Food Ingredients Europe: Mintel reveals 2018 ingredient trends

December 1, 2017, 8:00 am

With Food Ingredients Europe (FiE) underway in Frankfurt, market intelligence agency Mintel has revealed a hunger for new ingredients across Europe.

According to new research from the company, as many as 41% of Italian, 38% of Polish, 35% of German, 32% of French and 21% of Spanish consumers say they enjoy experimenting with ingredients.

Consumer appetite is strong, and according to Mintel there are four key ingredients that are expected to excel in 2018: chaga mushroom, green banana flour, hemp and blue algae.

Chaga mushroom

According to Mintel research, interest in ingredients with natural functionality is high and as a result the chaga mushroom is receiving renewed interest.

As many as 73% of German consumers agree that the health-promoting benefits of natural foods such as fruit and vegetables are preferable to the added benefits of functional foods. Meanwhile, 48% of Spanish consumers have used a functional food or drink product containing anti-oxidants.

Speaking at FiE, Mintel global food science analyst Emma Schofield said: “Traditionally known as a medicinal mushroom, chaga mushrooms are touted as being rich sources of beta-glucans, antioxidants and certain B vitamins. Chaga is conventionally grated into a fine powder and used to brew a beverage resembling tea or coffee. More recently however, chaga has been used in cold drinks, food supplements and healthcare products.

“Brands looking to turn to chaga mushroom to enhance their products can emphasise the ingredients properties as an adaptogen. The term adaptogen is not legally or scientifically recognised, but is touted as being a substance that can help the body cope better with mental or physical stress.”

Green banana flour

Gluten has been thrust into the spotlight in recent years, with the number of products featuring gluten-free claims booming. According to data from Mintel’s Global New Products Database, 12% of bakery products launched in Europe in the year to September 2017 carried a gluten-free claim, up from just 6% of those launched in the year to September 2013.

Taking advantage of this trend is green banana flour, whose use in food and drink products is starting to take off.

Schofield said: “Green bananas are simply un-ripened yellow bananas. However, from a nutritional perspective they are very different. Green banana flour is gluten free and rich in resistant starch, as a result it is emerging as a fibre-rich, clean label, grain-free flour.”


Aspirations for healthier and cleaner lifestyles are motivating consumers to include more vegetables, nuts, seeds, and grains into their diets. More than one in four (28%) consumers in Germany say they are incorporating more protein into their diet compared to a year ago, while 23% say they are incorporating more vegetarian foods, such as soya burgers and vegetarian sausages.

Schofield said: “Hemp seeds have been ignored for a long time, but the ingredient is said to contain a complete set of amino acids and a similar total protein content to soybean, it also contains micronutrients such as vitamin E and omega acids. As a result, hemp is emerging as a clean label plant protein ingredient that could thrive in plant-based, free-from and high-protein innovations.”

Blue algae

While once the taste of food was the first priority when it came to innovation, the rise of social media has spurred a rise in innovations that look striking too. As a result, colours, particularly natural colours, are receiving greater attention.

“With the exception of a few examples such as blue cheese and blueberries, blue colours aren’t associated that positively with food and drink,” Schofield added. “However, more blue coloured foods are beginning to emerge.

“The superfood spirulina provides colour with health and can be used to provide a blue colour in food and drink. Blue spirulina is making its way into cold-pressed juices, protein powders and even lattes.



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