FoodNews No. 37 • December 2014
Contents “Better for you” snacks .........1 Yeast extract with multiple features ................................. 2 For better gluten-free pasta! .................................... 3 An organic range of yeast extracts ..................................3 Ungerer Limited flavour trend update ..........................4 The excellent gluten-free grain ....................................... 5 Formulating very high protein drink ......................... 6 Natural and clean label anti-caking aid ...................... 7 Crispeez – play with indulgences ........................... 8 The Alsiano Food Team ........ 8
Publisher: Alsiano A/S Circulation: 850 copies Editor-in-chief: Katarina Furin Coordinator, text, layout: Dorthe Andersson FoodNews is published four times a year and distributed to customers and other interested parties. Reproduction of articles appearing in FoodNews requires prior consent of the author. Alsiano is not responsible for the content of articles written by external authors.
Alsiano
“Better for you” snacks In the search for that magic combination of ingredients in the food-to-go or snack category that will offer the consumer tasty, visually excellent and healthier snacks than traditionally, many manufacturers are starting to explore the possibilities of using freeze dried fruit and vegetables both as an ingredient and as a standalone snack product By Chaucer Foods As consumers become more focused on what they eat throughout their time-precious days, there is a growing trend towards seeking alternatives to traditional snack foods. The 2013 State of the Snack Industry report outlined how parents are driving a “better for you” trend. Healthier snacks saw an 8 % volume share growth from 2005-2009 versus an 8% decline during the same period for indulgent (less healthy) snack options. This suggests that brands have an opportunity to address the health concerns of parents by developing more “better for you” ranges of taste profiles that appeal to adults and children alike.
The prevalence of freeze dried fruit in breakfast cereals means that consumers are already accustomed to the great taste of the fruit alongside their favourite cereal. This allows manufacturers to be innovative within their ranges and tap into this consumer need and understanding of the importance of fruit within their diets. Chaucer manufactures a wide range of freeze dried fruits. The benefits of these products are that they remain stable, retain their natural flavour and maintain their taste, essential nutrients, colour and appearance. Furthermore, the shelf life of freeze dried fruit is typically 12 months and more, which is tremendous news for manufacturers and retailers. continues on page 2 >>
FoodNews >> An attractive option
Chaucer Foods has worked with Sheffield Hallam University to demonstrate the effect of freeze drying on strawberries. The benefits include the retention of much of the nutritional content of the fresh product when compared to fruit that has been dried using other techniques. The study found that freeze dried fruit maintains most of its nutrients in terms of vitamin C and phenolic content and antioxidant activity. This study then provides the evidence to support the ability of manufacturers to demonstrate healthier options to the consumer.
No. 37 • December 2014 associated with waste which is a considerable concern when dealing with fresh fruit. In addition, freeze dried fruit snack products in the store will ensure that the consumer is more likely to find a healthy alternative to the traditional snack meal offer. Article 273
Alsiano
Freeze drying Freeze drying works by freezing the fruit and then reducing the surrounding pressure to allow the frozen water in the fruit to change directly into water vapour without becoming a liquid, therefore minimising damage in the structure of the fruit. There are three main steps in the process: Freezing – all products are first frozen. Freezing is carried out quickly to minimise the size of the ice crystals in the product. Primary drying – this removes free and surface water. Pressure is reduced, typically to below 1 mbar. The temperature is then slowly raised by conduction to sublimate the water. Water vapour is captured on condenser plates as solid ice.
By including freeze dried fruit in snack products, manufacturers are less likely to need to add further flavouring or sweetening. This makes freeze dried fruit an attractive inclusion for the snack industry and at the same time gives manufacturers the opportunity to present a “healthier” option to the consumer.
Secondary drying – this is the longest part of the process. It removes water that is tightly or chemically bound inside the fruit. Freeze dried products are dried to about 4% moisture content.
