Antioxidant rich berries, super powders, teas, medicinal mushrooms are some of the popular flavours that are in demand in Europe. After the pandemic, European population is insisting on buying clean-label items that are free of artificial flavours and colourings. The challenge lays in ensuring that these flavours are stable during the manufacturing process. Food emulsifiers are being used in bakery products particularly in Brazil and Argentina.

Table 1: Research outcomes in UK (post pandemic)
% Of households in UK that avoid dairy products	26%
% Of household in UK that prefer dairy substitutes	18%
% Of consumers who prefer ingredients that are sustainably sourced	40%
% Of consumers who believe that improved gut health leads to better immunity	70%

Popularity of ready-to-eat frozen and canned foods, breakfast cereals and confectionery products has expanded the European market for specialty food ingredients. Cooking oils are now fortified with vitamins and antioxidants.

Food coating ingredients are used in dietary supplement products to enhance the organoleptic properties of ready-to-eat processed products, bakery and confectionery products.  Organoleptic properties add to the sensory appeal of food and influence customer experience.

Ingredients in food coating are derived from natural and minimally processed sugars, honey, chocolate and sauces. Growing sales of chocolates and baked products has led to spiralling demand for food coating ingredients. Antimicrobial coatings have to be developed in accordance with local European regulations. Food coating ingredients improve flavour, colour and sweetness of the product being coated. Flour is an attractive coating ingredient in fried meats and fast foods.

Food manufacturers face the daunting choice of reducing the sugar, fat and salt content in their products. Artificial flavours, colours and preservatives do not hold any appeal any longer as “natural” seems to be the buzz word.  

Innovation in food ingredients
The global market landscape for food ingredients will be characterised by intense competition in the future. Diversified food products will necessitate the need for innovations in developing food ingredients that balance taste with affordability and functionality with sustainability.

Food ingredient suppliers have to innovate to ensure that their products meet the requirements of the food industry. Additionally, the food ingredients manufacturers have to comply with stringent regulations too. New regulations pertain to the use of plastic packaging and use of ingredients that are rich in salt, sugar and fat in moderation. Innovations have become a necessity in food flavours and enhancers. Natural extracts with fruit flavours are also in demand.

New trends in food processing technology have sharpened the focus on new product development. Food processing and confectionery companies abound in the UK and Germany. Flavours and colours are used in candy, cakes, chocolate and ice cream. Confectioneries and functional foods and beverages bank on innovative food ingredients.

In the food industry in particular, when food legislation and consumer demand reach a tipping point, they act as a springboard to spur innovation. For example, stringent regulation on imported vegetables and fruits and food ingredients has led to the emergence of hydroponic farming techniques in the UK. This may affect future imports. This soil-less farming technique uses less water than traditional farming. It has been used to grow tomatoes, baby plum and vine.