Top 10 trends in 2017 - part 2.
In 2016 we have seen many debates about sugar content reduction plans and sugar taxation regimes. Now is a time for solutions in this area. In 2017, we should feel also a strength of the plant proteins market and popularisation of many currently niche ingredients. But, let's continue review of 2017 trends by IngredientsHub's team.
Trend #3. Sugar reduced products.
In 2016 many countries announce plans for implementation of a sugar tax. In 2017 the food and beverages manufacturers will reformulate their products to be below the fiscal threshold. This will be a time for stevia-sweetened products. Markets of other natural sweeteners will also gain.
Trend #4. Clean and clear label with traffic colour coding.
A clean and clear label is the new global standard dictated by the demand for total transparency. A clean label means no additives or preservatives, natural, organic, or GMO-free.
Clear means correct name. And in this area, 2016 year was a year of many controversies because of use misleading names like dairy-free cheese, vegetarian mortadella or plant-based yoghurt. Hopefully, in 2017 this issue will be solved.
In 2017 we should see also better colour coding (colours based on traffic lights rules) of the food content information. This system of labelling will be probably implemented in many more countries.
Trend #5. Plant proteins and grains changed the game.
Plant based protein will be in 2017 one of the most influential ingredients for all sectors of the food and drink area. Meat substitutes will have a significant impact on the food industry, especially in convenience food, ready-to-cook foods and ready-to-eat foods area. Probably some taste issues with pea protein will be sorted and popularity of dairy alternative drinks or meat alternative meals with pea or soy proteins will rise quickly. In 2017, the market of milk and milky drinks (grain, almond, soya or rice milks) will also grow. It is claimed, that consumption of plants proteins provides a better feeling, healthy digestive system maintenance, and increased energy.
We can also see more applications for new forms of proteins, which replace whey protein. We should see increased demand in all segments: soy-based meat substitutes, wheat-based meat substitutes, mycoprotein meat substitutes. In 2017, key players in the plant proteins (like Archer Daniels Midland Company, E. I. du Pont de Nemours and Company, Garden Protein International Inc., Amy’s Kitchen Inc., Morningstar Farms LLC., Quorn Foods, Inc., Roquette) will observe huge increase of interest in this ingredient sector from the food manufacturers. While a grassfed whey protein will probably be trendy as well, and it will show also an increase of its share in the proteins market.
In 2017 we will see increased demand for popular pulses and grains, as well as, intensified interest in ancient or rare grains like teff, millet and freekeh. Also, different forms of rice like, purple rice or wild rice, will find application in a wider range of products.
Trend #6. New old ingredients on the table.
In 2017, we will see a continuation of strong growth of turmeric. It is so popular that it was successfully applied in teas, juices, salads, sweets, bars, snacks and many more foods and supplements.
Also, collagen products will still be trendy, especially in an elderly nutrition area. It is expected a continuous growth of the market of bone or joint health products contained besides collagen also boswellia.
Seaweed and algae are raising stars. In 2017, final customers, as well as, manufacturers of ready-food and desserts more often will be looking for different savoury seaweeds like nori, dulse, kombu, hijiki, kelp and wakame. Also, chlorella and spirulina will still be popular.
Strong growth will be continued in a performance and sport nutrition. Like in 2016, this year branched-chain amino acids will be of huge interest and not only in the context of athletes. Also amino acid analogues, like theanine, will be found more often in energy-support products.
The growth in drink area will be dominated by wellness tonics based on beneficial botanicals and originated from an alternative medicine and local traditions. We will see increased interest in ingredients like calming remedies (like kava and holy basil), medicinal mushrooms (like reishi and chaga), adaptogenic herbs (like maca and ashwagandha), and protein from insects.
In 2017, also a couple of new old condiments will appear on the list of favourites. This can be ghee, pomegranate molasses, black sesame tahini, habanero jam with chia seeds, black garlic purée, kombucha tea, kale chips, beef jerky, date syrup, cinnamon spreads and a variety of sauces.