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FoodNews
Alsiano
No. 22 • June 2010
Contents Stone milled grains and gluten-free products ............ 1 The new taste of pea protein .................................. 3 Ingredients for clean label solutions ....................... 4 Replace caseinate in deli meats with PROCHEF ............ 5 Clean label fibres for bakery applications .............. 6
Stone milled grains and glutenfree products Alsiano has entered into cooperation with Bob’s Red Mill, world leader in stone milling and dedicated to producing natural foods in the natural way. Their extensive range comprises every imaginable whole grain product from amaranth grain to whole wheat flour By Bob’s Red Mill Bob's Red Mill Natural Foods produces more than 400 products, including a full line of certified glutenfree products and an extensive line of whole grain products, from flours and hot cereals to baking mixes and grains. Great diversity of whole grains and flours At Bob’s Red Mill, whole grains have been their way of life for over 30 years. The distinctive stone grinding miller of whole grains, was founded in 1978 with the mission of moving people back to the basics with healthy whole grains, high-fibre and complex carbohydrates. Today, Bob’s Red Mill is a world leader in stone milling
and offers the widest diversity of whole grains found anywhere. They are dedicated to producing natural foods in the natural way: stone milling. Stone milled grains are always considered "whole" and do not need enrichment. The stone milling process retains all the nutrients of the grain unlike most grains found on grocery store shelves. The stone milled grains have more of the good oils and enzymes than conventionally milled grains. Unique for Bob’s Red Mill products made by stone milling is that the slow turning millstones grind the bran, endosperm, and germ ... continues >>
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Publisher: Alsiano A/S Circulation: 1100 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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FoodNews
No. 22 • June 2010
Alsiano Hemp products derived from nature’s most “perfect” food Bob’s Red Mill Natural Foods offers hemp protein powder and hulled hemp seed, both derived from one of the world’s most nutritionally complete food sources. Hemp contains all 20 known amino acids, including the 10 essential amino acids that our bodies cannot produce and must be supplied through food. Amino acids are the building blocks of proteins and are necessary for building and repairing muscle tissue and are vital to the maintenance of a healthy immune system. Hemp protein powder from Bob’s Red Mill is high in protein (43%), fibre, and it contains all the essential amino acids the body needs. Hemp protein powder can for instance be applied in smoothies, shakes and yoghurt as a simple way to make a quick meal – and to boost energy.
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(containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more digestible and nutritious product compared to other methods of milling. Bob’s Red Mill produces a wide variety of whole grain foods. Apart from the more traditional kinds, they also offer specialities such as chia seeds, kamut berries, amaranth flour, black bean flour, triticale flour and hemp.
Wide gluten-free range Bob’s Red Mill offers a broad line of gluten-free products. Besides the more well-known gluten-free products like rice, corn, oat and tapioca flour, Bob’s Red Mill’s line also comprises, among others, amaranth, fava bean, garbanzo bean, teff and sorghum flours and grains.
in a dedicated facility free from wheat and other gluten-containing grains or derivatives. Bob’s Red Mill segregates their ingredients and thoroughly cleans their equipment between production lines. All glutenfree products meet their standard of no more than 20 parts per million which is established through a gluten test performed in their quality control laboratory. Each product is tested before milling and after packaging. In an effort to better serve allergen sensitive consumers, the glutenfree facility is also dairy and casein free.
Bob’s Red Mill is renowned for their dedication to producing products that are free from gluten. People suffering from celiac disease, gluten intolerance, wheat allergies, or those who are avoiding gluten for other health reasons can feel assured by their certified gluten-free products. All gluten-free products are produced
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Hulled hemp seed from Bob’s Red Mill is high in Omega-3 and Omega-6 essential fatty acids, and is also an excellent source of protein. Hemp seed is a nutritious addition to cereals, salads and, baked goods. Article 183
FoodNews
Alsiano
No. 22 • June 2010
The new taste of pea protein NUTRALYS® S85F marks the start of a new generation of pea protein. The change? - The taste! Roquette innovation has succeeded in optimising the extraction process of its NUTRALYS® pea protein. The result: the vegetable taste and smell generally associated with vegetable proteins are significantly reduced However, a taste natural to the vegetable world – even though only slight in the case of pea protein – remained a brake on its development. This was particularly the case in food applications such as slimming or sports diet products, in which the protein levels are inevitably very high. Likewise in sweetened food products and dairy products.
