FoodNews No. 34 • January 2014
Contents A true alternative to meat ....1 Carasweet® - flavour & colour in one blend ............. 2 Sweet bakery flavourings ..... 3 Botanical extracts for food & beverages ....................4 Crispeez - play with indulgence ............................ 5 Health & Nutrition: top marks to fibre ................. 6 Jost Chemical - ultra pure minerals ................................ 7 Westhove viscoplus: a great clean label partner ... 8 The Alsiano Food Team ........ 8
A true alternative to meat Trutex® from Loryma is the pioneering response to sustainability and ecology without giving up on taste With its unique bite and texture, TruTex® unlocks a world of possibilities for new product developments. TruTex® is made from natural, renewable raw materials on the basis of textured wheat proteins. It consists of more than 60% wheat protein and has a pleasantly solid texture after hydration. This texturised wheat protein is virtually flavour neutral and can bind water up to three times its own weight. After water absorption, the meat-like fibres are ready for further processing. TruTex® provides many options to offer the final customer tasty, highquality food. With TruTex® you can manufacture innovative, delicious and healthy products. Use it for instance to develop purely vegetarian food products from vegetarian Bolognese to meat balls, stews and veggie burgers. TruTex® can also be used in combination with meat to offer meat products with reduced carbon footprint or
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.
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to cut costs. In addition, TruTex® can improve products like nuggets and burgers providing a better bite and a juicier product without any drawbacks in terms of look or taste. The neutral taste of TruTex® enables industrial application in both savoury and sweet products. TruTex® can be processed easily because of its short soaking time and it is uncomplicated to store at room temperature. TruTex® is available in many variants as flakes, granules and powder, offering many opportunities in regard to shape, bite, consistency and colour.
Meat substitutes are not just for vegetarians An increasing number of consumers are looking for alternatives to meat. But the boom in meat-free products is no longer being driven solely by vegetarians. Continues on page 2 >>
FoodNews
No. 34 • January 2014
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Carasweet® – flavour & colour in one blend Sethness-Roquette has developed a new range of caramelised sugar syrups Aware that consumers are looking for both flavour and colour in one blend, Sethness-Roquette has developed Carasweet®, a caramelised sugar syrup.
• Fermentation capabilities
Though mainly dedicated to the beer industry for its ability to partly replace malt, Carasweet® is also wellsuited in other applications such as breakfast cereals, ice cream toppings, sweeteners, etc. This caramelised syrup is obtained by controlled heat treatment of sugar with water and has been developed through the work of the Research & Development department of Sethness-Roquette.
• Flavour enhancer capabilities
The Carasweet® syrups are available in different variants ranging from sweet to burnt notes offering:
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• A high-alcohol solubility in spirits and liqueurs • A processing stability in salt • Natural products opportunities • Compatibility with caramel colours • Clean-label benefits Labelling of Carasweet® should be as follows: - No GMO labelling required according to the 1829/2003/ EC and 1830/2003/EC Directives. - No allergens to be labelled according to Directive 2007/68/ EC Article 250
New groups have emerged such as semi-vegetarians eating meat occasionally, and meat-reducers, consumers that have bought into campaigns such as “Meat-free Mondays”. There are three principal motivators for the growing interest in alternatives to meat: Health - high consumption of red meat is shown to correlate with higher risk of certain cancers. Environment - conventional meat production is one of the biggest drivers of climate change and pollution. Animal welfare - there is an increasing concern about how conventional animal factories producing most of our meat and milk are treating the animals. Article 251
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Loryma develops food products with future potential, puts their customers’ ideas into practise and optimises existing products. R&D team of highly-qualified, international and experienced engineers and technicians work on innovative concepts and tailor-made products. From the first recipe to the scale-up procedure, their practice-based experience is available to you. Loryma understands the food industry and its challenges, and are up to date with modern production processes, and have a deep knowledge of food ingredients and their synergies.
FoodNews
No. 34 • January 2014
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Sweet bakery flavourings Add a touch of “magic” to your products with the innovative and creative flavourings in spray dried, encapsulated and liquid forms from TasteTech The importance of bakery flavourings TasteTech’s sweet bakery flavourings are used in some of the most popular foods around the globe. Encompassing everything from vanilla and chocolate, coffee and nut right through to caramel, golden syrup and toffee, they are the staple flavourings for most sweet bakery products providing the unique tastes that define some of the most popular brands.
