A new comprehensive life cycle assessment of stevia by Ingredion Inc. found Reb M outperforms sugar and other sweetener alternatives, such as beet sugar and high fructose corn syrup across multiple sustainability metrics. 

Reb M, a molecule found naturally in the stevia leaf, is a popular zero-calorie sweetener in food and beverage formulations. Unlike artificial zero-calorie sweeteners, stevia sweeteners are naturally derived, garnering popularity from the growing number of consumers looking for natural, minimally processed food and beverages. Reb M, however, is only present in stevia plants in small quantities, limiting its access to food and beverage brands.  

Ingredion’s PureCircle taps innovative production technologies, including bioconversion and fermentation technologies, to develop its Reb M, making the ingredient more readily available and cost effective for food and beverages brands. The company is also aiming to make it more sustainable, per findings of the life cycle assessment. 

The life cycle assessment measured the environmental impacts of common sweetening solutions like sugarcane, high fructose corn syrup and beet sugar throughout the entire life cycle, and compared them to the environmental impacts of stevia technologies, like stevia leaf extraction, bioconversion and fermentation, and stevia ingredients, Reb M and Reb A.  

The study found fermented sugarcane Reb M reduced negative climate change impact by 82%, compared to sugar, while bioconversion showed a 50% reduction. Fermented sugarcane Reb M also used 88% less cumulative energy, compared to sugar, and had a significantly reduced impact on water scarcity. 

“Our latest findings clearly show that all of our stevia production methods consistently outperform sugar across four key sustainability metrics due to recent innovations in Reb M stevia production,” Kurt Callaghan, global strategic director for sugar reduction at Ingredion, said. “Our bioconversion and fermentation capabilities will allow the industry to achieve the same great taste at an even more affordable price while dramatically improving the environmental impacts.” 

According to proprietary research from the Natural Marketing Institute, about 6 out of 10 consumers reported they typically watch the sugar content in their diet or search out food with lower sugar content. Yet, consumers also cited concerns around artificial sweeteners; about 3 in 10 Americans said they use artificial sweeteners as a means to reduce sugar content, but twice as many expressed concerns about their negative side effects. Innovative natural sweeteners can help food and beverage product developers create better-for-you sweets that meet consumer demands for great taste, less sugar and improved healthfulness.   

 

Burger King launches meatless chicken nuggets and plant-based burger in Israel 

Burger King was one of the first national fast-food chains to add a plant-based option to its menu in 2019—the Impossible Whopper—which quickly rose to fame. To continue its efforts to offer more plant-based options for vegans, flexitarians and carnivores alike, the chain’s Israeli franchise recently partnered with local startup Meat. The End (MTE) to launch new meatless chicken nuggets and plant-based burgers known as “Veggie Kings.” Founded in 2020, MTE is a new food technology startup that developed the plant-based items specifically for Burger King Israel. 

Former Kerry manager pleads guilty to 2008 salmonella poisoning outbreak 

Victims of a 2008 salmonella poisoning outbreak got some justice when a former Kerry manager pled guilty to his role. The former director of quality assurance (QA) oversaw the sanitation programs at various Kerry manufacturing plants, including one in Illinois that manufactured Kellogg’s Honey Smacks. The executive directed his employees not to report unsanitary conditions at the Illinois plant. More than 130 cases of salmonella were reported, but no deaths. He will be sentenced in January 2023. 

Foster Garvey previews SupplySide West/FiNA presentation 

Hillary H. Hughes, principal, Foster Garvey, is a trusted legal advisor to many brands in the food industry. She helps ensure that parties are legally protected in this emerging area of product innovation. In a new video interview with Sandy Almendarez, vice president of content, SupplySide, Hughes talks about the life of a food tech attorney and how she found herself in this area of work. 

Hammond’s Candies issues potentially life-threatening cookie recall 

Hammond’s Candies recently issued a recall for its salted caramel cookies, which might contain peanuts, according to the FDA. The ingredient isn’t listed on the label, turning the cookies into potentially fatal snacks for buyers who suffer from severe peanut allergies. Consumers who recently purchased the 5-ounce printed cardstock boxes of cookies, with UPC -6 91355 89889 5, were instructed to dispose of them or return them for a full refund. No illnesses have been reported to date. 

