Vegan, vegetarian, flexitarian, meatless Mondays—all terms that were nonexistent or at least relatively obscure to the majority of Americans, whether one, five, 10 or 20 years ago. With an increased presence from the plate to the “medicine” cabinet, plant-based products are coming into their own.

The global dairy alternatives market is expected to garner $21.7 billion by 2022, registering a compound annual growth rate (CAGR) of 13.3 percent during the period 2016-2022, according to Allied Market Research. The firm noted in 2015, the soy milk segment was the highest revenue-generator in the global dairy alternative market, followed by the almond milk segment. However, almond milk is anticipated to be the fastest-growing market from 2016-2022.

A couple alternative dairy products that have captivated my taste buds and/or attention are REBBL’s Reishi Chocolate beverage and Ben and Jerry’s Non-Dairy frozen desserts.

The organic REBBL “elixir” has a coconut milk base and contains reishi mushroom extract, long used in traditional Chinese medicine (TCM). As a longtime lover of chocolate milk, I was skeptical; but the taste and texture did not disappoint—and the ethical and functional propositions appeal to me. I’ve also tried the Turmeric Golden-Milk flavor, and would like to get my hands on the Ashwagandha Chai (not available where I shop). The company’s site shows 10 elixir products to date. 

I have yet to try Ben & Jerry’s almond milk offerings (because I have no compelling reason to stray from their traditional products), but I received three glowing recommendations from friends and family who don’t do dairy for health reasons. One friend said she’s tried many of the nondairy frozen products on the market, but the Ben & Jerry’s was the only one that truly “felt” like she was eating “real” ice cream. The 100 percent certified vegan pints certainly don’t withhold indulgent ingredient combinations, featuring flavors such as Coconut Seven Layer Bar, Cinnamon Buns, Peanut Butter Half Baked and traditional favorites like Cherry Garcia and Chocolate Fudge Brownie. The site shows nine flavors thus far. Also of note, in September 2018, the nondairy line will be fully Non-GMO Project Verified. 

Innova Market Insights reported plant-based product claims increased by 62 percent globally (CAGR 2013-2017) with growth occurring on platforms such as plant proteins, active botanicals, sweeteners, herbs & seasonings and coloring foodstuffs.

Lu Ann Williams, director of innovation at Innova Market Insights, reported many brands are differentiating via non-soy plant-based ingredients, including cereals such as rice, oats and barley. “We also noticed an increase in nuts, such as almonds, hazelnuts, cashews, walnuts and macadamias, as well as coconut and more unusual options such as lupin, hemp and flaxseed.”

Innova is also tracking the rise of plants such as vegetables and grains in the meat substitutes market, where global sales are set to grow to US$4.2 billion by 2022. New product development (NPD) in the niche saw 11 percent CAGR for the 2013-2017 period, and four in 10 U.S. consumers increased their consumption of meat substitutes/alternatives during 2017.

What does all this mean for product developers? Plant-based food and beverage is a hotspot for growth—and we’re looking to recognize innovators in the field, so to speak.

If your company recently launched a plant-based food or beverage innovation, the SupplySide editorial team would love to consider it for the 7th Annual SupplySide CPG Editor's Choice Awards (ECAs). Our content gurus are searching out and sampling finished products launched to the U.S. consumer market between July 2017 and August 2018 in 30 categories across the supplement and food & beverage markets. Five finalists in each category will be showcased through the SupplySide Health & Nutrition Network brands, and winners announced at SupplySide West in Las Vegas, Nov. 6-10, 2018.

One of my favorite plant-based products from a previous ECA contest was Chocolate Muffins by Classic Cooking LLC/Garden Lites. It captured top honors in 2014’s Frozen Food category, largely for “wow”ing us in taste. Allergen-friendly, the gluten-, dairy- and nut-free microwaveable morsels feature zucchini and carrots as the first two ingredients. While the muffins might be a better fit in our Allergen-Free category this year (Frozen isn’t among those we’re reviewing in 2018), rest assured, if your product tastes this good, send it and we’ll find the right category for it to shine in. 

Products (not prototypes) must be submitted by the CPG brands or their representatives, not by ingredient or component suppliers, and the submission deadline is Wednesday, Aug. 22, 2018. Please note, samples must be received by this date, so procrastination could be problematic (or at the very least, expensive).

Winners are selected by the editors based on market innovation, consumer need, scientific substantiation, integrity and the “cool” factor.

