Anne-Marie Ramo

The clean-label and better-for-you products are moving from a niche marketplace and into the mainstream at a rapid rate. The ingredients for these new formations often have special needs, including the need for clean label bitter blockers, flavor maskers, flavor potentiators, and flavor extenders.

In a recent report published by market research firm Packaged Facts, “Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products,” it was forecast that sales of plant-based dairy and egg products will continue to rise at an average annual rate of 6.0%, reaching $5.2 billion by 2024.

The next wave of pasta products boasts a world’s worth of influences and a host of new nutritional benefits, all introduced through ingredients novel to noodles and largely nonexistent in the pasta and prepared pasta meal spaces. Exploring beyond Italian and Asian, product developers have turned to cuisine cultures ranging from Eastern Europe to Turkey to North Africa to bring greater variety, and nutrition, to the humble noodle dish.

Today’s consumers are rarely satisfied with just a thirst-quenching drink when they crave a beverage. They’re seeking healthful extras that target everything from immunity to mood issues, from energy to meal replacement. And of course, they want plenty of flavor with few calories.