Furthermore, freeze dried fruit, particularly with its extended shelf life, enables retailers to reduce the risk
Yeast extract with multiple features Springer® 4101, intense yeast extract, can bring more than fullness and richness to your savoury products By Bio Springer Springer® 4101 yeast extract is naturally rich in amino acids and peptides. It offers white meat notes and a delicate Kokumi flavour. At the same time, it brings fullness and richness to all your savoury recipes. But this intense yeast extract can do more: - In a creamy dressing, Springer® 4101 allows a 30% fat reduction keeping a rich taste despite an increase in water content - and it protects the oil from oxidation*
- In a chicken bouillon, it brings out chicken and existing spicy notes. Springer® 4101 may be declared "yeast extract" or "natural flavour" according to the European regulation 1334/2008/EC. Bio Springer Culinary Center can suggest some recipes on request. Please contact Alsiano for more information. * More details on 4101 product sheet Article 274
2
FoodNews
No. 37 • December 2014
Alsiano
For better gluten-free pasta! Limagrain Céréales Ingrédients offers different naturally gluten-free functional flours that can, for instance, make it possible to produce clean label gluten-free pasta with sensorial properties close to durum wheat pasta By Walter Lopez, Marketing Executive Nutrition & Biomaterials, LCI Producing gluten-free pasta is not easy: the absence of the gluten network leads to big difficulties when producing pasta and typically leads to considerable stickiness of the final product after cooking. Moreover, many gluten-free formulations are not clean label and contain additives such as modified starches or gums. Limagrain Céréales Ingrédients (LCI) has entered into a collaboration with the team of Professor Alessandro Delnobile from the Italian University of Foggia on this topic. Thanks to this collaboration, Westhove Maize 23
was born. This is a gluten-free functional maize flour specifically made for obtaining gluten free pasta with sensorial properties close to durum wheat pasta. Westhove Maize 23 is a 100% clean label solution!
Nutritional gluten-free ingredients In addition to this technical solution, LCI also offers a wide range of nutritional ingredients without gluten e.g.: Westhove chickpea, a debittered functional flour made from chickpea which allows to incorporate more protein and dietary fibre, while increasing pasta stability.
Westhove whole maize is a stabilised wholegrain flour (inactivation of lipase and lipo oxigenase activities and a reduced microbial content). Its incorporation into pasta formulation will provide a great nutritional touch with the advantages of germ and bran: more fibre, more minerals and more vitamins. Article 275
An organic range of yeast extracts BIO Springer adds new interesting products to its broad range of yeast extracts for use in organic processed foods By Bio Springer Bio Springer strives to continuously improve its range of products in order to meet the needs and demands of the food industry. Bio Springer has developed a range of organic products to be used in organic processed foods.
taste. This new organic yeast extract is available in paste and in powder form.
Springaline® Organic Springaline® Organic is a brand new line of inactive dried yeast. It is a perfect carrier for seasonings. With its water or oil binding properties, Springaline® Organic is ideal in vegetal paté or meat applications and is available in powder or in flakes. Produced in France, Bio Springer’s organic yeast products have a European Organic Certification by Ecocert. All these products are Kosher Parve, GMO free, and animal free.
Springer® Organic Springer® Organic is a range of organic yeast extracts used as base notes. They are perfect for providing bouillon and meaty notes to flavour bases. Bio Springer has recently developed a new and unique high nucleotide yeast extract for more umami
For more information, please contact Alsiano. Article 276
3
FoodNews
No. 37 • December 2014 2014
Alsiano
Ungerer Limited flavour trend update Two key trends have emerged as the new big deals in the food industry in the past few months: Butter is making a spectacular return and Caribbean flavour is heating up the London food scene
By Ungerer Limited
Beautifully flavoured finishing butters, butter sauce, artisan small batch house-churned butter, scented butters and delicious butter spreads are becoming a staple element at top restaurants. Caribbean flavour is heating the London food scene up, bringing its spicy, zingy, fresh, fruity flavours to the mainstream. Now far beyond Jerk seasoning, could authentic Caribbean be the next globally influenced flavour trend? Butters new life Butter has received a bad rep in recent years getting the blame for increased risk of heart disease amongst other things. However, there is some evidence to prove that the lack of fats such as butter could be damaging. For the moment, butter can bask in its unctuous glory as sugar and processed foods take the pressure from health lobbyists, at least for the short term, letting chefs indulge in their mantra of “fat is flavour”.
flavour ingredients with an electric mixer, traditionally only fresh herbs, lemon and lime juice used, however as this evolves into large scale food production, natural flavourings will become more common in process.
