TLC Ingredients works with our key supplier partners to stay on top of today’s hottest formulation trends. Consider us a resource when trying to re-formulate existing products and when developing new formulations!
Sodium Reduction is a very important trend in today’s market:
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- Jones Hamilton has done studies that show sodium reduction between 8% – 42% when re-formulating products with their acidulant, pHase. pHase also enhances the flavor of salt.
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- Hawkins has developed a line of next generation anti-microbials which allow significant sodium reduction, without any negative flavor impact.
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- IFP has a line of encapsulated salt products that retain similar saltiness perception with reduced salt usage in some applications.
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Today’s consumers are looking for food products with cleaner labels.
Natural products are growing in popularity popular as well as “free-from” product claims:
- G.S. Dunn has conducted studies that show their deactivated ground mustard can be used to replace phosphates or soy protein in meat and poultry products, while also delivering significant cost savings.
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- Sodium Gluconate can be used to achieve substantial phosphate reduction in many meat applications.
- The use of pHase creates opportunities for reduced sweetener and flavor usage.
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- Inulin and Pea Proteins can be used in fat-free and low-fat formulation products.
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- TLC Ingredients has good alternatives for replacing partially-hydrogenated oils (PHO’s).
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- Ask TLC Ingredients how to replace allergen-containing ingredients in your formulas, as well as how to develop healthy, better tasting gluten-free products.
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Demand is increasing for more sustainable food products:
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- ADM’s Bio-based Propylene Glycol enjoys a more stable cost position, due to its crop-derived raw material source. ADM’s PG production process results in a 61% reduction in greenhouse gas emissions (GHG), compared to petroleum-based PG.
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