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palsgaard, cp kelco and danisco have said they are researching ingredients' potential to reduce reliance on commodities in food products, but are manufacturers really prepared to reformulate to help control costs? foodnavigator.com reported last month that developing ingredients to reduce use of commodities in formulations is an emerging trend in the industry. amongst the first to stake this area of focus was danisco, which said in july that it is developing a range of emulsifiers aimed at reducing the need to use commodity products such as wheat, gluten, and vegetable oils in food formulations.

as the food versus fuel battle continues to rage, increasing competition for prices may prompt a consumer shift towards supermarket own-brand products instead of branded goods, according to a report by frost & sullivan. published this week, the supermarket sweep on rising food prices? the conundrum faced by manufacturers and consumers sets out challenges resulting from the recent market pressures on raw materials such as wheat and corn.

danisco is predicting that soy ice will move out of the dairy intolerance niche and into the mainstream and has developed a concept that overcomes some of the common problems in developing this kind of product. although soy ice has been available for some time, finn hjort christensen, group manager, ice cream told foodnavigator.com that there are two main factors that are driving it into mainstream supermarkets.

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

archer daniels midland company (adm) has introduced a new line of cocoa powders aimed at improving visual appeal and flavour in dairy and bakery products. the huysman brand offers a range of powders with unique sensory properties. it currently consists of two bright powders called zb and zr, which are both designed to improve the visual appeal and flavour profile of the end product.

food manufacturers are being urged to cash in on the growing consumer demand for specialised food intolerance products and to steer the trend more towards the mass-market. according to euromonitor international, the food industry is struggling to keep up with the rise in food allergies or 'sensitivities' in the uk, and as a result many sufferers have to seek out premium priced food products in specialist outlets.

cosucra groupe warcoing is seeking to press home the message that pea protein can be used in place of milk protein, reflecting a trend that has picked up speed in the ingredients sector in the light of high dairy prices. milk processors have been hard hit by the recent shortage of milk availability. meanwhile, the price of wholesale milk doubled between 2006 and 2007, which had a knock-on effect on dairy derivatives.

fmc biopolymer has adapted its range of gelstar products for europe's frozen desserts market, to cut costs and fat content without compromising on the body and creaminess. the range is made using microcrystalline cellulose (mcc) based ingredients, which are naturally derived from purified plant fibre and is a good source of dietary fibre while contributing very few calories in food systems.

a manufacturer of pectin-derived hydrocolloids claims that its ingredients could be used as a more cost effective means of preserving functionality in yoghurts. steve bodicot, marketing director for cp kelco told dairyreporter.com that though the company had been developing pectin products for some time, it had only recently begun experimenting with the benefits for yoghurt production.