done through the TTB's online system. ➡️Label Requirements: When it comes to labeling, canned cocktails have unique requirements. The TTB divides alcoholic beverages into classes and types, and both must be displayed on the front label. If you're using a recognized cocktail name, you must adhere to the exact ingredients specified in the TTB's Beverage Alcohol Manual (BAM). However, if you're creating a cocktail with a different alcohol base (like a wine-based cocktail), you could use a variant name and declare it accordingly on the label. ➡️FDA Compliance: If the beverage contains less than 7% alcohol by volume (ABV) or is a non-traditional beer (not made with malted barley and hops), it falls under FDA regulation, requiring additional information such as a Nutrition Facts label. Additionally, if you're making a malt beverage with less than 0.5% alcohol, you must submit lab test results to verify its alcohol content and follow FDA regulations. ➡️Flavor Ingredients: For cocktails using flavorings, a Flavor Ingredient Data Sheet (FIDS) must be submitted for approval. The FIDS includes information about the manufacturer, flavor names, a drawback number for spirit tax purposes, the alcohol content, and details about natural and artificial ingredients. ➡️Exemptions: If the production of the beverage uses traditional methods like pasteurization, filtration, centrifuging, lagering, carbonation, or blending, an FIDS may not be required. All very boring, yet absolutely crucial, when it comes to your can design. Now ya know. Stay up, Brian #startup #rtd #education

Discover Innova Market Insights’ Top Five Trends for beverages, highlighting premium ingredients, botanical flavors and energy boosts. The market researcher also unveils some of the fastest-growing ingredients in the functional beverage space, such as prebiotics and protein. Read about these and NPD activity by region here: https://lnkd.in/eC5bHaRt #Beverages #Drinks #MarketTrends #ConsumerTrends

The SECG is aimed at food manufacturers producing yogurt products for the U.S. market and restates, in plain language and in a question-and-answer format, the provisions in the final rule. It includes the following questions, among others: What did we change for yogurt products? How does the rule describe “yogurt”?    What are the pH requirements for yogurt? What are the requirements for milkfat and milk solids not fat?    Are there different requirements for producing reduced fat, lowfat, or nonfat yogurt? What sweeteners may you use in yogurt? Manufacturers must begin complying with the rule for products labeled on or after January 1, 2024. #FoodLabelling #FoodLabeling #FDA #Yogurt

Gelatin has traditionally been the go-to gelling agent for chewy treats, but the trend toward plant-based eating has many confectioners rethinking their formulas. It's prime time to become acquainted with fruit-based pectin. In this white paper, Cargill formulation experts share insight and tips for creating label-friendly confectionery with pectin: - Pectin's functional advantages over gelatin - Understanding different types of pectin - Formulation tips for pectin success Download now to learn more. #paid https://ow.ly/37yu50PvYN0

Anhydrous citric acid powder is an essential ingredient in the food industry. Its acidifying properties, preservative capabilities, pH-adjusting capabilities, and flavor-enhancing properties make it a versatile and valuable ingredient in a variety of food and beverage products. From carbonated drinks to candies, anhydrous citric acid powder plays a vital role in enhancing taste, extending shelf life and ensuring product stability. When sourcing this ingredient, it is important to choose a reputable supplier that provides a high-quality, food-grade product that ensures the safety and consistency of the final food and beverage formulation. Fipharm Food is a good supplier of this product, pls feel free to contact us if you’re interested in it. #Anhydrouscitricacidpowder #foodandbeverage #foodadditives #flavorenhancer

#SAPP #SAPPFoodAdditive #FoodAdditive #FoodIngredient #AcidityRegulator #Cakes #Cupcakes #Muffin #SodiumAcidPyrophosphate #Na2H2P2O7 Check out the acidity regulating function of the SAPP food additive, and why it is applied in muffins. 👇 read here!

In this article my Foley colleagues describe the most common regulatory pathways available to a new ingredient or otherwise new use. If you would like to learn more about bringing your new food ingredient to market, please reach out to Foley’s Food and Beverage Industry Team members. #manufacturing #foodandbeverage