Tesco also offers a range of serving/ dressing butters with a selection of flavours:
The “finishing butter” movement is expected to have a natural progressing into a “butter sauce” style category, to be used as a dressing for vegetables or a light marinade for meats and fish. This is already apparent to a very limited extent in some products on offer in supermarkets. Because the first stage of the introduction of this trend is already in place, consumers will be a lot more receptive to new flavour innovation and slightly more creative combinations. This trend will also cater to the luxury meal deal/dining in trend.
Young’s, Birdsey and other major brands all also offer ranges of cook’in’bag fish and chicken products all with basic butter sauces, herbs, or tomato styled varieties.
Products on market: Tesco offers a range of single serve steak packs that come complete with a portion of flavoured serving butter. The flavours on offer are: • Garlic & herb • Peppercorn • Lemon & spinach • Chimichuri
The age of “finishing butter“ is upon us again. These can be savoury or sweet. The recipe for all flavoured butters is basically the same: soften unsalted butter and blend in the
4
• Garlic & herb • Lime, coriander & chilli • Basil, parmesan & tomato
Carribbean flavours explosion Caribbean food is making its mark on the major cities in the UK. The best of the tropical island flavours bring in a new element for the authentic global flavour craze to explore! Forget heavy fried foods and cast the thoughts of endless rice and peas aside. The new wave of authentic Caribbean flavour is all about spicy Jerk, zingy lime and fresh and fruity as the healthier side of Caribbean cuisine reveals its true glory. London seems to be the home of this trend, with a multitude of restaurants, rum bars and healthy, exciting street food vendors selling truly authentic Caribbean dishes. continues on page 5 >>
FoodNews >> What food can we expect to see?
Jerk: A native Jamaican dish traditionally applied to pork and chicken, however, modern uses also apply it to fish, shrimp, shellfish, beef, sausages and tofu. Jerk seasoning classically consists of allspice (called “pimento” in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt and pepper. Ackee & saltfish: Another traditional Jamaican dish, internally known as Jamaica’s national dish. Saltfish is salt cod, preserved by salting and drying. The ackee fruit was imported to Jamaica from West Africa. In the UK, Canada and the US, Ackee & Saltfish is eaten widely, although canned ackee is more often used than fresh in some foreign countries. When cooked, ackee has a soft texture, somewhat akin to scrambled egg.
Alsiano
No. 37 • December 2014 Curry goat: Originating from IndoJamaican cuisine, curry goat is now regarded as being typical of Jamaica. The dish has spread through the English-speaking Caribbean and also the Caribbean diaspora in North America and Great Britain. It is considerably milder than the equivalent dishes from the Indian subcontinent and is flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch bonnet peppers. It is almost always served with rice and typically Caribbean side dishes such as fried plantain. Rice & peas: Rice and peas is the mainstay of the Jamaican diet and is traditionally, but not exclusively, eaten with Sunday meal. The dish is made with rice and any available legume such as red kidney beans, pigeon/gungo peas or cowpeas. The peas are boiled with pimento seeds (allspice) and garlic until tender. Salt,
Scotch bonnets, thyme, scallion and coconut milk are then added along with the rice and left to simmer until cooked. Article 277
The excellent gluten-free grain Sorghum is a highly nutritious and cost-effective grain with great potential for producing high quality gluten-free products By Alsiano Sorghum is a cereal grain that originates in Africa about 5000 years ago, and it continues to be an important food source today, where it constitutes the dietary staple of more than 500 million people. Nowadays, the United States is the largest producer of sorghum which it is primarily used for animal feed. However, the growing gluten-free market has found a new use for "sweet" sorghum as a popular ingredient in gluten-free flour and baking mixes.