Spray dried flavourings • Highly concentrated • Cost-effective • Ideal for applications that require a powder • Reduced risk of crosscontamination
Thanks to over 20 years’ active investment in their flavour house, TasteTech’s highly experienced flavouring development team has been able to work closely with clients to develop some of the sweet bakery flavourings we love the most. Advanced flavour technology Working closely with some of the world’s leading bakers, TasteTech understand their industry and can offer a wide range of innovative and creative flavourings in spray dried, encapsulated and liquid forms. All flavourings have been designed to meet the challenges of modern bakery production and deliver impact and quality whatever the application. Innovations in sweet bakery flavourings In the past, customers looking for a chocolate flavouring for their product would have the choice of white, milk
• Bake stable
or dark. Now, the choice is literally endless. Thanks to the expertise of TasteTech and the unique way in which they blend their flavours, they can create whatever clients want.
Encapsulated flavourings • Controlled release including temperature release
As well as working on improving the quality and choice of well-known and well-loved flavours, TasteTech are constantly innovating and developing completely new tastes. Currently, TasteTech is working on a brand new range of flavourings for muffins, including fizzy drink flavours such as lemonade, cola and cherryade, as well as looking at creating a range of indulgent flavour blends for gluten free products.
• Tailored release for each application
TasteTech can offer customers the opportunity to work with their specialist flavourists and technicians to develop a new flavouring which will add value to the customer’s product range, and could even become the ‘magic ingredient’ that gives the product competitive advantage. To find out more about designing your own flavouring contact Alsiano or visit www.tastetech.com. Article 252
Liquid flavourings
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• Yeast is protected from flavouring until after proving • Controls crosscontamination
• Low cost • Best for use in specific applications • High concentrations available
FoodNews
No. 34 • January 2014
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Botanical extracts for food & beverages EPO’s wide range of botanical extracts offers a great opportunity to boost your products with active ingredients or add more naturalness to the recipe By Annette Strarup, Area Sales Manager, Alsiano
effect of the extracts is supported by clinical trials.
Extracts
More than ever, consumers are seeking products with natural ingredients and products with added functional properties that support a healthy lifestyle. Here plant extracts are playing an important role exerting various functional benefits in addtion to being natural. Thus, plant extracts are thus no longer exclusively for the more specialised nutraceutical market but has moved into the more broad food segment.
In addition to extracts offering specific health benefits, healthy image plant extracts are used in beverages to provide general health and wellness such as the well-known gingko biloba, bilberry, green tea, ginseng, guarana and rosehip.
Beauty
In food products, plant extracts are used in beverages, dairy products, meat products, bakery and confectionery, not just for marketing purposes and naturalness but also to provide health effects.
Soft drinks
The application of plant extracts in beverages is often related to their specific health properties such as to energise, boost the immune system, improve skin health, increase focus, provide relaxation, etc. Often the
Yoghurt drinks
functional beverages Grapeseed, Sea buckthorn, Amla, White tea, Lycopene, Pomegranate, Astaxanthin (Zinc)*
Relax Lemon Balm, Hops, Valerian, Passion flower
Trendy extracts are used more and more in yoghurt drinks especially tea extracts such as green tea, rooibos, honeybush, buchu, maté, damiana and berry extracts (see box below).
(Vit. B2, B3, B6)*
Also herbs are used with inspiration from gastronomy where the use of Nordic berries, herbs and seaweed is in focus – e.g. rosehip, sea buckthorn, bilberry, black currant, lemon balm, nettle, and bladderwrack.
Immunity
Other current extracts in dairy applications include exotic varieties such as ginger, coriander, papaya and lemon grass.
Yerba Maté, Damiana, Kola Nut, Cocoa, Guarana
Continues on page 5 >>
Berries Southern hemiphere • Acerola • Pineapple • Cocoa • Olive • Papaya • Schizandra Nordic hemisphere • Blackcurrant • Bilberry • Cranberry • Elderberry • Raspberry • Sea buckthorn
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Focus Bacopa, Cocoa, Gingko Biloba (Vit. B5, zinc)* Rosehip, Elderberry, Propolis, Camu Camu, Acerola, Alfalfa, Birch, Aloe vera (Selenium, zinc, copper, Vit. B6)*
Energy (Vit. B6)* *Addition of vitamins and minerals for claim (Not all above mentioned extracts are produced by EPO)
FoodNews >>
Meat
The high interest in all natural food products has made rosemary extract with high content of rosmarinic acid a popular extract for meat to replace chemical antioxidants and thus allow for clean labelling. Berry extracts with high antioxidant power and curcumin extract and garlic extract are also in focus.