For more than 20 years, SupplySide has helped those in the food, beverage, dietary supplement, animal nutrition, personal care and cosmetic industries break through the hype and ambiguity to find the information they need to explore, discover, innovate and market their next best-selling product.

A position adopted by state officials in California has drawn criticism from companies selling cannabidiol (CBD) in conventional foods and dietary supplements.

The fresh feud brewing in The Golden State symbolizes the disparate treatment of myriad cannabis products in one of the world’s largest economies. Consumers in California can legally buy marijuana for medical and recreational use, but state officials recently said CBD products are off-limits in foods and supplements.

Relying on statements by the federal agency responsible for regulating food in interstate commerce, the Food and Drug Branch of the California Department of Public Health (CDPH) asserted in a public statement, or FAQ, “[T]he use of industrial hemp as a source of CBD to be added to food products is prohibited.”

“Until the FDA rules that industrial hemp-derived CBD oil and CBD products can be used as a food or California makes a determination that they are safe to use for human and animal consumption, CBD products are not an approved food, food ingredient, food additive or dietary supplement,” the state agency concluded.

According to CDPH’s statement, “California incorporates federal law regarding food additives, dietary use products, food labeling and good manufacturing practices for food.” The CDPH described CBD as “an unapproved food additive” that is not permitted “for use in human and animal foods per the FDA, and thus, it is not approved in California.”

Asked for this article to explain what prompted CDPH to issue the FAQ, the agency noted, “There has been some confusion on the legal use of CBD and CBD oil since the legalization of medicinal and adult-use cannabis in California.”

In 1996, California became the first state to legalize medicinal marijuana through Proposition 215. Earlier this year, the state began permitting recreational sales of cannabis after California, Massachusetts and Nevada in 2016 joined four other states in legalizing recreational marijuana.

“We will continue to work with all of our partners, including industry and local public health departments, in order to educate them on CBD and CBD oil, and to assist manufacturers as needed to assure compliance,” CDPH said in an emailed statement.

The agency said it posted the FAQ in response to questions from food processors and retailers and as part of its education effort.

Attorneys representing the hemp industry blasted the document. They contended it mischaracterized state and federal law and didn’t make any practical sense because CBD derived from industrial hemp is safe, and cannabis products—including edibles—are permitted to be sold in California.

Part of the concern has to do with simple economics: the size of California. The state is the largest market for CBD products in the country, noted Jonathan Miller, general counsel to the U.S. Hemp Roundtable, a national business organization.

“Everyone in the industry wants to be able to sell their products there, and this FAQ is a source of great concern,” said Miller, an attorney in Lexington, Kentucky with Frost Brown Todd LLC, in a phone interview.

While Miller reported hearing “mixed messages” regarding whether state officials will take any enforcement actions, he said his organization feared CDPH’s statement would cause a “chilling effect.”

In a letter to the CDPH, the U.S. Hemp Roundtable contended the agency made “inaccurate statements about the status of industrial hemp-derived CBD under the Controlled Substances Act (CSA) and the Federal, Food, Drug and Cosmetic Act (FD&C Act).”

Quoting statements from the World Health Organization, the letter stated that “the safety profile of industrial hemp-derived CBD is well-established.”

The U.S. Hemp Roundtable urged the CDPH to withdraw or revise its document, permitting the continued use of hemp-derived CBD in dietary supplements and foods in California.

CDPH is reviewing the letter from the U.S. Hemp Roundtable, but it made clear its current position on CBD in foods and beverages in California.

“CBD and CBD oil, whether sourced from industrial hemp or from cannabis, cannot be added to regular foods or beverages,” CDPH told Natural Products INSIDER. “Under U.S. Food and Drug Administration … rules, CBD and CBD oil are prohibited as food additives. California adopts FDA regulations, so CBD cannot be added to food and/or drinks in California.”

Added the agency: “CBD and CBD oil are allowable only in edible cannabis products that are produced according to the California Medicinal and Adult-Use Cannabis Regulations and Safety Act, including a source, manufacturing, distribution, testing and retail supply chain that is completely separate from regular foods and beverages. Consumers can purchase products infused with CBD from cannabis at licensed cannabis retailers.”

Bob Hoban is a Denver-based attorney, whose law firm represents clients in the hemp and marijuana industries. He asked CDPH to reconsider implementation of its FAQ and rescind it.

