The functional ingredients arm of DSM Food Specialties is preparing to launch a 'breakthrough flavour innovation', bosses have revealed.
Functional ingredients business unit director Jens Bleiel told FIHN: "We're still in the planning stages, but this could be huge. It's a natural ingredient, so no E-numbers on the label, and it can help manufacturers dramatically reduce salt and sugar, particularly in applications such as jams, ice creams and ketchups outside the savoury snacks arena."
Details are being kept under wraps, but the plan is to launch later this year, he said.
A second major new product targeting people with high cholesterol was likely to follow in 2008, he revealed. "All I can say at this stage is that we have something that is even more effective than soy protein or plant sterols."
Tackling high blood pressure was also high up DSM Food Specialties' priority list, he said. "We've got one product in the development stage in this area. The market is really underdeveloped. For example, there were some figures released recently showing that 30% of all managers had high blood pressure, but only a tiny percentage were actually aware of the problem, so there is real untapped potential here."
He added: "We have several other exciting new products in the pipeline, including a product targeting diabetics and a product aimed at consumers with metabolic syndrome, which is likely to launch in 2007/2008."