Unlock Affordability: 6 Ways to Get More Value Out of Your Formulations
In today’s dynamic market, consumers are looking for more out of their food and beverages. They have an eye on health and wellbeing, sustainability, affordability – and indulgence. In a nutshell, they want it all! How can product developers deliver on these challenging demands and innovate with transparency?
We have developed six strategies to help you unlock added value in your formulations. See how efficient multifunctional, nature-based ingredients can be in solving top challenges without compromising the consumer experience.
1. Reduce sugar (and improve your Nutri-Score)
Between consumer requests, government regulations, taxes, scoring systems and fluctuating sugar prices, there is a rise in demand for products with less sugar.
Product developers know that it can be challenging to reformulate with less sugar and still achieve the pleasurable eating and drinking experience that consumers crave. But healthier indulgence is possible. In fruit-flavored drinks, our GENU® Pectin is great for adding viscosity and enhancing fruity flavors, and our NUTRAVA® Citrus Fiber can help compensate for body and mouthfeel that is usually lacking in reduced-sugar content. GENU® Pectin is also tolerant to calcium and minerals in functional gummies, which helps enable sugar-free formulations with soft and chewy texture, excellent flavor release and heat stability. In reduced sugar beverages, like fruit juices and dairy alternatives, our KELCOGEL® Gellan Gum can add long-term stability and suspension, and our KELTROL® Xanthan Gum works well across a wide pH range, both adding full-bodied mouthfeel for a better drinking experience.
Between consumer requests, government regulations, taxes, scoring systems and fluctuating sugar prices, there is a rise in demand for products with less sugar.
Product developers know that it can be challenging to reformulate with less sugar and still achieve the pleasurable eating and drinking experience that consumers crave. But healthier indulgence is possible. In fruit-flavored drinks, our GENU® Pectin is great for adding viscosity and enhancing fruity flavors, and our NUTRAVA® Citrus Fiber can help compensate for body and mouthfeel that is usually lacking in reduced-sugar content. GENU® Pectin is also tolerant to calcium and minerals in functional gummies, which helps enable sugar-free formulations with soft and chewy texture, excellent flavor release and heat stability. In reduced sugar beverages, like fruit juices and dairy alternatives, our KELCOGEL® Gellan Gum can add long-term stability and suspension, and our KELTROL® Xanthan Gum works well across a wide pH range, both adding full-bodied mouthfeel for a better drinking experience.
2. Cut the fat
For flavor, texture, mouthfeel and moisture control, fat and oils play a critical role in the formulations of baked goods, condiments and beverages. However, health concerns and surging prices have both customers and consumers asking for ways to use less.
NUTRAVA® Citrus Fiber can help product developers extend or eliminate fats and butter in baked goods, without compromising structure and moisture. Its high water-holding and gelling properties can also support starch replacement in condiments as well as improve texture. In low-fat dairy applications, SIMPLESSE® Microparticulated Whey Protein Concentrate add creaminess as well as extra protein. SLENDID® Specialty Pectin, which was developed to be a label-friendly fat reducer, helps to provide creamy texture and mouthfeel to low-fat and non-fat condiments, beverages, dairy products and more.
For flavor, texture, mouthfeel and moisture control, fat and oils play a critical role in the formulations of baked goods, condiments and beverages. However, health concerns and surging prices have both customers and consumers asking for ways to use less.
NUTRAVA® Citrus Fiber can help product developers extend or eliminate fats and butter in baked goods, without compromising structure and moisture. Its high water-holding and gelling properties can also support starch replacement in condiments as well as improve texture. In low-fat dairy applications, SIMPLESSE® Microparticulated Whey Protein Concentrate add creaminess as well as extra protein. SLENDID® Specialty Pectin, which was developed to be a label-friendly fat reducer, helps to provide creamy texture and mouthfeel to low-fat and non-fat condiments, beverages, dairy products and more.
3. Preserve your fruit supply
Consumers find fruit-flavored drinks to be an enjoyable way to get in an extra serving of fruits, vegetables and immunity-boosting vitamins. However, these beverages are dependent on Mother Nature and crops subject to varying climate conditions and other factors that affect price.
