SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Market Trends

Read more breaking news

 

 

NTC: Our garlic and onion flavor alternatives are ‘very, very cost-effective versus some of the cheapest raw materials on this planet’

By Stephen DANIELLS , 29-Jul-2013
Last updated on 29-Jul-2013 at 20:39 GMT2013-07-29T20:39:31Z

NTC: Our garlic and onion flavor alternatives are ‘very, very cost-effective versus some of the cheapest raw materials on this planet’

By exploiting plant by-products for precursors to in-demand flavors, Natural Taste Consulting’s (NTC) has come up with natural, sustainable, and highly cost-effective options for a variety of foods – but how are they doing this?

Speaking with FoodNavigator-USA at the recent IFT Annual Meeting and Expo in Chicago, Markus Beba, VP of sales and marketing for NTC explained that there is a huge demand for natural ingredients and flavors are a big part of it.

“Have a look at the world’s population, over the last century we have quadrupled the world’s population. If everyone wants natural ingredient then where will it lead it us? Predictions are that there will not be enough raw material would be available.” 

“Garlic and onion are two of the key raw materials for the whole food industry,” explained Beba. “Most of the supply is coming from China. But local demand is growing in China, so there will be less onion and garlic available for the rest of the world.”

The global market for garlic powder is approximately 10.5 million MT/ year with China producing 80% of the world's needs, while onion powder is about 75 million MT/ year with India and China producing 45% of the world's needs.

The solution…

David Johnston, NTC’s VP of innovation, said the company’s approach has been very simple: “We accept that there are certain plants out there where only part of the plant is actually exploited. We have identified these plants as being rich in precursors of garlic and onion, and then all we need to do is find a clever biochemical way, a natural way, of transforming the so-called by-product into garlic and onion aromas that we know and love.

“Because the raw materials are relatively inexpensive and we have great controls of our processes, the end product is very, very cost-effective versus some of the cheapest raw materials on this planet.”

FoodNavigator-USA recently gave the industry the inside scoop of these new ingredients ahead of their launch at the IFT Annual Meeting and Expo, and Beba said the response from the industry, “has been unbelievable because it’s brand new and nobody has done it this way before, and when you taste the product, it’s like fresh onion and garlic, and even in cost-of-use terms we can beat onion and garlic powder.”

Johnston added: “We’ve had the Chinese visiting our booth (there are many attending the IFT here) they couldn’t believe the freshness of the product, and they could not believe for a second that it was cheaper than the products grown in their own country.”

Related products

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

After a few years of negativity, the industry has a spring in its step...

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

Julian Mellentin

Director, New Nutrition Business

What does ‘responsible innovation’ really mean?

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this...

Shifting demands: Where will the growth in healthy foods come from?

Shifting demands: Where will the growth in healthy foods come from?

With an ever increasing consumer demand for healthier food products, many within the industry...

How has social media changed food marketing?

How has social media changed food marketing?

The rise of social media has led to a shift in the way consumers...

Who is responsible for battling the big issues in food?

Who is responsible for battling the big issues in food?

From obesity to malnutrition and water scarcity, the world is facing an ever-growing number...

Taste beyond the tongue: How do other senses influence flavour?

Taste beyond the tongue: How do other senses influence flavour?

Professor Charles Spence

Head of the Crossmodal Research Laboratory, Oxford University

Food firms must follow social trends

Top social trends food firms must follow

Four top trends – sobriety, risk management, nutritional supplements and everyday indulgence should guide...

Food and drink business growth held back

Perfect storm thwarting small food and drink firms

There is a perfect storm holding back fast-growing small food and drink firms, according...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

Saturated fats may not cause heart disease: Researcher

Saturated fats may not cause heart disease: Researcher

Prof. Philippe Legrand

Director of the biochemistry laboratory, Agrocampus Ouest

GM camelina matches fish oil omega-3 levels

The road to fish-oil equivalent GM camelina

Rothamsted Research has achieved omega-3 levels comparable to fish oil in its first GM...

Key Industry Events