FoodNews June 2009

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FoodNews

Alsiano

No. 19 • June 2009

Contents Travel with Alsiano to FIE 2009 ................................. 1 Baobab - the new super-fruit ............................. 2

Travel with Alsiano to FIE 2009 Join our tour to Food Ingredients Europe 2009 and explore all the new food ingredients in Frankfurt

By Dorthe Andersson, Alsiano A/S

Roquette launches SweetPearlTM: the sweetness of inspiration ...... 6

From 17 November to 19 November, Frankfurt will be hosting the 18th Food Ingredients Europe exhibition (FIE 2009) - the food industry’s largest gathering of ingredient suppliers in Europe. Keeping up with tradition, Alsiano has put together a travel arrangement with good value for money.

Nekutli and fair trade .......... 7

Briefly about our tour

Novel phosphate technology for meats ........... 4 Encapsulated ingredients for baked products ............... 5

The Alsiano Food team ........ 8

To be able to attend the exhibition fully rested, we shall travel to Frankfurt on Monday 16 November late in the afternoon. Arriving at Frankfurt in the evening gives you the opportunity to settle in calmly at the hotel and get a good night’s sleep before the usually hectic first day at the fair.

We shall be staying at the nice four star NH Hotel Frankfurt City situated in the city centre close to everything.

The hotel has a restaurant, bar, café and fitness centre and all rooms are equipped with a work desk, internet access, mini bar and cable TV. We will get to and from the exhibition centre by public transportation (U-bahn) – travelling time HotelMesse Frankfurt: approx. 15 minutes.

Our travel arrangement also includes a nice evening out on Tuesday 17 November. We have picked a cosy res-

Publisher: Alsiano A/S Circulation: 1200 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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taurant in Altstadt - the old part of Frankfurt – where we shall become acquainted with the German taste.

2 package tours To offer you the solution that fits your needs best, we have put together two package tours: Tour 1 – the full package • Return flight to Frankfurt • Transfer from the airport to the hotel on 16 November and from the exhibition centre to the airport on 18 November • 2 nights in a single room at NH Hotel Frankfurt City from 16-18 November • Breakfast buffet • Evening arrangement • Tickets for the U-bahn to get to and from the exhibition centre • Cancellation insurance against acute illness certified by a doctor DKK 6,250 departure Copenhagen DKK 6,650 departure Billund DKK 6,850 departure Aalborg Departure Oslo, Helsinki, Stockholm: Depends on today’s prices of flight tickets. At the time of writing, the price is close to the price for departure Copenhagen, but varies from day to day. Please contact us for an exact price. (continues on page 2) >>

FoodNews

Alsiano

No. 19 • June 2009

Baobab - the new super-fruit Baobab from Afriplex - the South African manufacturer of plant extracts - is a versatile super-fruit that can be used in product formulation to provide nutritional fortification, flavour enhancement, viscosity and texture

By Afriplex

Baobab has twice as many antioxidants as goji berries, and more calcium than milk. In fact, it may be the richest plant source of calcium on earth. It has more iron than red meat, more potassium than a banana and more magnesium than spinach.

Baobab is the fruit of the Adansonia digitata, (or 'upside-down') tree, which grows primarily in South Africa, Botswana, Namibia, Mozambique and Zimbabwe. The tree is also called “tree of life” since the tree has so many different uses that every part of it has a unique value.

Source: PhytoTrade Africa & Afriplex

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Tour 2 – for those who wish to arrange their own transportation •

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2 nights in a single room at NH Hotel Frankfurt City from 16-18 November Breakfast buffet Evening arrangement Tickets for the U-bahn to get to and from the exhibition centre Cancellation insurance against acute illness certified by a doctor

DKK 4,450 It is possible to extend your stay with one day and thus return on 19 November.

View flight schedules on our website www.alsiano.com.

The fruit, which has a long history of use in Africa, is proven to have a high anti

Book now!

Please note that deadline for registration is already Tuesday 30 June at the latest if you would like to secure a seat for our popular tour.

Registration for Alsiano’s Tour 2 will be possible after 30 June whereas registration for Alsiano’s Tour 1 after this date will be subject to availability of flight tickets and the package price will depend on the current price of flight tickets.

Please note that the number of seats is limited. Participants are registered according to the principle of first come, first served. If you have any questions about our tour, please contact Dorthe Andersson on e-mail da@alsiano.com or phone +45 4582 8222.

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oxidant content. The main nutrients include vitamin C, riboflavin, niacin, pectin and citric, malic and succinic acids, while the oil also contains the vitamins A, D and E – see table on nutritional values on page 3.