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No. 34 • January 2014 Bakery
Plant extracts are gaining ground in bakery applications in for instance gourmet bread and crisp bread. Trendy products such as seaweed are emerging in bread products and chamomile, honey, baobab and berries are among the interesting extracts in cookies. However, also more common extracts that has an emotional fit with bakery products – e.g. caraway, cinnamon – are popular. Article 253
Many extracts high in natural antioxidants are well suited in marinades where, in addition to their antioxidant effect, they can add some flavour to the meat too.
Confectionery
For herbal sweets, EPO offers extracts of sage, elderflower, peppermint, thyme, linden flower, mallow, peppermint, chamomile, etc. Also in chocolate, the use of plant extracts has become more widespread. Examples include spicy extracts such as chili, ginger, saffron and anis.
European produced extracts EPO Srl. (Estratti Pianti Officinale), established in 1933, is an Italian manufacturer of a wide range of Nordic, Mediterranean and third countries (India, China, South America) plant extracts. EPO deal with about 200 plants coming from five continents and produce 175 powdered extracts and 230 liquid extracts at their plant outside Milan. The raw materials selected by EPO come from cultivations in complete harmony with nature and must pass an accurate examination in their quality control laboratory to check their botanical identification, their quali-quantitative composition and the absence of contaminants. Apart from their vast range of extracts, EPO offers tailor-made extracts according to the customer’s requirements and they also offer customised extract blends.
Crispeez - play with indulgence! Limagrain Céréales Ingrédients proposes a new range of crispy, thin pancake flakes to innovate while bringing crispiness, colour and taste Discover the 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!
Crispiness, taste, colour & innovation ...
Article 254
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Topping/inclusion for • cakes • cookies • cereal bars • dairy products
FoodNews
No. 34 • January 2014
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Health & nutrition: top marks to fibre Consumers consider fibres more important than calorie counting according to latest BENEO research figures New research results from leading functional ingredients manufacturer, BENEO, show that consumers now consider fibre intake more important than calorie counting. Following research carried out amongst 4,000 consumers in the UK, Germany, Poland, and Spain this summer, findings have shown that although fat and sugar reduction still remain the key considerations for consumers, fibre is now seen as more important than calorie counting and salt reduction. When asked to prioritise what they thought was important to them, 67% of respondents from all of the countries replied that they tried to limit fat intake and 63% tried to limit sugar intake. 62% thought it was important to eat enough fibre. This is compared to the 56% of respondents that felt that calorie reduction was important and the 55% who saw salt reduction as key. These results highlight the trend in perception amongst European consumers from a calorie counting mentality towards a fibre focus.
Myriam Snaet, Market Research Manager at BENEO comments: “The survey brought up some interesting results. In particular, we are seeing UK consumers placing high importance on ensuring that they are achieving their recommended daily fibre intake levels. With 66% replying that they do care about their fibre consumption, significantly higher than the overall percentage for all four countries, we can see that the US trend for all things fibre is steadily entering Europe, with the UK as the trendsetter.” Myriam continues: “The results of our European fibre research clearly show the increasingly high importance that consumers are placing on fibre within their diet. We are very confident that consumers’ interest in fibre enrichment will continue to grow, as will their drive to reduce sugar and fat in their daily diet. With this in mind we are well placed to help food producers create recipes with increased fibre content. At the same time, sugar and fat content can be reduced thanks to our naturally derived dietary fibre ingredients, inulin and oligofructose, which also act as sugar and fat replacers.” Article 255
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Myriam Snaet, Market Research Manager at BENEO
EFSA recommendation for fibre intake: 25g/day The authority is linking a higher intake of dietary fibre with benefits, such as • bowel function • diabetes prevention & management • cardiovascular health (lowering cholesterol & blood pressure) • weight management Source: EFSA, Dietary Reference Values for carbohydrates and dietary fibre. EFSA Journal 2010; 8(3):1462 [77 pp.]. doi:10.2903/j.efsa.2010.1462
FoodNews
No. 34 • January 2014
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Jost Chemical – ultra pure minerals Full traceability, experienced technical support and in-house manufacturing and testing of all products make Jost Chemical a preferred partner within minerals for food and nutritional products such as baby food and beverages The baby food market is highly regulated, controlled and stringent since its consumers are a sensitive population with particular dietary needs, vulnerability to metal vagrants, and inability or the proneness to absorb several nutrients. The EC 1441/2007 Directive has strengthened the microbiological criteria for dried infant formula and dried follow-on formula. Consequently, the microbiological expectations of baby food manufacturers for raw materials have been increased. As an FDA registered manufacturer operating under bulk pharmaceutical cGMP’s, Jost Chemical produces high quality minerals with lot-to-lot consistency meeting USP/EP/FCC specifications. Jost conducts the microbiological analysis in its own integrated laboratory and has developed the expertise to face the existing requirements.