“For years, California has been at or near the forefront of policy reform, having first enacted hemp legislation years ago,” Hoban of Hoban Law Group wrote to the CDPH. “However, the FAQ stands to threaten an entire newly emerging industry, causing California to fall far behind the rest of the nation for years to come in its treatment and regulation of these products. Simply put, the adverse impact of this FAQ would be devastating and irreparable.”

In a Q&A and in warning letters, FDA has asserted products containing CBD cannot be sold as dietary supplements. FDA also has determined it is not legal to sell in interstate commerce food to which CBD has been added.

“This is regardless of the source of the CBD—derived from industrial hemp or cannabis,” CDPH stated.

FDA’s statements, hemp lawyers wrote to the CDPH, are neither final determinations nor supported by law. FDA has opined CBD is excluded from the definition of a dietary supplement because, in essence, the cannabis-based compound was the subject of substantial clinical investigations made public before CBD was marketed as a food or supplement.

Recently, FDA approved a CBD drug developed by GW Pharmaceuticals plc for use to treat seizures associated with two rare and severe forms of epilepsy.

The U.S. Hemp Roundtable has contested FDA’s position that the clinical investigations were “significant,” and it suggested FDA has misinterpreted the provision in the law upon which it concluded CBD can’t be sold in supplements.

What’s more, FDA’s Q&A reflects its opinion rather than having the force of law, and the agency’s requests for additional input suggest FDA’s opinion may change, the U.S. Hemp Roundtable noted in a letter signed by its president, Brian Furnish Miller and attorney Rend Al-Mondhiry of Amin Talati Upadhye LLP.

Industry lawyers also criticized CDPH’s statement, “CBD derived from hemp and cannabis is a federally-regulated controlled substance.” The statement, Hoban asserted, inappropriately defers to the Drug Enforcement Administration’s (DEA) interpretations of law and other agencies, contradicting guidance by Congress.

Certain parts of the cannabis plant, such as the mature stalks, are exempt from the definition of marijuana, lawyers pointed out. They also maintained industrial hemp is legal under California law and Section 7606 of the federal Agricultural Act of 2014 (otherwise known as the farm bill).

“It would, in fact, be a perverse interpretation of the farm bill for ‘industrial hemp’ to be made lawful, but that the crop must then be destroyed because it contains alleged controlled substances,” Hoban wrote to the CDPH.

Miller didn’t know if anyone had stopped selling CBD-containing foods or supplements in California, but he said he wouldn’t be surprised if, for example, products have been pulled from shelves.

Two months ago, health officials in Orange County impounded all CBD products at a coffee shop and advised the owners that it’s illegal to sell foods or drinks that contain the compound, The Orange County Register reported.

CDPH’s FAQ, Miller said, is “a cause of great concern for not just our industry, but the retail stores who are on the front lines.”

Organic remains the driver of the overall food market, growing at 6.4 percent in 2017 compared to a paltry 1.1 percent growth rate for the non-organic sector. And the bright star of the entire organic category may well be organic beverages, which continued its multi-year double-digit growth streak, rising 10.5 percent in 2017, to $5.9 billion, according to the Organic Trade Association (OTA). That makes organic beverages the No. 3 category in all of organic, behind fresh produce and dairy and eggs.

The main driver of the organic beverages category is fresh juices—sales here rose 25 percent, to $1.2 billion, in 2017. Nondairy organic beverage alternatives in the form of almond, soy, coconut, rice and other blends also gained popularity in 2017.

Beverages as a whole remains an area ripe for innovation. That’s because drinks are seen as an effective way of doing more than just quenching thirst, but also providing health benefits.

Opportunities abound to supercharge functional beverages with functional ingredients, from probiotics and protein to botanicals and healthy fats.

And with the rise of the powders category, there’s almost no end to the diversity of product formulation combinations being rolled out around the world.

High-pressure processing (HPP) is also still topping trends—the premium, high-dollar processing method is said to better retain the taste and nutrients of all those organic fruits and veggies within.

With so much innovation action in not just healthy beverages but in particular the organic beverages category, we want to hear from you! The 7th annual SupplySide CPG Editor’s Choice Awards recognizes the best finished products launched to the U.S. consumer market between July 2017 and August 2018 in 30 categories across the supplement, food and beverage markets. Enter in the Organic Beverage category.

Products must be submitted by the CPG brands or their representatives, not by ingredient suppliers. The submission deadline is Wednesday, Aug. 22, 2018.