Novel food status Baobab is now approved for sale in the EU and can with its novel food status be used in a range of food products, including cereal bars and smoothies. Not only does this bring the unique tangy taste and nutritional benefits of baobab to consumers worldwide, but it will also help thousands of poor families in rural Africa. They can secure life-changing income by harvesting and selling the baobab fruit. The money they earn encourages them to protect their baobab trees and the surrounding woodlands. So not only could baobab be good for you, it is good the people of Africa and the environment too. (continues on page 3) >>

Pre-registration for Food Ingredients Europe 2009 Remember to pre-register for the FIE 2009 exhibition and save both time and money. Registration is open now at http://www. cts-online.co.uk 17 - 19 November 2009 Opening hours: Tuesday 17 November 10.00 – 18.00 Wednesday 18 November 10.00 – 18.00 Thursday 19 November 10.00 – 16.30

Venue: Messe Frankfurt Hall 8.0 / 9.0 / 9.1

FoodNews Applications Baobab fruit pulp can be used in product formulations to provide nutritional fortification, flavour enhancement, viscosity and texture modification, and as a source of dietary fibre and nutrients. Applications could include: •

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Soft drinks and beverages (due to the presence of reducing sugars, organic acids, vitamins, minerals, proteins and ash) Snack bars, breakfast cereals, biscuits and snacks

products using baobab fruit pulp. For smoothies, the optimum level for using baobab fruit pulp would be between 6-8% by weight fruit pulp (610 g of baobab fruit pulp in 100 g smoothies). For cereal bar products, between 5-10% of baobab fruit pulp should be used. That gives fruit bars with good flavour and chewy texture (10-15 g in a 100 g fruit bar and similar food products).

Baobab is also called “the tree of life”

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Natural fruit smoothies

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Health supplements

Product format

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Fruit fillings, jams sauces, puddings and desserts

Baobab fruit pulp is available in the following formats:

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Baking products

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Thickener (due to pectin content)

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Flavour and flavour enhancer

1. Natural: a milled and sifted, freeflowing light colour powder 2. De-pectinised extract: a freeflowing depectinised powder, water-soluble and clear in solution

Studies carried out by Leatherhead Food International, UK, indicate the optimum levels for food and drink

Alsiano

No. 19 • June 2009

Article 167

Source: PhytoTrade Africa & Afriplex

Baobab fruit pulp – African traditional uses The round, green fruit contains a cream coloured powder in which many small brown seeds are embedded. This naturally desiccated powder is the fruit pulp. Baobab fruit pulp has a long history of traditional use in Africa. Most commonly, it is eaten raw as a snack or mixed in with other foods as a flavouring. Its tangy tart flavour makes is especially popular with children and is used to make a refreshing cool drink widely consumed across the continent.

Baobab fruit pulp nutritional values (in 100 g) Carbohydrates Proteins Lipids Water Energy Fibre Total sugars Reduced sugars Total pectin Ascorbic acid (vitamin C) Thiamine Riboflavin Niacin Calcium Magnesium Phosphorous Iron Zinc

73.7 g 2.7 g 0.2 g 8.7 g 1290 KJ (308 Kcal) 8.9 g 23.2 g 18.9 g 56.2 +/- 0.9 g Range 175-445.4 mg (average 306.2 mg)* 0.62 mg 0.14 mg 2.7 mg 335 mg 167 mg 76.2 mg 2.7 mg 1.0 mg

*Recommended Daily Allowance (RDA) of ascorbic acid is 75 mg for women and 90 mg for men

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FoodNews

Alsiano

No. 19 • June 2009

Novel phosphate technology for meats Reduce sodium, preserve the colour in white meats and avoid colour variation like “tiger striping” – these are some of the benefits that can be achieved by using the various specialty phosphates developed by Innophos Reduced sodium is another nutritional goal that Innophos has addressed.

Use Curavis® So-Lo 93 to achieve good binding, minimal flavor impact and 93 percent less sodium from the phosphate ingredient.

By Innophos As the leading North American manufacturer of specialty phosphates, Innophos emphasizes innovation.

For instance, ColorSure is designed to provide juicy, tender turkey breast without sacrificing the natural white color that consumers associate with turkey breast. “Alkaline phosphates commonly used can cause grayish colour and a ‘soapy’ flavor in white meats,” says Gene Brotsky, meat specialist for Innophos. Sodium Tripolyphosphate (STPP) with a pH of 10 will produce good yield, but with unappetizing colour. ColorSure with a pH of 8.1 can avoid unnatural color while still providing typical phosphate enhancement.