Frescos Naturals wins “Audience Choice” award at Expo East’s Pitch Slam 

Frescos Naturales founder Juan Ignacio Stewart won this year’s Audience Choice Award at Expo East’s Pitch Slam contest. Stewart, a Guatemalan immigrant, started with one sparkling, non-alcoholic beverage last year and ultimately ended up with six. Made with pure fruit juices like jamaica (dried hibiscus flowers), mango, and tamarind, Frescos Naturales combines Latin American culture and a  modern taste. Stewart’s pitch award was especially sweet because he also overcame financial hardship, a global pandemic, and his son’s rare bone cancer to achieve success. 

Plant-based foods and beverages are often defined as products that are derived from plants—including vegetables, nuts, seeds, legumes and fruits—that generally have few to no ingredients from animal sources. 

While plant-focused diets have been prominent in many cultures for millennia, the origin of the actual term "plant-based diet" is attributed to T. Colin Campbell, a biochemist from Cornell University who presented his diet research to the National Institutes of Health (NIH) in 1980. 

Today, plant-based foods and beverages have become prevalent in the American food culture and are offered in virtually every category, from meat to dairy to seafood, as well items such as condiments and sauces. Choices can be found in most mass market retailers, in addition to a growing number of restaurants, providing options for mainstream shoppers. In fact, Cracker Barrel recently added a vegan sausage product to its breakfast menu, highlighting the move of these products from niche natural product shoppers to the masses. 

To that end, plant-based foods are a big business, representing a $7.4 billion market in the United States, according to April 2021 SPINS retail sales data. And retail sales continue to increase, growing 6.2% in 2021 over a year of record growth in 2020. 

Understanding the attitudes and behaviors of consumers’ choices in this market is key to offering successful products and continuing this growth trend. Natural Marketing Institute’s (NMI’s) annual Health & Wellness Trends Database (HWTD) captures consumers’ opinions toward a wide array of issues related to trends in foods and beverage usage, including plant based. This study provides over 20 years of trended data, gleaned from a nationally representative sample of more than 3,000 adults per year, to provide an understanding of the attitudes, motivations and behaviors surrounding the food and beverage trends. 

Plant-based diets: From niche to mainstream 

Plant-based eating was traditionally embraced by those following vegetarian or vegan diets. While these might have at one time been considered more “fringe” consumers, clearly interest is growing in the health benefits of a plant-focused diet on both a personal level, as well as the broader environmental impact. NMI’s 2022 HWTD shows that while only 4% of the general population self identifies as vegan or vegetarian, younger consumers—primarily Millennials—are much more likely to adopt this eating plan. 

Beyond traditional vegan and vegetarian diets, many consumers are opting for more flexible eating habits and are consciously cutting down on animal products while incorporating more plant-based options into their meals. Further, more than 4 in 10 consumers are actively trying to reduce their consumption of animal-based meat products. Millennials again lead this trend, with over half (54%) reporting they are currently aiming to reduce their consumption. 

Various motivations influence adopting a plant-based diet, whether focused on personal well-being or broader planetary health. In general, a plant-based diet may help prevent some chronic diseases, aid in weight reduction, provide more energy, and support a long and healthy life. Additionally, a reduction in focus on animal-based products may also help mitigate the effects of climate change, save water, promote responsible land use and enhance animal welfare, per the Good Food Institute. In fact, according to research published in the Proceedings of the National Academy of Sciences of the United States of America, a global dietary shift to a plant-based diet would save an estimated 79 million human lives and avoid 5.1 million deaths per year (2016;113[15]:4146-4151). 

U.S. consumers are most likely to cite several personal, health-focused reasons for opting to reduce their animal meat consumption, but a notable minority also place their focus on the positive environmental impacts. Additionally, in some markets, plant-based choices may be a viable alternative for those monitoring a tight budget. 

Plant-based diets offer broad options 

Of all the plant-based product offerings, milk is the category leader and driver. According to SPINS, U.S. sales of plant-based milks rose 4% in 2021, reaching $2.6 billion. Soy milk was one of the first products to enter the market back in the 1970s, and since then, the number of options has exploded, from alternatives made from nuts (almond, cashew), grains (rice, oats, quinoa), legumes (soy, pea protein) and other plants (hemp, coconut). This category also serves as a gateway to the use of other plant-based dairy products, including two of the top categories—creamers and yogurt. 

