FoodNews March 2012

FoodNews

Alsiano

No. 28 • March 2012

Contents

Meet us at Foodexpo 2012

Meet us at Foodexpo 2012 ... 1

There is new inspiration for bread and some luxury for the breakfast table when Alsiano presents new nutritious flours, delicious granola and other specialties from Bob’s Red Mill as well as a helping hand for the dessert and the cake

Clean label solutions for fat & cost decreasing ............ 2 RemyLiVe optimised shelf-stable rice bran ............ 4 Certified organic yeast extract ................................... 5 Cassia Co-op - not just another cinnamon vendor ... 6 New clean label caramel colours from SethnessRoquette ............................... 7 Coming up: Alsiano Food Seminar 2012 .. 8 The Food Team ..................... 8

Visit us at stand 9160 in Hall L at Foodexpo 2012 in Herning from 1820 March and get new inspiration for the morning table and the daily bread. We will present a range of new interesting stone ground flours like teff, sorghum, millet, almond and organic rice, coco nut, amaranth and quinoa, etc., which can provide a nutritious, tasty and exotic input for bread – and they are even naturally gluten-free.

Fabulous granola - and other specialties The stone ground flours are manufactured by the family owned American “whole grain specialist” Bob’s Red Mill, from whom Alsiano also offers delicious luxury for the breakfast table in the form of fabulous granola in 3 tasty types, mixes for fantastic American pancakes (whole grain, of course!), and “real” rolled oats as they should be – i.e. big fat porridge oats which are fantastic for porridge and in breads.

Easy, tasty mousse for dessert and pastries At Foodexpo, Alsiano will also be showcasing a broad range of mousse products from the Swedish company

Femtorp in many delicious variants – e.g. vanilla, chocolate and various fruit flavours. The mousse powder mixes are super-easy to prepare, they can be frozen after preparation and have a long shelf-life. The mousse products are fabulous as an easy and quickly prepared dessert, but are also excellent as topping on cupcakes and for pastries.

Co-exhibiting with Kryta Alsiano co-exhibits at Foodexpo 2012 with Kryta, supplier of spices, spice mixes and marinades for catering, butchers, etc. Each with their own approach to the food industry, Alsiano and Kryta look forward to benefiting from each other’s strengths and creating synergies that can result in innovative products and solutions for the food industry.

At the stand, Kryta launches a new allergen-free ready-to-use mix for manufacturing sausages and will moreover, of course, present their broad range of organic as well as conventional products of their own production and from German Hela for whom Kryta is sole distributor in Denmark.

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meet u Publisher: Alsiano A/S Circulation: 1000 copies

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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.

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FoodNews

No. 28 • March 2012

Alsiano

Clean label solutions for fat & cost decreasing Limagrain Céréales Ingredients (LCI) takes up the challenge to reduce saturated fat, calories and cost in meat products, sauces and pastry while preserving all the pleasure of a premium foodstuff thanks to natural ingredients

By Dr Walter Lopez, Marketing manager Nutrition & Convenience Food, Limagrain Céréales Ingrédients For health prevention reasons, saturated fat is now taxed in Denmark, hoping that this will turn the consumers towards healthier food choices. This has added an extra cost to the already high Danish food prices.

Danish consumers are indeed concerned about health but also about increasing prices on foods in times when the wage development cannot keep up with the price development on foods. At the same time, consumers demand quality and want to enjoy food above all, which is why there is also a current surge of natural and premium products.

In other formulations such as sausages and roughly ground meat products like meat balls and burgers, westhove ingredients also have spectacular proven capacities of cutting fat.

Emulsion sauces An emulsion sauce such as mayonnaise or hollandaise sauce can contain up to 77% fat. Many manufacturers are therefore trying to cut down without modifying the texture and flavour of the product, but this is a tough challenge.

For sauces which need cooking, the waxy functional flours from LCI can replace the fat thanks to the starch

composition, without adversely affecting sensory properties in any way.

Moreover, the proteins that are partially denatured by the Farigel® thermal treatment in functional flours, help fat to disperse and the emulsion to stabilise.

For instant sauces such as freezable hollandaise sauce, 50% of the butter and cream can be replaced with just 1.6% westhove wheat WI, without altering the sensory properties in any way.

From an economic point of view, reducing the fat content and other raw materials (spices, colours, flavouring, (continues on page 3 >>)

Clean label fat & cost reduction In response to both the expectations of consumers and the issues faced by manufacturers, westhove functional flours from LCI are able to reduce fat in ready meals and pastry, while preserving the same texture, the same mouth-feel and the same taste.