Winners are selected by the editors based on market innovation, consumer need, scientific substantiation, integrity and the “cool” factor. Finalists will be showcased through the SupplySide Health & Nutrition Network brands, and winners announced at SupplySide West in Las Vegas, Nov. 6-10, 2018.

 

There was a time when the raison d'être of corporations was simple: to rake in gargantuan profits. Corporations still have a fiduciary duty to their shareholders to remain profitable, but fortunately a growing number of businesses—including those in the confectionery sector—have taken steps to influence positive social change.

Consider Cargill, the Minneapolis-based behemoth with annual revenues of nearly US$110 billion. In 2012, the company introduced its Cargill Cocoa Promise as part of a strategy to develop a sustainable cocoa supply chain and align efforts in its five cocoa-growing countries: Côte d’Ivoire, Cameroon, Indonesia, Ghana and Brazil.

Cargill’s approach has evolved since then.

“Today, the Cargill Cocoa Promise is not just about reaching cocoa farmers and improving their livelihoods,” the company explains on its website. “To make a real difference, we also need to safeguard the environment and improve the quality of life of cocoa-farming communities, as well as building consumer confidence through a more transparent supply chain.”

Cargill is committed to helping achieve sustainable development goals adopted in 2015 by the United Nations. Some of the lofty objectives include ending poverty and hunger, ensuring quality education and access to water and sanitation for everyone, and combatting climate change and its impacts.

In a 2017 annual report, Cargill reported engaging more than 600,000 people in nutrition education programs in 14 countries and enabling the delivery of roughly 3.7 million meals through food bank partnerships in 18 countries. The company also provided training to more than 650,000 farmers on agricultural best practices to help boost their productivity.

Cargill is hardly alone in its commitment to social change. Nestlé, for instance, has set ambitious goals to achieve by 2030, including helping “50 million children lead healthier lives” and aiming “for zero environmental impact” in its operations.

“Globally, food and beverage companies are realizing the importance of corporate social responsibility or CSR to move toward sustainability by delivering economic, social and environmental benefits for stakeholders,” my colleague, Judie Bizzozero, reported in a 2017 video on Food Insider Journal, profiling CSR measures adopted by the confectionery industry. “Corporate social responsibility is a broad concept that addresses many topics, such as human rights, corporate governance, health and safety, environmental effects, working conditions and contribution to economic development.”

Is your confectionery company committed to corporate social responsibility? If so, let us know what you’re up to as part of your new product submission for the 7th Annual SupplySide CPG Editor’s Choice Awards.

Our awards recognize innovative finished products launched to the U.S. consumer market between July 2017 and August 2018 in 30 categories across the supplement and food and beverage markets.

Products must be submitted by CPG brands or their representatives, not by ingredient or component suppliers. The submission deadline is Wednesday, Aug. 22, 2018.

Winners are selected by the editors based on market innovation, consumer need, scientific substantiation, integrity and the “cool” factor. If your product ties in to corporate social responsibility, we’ll certainly consider that as part of our judging criteria.

Finalists will be showcased through the SupplySide Health & Nutrition Network brands, and winners announced live at SupplySide West in Las Vegas, Nov. 6-10, 2018.

For more than 20 years, SupplySide has helped those in the food, beverage, dietary supplement, animal nutrition, personal care and cosmetic industries break through the hype and ambiguity to find the information they need to explore, discover, innovate and market their next best-selling product.

Good luck with your submissions! We look forward to reviewing your cool, innovative and socially responsible products. See you in a few months at SupplySide West.

There was a time when the raison d'être of corporations was simple: to rake in gargantuan profits. Corporations still have a fiduciary duty to their shareholders to remain profitable, but fortunately a growing number of businesses—including those in the confectionery sector—have taken steps to influence positive social change.

Consider Cargill, the Minneapolis-based behemoth with annual revenues of nearly US$110 billion. In 2012, the company introduced its Cargill Cocoa Promise as part of a strategy to develop a sustainable cocoa supply chain and align efforts in its five cocoa-growing countries: Côte d’Ivoire, Cameroon, Indonesia, Ghana and Brazil.

Cargill’s approach has evolved since then.

“Today, the Cargill Cocoa Promise is not just about reaching cocoa farmers and improving their livelihoods,” the company explains on its website. “To make a real difference, we also need to safeguard the environment and improve the quality of life of cocoa-farming communities, as well as building consumer confidence through a more transparent supply chain.”

