The latest developments in ingredients replacement can help protect consumers – and food and beverage companies, according to Kerry’s David Ha.

Replacement technology is a strong R&D focus for ingredients companies as food processors seek to create new products or relaunch existing ones, with an improved health profile – without sacrificing flavour.

Replacement technology, however, has another lesser known benefit. It can also help food companies weather commodity price fluctuations, according to Kerry Australia and New Zealand (ANZ)’s market insights analyst David Ha.

“As price sensitive commodities such as butter and sugar continue to rise, our customers are feeling the pinch,” he says.

“They want to deliver great tasting products, but they don’t want consumers to feel the pain of the pinch.

“Replacements such as butter replacers, and thoughtful, simply made flavours allow for the partial replacement of ingredients that can help combat volatile prices for at-risk ingredients, without hampering taste and function.”

With this in mind, Kerry has developed TasteSense technology, a range that has been specially developed to create replacement ingredients for sugar, salt, and fat, as well as bitter maskers, mouthfeel improvement and more.

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