Moreover, all these solutions are totally clean label and can be labelled as “wheat flour”, “maize flour” or “rice flour” in function of their botanical origin. Besides cutting fat, LCI clean label solutions can even provide recipe cost reductions in many cases. Below are some examples.

Meat products Meat products contain naturally saturated fat and cholesterol. Some possibilities to reduce animal fat exist.

westhove

functional flours enable fat reduction while preserving the texture, mouth-feel and taste

In patés and mousses, consumers want a spreadable texture and a meltin-the-mouth sensation. In a “low-fat liver pâté”, functional flours such as westhove wheat 1000R, westhove maize 1000G and westhove rice1000R imitate the behaviour of fat and bring a melting texture.

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FoodNews >> etc.) can directly cut off 25% of the

recipe cost.

Cakes Sweet pastries and desserts contribute their fair share of fat to our diet. In a cake recipe, moisture and flexibility are the key to how fresh the product seems. Fat (butter, etc.) is one of the main ingredients to obtain this texture. What’s more, the shelf-life is generally extremely long for these cakes, from 6 to 8 months, which adds an extra complication to the challenge of cutting the fat level.

Based on a traditional cake recipe using 18% fat, LCI’s pastry application team proved that it was possible to reduce fat content by 30% by using just 2-3% westhove wheat TM80.

Thanks to its structured rheology and binding of water when cold and during and after cooking, it imitates the softness brought by fat in the recipe.

The sensory analysis confirms that a panel is unable to notice a difference in the sensation of fat between the control sample and the low-fat sample.

No. 28 • March 2012 light and crunchy biscuit on the palate as the texture tends to go hard and/ or doughy.

The special grain size of westhove wheat TM40 together with excellent water/fat binding capacities, improve the structure of the biscuit, creating breakage points for more crispness. westhove wheat TM40 also achieves the same dough consistency as the control recipe, without stickiness and maintains processability (spreading strength, etc.).

By using 2% westhove wheat TM40 and 1.2% extra water in a biscuit recipe with 20.7% butter, it is possible to reduce this proportion by 15%!

The sensory analysis confirms that a panel could not detect any differences in the low-fat recipe in terms of crispness, melt-in-the-mouth, sen-

Brownies In brownies, the moist texture and melt-in-the-mouth sensation are signs of freshness and excellent quality.

By using just 2.5% westhove wheat WI or westhove wheat 1000R and 5.5% extra water, it is possible to reduce the amount of butter by 40% in a delicious chocolate brownie recipe!

The texture analysis shows a much more flexible texture for the low-fat recipe, particularly during the long shelf-life. The product stays fresh for longer and humidity is locked inside it! The sensation of chocolate is richer in the low-fat version, from both a visual and sensory viewpoint. Furthermore, the incorporation of westhove wheat WI leads to a 10% cost reduction.

Biscuits A biscuit recipe aims for a crispy, brittle texture as a sign of product quality. When the fat content is reduced, it is particularly difficult to preserve the short, characteristic structure of a

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Alsiano

Alsiano is new exclusive distributor for LCI in Sweden We are pleased to announce that Alsiano has been appointed new exclusive distributor for Limagrain Céréales Ingrédients in Sweden.

sation of fat and dry appearance criteria. Westhove wheat TM40 is also used in the same way in sweet crust pastry.

For further information, please contact Alsiano Article 213

FoodNews

Alsiano

No. 28 • March 2012

RemyLiVe optimised shelf-stable rice bran RemyLiVe from BENEO-Remy is a naturally sourced ingredient with a wide variety of nutritional and texturising properties

By BENEO-Remy RemyLiVe is BENEO’s latest optimised shelf-stable rice bran which offers all the essential components of the whole grain and enables producers to reconstitute the whole grain composition of brown rice, when approx.

12% is added to (white) rice flour.

The high nutritional value of RemyLiVe is a result of the richness of the natural health promoting nutrients within the rice bran which, in combination, have a more beneficial effect than the individual components.

In addition to being hypoallergenic, wholegrain, gluten-free and rich in anti-oxidants, RemyLiVe also improves the structure, shelf-life, texturisation and machinability of food products.