For whiter appearance in ground poultry, consider a novel approach: Innophos has obtained USDA approval to use VersaCAL® calcium phosphate to preserve color independent of functional phosphate regulations.

Using ColorSure and VersaCAL® restores a lighter color (higher L value) to chicken dark meat compared to alkaline STPP. VersaCAL® can be labelled as “calcium phosphate” and its 37% calcium content can support a calcium claim when the meat product is used as a component of a meal.

Innophos also has obtained USDA approval for a new phosphate for use in meats. StabilColor contains trisodium pyrophosphate, a neutral pH pyro with good functionality and excellent solubility of 21%. Because of its lower pH, StabilColor is ideally suited to avoid color variations such as “tiger striping” in bacon and other injected meats. In hot dogs, StabilColor extracts soluble protein that binds fat and ColorSure moisture, yet it does not slow down color VersaCAL® formation.

“Meat processors must optimize their products to win over their target customers,” says Russ Kemp, Innophos Vice President of Research & Development. OptiBalance is another innovative phosphate blend for processors who are looking to balance good yield, appearance and flavor. With a pH of 8.6, OptiBalance is often the choice for a wide variety of meats such as deli ham, marinated pork and roast beef.

“Another function is to avoid ‘warmedover’ flavor caused by oxidation,” says

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Brotsky. The phosphates in OptiBalance tie up iron in the meat that causes oxidation.

OptiBind is a premium phosphate blend that is designed to achieve high moisture and protein binding, especially for extended products.

As a consequence of its abundant pyro content, OptiBind achieves high yields, less purge and improved piece-to-piece binding (see graph).

“We consider ourselves to be ‘meat solution providers,” says John Toczek, Business Manager for Innophos.

“Prototypes of new phosphate blends are developed at our R&D facility in Cranbury, NJ, which includes application labs and a meat pilot plant.”

Article 168 - to avoid unnatural color - calcium phosphate, 37% calcium content - to preserve colour

Curavis® So-Lo 93 - 93% percent less sodium from the phosphate ingredient - good binding - minimal flavour impact StabilColor

- to avoid colour variations (“tiger striping”)

OptiBalance

- phosphate blend for good yield, appearance and flavour - to avoid warmed-over flavour

FoodNews

Alsiano

No. 19 • June 2009

Encapsulated ingredients for baked products TasteTech, a manufacturer of encapsulated ingredients and flavourings that survive processing, offers a wide range of products for the bakery industry appearance and texture and no supermarket or café can afford to display soggy-looking goods. If they don’t make the product fresh each day, like the craft baker, they could have a problem. But encapsulated sugar coating looks as fresh and natural on the products as the day it was made.

Consistent quality with time-sensitive products

By TasteTech Founded in 1992, TasteTech Ltd is a pioneer of encapsulation technology, specialising in encapsulated food ingredients and natural flavourings.

TasteTech has a comprehensive portfolio of products and is particularly strong in bakery and confectionery.

Encapsulated flavourings for bakery TasteTech offers all kinds of encapsulated flavourings for baked products in either natural and nature identical form. It all depends on how much you are willing to spend on the taste of your products. You can, for instance, buy cinnamon derived from cinnamon leaves, cinnamon bark, or create from flavouring ingredients – synthetic or natural. The next step is to encapsulate your chosen cinnamon in a water-soluble coating or fat and you will have a high quality cinnamon flavouring that not only survives processing but also keeps its intensity throughout it’s shelf life.

Other popular flavourings for bakery include chocolate, strawberry, various sweet flavours, cream, butter, vanilla and even an encapsulated sugar! A next-day doughnut, where the sugar has all-but-disappeared and melted into the product, might not affect flavour, but it will certainly affect the

Besides flavourings, TasteTech offers a range of encapsulated ingredients.

One application for encapsulated ingredients is time-sensitive products such as a scone or batter mix which could contain encapsulated bicarbonate or soda or baking powder. Since the baking powder is encapsulated, the last batch made will be the same quality as the first because the baking powder is only released when baking reaches a certain temperature.

Mould inhibition with encapsulated sorbic acid Another use for encapsulated ingredients is as a mould inhibitor and one of TasteTech’s most popular products is encapsulated sorbic acid. In its natural form, the sorbic acid inhibits yeast growth. By encapsulating it for use in a bread mix, it is not released until the yeast has ceased activity, which is when it reaches a baking temperature above 60°C. During trials at Campden BRI food research, it maintained loaves mould-free for 14 days. In addition, encapsulated sorbic acid also eliminates the need to spray with potassium sorbate – a technique used in the manufacture of long-life bread requiring specialist production lines.