Cargill is committed to helping achieve sustainable development goals adopted in 2015 by the United Nations. Some of the lofty objectives include ending poverty and hunger, ensuring quality education and access to water and sanitation for everyone, and combatting climate change and its impacts.

In a 2017 annual report, Cargill reported engaging more than 600,000 people in nutrition education programs in 14 countries and enabling the delivery of roughly 3.7 million meals through food bank partnerships in 18 countries. The company also provided training to more than 650,000 farmers on agricultural best practices to help boost their productivity.

Cargill is hardly alone in its commitment to social change. Nestlé, for instance, has set ambitious goals to achieve by 2030, including helping “50 million children lead healthier lives” and aiming “for zero environmental impact” in its operations.

“Globally, food and beverage companies are realizing the importance of corporate social responsibility or CSR to move toward sustainability by delivering economic, social and environmental benefits for stakeholders,” my colleague, Judie Bizzozero, reported in a 2017 video on Food Insider Journal, profiling CSR measures adopted by the confectionery industry. “Corporate social responsibility is a broad concept that addresses many topics, such as human rights, corporate governance, health and safety, environmental effects, working conditions and contribution to economic development.”

Is your confectionery company committed to corporate social responsibility? If so, let us know what you’re up to as part of your new product submission for the 7th Annual SupplySide CPG Editor’s Choice Awards.

Our awards recognize innovative finished products launched to the U.S. consumer market between July 2017 and August 2018 in 30 categories across the supplement and food and beverage markets.

Products must be submitted by CPG brands or their representatives, not by ingredient or component suppliers. The submission deadline is Wednesday, Aug. 22, 2018.

Winners are selected by the editors based on market innovation, consumer need, scientific substantiation, integrity and the “cool” factor. If your product ties in to corporate social responsibility, we’ll certainly consider that as part of our judging criteria.

Finalists will be showcased through the SupplySide Health & Nutrition Network brands, and winners announced live at SupplySide West in Las Vegas, Nov. 6-10, 2018.

For more than 20 years, SupplySide has helped those in the food, beverage, dietary supplement, animal nutrition, personal care and cosmetic industries break through the hype and ambiguity to find the information they need to explore, discover, innovate and market their next best-selling product.

Good luck with your submissions! We look forward to reviewing your cool, innovative and socially responsible products. See you in a few months at SupplySide West.

“More consumers have moved away from the traditional three meals per day and shifted into a lifestyle involving increased snacking, or multiple smaller meals, throughout the day,” said David Sprinkle, research director for Packaged Facts.

Contributing to the ubiquitous consumption of salty snacks, these products are readily available in vending machines and grab-and-go retail outlets such as convenience stores and gas stations. In grocery stores, snacks are often featured in locations conducive to impulse purchases, such as checkout lanes. These factors, among others, confer stability to the U.S. market for salty snacks. However, salty snacks also face competition from other snacks, such as chocolate and non-chocolate confections, cookies and crackers. Also bringing competition are food choices perceived to be healthier, such as nuts, seeds, and dried and fresh produce.

Future growth is expected to come from products that are as flavorful as possible but also as healthy and nutritious as possible to satisfy the growing demand among consumers who want to indulge without the guilt. New taste and flavor combinations will continue to flourish. “Better for you" snacks will continue to use alternative (non-potato) ingredients and include different proteins, grains, vegetables, and superfoods. Product developers will also evolve technology to continue developing different shapes and textures.

However, formulating a snack that maximizes taste and delivers nutrition can be harder than it sounds, but given the breadth of ingredient choices available, it’s less of a struggle than it used to be. Protein is a top ingredient that consumers look for on a snack label. In fact, nearly half of U.S. consumers (45 percent) purchased a high-protein bar in an average month, according to the “2016 Food Formulation and Ingredient Trends” report from Packaged Facts. Choosing the right protein type for a given application is important because some proteins (especially plant-based proteins) face taste challenges and require the use of masking agents, sugars and artificial components that can compromise clean label strategies.

Hungry to learn more about formulating for snack success? Download INSIDER's "On-the-Go Nutrition" Digital Magazine that's packed with more information on this budding niche. If your company has launched an innovative new product for the snack food sector, consider entering the 7th Annual SupplySide CPG Editor’s Choice Awards that recognize innovative finished product launches from CPG companies.