Ultra pure minerals Jost has developed a technology for manufacturing ultra-pure calcium salts with very low levels of aluminium, lead, cadmium, arsenic, mercury, manganese, iron and other vagrant metals. This technology offers a step change in calcium purity with levels that can be 25-50 times lower than those materials produced using the traditional technology. Aluminium. It is widely accepted that the not fully developed physiologies of infants’ gastrointestinal tract,
kidneys and blood-brain barrier may predispose them to aluminium toxicity. It is generally accepted that aluminium is a health issue. Thanks to its unique technology, Jost can manufacture calcium salts (carbonate, citrate, phosphate tribasic, phosphate dibasic anhydrous) with aluminium levels of less than 5 ppm. Lead, along with other heavy metals, is one of the most toxic metal contaminants known. Even at low levels, it is a cumulative poison that is retained in the body. The body cannot distinguish between calcium and lead; once lead enters the body, it is assimilated in the same manner as calcium. Because young children absorb calcium more readily, they also absorb 25-40% more lead per pound of body weight than adults do. Jost’s proprietary technology allows the production of materials with lead levels of less than 0.03 ppm which is virtually non-detectable. Manganese. The retention rate of manganese for a newborn is 3 fold higher than an adult (and 6 fold higher for a premature infant than an adult). The highest retention of infants, especially those born prematurely, may reflect higher absorption efficiency but may also reflect less efficient excretory mechanisms. Manganese absorption is enhanced by iron deficiency. Jost’s proprietary technology allows the production of materials with Mn levels of less than 5 ppm at least and commonly less than 1 ppm.
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Cadmium toxicity appears to weaken the immune system. Because Cadmium is retained in the kidney and liver, excessive exposure can lead to kidney disease and serious liver damage. Soya based infant formulas seem to be more sensitive to Cadmium contamination – probably because soya seeds tend to accumulate cadmium. Jost can manufacture high purity minerals with cadmium levels of less than 0.5 ppm.
Particle size In addition to low levels of contaminants, Jost pays particular attention to the particle size consistency of their products. The company has therefore developed and commercialised micronised mineral salts (<5 microns). Particle size is a major consideration for infant formulas as it can impact the formulation homogeneity. Consequently, a higher homogeneity and stability will also lead to a higher assimilation of the mineral salt by the organism. In addition, an appropriate particle size can help keep insoluble salts suspended in liquid and eludes the sensory detection in mouth. Contact Alsiano for further information about Jost’s range of ultra pure minerals for baby food and other application areas. Article 256
No. 34 • January 2014
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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
Sysser A. Sadolin
Tina Johansson
Area sales manager
Sales assistant to Michael B og Michael T
Sales assistant to Kristian & Katarina
E-mail: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016
Sales support
E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024
E-mail: ss@alsiano.com Tel. dir.: +45 8230 0023
Quality
Technology
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
Niels Kjær Nielsen Area sales manager E-mail: nkn@alsiano.com Tel. dir.: +45 8230 0072 Mobile: +45 2270 1017
Westhove viscoplus: a great clean label partner Discover the cook-up texturiser that brings the real home-made taste and traditional texture to your convenience food products Limagrain Céréales Ingrédients has launched westhove viscoplus, a new functional flour for convenience food. Westhove viscoplus is a wheat flour ingredient dedicated to texturise in hot conditions and to substitute starch. One of the benefits of this new product is that it does not have a quick meltaway, but gives a smooth and creamy result with an authentic taste and the traditional texture of a homemade product. In addition, it does not have the chemical off-taste that can be found with modified starch.
The excellent texturising properties allow you to obtain a consistency and stability similar to that of starch with both traditional colour and a smooth texture. Furthermore, westhove viscoplus is declared as wheat flour thus allowing a clean label declaration on your ingredient list. Use westhove viscoplus in chilled or frozen sauces, soups, sauce based ready meals and dairy products to obtain the real home-made taste and traditional texture that meet your consumers’ expectations. Article 257
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