Meat substitutes have also been on the market for decades, offered as veggie “burgers” in their earliest entries. But they have quickly gained in popularity, as brands such as Gardenburger, BOCA and MorningStar Farms utilized innovations and began producing items that mimic the taste, appearance and texture of real meat products. 

Expanding beyond burgers, companies are creating plant-based sausage, ground meats, “chicken” strips and more, with brands such as Amy’s Kitchen, Beyond Meat and Impossible Foods as just a few of the strong players. U.S. plant-based meat sales reached an impressive $1.4 billion in 2021, but that growth remained steady from the previous year. Time will tell if consumers continue to embrace these products with the same zeal they have in the past or if the trend has peaked. 

NMI data stated that over 40% of U.S. consumers indicated they are very or somewhat likely to purchase plant-based meat products in the next three months. Again, the main drivers of this interest are younger consumers, primarily Millennials (keeping in mind, leading-edge Millennials are in their 40s). Similar to national sales data, this level has remained approximately the same as 2021. The future of this category depends on the ability of manufacturers to provide interesting and innovative offerings that deliver the health halo many consumers desire and the requisite demands on taste and texture. Additionally, understanding the barriers that exist for older shoppers can help grow the category by expanding the consumer base.

Plant-based diets are no longer a fad, but are becoming a popular, mainstream way of eating. While many consumers (particularly younger generations) are adventurous and willing to try different plant-based dairy and meat alternatives, others may need more convincing—as well as better-tasting offerings—to make a commitment. 

Health reasons are a primary motivation for changing diets, but “hidden opportunities” also exist to influence action by highlighting the potential environmental and sustainability benefits. Older consumers and naysayers, however, may need more education about the eco-friendly benefits of a plant-based diet. Brands that understand which benefits most resonate with their target audience will be poised for success. 

Plant-based takes the stage 

Hungry for more plant-based trends and information? Join us for SupplySide West and Food ingredients North America (FiNA), Oct. 31-Nov. 4 at the Mandalay Bay Convention Center in Las Vegas. On Tuesday, Nov. 1, from 1-4 p.m., the “Plant-Based Food Technology and Future Growth” session will feature more data from NMI, as well as information on ingredient sourcing, formulation, market challenges, opportunities and more. This session and the entire education platform are also available virtually for those who can’t make the show in person. 

Diane Ray ([email protected]) is VP of strategic innovation at the Natural Marketing Institute. NMI is a strategic consulting, market research, and business development firm specializing in the health, wellness and sustainability marketplace. 

“Daunting.”

That’s how regulatory consultant Heather Fairman described the  Food Safety Modernization Act (FSMA), a bill signed into law in January 2011 by President Barack Obama.

FSMA, which reflected the most sweeping modernization of food safety laws in generations, is still being implemented by FDA as the agency continues to publish an abundance of guidance documents and other materials.

Fairman, CEO and chief consulting officer, DF Guardian Consulting Inc., acknowledged the law and that accompanying regulations can be overwhelming to newcomers in the food and beverage market.

She will discuss food safety regulations during an education session from 9 to 11 a.m. Nov. 3 at Food ingredients North America, SupplySide West in Las Vegas, “Basics of food & beverage product development.” Moderated by Food & Beverage Insider Content Director Audarshia Townsend, the education session will feature Fairman and four other experts: Aimy Steadman, Beatbox Beverages LLC; Carlos Barroso, CJB and Associates; Lynn Dornblaser, Mintel Group Ltd.; and Sam Kressler, Stir Innovation.

In an interview, Fairman wondered why people appear “like a deer looking into the headlights” when she asks them about their FSMA program, especially considering it’s been over a decade since the law was signed.

FSMA is intended to ensure America’s food is traceable from “farm to fork” and ultimately safe for consumers. “But in between the farm and fork are your supply chain segments” responsible for meeting specific FSMA requirements, Fairman said.

Each FSMA rule is applicable to different aspects of industry, Fairman said, adding, “There’s no one-size-fits-all.”

While Fairman said she “nurtures” people’s ideas, she stressed firms developing a new food or beverage product must not only understand what’s required from a compliance standpoint—they must be willing to execute and invest to meet the applicable rules in FSMA.

“I understand the concept of getting to market first,” but cutting corners on compliance may result in adverse consequences such as the cost of a recall, Fairman cautioned. “We have a lot of new people who are excited about coming into the food and beverage and supplement industry because they know there’s no pre-approval. There’s no ‘this.’ There’s no ‘that.’ That’s what I call a blind spot.”

