Page 70 - FoodFocusThailand No.180 March 2021

STRATEGIC R&D
STRATEGIC R&D

New Product Development under

Natural Ingredients Concept

In 2021, the most challenge continues from last year is global economic under COVID-19 situation. Consumers
will pay more attention to product quality and standards before making any purchase. As a result, manufacturers
need to adjust in order to focus on food products and respond to “New Normal” way, with regard to consumers
purchasing behavior of products become more careful on spending by deciding based on product quality.

Trend of healthy food is still one of the factors when deciding to buy Sodium: To limit sodium intake without affect to saltiness, using
a product. Health-conscious consumers expect to stay healthy from small particle size salt can create more saltiness caused by greater
eating healthy foods, reducing the risk of various chronic diseases such surface area for sensing. Moreover, lower sodium content can help
as diabetes and obesity that have greater risk of being affected by to reduce the risk of hypertension and cardiovascular disease.
COVID-19 infection. The growth of the health food market will increase Umami: Using natural ingredients that can provide Umami such
USD 811.82 billion by this year . as cheese, soy sauce, fish sauce, hydrolyzed vegetable protein and
[1]
The development of healthy products for consumers is great yeast extract that contains naturally umami from amino acid and yeast
importance to food manufacturers. In Thailand, there is a “Healthier cell can be a choice for consumers who concern about consuming
Choice” nutritional logo for communicating with consumers. Food monosodium glutamate (MSG).
products with the nutritional logo can confirm that it has proper nutrient Healthy food still has been one of the important factors that
profile, good for health, and consumers can easily use for their selection. consumers used to consider for buying food for the past decade and
The nutritional logo consists of various criteria defined according to will continue due to the increasing of health-conscious awareness.
different food categories, mainly considers on energy intake, sugar, Therefore, developing new products with natural ingredients can be
sodium, fat. In addition, use of natural ingredients or less food additives a suitable solution. For example, replacing artificial coloring and
can reduce the impact on consumers’ health and create consumers flavoring with natural ingredients such as soy sauce, tomato or chili
attractiveness of the product. that can be colored along with taste, or spices as flavoring agent.
To meet the various criteria, the science-related techniques can be Moreover, using various types of flavoring agent will create flavorful
applied to improve healthy food and beverage without disturbing taste and unique character to the product and make product be more
and flavor of product. attractive.
Sugar: To limit sugar intake while maintain sweetness with much Using natural ingredients, applying minimal processing while
less impact on blood sugar level, natural sweetness from plants such maintaining the original delicious taste and flavor of food as expected
as Steviol glycoside (Stevia) or Licorice can be an alternative choice. can gain more attraction from consumers. Researching for hidden
Fat: To limit the intake of fat in order to reduce the risk of ability of natural ingredients is one of the most challenging tasks for
cardiovascular disease and obesity, using soluble fiber such as chia food developer and researcher; nevertheless, this is an ultimate goal
seed mucilage, oat fiber, as fat replacer by stabilizing water in the food which all food researchers should continue exploring with their best
product. These soluble fibers can give body and creamy mouthfeel. effort.

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