NUTRAVA® Citrus Fiber can help stretch your fruit supply without compromising the drinking experience. Upcycled from citrus peels, an abundant byproduct of the juice industry, this easily recognizable ingredient offers a full-circle approach to build back mouthfeel so formulators can reduce reliance on citrus pulp and sugar. In addition to being a clean label-friendly solution, NUTRAVA® Citrus Fiber helps meet market demands while supporting your ingredient reduction and sustainability goals.
Consumers find fruit-flavored drinks to be an enjoyable way to get in an extra serving of fruits, vegetables and immunity-boosting vitamins. However, these beverages are dependent on Mother Nature and crops subject to varying climate conditions and other factors that affect price.
NUTRAVA® Citrus Fiber can help stretch your fruit supply without compromising the drinking experience. Upcycled from citrus peels, an abundant byproduct of the juice industry, this easily recognizable ingredient offers a full-circle approach to build back mouthfeel so formulators can reduce reliance on citrus pulp and sugar. In addition to being a clean label-friendly solution, NUTRAVA® Citrus Fiber helps meet market demands while supporting your ingredient reduction and sustainability goals.
4. Let us help you use less egg
There are many reasons why a product developer might want to reduce the use of eggs in formulations. Egg supply and pricing continues to be volatile so saving money and conserving your supply would be prudent. You may also want to reduce potential allergens in your product or explore vegan line extensions.
KELCOGEL® Gellan Gum stabilizes vegan liquid egg alternatives, balancing mouthfeel and resilience so it is versatile enough to use for breakfast dishes or baking. NUTRAVA® Citrus Fiber can also help reduce or replace eggs in baked goods and condiments, including in a vegan mayonnaise-like* dressing.
There are many reasons why a product developer might want to reduce the use of eggs in formulations. Egg supply and pricing continues to be volatile so saving money and conserving your supply would be prudent. You may also want to reduce potential allergens in your product or explore vegan line extensions.
KELCOGEL® Gellan Gum stabilizes vegan liquid egg alternatives, balancing mouthfeel and resilience so it is versatile enough to use for breakfast dishes or baking. NUTRAVA® Citrus Fiber can also help reduce or replace eggs in baked goods and condiments, including in a vegan mayonnaise-like* dressing.
5. Extend what you have
Stretch your supply without compromising on the eating experience. NUTRAVA® Citrus Fiber can help extend tomato solids up to 25% in tomato sauce, according to our internal lab studies, without experiencing loss of mouthfeel, texture, color or appearance.
Stretch your supply without compromising on the eating experience. NUTRAVA® Citrus Fiber can help extend tomato solids up to 25% in tomato sauce, according to our internal lab studies, without experiencing loss of mouthfeel, texture, color or appearance.
6. Clean up your label
If you are looking to reduce the number of ingredients on your product label, we may be able to help. KELCOGEL® Gellan Gum can help solve multiple beverage challenges, such as suspension and mouthfeel in dairy alternatives. NUTRAVA® Citrus Fiber can help you reduce or replace starch, sugar, egg, oil and xanthan gum in applications like condiments, dressings and baked goods. Or, if you want to develop vegan recipes, GENU® Pectin can be an alternative to animal-based gelatin in gummies. It also can replace starch in yogurt alternatives, helping to reduce a step for potential cost savings and allow for one less ingredient on the label.
If you are looking to reduce the number of ingredients on your product label, we may be able to help. KELCOGEL® Gellan Gum can help solve multiple beverage challenges, such as suspension and mouthfeel in dairy alternatives. NUTRAVA® Citrus Fiber can help you reduce or replace starch, sugar, egg, oil and xanthan gum in applications like condiments, dressings and baked goods. Or, if you want to develop vegan recipes, GENU® Pectin can be an alternative to animal-based gelatin in gummies. It also can replace starch in yogurt alternatives, helping to reduce a step for potential cost savings and allow for one less ingredient on the label.
Free download!
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Contact our team of innovation and ingredient enthusiasts. We would love to collaborate with you to find new ways to support your affordability goals.
*In certain countries, the composition of mayonnaise is defined by a standard of identity. Please refer to country-specific guidelines for details.