Fairman recalled meeting a raw material supplier new to the business who worked from his home and made a few million dollars. There was only one problem: FDA had detained raw materials he was importing from foreign countries.

“The guy tells me he’s a broker,” Fairman said. “He’s not. He’s on FDA’s FSVP [Foreign Supplier Verification Program] list, which he has absolutely no clue about. None. Zero.”

The raw material supplier, she said, tried to argue with her. Fairman didn’t take the bait.

“I let the documents tell the truth,” she said.

Fairman understands when people get excited about an idea for a new product. That, too, can lead to a blind spot, she warned.

“They’re all excited,” Fairman said. “They have the funding. They think they have enough. That’s another blind spot. Do I have enough to get to market? And the only way they’re going to know that is to sit down and compartmentalize everything. One of the biggest [questions] is, ‘What FSMA requirements am I subject to when I bring my idea to the table?’”

Fairman recalled working with the sales teams of a raw material company, helping the firm to achieve regulatory compliance after educating them.

“I was gentle but direct,” she reflected.

The result? Sales increased 20%, she said.

“Why? The salesmen had a foundation of credibility,” Fairman explained. “[They] could go out there and say, ‘Our products are compliant,’ and they were.”

Fairman concluded her remarks in the interview where she began them.

“Again, FSMA is daunting,” Fairman acknowledged. “FDA will be the first ones to tell you that. But just because it’s daunting doesn’t mean you evade it. And to evade it is really a detriment to your dream and to any company’s goals to have a sustained product … in the market.”

Despite a bachelor’s degree in chemistry, and 14 years industry experience, this fall I went back to school—bartending school. My goal was to learn and leverage alcoholic techniques and recipes and apply them to the spirit-free, ready-to-drink (RTD) market.

My first industry job was as a flavor compounder. Initially unaware of the flavor industry, I passed the company’s taste test, thanks to my years of tasting ingredients while cooking with my grandma, and was hired on the spot. Immersed in the field, I discovered an exciting career path and held various roles, including flavor chemist trainee, emulsion scientist and beverage applications scientist.

In my current role as senior category scientist, beverage, I provide technical product development support, prototype creation and ingredient selection expertise for our innovation team. 

Bartending school was a whirlwind. It consisted of 40 hours of hands-on instruction, culminating in Illinois Basset certification. That instruction covered beer, wine, liquor and liqueur origins, flavor profiles, bartending techniques, and memorizing and mastering more than 30 cocktails and shooters for speed and accuracy.

In the past, the options for sober or sober curious were limited to Shirley Temples, Roy Rogers or virgin cocktails, which weren’t necessarily balanced without the alcohol. The emerging spirit-free cocktail trend, popular now among younger generations, offers exciting options for the sober and allows the sober curious to mix a few spirit-free beverages into their rotation to socialize longer with a clearer mind.

Plant-based milk alternatives are trending, and according to the Plant Based Foods Association, almond is the most popular alternative in retail and foodservice. My research found that its neutral flavor pairs well with cocoa and spices.

Creamy cocktails, cocoa and warm spices, too heavy for summer, become popular in fall. Marrying the trends of spirit-free cocktails and plant-based beverages, using both mixology and application science, I transformed dairy cocktails into non-dairy, spirit-free RTDs. 

Milk punch, a classic spice-forward cocktail, includes milk, bourbon, rum, sugar and nutmeg. Cashew’s neutral flavor and fatty mouthfeel and almond’s popularity among consumers are substituted for whole milk. Instead of spirit-free bourbon, I used a cocktail smoking kit, with oak and beech wood chips to simulate the aroma and smoky flavor of bourbon. Rum extract contributes no alcohol, yet imparts the alcohol bite. For shelf-stable RTDs, aseptic pasteurization and bottling is the standard. For demos, the cocktail was poured into a rocks glass and garnished with nutmeg.

Making pie from apples picked at an orchard is a fun fall tradition. My apple pie white Russian is a nostalgic twist on the traditional cocktail recipe: vodka, coffee liqueur and cream. Half-and-half, referred to as cream, with more body than milk, required two fatty nuts, cashew and macadamia. Pistachio’s piney, woody flavor paired perfectly with apple juice and warming spices. Coffee and rum extract replaced the coffee liqueur. To demo, the rocks glass was drizzled with caramel syrup and garnished with cinnamon-dusted apple slices.