Some bakers prefer to use calcium propionate, also a mould inhibitor, but bakers need to use 30% more yeast, because a percentage is destroyed.

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TasteTech processes CR100 Encapsulation System • Fat encapsulation of liquid and powders • Vegetable fat-based system, which releases at 60°C (typically) • Contains up to 60% of the active ingredient • Ideal for food acids, intense sweeteners, flavourings and key ingredients such as sorbic acid • Presented as a fine powder, ideal for uniform incorporation into powder blends, dough, batters, sauces, tablets and gums CR300 Encapsulation System • Fat encapsulation of larger crystals/particles • Vegetable fat base system, which releases at 60°C (typically) • “Rain-coat” process, typically contains 80-97% of the active ingredient • Ideal for granular materials such as food acids and sugars Flavourings • Available as a liquid, spray-dry powder or fat encapsulated powder depending on application • Natural and synthetic options available Article 169

What is encapsulation?

Encapsulation is the process by which microscopic particles of flavour or active ingredients are surrounded by a shell or coating of a protective material, allowing them to pass through processing, storage, baking/cooking and even digestion, and deliver their properties when the coating is broken down. Encapsulation can therefore enable the delayed release of ingredients and flavours, which allows manufacturers to achieve longer-lasting taste.

FoodNews

No. 19 • June 2009

Alsiano

Roquette launches SweetPearlTM: the sweetness of inspiration Today’s consumers demand not only high levels of quality and eating pleasure from their food – they also expect it to safeguard their health. SweetPearl™ meets these demands

By Roquette Food Business Unit SweetPearl™ is a bulk sweetener produced from naturally occurring compounds in wheat and maize, both of which are renewable sources. Naturally sweet, SweetPearl™ provides the foundation for product innovation; it improves nutritional value and intensifies flavour - all without any major change in recipe or manufacturing process. SweetPearl™ is dedicated to food applications, whatever the specification:

Chocolate creation: adding innovation SweetPearl™ is the ideal choice to inspire creativity and innovation, thanks to the easy way it adapts to any manufacturing process, whatever the chocolate product or flavour requirement. Moreover, there is no need for additional fats and flavouring.

For smooth, subtle, sweet, creamy chocolates, SweetPearl™ offers unlimited possibilities that will reveal a product’s inherent aromas and character. Together with high texture performance, that’s why SweetPearl™ chocolates are consumer favourites – and approved by leading chefs.

“We find inspiration all around us, in a discussion, in a shop window, on visiting a museum … you have to open up to the world. I never stop

expressing the profound longing to please others through my creations, just the desire to create emotions and the generosity of giving enjoyment.

In order to succeed in this and aspire to perfection, you need to have the best products on the market: with maturity and experience, I have been able to develop my palate and recognise excellence – this is when I discovered SweetPearl™. A pleasure to use, SweetPearl™ has worked exactly like sugar with the added plus of its nutritional benefits”. Christophe Michalak, Winner of the World Pastry Cup 2005.

Enter the world of SweetPearl™ and discover a new dimension in flavouring, wellbeing and creative potential SweetPearl™ also helps to obtain all the benefits of chocolate, like magnesium and polyphenols, with a reduction in sugars, calories and glycaemic response. SweetPearl™ enables up to 100% reduction in sugars and is safe for teeth.

Cereals in baking: releasing potential SweetPearl™ unleashes all the nutritional benefits of cereals – e.g. energy, fibre, etc. – while reducing sugars, enabling it to offer nutritional optimization that fully meets the demands of international public health organizations.

Easy to adapt to any manufacturing process, SweetPearl™ is an ideal source of creativity, readily adaptable to recipes and consumer preferences. SweetPearl™ also helps reveal the flavours of cereals and, with its own high taste and texture performance, opens up a new universe for the taste buds.

Chewing gum and confectionery coatings: long lasting crunchiness SweetPearl™ coating offers longlasting crunchiness whatever the conditions and a wide range of innovative textures, such as the combination of a crunchy coating on an extremely soft centre – an exciting two-fold sensory experience. SweetPearl™ coatings mean • sustained flavour-release • enhanced fruit flavours • appetizing and crunchy dragées, with perfect shapes and brilliant colours at all times The world of SweetPearl™: an example of Roquette service in action More than a product, SweetPearl™ is also a tailor-made ROQUETTE service to the industry, offering recipes, state-of-the-art technologies and product development assistance for each of your food innovations.