and all types of baked items - breads, muffins, cakes, cookies, and pies. It can be added into most recipes at levels of 40% with little or no change in product quality. Sorghum blends
well with e.g. potato starch or corn starch, which lighten the crumb, and tapioca flour, which promotes browning of the crust and a bit of “chew” for mouth-feel. In addition, sorghum is an excellent source of energy, containing about 75% complex carbohydrate, and furthermore, it has a low glycaemic index and a good level of fibre. Besides gluten-free baked goods, sorghum is also well-suited for glutenfree snacks where it has been shown to work well in extrusion processes.
Sorghum is an excellent choice for gluten-free baked goods because its light colour and mild flavour do not interfere with the colour or flavour of food, making it appropriate for pasta
Please contact us if you would like to know more about sorghum and its possibilities. Article 278
5
FoodNews
No. 37 • December 2014
Alsiano
Formulating very high protein drinks PRODIET FLUID meets the challenge of producing a delicious high protein ready-to-drink beverage while maintaining fluidity similar to that of milk By Ingredia When it comes to sports nutrition, more and more consumers do not look for efficacy only, but also pleasure and convenience. Ready-to-drink (RTD) beverages are very popular in sports, fitness and diet nutrition, and it is now possible to fulfil all of these expectations. Many RTD protein beverages typically contain 7-8% standard protein on average formulated with milk protein isolate (MPI) or whey protein and have insipid texture and taste. Raising the protein content is not easy since it tends to thicken the beverage. In addition, most of the proteins used today on the market such as WPI are not heat stable.
PRODIET FLUID PRODIET FLUID from Ingredia is a high quality MPI in spray-dried powder form which contains more than 87% protein on dry matter. It is rich in micellar caseins - 92% compared to 80% in fresh milk. This ingredient allows you to develop successful endproducts by combining outstanding technological and nutritional functionalities.
With PRODIET FLUID, it is possible to reduce the high protein beverage viscosity by up to 88% compared to a similar MPI. Since PRODIET FLUID displays a lower viscosity than standard MPI in a high protein RTD beverage, it makes an increase of the protein content of up to 14% possible, while still maintaining a pleasant and fluid texture similar to that of milk. Furthermore, the beverage will have a natural milky taste with no offflavour. It is very easy to implement PRODIET FLUID in any drink process since it does not require any specific steps or equipment. Moreover, drinks formulated with PRODIET FLUID can undergo UHT treatment for increased shelf life as it offers excellent stability to high temperatures.
High protein beverage concepts Ingredia has conceived a range of 8 original very high protein RTD beverages in line with market trends and consumer expectations. All 8 beverages at 250 ml contain 35g protein (14%). Here is an outline of some of the concepts:
TONE UP: dedicated to consumers willing to take care of their health combined with an active lifestyle. Helps consumers increase their lean body mass and promotes overall wellness. (continues on page 7 >>)
PRODIET FLUID nutritional advantages • Superior native micellar casein with a chemical index > 120 • All-natural non-denaturated ingredient from fresh milk • Long release amino acids • Sustained feeling of satisfaction • Very rich in BCCA (branched chain amino acids)1,2 • High content of highly bio-available native micellar calcium • Possibility of health claims linked with its protein and calcium content • Clean label - labelled as Milk Protein Isolate (MPI) • Available in a lactose-free version
© BENEO
6
FoodNews
No. 37 • December 2014
Alsiano
Natural and clean label anti-caking aid Nu-FLOW® effectively replaces silicone dioxide and other synthetics in systems requiring anti-caking or flow aids By Ribus Inc. There is an increased general consumer interest in “clean labels” with ingredient names easily understood. Nu-FLOW® offers producers an option to replace synthetics or other anti-caking agents with a natural ingredient. Nu-Flow can be labelled as ‘rice concentrate’ and provides you with a clean, consumer-friendly label while also solving anti-caking, flow and other manufacturing and/or production challenges. Previously, Nu-FLOW® was primarily used to keep spice blends from caking, but is now also used as a flavour carrier, plating substrate, and flow aid in everything from powdered beverages to dried fruits and vegetables, milks, gravies, and sauces, as well as in dietary supplements (capsules, tablets and powders).
