Formulating for health & wellness : Stephen Herring of Brenntag Food & Nutrition discusses the opportunities & challenges
Consumer interest in a healthy lifestyle is growing, leading to increased demand for products associated with “wellbeing” and “healthy living”. Fat Reduction, Sugar Reduction / No Added Sugar, Salt Reduction, “Free From” and Clean Label are some of the key messages that are on the mind of health-driven cost savvy consumers.
The UK market for meat free foods is experiencing exponential annual growth. Interest in vegetarian and vegan products shows no sign of slowing down, as retail sales are expected to increase to £658m by 2021 . Another product range we work with or recommend to our customers is the Dupont Bind range of methyl cellulose products, which have been produced to meet the variety of vegan meat analogue products being demanded by the market. Bind 250, for instance, has been developed for hot eating products, whilst Bind 092 and Bind 112 developed to allow for cold eating as well as hot eating products. These products give functional properties which mirror egg albumin in terms of structure, moisture binding but no allergenic.
The global market size for the gluten free products is projected to grow at a CAGR 8.1% 2020- 2025, projected to reach USD 8.3 billion by 2025 . For the Gluten Free bakery market, in particular the bread market, Dupont has the Wellence Gluten Free 321, which is designed to allow for leavening of the dough to obtain crumb structure and volume comparable to wheat bread.
Innovative food ingredients for recipes that appeal to all senses
Brenntag Food & Nutrition technologists have developed a wide range of recipes for the plant-based diets, focusing on nutritional benefits including sugar and salt reduction, calorie control and fibre/vitamin/protein enrichment. Just some of our vegan and vegetarian concepts are detailed below:
- Chocolate Chip Muffins – Sugar reduction
- Vegan Cake – Vegan & calorie control
- No Added Sugar Cereal Bar – Sugar reduction
- Vitamin Drink – Flavour boosting & high protein
- Fibre Enriched Granola – Fibre enrichment
- Vegan Quarter Pounder - Vegetarian to vegan
- High Protein Soup Mix - High protein
- Lentils and Chickpea Meatballs - Plant based
- Vegetarian Sausages - Plant based
Get in touch
For more information contact us and we can discuss further.
 Calorie reduction Technical report: guidelines for industry, 2017 baseline calorie levels and the next steps, Public Health England, September 2020 https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/915367/Calorie_reduction_guidelines-Technical_report_070920-FINAL.pdf
 Fresh insights on sugar reduction, Sensus, https://www.inspiredbyinulin.com/get-inspired/healthy-food/fresh-insights-on-sugar-reduction.html
 Plant-based push, Mintel https://www.mintel.com/press-centre/food-and-drink/plant-based-push-uk-sales-of-meat-free-foods-shoot-up-40-between-2014-19
 Gluten- Free Products Market, September 2020, MarketsandMarkets https://www.marketsandmarkets.com/Market-Reports/gluten-free-products-market-738.html