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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naturalproductsinsider . com 23 Food and Beverage: Healthy Fats & Oils for its metal-chelating ability to reduce oxidation initiators as well as vitamin C as a water-soluble antioxidant in emulsions, also may play a role in helping the industry replace the more oxidatively stable PHOs with clean label solutions," Jones said. PHOs provide structure and tenderness in baked goods such as cakes and cookies and help slow staling and improve shelf life in products like breads and rolls. Fats and oils also provide tenderness, fl avor, lubricity and structure to products, so depending on the role or roles they play, certain functionality traits may need to be replaced with other ingredients such as emulsifi ers or hydrocolloids. Sourcing Matters to Consumers Brands also must consider consumers are making purchasing decisions based on the nutritional value of ingredients as well as how they are sourced. Consider palm oil, an ingredient both ubiquitous and misunderstood, which carries with it concerns over orangutan species endangerment, rapid deforestation, habitat loss and human rights abuses—mainly in Indonesia and Malaysia, where 85 percent of the world's palm oil is sourced. Industry and consumer concern over these issues has more brands seeking palm oil solutions from ingredient suppliers committed to transparent, traceable and sustainable palm oil supply chain integrity backed by certifi cations from organizations such as the Roundtable on Sustainable Palm Oil's (RSPO), Malaysian Sustainable Palm Oils (MSPO), Indonesian Sustainable Palm Oil (ISPO) and the Rainforest Alliance. What's Next? The future of better-for-you fats and oils in food production is bright, especially as clean label continues to take center stage. Consumers will continue to seek indulgent products such as baked goods, snacks, confectionery and dairy products where fats and oils help create a memorable tasting experience, but they also want to feel good about their choices. This opens the door for brand holders to not only clean ingredient lists, but also add functionality into fi nished products. Natural oil-soluble antioxidants such as green tea extract, rosemary extract, vitamin E and carotenoids such as beta-carotene and lycopene are beginning to replace the less label-friendly, chemical-sounding synthetics.

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