Responding to Food Trends — Innovative Ways to Improve Labels and Reduce Ingredient Costs

Improve-Food-Labels-Reduce-Ingredient-Costs.jpgEach year, experts announce the top food trends, and manufacturers respond with new formulations and product offerings. Clean labeling has been declared as the number one food trend for 2017, and research shows that 91% of consumers believe that a product is healthier if it has recognizable ingredients. Furthermore, 37% want labels to feature ingredients they can easily pronounce and understand. Trends of the past have not gone by the wayside, however; calories, fat and nutritional values are still important considerations.

Food and beverage manufacturers are reformulating many of their products to meet these evolving consumer demands. They’re faced with the challenge of replacing inexpensive artificial ingredients with more wholesome options that can often be more costly, and may result in added fat and calories. Adding to the challenge of rising costs is the unwillingness of consumers or food manufacturers to sacrifice flavor, texture or appearance.

Reducing Sugar — A Close Runner-Up

When the low-fat food trend first appeared on the scene, food and beverage manufacturers responded with many low-fat alternatives to their original formulas. However, they struggled to find formulations that retained the original product’s flavor and mouthfeel. To make up for the lack of flavor, many added sugar, salt and even artificial additives. This solution is no longer acceptable as the occurrences of obesity and diabetes continue to rise, and consumers are increasingly demanding low-sugar products. Many government bodies are recognizing the consequences of poor health due to sugar intake and are enacting local laws and taxes on sugary beverages and foods. Developing formulations that reduce sugar will be a necessary step for manufacturers needing to meet consumer and regulatory demands.

Reducing Food Waste — Using Less, Saving More

Also trending in 2017 is a reduction in food waste and cost. Some studies estimate that roughly one third of food is wasted as a result of spoilage or simply being discarded. Improving the shelf life of foods can greatly reduce this number. Consumers are increasingly seeking out food manufacturers that not only deliver great-tasting and nutritional products, but do so in a socially responsible way.

A Clean, Healthy and Sustainable Solution

Food and beverage manufacturers face a conundrum: how to produce low fat, low sugar foods that have clean labels and still taste great. Add to this the demand for reduced food waste, lower cost, and social responsibility, and the challenge becomes even greater.

Food and beverage manufacturers have many ingredient options available to them to reduce cost, and others that reduce fat, but few of those solutions maintain the original product’s taste, texture and appearance. Functional whey protein, like Grande Bravo® can help in solving these issues. It is specifically formulated as a replacement for high-cost, high-fat dairy ingredients like cream, butter, non-fat dry milk and cream cheese. Because it’s all natural, it meets demand for clean labels. Additionally because it doesn’t compromise flavor, added sugars, flavor masking agents or artificial flavors are often unnecessary.

Using Grande Bravo can help your food manufacturing facility stay on the leading edge of these food trends while maintaining competitive pricing and profit margins. We’ve developed a Cost Savings Guide for Food Manufacturers that outlines more ways to improve products and reduce costs. It includes revealing comparison charts which show the savings that result from replacing common ingredients such as milk, butter, cream, eggs and more with a more stable alternative. Click the button below for your free copy. And reach out to us to discuss ways we can partner together to improve your recipes and your bottom line.

New Call-to-action