FoodNews February 2013

FoodNews No. 31 • February 2013

Contents BENEO expands its cooperation with Alsiano ..... 1 IDI changes its name to Ingredia ............................ 2 Sugar replacement for premium products ................ 3 New successful uses of Citri-Fi .................................... 4 Palatinose - the first tooth-friendly sugar ............. 5 TM

Edible flowers - seize the trend ..................................... 6 cakeSoft - softness and quality ................................... 7 Back to basics ........................ 7 The Alsiano Food Team ........ 8

Alsiano

BENEO expands its cooperation with Alsiano Alsiano is new exclusive distributor for BENEO in Sweden. In addition, the cooperation in Denmark has been extended to include BENEO’s ISOMALT and Palatinose™

By Alsiano We are pleased to announce that as from 1 January 2013, Alsiano has been appointed new exclusive distributor for BENEO in Sweden. At the same time, the representation in Denmark has been expanded to also include BENEO’s sweeteners ISOMALT and Palatinose™.

This means that Alsiano now represents the following BENEO companies in both Denmark and Sweden: • BENEO-Orafti inulin, oligofructose food & beverage, supplements, nutraceuticals applications • BENEO-Palatinit ISOMALT, PalatinoseTM food & beverage, supplements, nutraceuticals applications • BENEO-Remy rice derivatives and concentrates food & beverage, supplements, nutraceuticals

Alsiano has represented BENEOOrafti and BENEO-Remy in Denmark for many years, and looks forward to also serving the Swedish manufacturers with the excellent BENEO products. At the same time, we are very pleased that our range of sweeteners and functional carbohydrates has been strengthened with BENEO’s ISOMALT and Palatinose™.

BENEO – connecting nutrition and health BENEO offers a range of ingredients with nutritional, health and technical benefits derived from natural sources. These ingredients provide food manufacturers routes to develop tasteful products that are nutritionally optimised with less or no sugar or fat, fibre-enriched or gluten- as well as dairy-free and more. And, BENEO takes it further: energy management, digestive, bone and dental health, are concepts where BENEO’s ingredients can play a decisive role. In addition, they improve the taste and texture of food and beverages. (continues on page 2) >>

Publisher: Alsiano A/S Circulation: 1000 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. © BENEO

FoodNews >>

No. 31 • February 2013

Beneficial ingredients from natural sources

The BENEO effect

BENEO’s inulin and oligofructose are derived from chicory. They replace fat and sugar and can reduce the caloric value of products, without altering its taste or texture. Moreover, as prebiotic fibres, they help to improve the digestive system and support the absorption of more essential minerals from foods, contributing to bone health and general well-being.

ISOMALT is the only sugar replacer derived from pure beet sugar. It has a sugar-like taste but is at the same time tooth-friendly, low glycaemic and provides only half the calories of sugar. ISOMALT replaces sugar in a 1:1 ratio, is low hygroscopic and enhances flavours and colours. It enables the production of sugar-free and sugar reduced confectionery.

Also derived from sugar beet, isomaltulose (Palatinose™) provides full carbohydrate energy (4 kcal/g), over a longer period of time, in a balanced way, resulting in a low glycaemic effect. Read more about the functional carbohydrates from BENEO at page 3 and 5

Alsiano

Formed by Orafti, Palatinit and Remy in 2007, BENEO is a 100% subsidiary of the Südzucker Group and has together more than 100 years of experience in developing and producing functional ingredients. It employs approx. 900 people and markets its products in more than 80 countries. Production sites are located in Belgium, Chile, Germany and Italy, whereas its sales offices are in Belgium, Germany, Spain, Brazil, US and Singapore.

BENEO’s rice derivatives include natural and organic ingredients such as flours, starches, bran, syrups, proteins and concentrates. They help to address the rising demand for clean label, organic, gluten-free and hypoallergenic products. In addition, they improve mouthfeel, texture, crispiness, crunchiness, shelf-life and colour of products.

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Through a connected chain of expertise, including the BENEOInstitute and the BENEO-Technology Center, the company supports customers throughout the entire product development process: from new product ideas and concept development, based on consumer insights and market research, through to nutritional science, providing regulatory advice and facilitating the formulation of successful products.

IDI changes its name to Ingredia IDI SAS and its activities have been transferred to Ingredia SA In 2007, the companies Ingredia and Euria set up International Dairy Ingredients SAS (IDI SAS) in order to develop and commercialise their functional milk ingredients. As from 1 January 2013, IDI SAS and its activities have been transferred to Ingredia SA. The activity of Ingredia SA will remain the same: to produce, develop and commercialise their milk ingredients.

