Natural Products Insider

MAR-APR 2019

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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6 INSIDER March/April 2019 In the News Natural Products Expo West is the largest and premier trade show for natural, organic and healthy products. With education, exhibits and events spanning March 5 through 9, the 39th annual gathering was the largest yet, attended by more than 86,000 industry professionals from across the globe. The event is ranked as one of the top 100 U.S. shows (Absolute Exhibits) and one of the 50 fastest-growing trade shows in the United States and Canada (Trade Show Executive). The Fresh Ideas Organic Marketplace co-located with the event on Wednesday, March 6. Held under a giant white tent, it combined the lively appeal of a farmers market with the business-building power of an industry trade show, and product innovation—and samples—abounded. Many trends emerged across the exhibit space. Products and ingredients featuring cannabidiol (CBD) and hemp oil were rampant, despite FDA's current position that CBD can't legally be added to conventional food or sold in a dietary supplement. Plant-based continues to dominate. In line with Ingredion's investment in bolstering supply of plant-based proteins from sources such as peas, lentils and faba beans, the company introduced its VITESSENCE ® PULSE 1803 organic pea protein isolate. It's suitable for use in applications such as nutrition and sports bars, alternative meat and dairy products, powdered and ready-to-drink (RTD) beverages, and better-for-you baked goods and baking mixes. PURIS also offers an organic pea protein and is working on ways to use the whole pea, highlighting pea starch as a viable component in waffl es, gummies, yogurts and dairy-free products. Veggie burgers fi ll the bill for convenience at home, with the Kale & Quinoa Burger from Strong Roots taking home a NEXTY award for best new meat or dairy alternative. Dr. Praeger's introduced a gluten free, vegan Sweet Heat Beet Veggie Burger with 19 g "pure plant protein" (pea) and avocado oil. And vegan "Cheezeburgers" from MorningStar Farms launched with 23 g of protein from pea and soy. Plant-based protein is still powering RTD beverages. REBBL released Hazelnut Chocolate and Mint Chip drinks with 16 g of protein and 4 g of sugar. Stevia-sweetened, both feature maca, reishi and ashwagandha. ZICO also introduced a coconut-based protein drink with pea protein and added coconut cream. These beverages combine good fats and high protein, while avoiding a chalky taste. Nondairy "healthy indulgence" desserts were another bright spot for plant-based. Refrigerated Paradise Pots from The Coconut Collaborative were a NEXTY winner for best new sweet or dessert. The dairy-free ganache desserts are made from coconut cream; lemon and chocolate fl avors ring in at 100 calories with 8 g or less of sugar. In its Superdark line, Alter Eco introduced a vegan 80 percent cocoa truffl e made from six simple ingredients. The company achieved a melty smooth truffl e texture without using milk powder or emulsifi ers. The trend toward sugar reduction continued, with monk fruit, stevia and alternative sweetener blends. ASR Group dubbed its Sweet Essence a next-gen high-potency sweetener. It's made from fair trade cane sugar that is converted to Reb M via a fermentation process. Other products drew from organic cane sugar, but with lower amounts than products of old. Known for its stand-alone sweeteners, Wholesome launched into better-for-you snacks with Organic Brittle Thins, containing roasted peanuts and almonds or walnuts, quinoa, amaranth, sorghum and seeds such as chia, sunfl ower and sesame. Nut butters—or pseudo nut butters—also had a notable presence. Justin's innovated with Organic Nut Butter Covered Nuts in almond and cashew. The company also released a new Coconut Almond Butter. Roasted Watermelon Seed Butter was new from 88 Acres, in a no-added-sugar or slightly sweetened (organic powdered sugar) version, single-serve pouches or jars. Tiger nuts (actually vegetable tubers) also appeared in milks, baking mixes, fl ours, oils, smoothies, snacks and treats, often with a mention of prebiotic fi ber content. Tiger Butter debuted its nut-free product of the same name, featuring coconut oil, Himalayan pink salt and no added sugar. Preservative- free, it requires refrigeration after opening. Functional snack options for kids (or kids at heart) ranged from North Coast Organics' squeeze-pouch applesauce with Unique Biotech's Unique IS2 Bacillus coagulans probiotics; to Mariani's raisins or cranberries with Ganeden BC30 (from Kerry); to NEXTY fi nalist Brainiac whole milk yogurt in drinks and tubes, featuring algal omega-3, choline and probiotics. Probiotic options for dairy-free consumers were on-trend, including a coconut-based yogurt line from Follow Your Heart (more than 1 billion colony-forming units [CFUs] per serving). NEXTY fi nalist for best new product supporting a healthy microbiome, Califi a Farms' Probiotic Dairy-Free drinkable yogurts blend almond, coconut and oat milks, and contain 10 billion active probiotic CFUs. And Lifeway launched its certifi ed organic, pea protein-based Plantiful drink with 10 strains of live probiotic cultures, no carrageenan and 11 g of added sugars. Mushrooms are emerging, particularly lion's mane. Rowdy Mermaid's "Lion's Root" decaffeinated kombucha is a smooth and light function-forward nootropic blend of Food and Beverage Innovation Abounded at Natural Products Expo West by Karen Butler Trends at SupplySide East Discover the top 10 trends driving the health and nutrition industry from Heather Granato, vice president, content; Eric Pierce, vice president, business insights; and Claire Morton, senior industry analyst, from Informa Health & Nutrition during the "Top 10 Trends Driving the Health & Nutrition Industry" session at SupplySide East in Secaucus, New Jersey, on April 9 at 9:30 a.m. Scan Here

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