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

Headlines > Market Trends

Loading...

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

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

Delicious disasters: Marketing expert warns manufacturers on 'disruptive innovation' and learning from mistakes

Delicious disasters: Marketing expert warns manufacturers on 'disruptive innovation' and learning from mistakes

Everybody is chasing innovation and the next big idea, but when it comes to...

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

Merging industries: Top chefs and the food companies can learn a lot from each other, says chef

While there are some differences between high end catering and the large scale manufacturing...

Breakfast cereal decline: Mintel talks opportunities, challenges

Crunch time: Is breakfast cereal doomed to sink?

The global breakfast cereal market faces increasing competition as consumers turn to convenient alternatives,...

Gluten-free fueled by food skepticism & fad diets: Packaged Facts

Gluten-free: A ‘perfect storm’ fueled by food skepticism and fad diets

Processed food skepticism and fad dieting played a big part in the gluten-free boom,...

Time for a rethink on saturated fat?

Time for a rethink on saturated fat?

If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything...

Sustainable palm oil lobby group needs broader standards

RSPO needs to broaden its principles: Cargill

The Roundtable on Sustainable Palm Oil (RSPO) has been called on to renew its...

Food firms’ negative effect on the planet to be exposed

Food firms risk exposure over non-sustainable palm oil

Food manufacturers that don’t use purely sustainable palm oil supplies risk being named and...

Mondelēz challenges suppliers’ sustainable palm oil efforts

Mondelēz throws down sustainable palm oil gauntlet

Mondelēz is challenging palm oil suppliers to step up their game so it can...

Sainsbury's listings at 19, sports drinks at 24: Overly comes of age

Sainsbury's listings at 19, a sports drink launch at 24: Overly entrepreneur on guessing Justin King's email and casting off wide-eyed innocence

Young entrepreneur Chris Hannaway and childhood friend Will Hammersley launched frozen yogurt brand Arctic...

Drinks manufacturers play a key role in sugar reduction

Drinks manufacturers must reduce sugars: PHE

Drinks manufacturers must work to reduce the amount of sugars in their products to...

Mooted novel food changes will open exotic fruit doors in EU

Mooted novel food changes will open exotic fruit doors in EU

Dr John Wilkinson

Consultant and EU Novel Foods expert

DrinkPreneur Live 2014: OOb takes Tesco prize in final shootout

DrinkPreneur Live 2014: OOb takes Tesco prize in final shootout

Green-tea based drinks brand OOb took first prize at the inaugural DrinkPreneur event in...

Candy innovation: Miniature, flavors but little on health, Euromonitor

Sweet innovation? Candy makers are sticking to what they know, says Euromonitor

For the most part, confectioners have continued to innovate in known areas like flavor,...

Supermarkets told to take risks with ready meals

Own-label ready meals lack innovation, Bingham and Jones

Retailers need to be bolder with their own-label ready meals and stop relying on...

Cocoa flavanol health claim milk drinks 'could soon be on the market': Barry Callebaut

Cocoa flavanol health claim milk drinks 'could soon be on the market': Barry Callebaut

Ieme Blondeel

Product and Process Development Engineer, Barry Callebaut

Better-for-you chocolate still a niche after cocoa flavanol health claim: Euromonitor

Better-for-you chocolate still a niche after cocoa flavanol health claim: Euromonitor

Lauren Bandy

Ingredients Analyst, Euromonitor International

High-protein bread could bake up a storm: Euromonitor

High-protein bread could bake up a storm: Euromonitor

Diana Cowland

Senior Analyst, Health & Wellness, Euromonitor International

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

Cutting carbs, gluten or fat? The 'utter nonsense' behind claims to be the best diet

Dr David Katz

ddirector of Prevention Research Center. , Yale University

On demand Supplier Webinars

Colouring Foods: Market trends and technical challenges
DIANA, FOOD DIVISION
All supplier webinars