Alsiano represents the Ingredia Group’s two business lines Ingredia Essential (dairy powders and liquid milk components) and Ingredia Functional (milk proteins and functional systems) in Denmark, Sweden, Norway and Finland

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FoodNews

No. 31 • February 2013

Alsiano

Sugar replacement for premium products ISOMALT is the only sugar replacer made from pure beet sugar that tastes as naturally sweet as conventional sugar and contains only half the calories of sugar

By BENEO Tooth-friendly, low in calorie and low glycaemic – with these benefits, ISOMALT suits every consumer profile.

ISOMALT’s technological advantages make it easy to produce sugar-free and sugar-reduced premium confectionery products and chewing gum for the growing market of healthconscious consumers.

ISOMALT provides healthy products without compromising on taste. The sweetener, which contains only half the calories of sugar, is particularly favoured for its mild sugar-like and natural sweetness, reduced stickiness, good mouth-feel and good effect on flavour release.

As a result, ISOMALT has been known and respected worldwide for more than 30 years. It is the number one sugar replacer in sugar-free candies around the world, and can be found in more than 1,800 products worldwide. Additionally, according to the high quality standards of the BENEO Group, all physiological aspects of ISOMALT are supported by numerous scientific studies. Moreover, its toothfriendly and low glycaemic characteristics have been positively evaluated

by EFSA as health claim.

Sensorial benefits of ISOMALT • Gives products a good mouth-feel – be it the smooth surface of candy

or chewing gum dragées or the melting profile of chocolate.

• Tastes as natural as sugar and supports also subtle flavours with its pleasant sweetness.

• No cooling effect • Low dissolution kinetic makes ISOMALT ideal for chocolate and fruit flavours.

• Masks unpleasant aftertaste.

Technological benefits of ISOMALT • Replaces sugar in a 1:1 ratio – i.e., ISOMALT gives not only sweetness to a food product but also bulk and texture.

• Excellent physical and chemical stability.

• Very low hygroscopicity leads to high product quality, e.g., unwrapped candy does not stick, cookies stay crunchy.

• No Maillard reaction Working with ISOMALT Low hygroscopicity is the greatest technological advantage of ISOMALT and ISOMALT products. ISOMALT absorbs virtually no moisture at a temperature of 25°C and relative humidities up to 85 %. Its hygroscopicity is lower than that of all other polyols and even sugar itself. As a result, ISOMALT makes products highly stable when stored. This is a considerable advantage in warm and moist climates.

The ISOMALT family ISOMALT ST: The all-rounder for sugar-free applications of every type, and especially suitable for hard boilings and baked goods.

ISOMALT GS: The coatings specialist, e.g. for chewing gum dragées and chewy candies, but also convenient for fruit spreads.

ISOMALT DC: Specially made for direct-compressible products like tablets and mini-mints.

ISOMALT LM: The best choice for great-tasting chocolate products.

In addition, ISOMALT is easy to process - even easier than sugar, in fact - because it is highly resistant to acids and enzymatic hydrolysis. This makes it the ideal raw material for sugarfree, tooth-friendly and low-calorie products.

ISOMALT has a good solubility - 24 g in 100 g of solution at 24 °C, increasing at greater temperatures facilitating its use for all common applications - and it has a high heat resistance because ISOMALT melts only between 145 and 150°C. As its chemical structure is not altered at normal cooking temperatures, ISOMALT is ideal for cooking, baking and extrusion processes.

Article 231 ISOMALT is used in: • Hard boilings • Chewing gum • Pan-coated products • Direct compressible products • Low-boilings • Jams and spreads • Baked goods & baking mixes • Croquant • Nougat • Chocolate products • Ice-cream and sorbets • Marzipan

© BENEO

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FoodNews

No. 31 • February 2013

Alsiano

New successful uses of Citri-Fi® New interesting product launches from around the world proves Citri-Fi®’s great ability to not only improve food quality, nutrition and label declarations but also offer reduced recipe costs

By Fiberstar The recent annual Fiberstar research and development seminar revealed many successful uses of Citri-Fi in commercial food products, proving the ingredient’s great potential to address current industry challenges.

Citri-Fi’s ability to improve food quality, nutrition, label declarations and affordability was proven by several cases of commercial food products launched around the world, among these, guar gum replacement in bread rolls, instant noodles with improved eating qualities and yield, and a fat reduced cake snack for children.

Case 1: Guar gum replacement A German manufacturer has successfully used Citri-Fi to replace guar gum in their bread rolls. In this application, Citri-Fi is able to reduce costs while providing the same excellent product texture and functional benefits as guar gum. Citri-Fi improves the quality and freshness of the bread product by tightly binding moisture through freezing, baking and shelf life.

gum. Guar gum replacement has become an important objective in the food industry as prices have experienced dramatic fluctuations and increases over the past two years. This case proves that Citri-Fi can effectively reduce or stabilise these costs in baked goods.