ROQUETTE is the world market leader in the production of health ingredients derived from cereals, and the world’s largest and most experienced producer of maltitol. If required, ROQUETTE can also call on additional international expertise, e.g. trend-spotters, health specialists and food scientists.

Article 170

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Alsiano

No. 19 • June 2009

FoodNews

Nekutli and fair trade Nekutli is an excellent example of how a good idea can prove fruitful both for the consumer, industry, company and worker. Apart from producing ingredients that are differentiated from the competition worldwide, Nekutli has meant an important step in the right direction to a better life for many Mexicans In just a few years, Nekulti has made great accomplishments by generating a food industry sector based on principles of sustainability and fair pricing in Mexican regions which traditionally have suffered from great poverty. And what is even more: Nekutli produces ingredients that are differentiated from the competition worldwide by high quality.

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Organic certification Harvest assistance Technical assistance Housing improvement Educational improvement Commercial assistance Fair price and higher incomes from the honey water which is obtained from the agave plant

Securing the farmers a fair price To pay the farmers a fair price for the honey water, a study is made per producer, taking the following variables into account:

About Nekutli Nekutli S.A. de C.V. is a Mexican corporation formed by groups of farmers and native American organizations who agreed to work under rules of fair-trading and promotion of organic farming. This group is comprised of agricultural member cooperatives and their manufacturing entity, Nekutli S.A. de C.V.

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Nekutli’s associated member organisations represent over 60,000 farmers and operate in 17 states throughout the Republic of Mexico.

• Quantity of land • Quantity of plants harvested in this land Quantity of honey water litres extracted from these plants for a defined period.

Quantity of honey water litres extracted from these plants for a defined period.

The expenses per family are calculated in the same harvest period.

These expenses cover the basic needs of food, education, healthcare and clothing and are then divided between the total amount of litres. This is to verify that the pricing paid to the producers really covers their living needs The Union of Cooperatives

Social responsibility

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Since the foundation of the company, Nekutli has provided to their local partners:

As an example, the Mexican region, Cardonal, has achieved the following, thanks to the Nekutli project:

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• • • •

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Migration decrease Rescue of family union and community integration Keeping traditions and culture of ethnic groups Development of the community by using a sustainable production to add value to the raw material Living in a dignifying way Educational improvement Housing improvement

Today, Nekutli is pioneers in the manufacturing of agave syrup and soluble fibres from agave and is for the moment working on obtaining Fair Trade Certification.

Article 171

Nekutli product line Nekulti produces certified organic soluble fibres and syrup derived from different varieties of agave. The farmers harvest the honey water – aguamiel – a juice prepared by the plant, and the honey water is then processed into e.g. certified organic agave syrup. The agave plant is used for production of organic soluble fibres (Metlin and Metlos).

Alsiano

No. 19 • June 2009

FoodNews

The Alsiano Food team convenience food - drinks snacks & pellets - confectionery

key accounts

meat & poultry - pet food

Katarina Furin

Søren Eybye

Ulrik Bank Pedersen

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: +45 2711 3322

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

E-mail: ubp@alsiano.com Tel. dir.: +45 8230 0004 Mobile: +45 2270 1004

baby food - dairy - ice cream fruit preparations

bakery

sales support

Steen Høeg Larsen

Kristian Hansen

Food Technologist Area sales manager

Food Technologist Area sales manager

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

sales support

Irene Schaffalitzky de Muckadell Sales assistant to Ulrik & Søren E-mail: is@alsiano.com Tel. dir.: +45 8230 0011

sales support Tina B. Nørgaard

Tina Johansson

Sales assistant to Steen

Sales assistant to Katarina, Kristian and Tage

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

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

logistics

Changes in the Food Team Tage Kusk will now be focusing his time 100% on Chewycoat.

This means that Søren Eybye will take care of all confectionery customers, taking over where Tage left. chewycoat

logistics

Tage Vedsted Kusk Bente Mørkøv Ølgaard

Christa Børgesen

Logistics assistant

Logistics, key accounts

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

E-mail: cb@alsiano.com Tel. dir.: +45 8230 0002

TRAVEL WITH ALSIANO TO FI EUROPE 2009 Book now on www.alsiano.com

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Food Technologist Business dev. manager E-mail: tk@alsiano.com Tel. dir.: +45 8230 0005 Mobile: +45 2095 1230