Cocktails often come with high caloric counts, so elevating a healthier beverage can be another starting place for innovation. Golden milk, also known as turmeric milk, is an Indian drink high in curcumin, which is believed to impart health benefits. In my almond cashew hazelnut cocoa golden millk, the combination of hazelnut, cocoa and spices enhances the flavor and aids in keeping the added sugar low. It is demoed with a cocoa and spiced rim.

Whether you’re creating beverages for the sober or sober curious, health conscientious or lactose intolerant, satisfaction doesn’t have to be sacrificed. Just carefully selected ingredients and innovation can be the key to a unique flavor journey.

Candace Smith-Lee is the senior category scientist, beverage, at ofi (olam food ingredients) with 14 years of beverage applications experience. She oversees the beverage segment ingredient portfolio, provides technical expertise for customer solutions, and drives development for future innovative solutions. Her career includes 10 years at Kerry, where she was the senior beverage applications scientist specializing in beverage emulsions and applications for juice, energy, soft drinks and flavored waters as well as three years as a flavor compounder at Agilex Flavors & Fragrances. Candace holds a B.A. in chemistry (minor in journalism) from Azusa Pacific University and Illinois Basset certification. Candace enjoys the outdoors, whether running, hiking, reading or attending music concerts. She is a transplant from Long Beach, California, and lives in Chicago with her partner, Pete, and her black cat, Elsi.

Americans love cheese—so much so, that the average per capita cheese consumption in the United States nearly tripled between 1970 and 2006 to reach 32 pounds, according to the Agricultural Marketing Resource Center.

Looking at USDA data, consumption of American-type cheeses, which includes cheddar, colby, monterey and jack cheeses, among others, nearly doubled since 1975, from about 8 pounds per capita consumption in 1975 to 16 pounds in 2021. Consumption of other cheeses nearly quadrupled during that same time, from about 6 pounds per capita consumption in 1975 to 22 pounds in 2021.

While cheese’s rising popularity can be attributed to many factors, there’s no doubt that growing consumer interest in more exciting flavor options plays a key role. “There are more quality aged cheeses on the market today than ever before—primarily due to the increasing quality and knowledge of cheesemaking,” said Kate Neumeier Clarke, president/CEO at Wisconsin Aging & Grading Cheese, citing market trends toward traditional cheese flavors with a twist, like heat and variety blends.

In the world of cheese, the aging process is essential to developing unique and interesting flavors.

“As cheese ages, it loses moisture while enzymes and microbes continue developing within the cheese,” Clarke explained. “These friendly bacteria help transform lactose into lactic acid and build other amino acids to give aged cheese its unmistakable taste.” Aging also lends cheeses like parmesan their notable crunchy textures, she said.

Affinage is the process of ripening and grading cheese—what Clarke describes as “nurturing cheeses—so they can develop to bring out their best qualities. Cheeses commonly aged include parmesan, asiago, blue, cheddar, gouda, gorgonzola, alpine-style and brick, per Clarke.

“The process of aging cheese is highly precise and scientific,” Clarke said. It starts after the cheese has been made. To help the cheese develop, graders turn to various treatments, including rubbings, brushings, sprayings, wrapping in cloth and/or regular turning. The cheese’s environment is also vital to the process, requiring factors like temperature and humidity, length of curing time, type, degree and frequency of treatments to be carefully managed.

Various techniques are also employed, and each lends unique flavor attributes. These include surface ripening and interior ripening.

“As the name suggests, [surface ripening] is when cheese is aged from the surface, down through to the cheese itself,” Clarke explained. “Surface-ripened cheeses are often known for their unique and often tasty rinds.” To facilitate surface ripening, cheesemakers rub the cheese with washes, brine or by introducing microorganisms to the surface.

Interior ripening uses cultures or native flora in the cheese to develop flavor. “Cheesemakers will often cover the cheese in wax or wrap it in bandages to isolate the surface from aging,” she said.

The United States is the second-largest producer of cheese in the world and produced more than 13 billion pounds of cheese in 2020, per the Agricultural Marketing Resource Center. Wisconsin is the largest producer of cheese in the United States, contributing more than a quarter of the country’s cheese.

Wisconsin is also the only state that requires graders to have a license, Clarke said. That ensures the cheese was produced in a USDA-approved plant.