Case 2: Instant noodles Instant noodles with Citri-Fi have been launched in Indonesia. The addition of Citri-Fi has resulted in improved eating quality and yield while reducing ingredient costs by 1.5%. Additional cost savings and nutritional improvements are achieved when the noodles are fried. Noodles with CitriFi absorb 20% less oil during cooking compared to control. Yield and product quality are improved because

Replacing guar gum with Citri-Fi also improves the label declaration of the product. Consumers are happy to see ‘fibre’ on the label compared to guar

Citri-Fi® is a natural, fibre based, functional food ingredient derived from orange pulp. Citri-Fi® is used in foods for moisture management, partial oil, fat, egg and meat replacement, and emulsion stabilisation and thickening.

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instant noodles with Citri-Fi are larger, more elastic before cooking, and less likely to break after frying.

Case 3: Reduced fat cake Citri-Fi is used as the key ingredient in a reduced fat cake snack for children in Brazil. The total caloric content of the cake snack is reduced by 33% when Citri-Fi and extra water are used to partially replace formula fat. Citri-Fi’s water holding properties help double the shelf life of the product by preventing moisture migration and staling. The addition of Citri-Fi made this product the first to meet the strict Children’s Nutritional Requirements of the global bakery manufacturing the product.

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FoodNews

No. 31 • February 2013

Alsiano

PalatinoseTM - the first tooth-friendly sugar The tooth-friendly and low glycaemic carbohydrate, PalatinoseTM, enables manufacturers to offer snacks that are kind to teeth and, at the same time, fully digestible and with a prolonged energy supply

By BENEO Our dietary habits have changed radically over the years. Whereas the traditional habits with 3-4 meals per day left enough time for oral remineralisation processes in-between, increased snacking between meals has greatly reduced that time. Eating between meals typically supplies the oral bacteria with more readily available carbohydrates, which leads to additional acid attacks – i.e. resulting in increased risk of tooth decay.

The tooth-friendly carbohydrate PalatinoseTM (isomaltulose), a functional carbohydrate derived from sucrose, enables manufacturers to offer snacks that are kind to teeth and, at the same time, fully digestible unlike other sugar replacers (polyols). Such snacks can be enjoyed while further acid attacks are avoided and more time for remineralisation is given.

an improved fat oxidation during physical activity. It physiological benefits have been proven in various scientific studies. Additionally, its tooth-friendly and low glycaemic characteristics have been positively evaluated by EFSA as health claim.

Due to these benefits Palatinose opens up interesting opportunities for functional as well as wellness foods and beverages supporting an active lifestyle – e.g. sport and wellness drinks, sports nutrition, energy bars, etc.

TM

Technical properties of PalatinoseTM • High stability under acidic conditions and thus helps to maintain stable osmolality in applications like energy, sports and wellness drinks • Good flowability and no lumping due to a low hygroscopicity - important in powder applications like

As a tooth-friendly carbohydrate, PalatinoseTM offers new opportunities in confectionery, chocolate, and even beverages. Its combination of nutritional, physiological, sensory and technological properties makes PalatinoseTM a unique tooth-friendly sugar meeting the current demand for “healthy indulgence” offering a lot of potential for supporting a healthy diet and lifestyle.

The low glycemic carbohydrate Besides being tooth-friendly, PalatinoseTM is also the only low glycaemic carbohydrate that provides the full carbohydrate energy over a longer period of time in form of glucose.

PalatinoseTM is slowly but fully digested and is absorbed in the small intestine resulting in a low effect on blood sugar and insulin. With its prolonged energy supply in the form of glucose it supports physical and mental performance and promotes also

© BENEO

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e.g. instant tea and coffee specialties or sport and energy powders • Taste and appearance are similar to sucrose providing a mild sweetness without any aftertaste • Improvement of sweetness and taste profile is possible by combining with other carbohydrates or intense sweeteners Article 233

Palatinose is used in • Beverages • Dairy drinks • Chocolate • Confectionery • Sports nutrition • Cereal and energy bars • Instant beverages • Baked goods

FoodNews

No. 31 • February 2013

Alsiano

Edible flowers - seize the trend Engage and attract the consumer with the delicate blooms and petals and the natural colours. Edible flowers is a catching-on trend that takes its’ starting point in the need to grasp the organic feel and naturalness

By Kräuter Mix Flowers have moved beyond mere garnish in dishes to actually imparting specific and subtle flavours of their own, and many chefs would not be using them if it were not for both their flavour and the aesthetics they add. Edible flowers are not a novelty, but with the increased focus from gourmet chefs the ingredient and the general trend of praising naturalness and the organic is beginning to make this ingredient popular in the food industry.

Edible flowers add many distinct flavours to foods like tart, peppery, sweet and savoury, while also adding a contrasting and balancing source of colour to the food product. Kräuter Mix, supplier of air dried vegetables, spice seasonings, botanicals and herbs, offers a wide range of edible air dried flowers which can provide interesting and different taste com-

ponents besides colour. Among the products are: rose petals, larkspur flowers, safflower petals, willow flowers, peony flowers, elder flowers, hibiscus flowers, jasmine flowers, orange flowers, and many more.

