IBIE - 2022 Special Edition & Show Preview - 56

INGREDIENT TRENDS
Steviol glycosides
extracted from
the stevia plant
may be used to
reduce sugar in
formulations.
adding dietary fiber, according to Manildra, while
the wheat protein adds structure and texture. When
combined, FiberGem and GemPro proteins mimic
the viscoelastic properties of white flour.
Ardent Mills in 2021 launched its keto-certified
net carb flour blend for use in applications like
pizza, tortillas and bread. Since the blend does not
contain nuts and contains gluten, bakers may run
it on their current equipment without any changes.
The blend is available in white (all-purpose) and
specialized flour blends.
Rare sugars and steviol glycosides
The IFIC Food and Health Survey shows a consistent
interest in sugar reduction. In the 2022 survey,
73% of respondents said they were trying to limit
or avoid sugar, which compared with 72% in 2021,
74% in 2020 and 80% in 2019.
More formulators turned to allulose, a " rare
sugar, " in sugar-reduction plans after the US Food
and Drug Administration in 2019 exempted it from
being included as a carbohydrate, sugar or added
sugar on the Nutrition Facts Label. " Rare sugars "
are found in nature in small quantities.
In other sweetener news, DouxMatok, an Israelibased
food technology company, now offers its
Incredo sugar in North America. The ingredient allows
up to 50% sugar reduction by enhancing the
perception of sweetness.
Much research in the sweetener category cen " THEY'RE
LOOKING
FOR
SOME
ADDITIONAL
PRACTICES AND
POLICIES TO
LAYER ON TOP OF
ORGANIC. "
Laurie Demeritt, The
Hartman Group
tered on how to increase supply of Rebaudioside D
and Rebaudioside M, the two steviol glycosides in
the stevia plant that most closely mimic the sweetness
of sugar. International food safety authority
Codex Alimentarius early in 2022 adopted a framework
that encompasses four different technologies
for producing steviol glycosides: stevia leaf extract,
steviol glycosides from bioconversion, steviol glycosides
from fermentation and glucosylated steviol
glycosides.
" ISC was instrumental in getting this new framework
approved, which benefits the entire stevia
industry, " said Maria Teresa Scardigli, executive
director of the International Stevia Council. " The
framework approach ensures that business operators
can put steviol glycosides produced through
their various technologies on the market without
submitting new dossiers, provided they fulfill the
defined criteria and specifications per technology. "
Plant proteins still on trend
Soybeans and peas often are chosen for plantbased
food formulations. US retail sales of plant56
| INSIDE IBIE
based foods grew 6.2% in 2021 to reach a value of
$7.4 billion, according to data released in March
of this year by the Plant Based Foods Association,
The Good Food Institute and SPINS. Polaris Market
Research forecasts the global pea protein market
to have a compound annual growth rate of 12% with
revenue increasing to $519 million by 2028 from
$217.7 million in 2020. The Business Research Co.
forecasts the global soy protein market to have a
CAGR of 8% and increase to $11.14 billion by 2026.
More than organic
Interest in sustainability practices could have consumers
looking for further certifications beyond
the organic seal from the US Department of
Agriculture's National Organic Program. A recent
survey from The Hartman Group found 78% of
respondents said they agreed either somewhat
or completely that they wished organic certification
had more stringent requirements about better
conditions for workers. Another 67% said they
already use, are very interested in or are somewhat
interested in products associated with regenerative
agricultural practices, which refer to environmental
benefits such as soil health.
" They're looking for some additional practices
and policies to layer on top of organic, " said Laurie
Demeritt, chief executive officer of The Hartman
Group, in a webinar.
*
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IBIE - 2022 Special Edition & Show Preview

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