>>
Nu-FLOW® is made from the hulls of US rice that is naturally or organically grown and processed. The rice hulls are sterilised and ground to a fine powder. The unique functionality comes from the fact that 'Mother Nature' causes the rice plant to take up silica from the soil concentrating it in the hulls of the rice and thereby producing a natural alternative to silicone dioxide or other anti-caking/ flow agents. Nu-FLOW® can be specially formulated and optimised to meet customers’ needs and specific particle sizes. It is also available in an organic grade. Nu-FLOW® applications: Nu-FLOW® functions:
• Spice blends • Spray drying • Dry blending • Tableting
• Anti-caking / flow aid • Diluent • Excipient Article 279
RECOVER: Provides the consumer with a dual action for muscle repair: fast acting amino acids from protein hydrolysates combined with a sustained AA release from micellar casein for a longer action. Contains also carbohydrates to provide energy. MUSCLE REPAIR: Studies show that protein ingestion before sleep improves post-exercise overnight recovery3. This concept provides the consumer with night-long amino acids release to replenish the muscles while sleeping. SHAPE UP: Makes the consumer experience sustainable weight management. An increase of the protein content of a protein based diet is proven to be efficient4.
7
Please contact Alsiano for more information about the concepts and Ingredia’s other concepts for RTD high protein beverages. References Lewis J. James et al. Effect of milk protein addition to a carbohydrate-electrolyte rehydration solution ingested after exercise in the heat. British Journal of Nutrition. 2011
1
Antti Mero. Leucine Supplementation and Intensive training. Sport Med. 1999
2
Peter T. Res, B. Groen et al. Protein Ingestion before Sleep Improves Post-exercise Overnight Recovery. Medicine & Science in Sports & Exercise, 2012
3
Thomas L. Halton et al. The effects of High Protein Diets on Thermogenesis, Satiety and Weight Loss: a Critical Review. Journal of American College of Nutrition, 2004.
4
Article 280
No. 37 • December 2014
FoodNews
Alsiano
The Alsiano Food Team Denmark & Norway
Key accounts
Denmark
Katarina Furin
Kristian Hansen
Michael Telsing
B.Sc. & Marketing Dipl. Nordic sales manager
Food Technologist Area sales manager
Area sales manager
E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 7678 781 78
E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003
E-mail: mt@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441
Sweden & Finland
Sales support
Sales support
Michael Brehmer
Tina Johansson
Charlotte Dahl
Area sales manager
Sales & logistics assistant to Kristian
Sales & logistics assistant to Michael B
E-mail: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016
E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024
E-mail: cd@alsiano.com Tel. dir.: +45 8230 0051
Sales support
Quality
Technology
Bente Mørkøv Ølgaard
Susse Liff Hansen
Sales & logistics assistant to Katarina and Michael T
Quality manager
E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001
E-mail: slh@alsiano.com Tel. dir.: +45 8230 0017
Niels Kjær Nielsen Area sales manager E-mail: nkn@alsiano.com Tel. dir.: +45 8230 0072 Mobile: +45 2270 1017
Crispeez – play with indulgence Limagrain Céréales Ingrédients proposes a new range of crispy, thin pancake flakes to innovate while bringing crispiness, colour and taste By Limgrain Céréales Ingrédients Discover the new range of Crispeez – crispy thin pancake flakes that are all butter or margarine, in several sizes, to create great toppings or for inclusion in pastries such as cakes or cookies, cereal bars and dairy products.
Crispeez are simple ingredients without conservatives and without – or with few – additives. Innovate with this new range of ingredients that are a great alternative to common toppings and inclusions such as nuts.
Article 281
8