RemyLiVe properties The individual components of RemyLiVe offer a range of technological benefits which work in synergy to im-

prove the stability and texture of food products. These key components include: • Fibre – good water binding and stabilising properties • Functional starch – good texturising properties • Oil - for improved structure • Protein – emulsifying and stabilising properties • Natural antioxidants - may also play a role in product stability

Applications Breakfast cereals & granola bars RemyLiVe is suitable for different kinds of products such as extruded cereals, flakes, baked products and multi-grain cereal. When added to breakfast cereals and granola bars – at levels which allow the use of nutritional and whole grain claims – RemyLiVe has a positive impact on the crunchiness and bowl life of a pro-

duct. It can also be used to control extrusion behaviour and the texture of the final product.

Baked goods Gluten free bread, cakes, cookies, bars and pasta: The production of gluten free products with a good texture and sensorial profile is a challenge. Gluten is one of the main texturing components in baked goods and therefore products which lack gluten are often very compact, dry and difficult to process. RemyLiVe, with its different functional components, compensates for the missing gluten, improves dough functionality and helps to produce a finished product with excellent textural and sensorial properties. In combination with other texturising ingredients, such as inulin, both the nutritional profile and product structure of the baked goods can be improved. In gluten free products, RemyLiVe can be used in purely rice based products, or in combination with other gluten free cereals. Its use in purely rice based recipes can also improve the colour of the finished products.

Nutritionally balanced (sweet baked goods): RemyLiVe has no negative impact on the taste or texture and can be used to improve the structure, water uptake and shelf-life of the end product. In addition, when used in combination with e.g. oligofructose, products with a significant sugar reduction can be achieved. (continues on page 5 >>)

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FoodNews

No. 28 • March 2012

Alsiano

Certified organic yeast extract With Bio Springer’s certified organic yeast extract you can be prepared for January 2014 when yeast and yeast products will be considered ingredients of agricultural origin and therefore form part of the percentage calculations

By Bio Springer Springer 0450/20-MG-L is a spraydried yeast extract powder produced from a baker’s yeast, specially grown on an organic media. It develops a mild savoury brothy flavour that improves body and mouth-feel in a wide variety of food applications – see flavour profile below.

Applications • Stocks, soups, sauces and gravies • Convenience foods, meat and fish products • Biscuits, baked goods, crisps, savoury snacks • Seasoning, flavouring blends and formulations, savoury premixes Article 214

This MG grade is micro-granulated to minimise dust formation, to improve free flowing characteristics, and to aid better dissolution in water. It has a slightly coarser particle size than other grades.

Cost reduction, texture improvement and an improved nutritional profile are all possible when RemyLiVe is used in meat products. In addition, RemyLiVe can reduce production costs, as it allows for partial replacement of meat as well as of other functional non-meat ingredients. RemyLiVe can be used in most types of processed meat products, from tex-

EC regulations now exist for production of organic yeast extract (EC regulation 1254/2008).

With this regulation that comes into force from January 2014, yeast and yeast products will be considered as ingredients of agricultural origin. This means that they will form part of the percentage calculations for product formulations.

This will affect manufacturers if they use non-organic yeast in any of their organic products.

In advance of January 2014, they need to consider if they will use more than 5% non-organic agricultural ingredients in their product (including yeast). Products containing more than 5% non-organic agricultural ingredients cannot be labelled or sold as organic. This may mean that either the percentage of nonorganic agricultural ingredients will need to be adjusted to ensure that only 5% or less is used, organic yeast must be sourced, or the product description will need to be amended.

Springer 0450/20-MG-L flavour profile

>> Meat products

Use of non-organic yeast from January 2014

ture improvement in premium products, to meat extension in lower-end products. It is also suitable for use in the increasingly popular market for meat-reduced or meat-free life-style products. Significant fat reduction can be achieved when RemyLiVe is used in combination with inulin, without any negative impact on product quality.

Article 215

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FoodNews

No. 28 • March 2012

Alsiano

Cassia Co-op - not just another cinnamon vendor!

Alsiano has entered into cooperation with Cassia Co-op which supplies sustainable organic cassia cinnamon We are pleased to announce that Alsiano now represents Cassia Coop in Sweden and Norway*. Cassia Co-op is the solution to modern sustainable cassia cinnamon trade. To do efficient business in the cassia sector, it is Cassia Co-op’s vision that close and fair relationships must be set up with both suppliers and buyers. Their mission is therefore to vertically integrate the cassia supply chain and link farmers with end-users and visa versa in order to create transparency and interdependency.