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Use edible flowers in: • Müsli / cereal • Cereal bars • Cakes

Competent and safe

• Desserts

Kräuter Mix is an entrepreneur-led German industrial supplier with more than 90 years of experience. The company offers a complete and extensive programme of ingredients in all different kinds of processing types; conventional as well as organic.

• Confectionery • Tea blends • Sugar/spice mix • Ice cream • Jams

Their core competence is to manufacture tailor-made products with high safety standards. They have a longstanding experience in airdrying, cleaning, reprocessing, cutting, grinding, milling, blending, steam-sterilising and fumigation using stateof-the-art machinery and plants. Extensive pest protected storage capacities for overlapping harvests ensure permanent just-in-time availability.

It is Kräuter Mix’ mission to meet customers’ individual needs and requirements and to do their utmost to ensure that their expectations are more than satisfied. The company is certified according to DIN EN ISO 9001/IFS (higher level)

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FoodNews

No. 31 • February 2013

Alsiano

cakeSoft - softness and quality New tailor-made solution from LCI avoids any increase in the water activity and lets your cakes have a great shelf-life while keeping a soft and fresh texture

By Noémie Jonnez, Marketing Executive Bakery, Limagrain Céréales Ingrédients Controlling the activity of water is a continuing objective for cakes, and many manufacturers strive to increase both the initial softness of the cake and its shelf life.

Limagrain Céréales Ingrédients (LCI) offers a solution to this challenge with its tailored ingredient cakeSoft - a solution dedicated for yellow dough cakes, familial portions.

This solution is a great synergy between functional flour and enzymes. cakeSoft does not increase the activity of water, and this without any im-

pact on process and product shelflife. Furthermore, cakeSoft lets you obtain a softer quality cake and enables a real texture improvement regarding softness. The result is a cake which is softer in the mouth, in touch and which also stays soft longer.

Softness - better texture, taste and mouth-feel Quality - better shelf-life, “softness & freshness” keeping Article 235

Back to basics Cutting out additives can be a powerful differentiation strategy. Take the big leap with functional flours from LCI

By Florence Fossadier, Commercial Manager, Limagrain Céréales Ingrédients

In recent years, the terms “natural” and “authentic” along with “oldstyle”, “additive free” have proliferated on the packaging of food products in Europe. These words and expressions clearly portray the consumer’s desire to return to simple, less processed ingredients which are familiar to everyone.

The functional flours from Limagrain Céréales Ingrédients (LCI) are clean label and declared as “wheat, corn or rice flour”. So simple ingredients that everybody can have them in their kitchen and a great claim to obtain!

The selection of specific varieties associated with LCI’s expertise and

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unique process provide the ingredients not only the safety of low microorganism and consistency batch to batch, but mainly the power to substitute modified starch or hydrocolloids like guar gums, xanthan gums and methylcellulose.

For example, thanks to waxy varieties, functional flours will resist to 17 freeze-thaw cycles and bring shininess and a nice and creamy mouthfeel. (continues on page 8) >>

No. 31 • February 2013

FoodNews

Alsiano

The Alsiano Food Team baby food - dairy - ice cream fruit preparations

Key accounts Katarina Furin

Steen Høeg Larsen

Kristian Hansen

B.Sc. & Marketing Dipl.

Nordic sales manager

Food Technologist Area sales manager

Food Technologist Area sales manager

E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 7678 781 78

E-mail: sl@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441

E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003

Sweden

Sales support

Sales support

Michael Brehmer

Tina Johansson

Sysser A. Sadolin

Area sales manager

Sales assistant to Kristian & Katarina

Sales assistant to Steen & Michael

E-mail: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016

E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024

Logistics

>>

Bakery - convenience food fine foods - confectionery pet food - meat - fish

E-mail: ss@alsiano.com Tel. dir.: +45 8230 0023

Quality Bente Mørkøv Ølgaard

Susse Liff Hansen

Logistics assistant

Quality manager

E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001

E-mail: slh@alsiano.com Tel. dir.: +45 8230 0017

Other specific variety has been chosen to guarantee the resistance to heat treatment and high shear that can be observed in an industrial process.

Whether hot or cold process, the functional flours are flexible to your process.

Last but not least, using simple and functional ingredients like functional flours bring a home-made texture to e.g. readymeals. With this type of ingredient, you can fit the market’s trends and the consumer’s expectations: a product more natural, less additives, like a home-made product.

The “crusade” against additives is a powerful differentiation strategy, however, a 100% natural formulation is technically difficult to achieve. LCI can help you to meet this challenge!

Article 236

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