Cassia Co-op has built a processing facility in the heart of the world’s largest cassia production area, Kerinci in Sumatra Indonesia. From there, it buys organic (and soon Rainforest Alliance) certified cassia directly from farmers, adds value through processing the cassia into value added items and accesses directly high-end markets in the EU. This vertically integrated chain allows Cassia Co-op to master the three essential components of the product:

Cassia Co-op cinnamon products Powder 60 Mesh, organic 25 kg per case, volatile oil available: +2%, +2.5%, +3%. KA, KB. Tea Bag Cut, 18/20 Mesh, organic 25 kg per case, volatile oil available: 18 & 20 mesh +2.5%, 20 mesh +2.5% organic, 18 mesh +3% Cut and sifted, organic 0.2 cm < size < 0.5 cm or 0.5 cm < size < 1.0 cm 25 kg per case, volatile oil available: +2.5%, +3%

availability, quality and price. As a result they are able to offer incentives and bonuses to farmers while also being price competitive in the consumer market.

Broken and Clean, organic demetalized, 25 kg per case, volatile oil available: +3%.

Sticks 7 cm or 100 cm, organic (other sizes upon request) 25 kg per case and bundle for the 100 cm

*Cassia Co-op is represented by Henry Olsen in Denmark.

Article 216

Cassia Co-op sustainable business model creates a bridge between farmers and end users

View Cassia Co-op sustainable business model cartoon presentation at www.cassia.coop/animation.html

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FoodNews

No. 28 • March 2012

Alsiano

New clean label caramel colours from Sethness-Roquette Sethness-Roquette has launched a new range of clean label caramels in liquid and powder form

By Sethness-Roquette Caramel colour is the world’s most famous and used colour. It is a dark brown material resulting from the carefully controlled heat treatment of food-grade carbohydrates. The resulting caramel colours are very safe additives and are GRAS (Generally Regarded As Safe).

E150a caramel colours or plain caramel colours/burnt sugar are minimally processed, and neither ammonium nor sulphite compounds are allowed in their production. These caramels have become fast growing products as they meet consumer demands for cleaner labels in beverages and foods.

Liquid caramel for drinks Sethness-Roquette has developed a new plain caramel 1140 fully dedicated to the soft drink and energy drink industry.

This new plain caramel which is offered in a large spectrum of colours ranging from a golden yellow to a very dark brown, has the following characteristics: • Compatible with low pH level of most beverages

• Adapted colour range for soft and energy drinks • Neutral taste Burnt sugar for foods In addition to liquid caramel, Sethness-Roquette has also developed a caramel colour in powder form - caramel 0115PW - for powdered soups and sauces, dry blends, etc. Burnt sugar offer many clean label benefits. Burnt sugars are traditional caramels and correspond to the caramel everyone can make at home. This new 0115PW can offer: • A cost saving alternative for applications such as cocoa, cinnamon and coffee powder • A unique aromatic profile for your recipes • A nice reddish blend in dry mixes • A clean label solution • Emulsifying effect • Neither flocculation nor haze

Labelling Caramel 1140 can according to 2000/13/EC Directive be labelled as “colour: plain caramel”. Caramel 0115PW corresponds to the definition of both plain caramel and burnt sugar. As defined by the European Technical Caramel Association (EUTECA) and according to 2000/13/EC, its labelling may be as “burnt sugar” or “caramelized sugar”, or “colour: plain caramel” depending on whether it is used for its flavouring properties or its colouring properties.

Both caramel 1140 and 0115PW are produced on a newly installed and fully dedicated state of the art production line.

Article 217 Caramel 1140 colour spectrum

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No. 28 • March 2012

FoodNews

Alsiano

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

Key accounts

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

Katarina Furin

Steen Høeg Larsen

Kristian Hansen

B.Sc. & Marketing Dipl.

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

Tina B. Nørgaard

Area sales manager

Sales assistant to Kristian, Michael & Katarina

Sales assistant to Steen

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: tn@alsiano.com Tel. dir.: +45 8230 0023

Logistics

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

Get FoodNews by email Click into www.alsiano.com to subscribe. At our website you can also find all previous issues of our newsletter.

Coming up: Alsiano Food Seminar 2012 Get new inspiration for formulating more nutritious foods and take your products closer to nature Together with a selection of our suppliers, Alsiano has the pleasure of inviting you to an inspiring food seminar on 23 May 2012 in Copenhagen where the theme will be natural ingredients for better nutrition.

There is still a huge focus on eating more wholesome and an ever increasing awareness of what is in the food we eat combined with a desire for naturalness.

Join our seminar and discover our wide range of ingredients that can improve the nutrition and bring your products closer to nature without compromising taste, texture and appearance. More information to follow soon on www. alsiano.com.

We look forward to seeing you on 23 May in Copenhagen!

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