By Roquette Nutrition Business Unit With NUTRALYS® S85F, Roquette opens up new prospects for development in the world of vegetable-derived products, in particular for certain food applications such as dairy, dietary and slimming products and those dedicated to sports. Yesterday: pea protein, a protein in the full throes of change … Up till now, the main restriction on the use of vegetable proteins was their taste - differing slightly, depending on the botanical origin of the protein, but with a persistent odour and so-called “green” (or vegetable) sensory notes. A pity, because there are vegetable proteins – such as those extracted from the pea – that offer a whole range of advantages, whether nutritional, functional or ethical. This is the case with the pea protein produced by Roquette and marketed under the name NUTRALYS®. NonGMO, with high nutritional value, superior digestibility, attractive labelling and from a reliable, traced source, it is the product of an original and proven process. NUTRALYS® is also suitable for the formulation of foods conducive for sustainable development. With so many advantages, it is a major ingredient in the protein market.
Today: Roquette reveals pea protein NUTRALYS® S85F (containing 85% protein) benefits from a specific technology that sets it apart from other vegetable proteins. With a unique sensory profile, NUTRALYS® S85F has a more neutral taste and odour than the other pea proteins. As a result it can be successfully used at the high inclusion rates needed for certain formulations. For example, Laboratoire PYC* has developed a meal replacement recipe for Roquette in which 100% of the milk protein usually used is replaced by NUTRALYS® S85F. The result is outstanding. The organoleptic qualities are preserved. This example shows how NUTRALYS® can meet consumer demands for safety, health, well-being, ethics and above all taste. What is more, NUTRALYS® S85F appeals to the producer in search of a functional and economic protein for his product. Tomorrow: other development prospects Roquette’s NUTRALYS® range of pea proteins proves that the vegetable world can offer proteins of quality not only from the nutritional but also from the sensory standpoint. Roquette’s know-how is based on their ability to process renewable vegetable raw materials to create ever
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The Roquette group Roquette is a private family business. Fortified by more than 75 years of experience, Roquette is the world’s leading polyol manufacturer and one of the top starch processors (no. 2 in Europe and no. 4 worldwide). The Roquette Group, present throughout the whole world through 30 establishments including 18 production sites, employs over 6000 staff of which 3600 in France. In 2008 Roquette achieved a turnover of over 2.5 billion euros and processes every year 6 million tonnes of renewable raw materials (maize, wheat, potatoes, peas and tomorrow micro-algae) in a range of over 650 products derived from starch for the human and animal nutrition, paper-board, pharmacycosmetology and biochemistry industries. Keen to assert their independence and confirm their position as leader while at the same time innovating and diversifying, the Roquette Group has chosen to develop along two strategic axes: vegetal-based chemistry and nutrition-health. To this end, they invest over 40 million euros a year in R&D and more than 10% of their turnover in production facilities and equipment. Roquette’s sustainable innovation strategy involves engineering and developing ingredients, products and applications that concurrently address ecological, economic and societal challenges.
more innovative products for industry. NUTRALYS® S85F is yet another example. --*www.laboratoire-pyc.fr
Article 184
FoodNews
Alsiano
No. 22 • June 2010
Ingredients for clean label solutions Alsiano Food Seminar provided a good overview of the clean label and natural ingredients and their functionalities offered by our suppliers On 13 April, Alsiano hosted a seminar focused on natural and clean label ingredients. At the seminar, the attendees from the Nordic food and healthcare industries were introduced to the various solutions that can enable them to replace certain additives with cleaner label ingredients. Here is an extract of the main points from the seminar: Sweetening by Stevia Seppic informed the audience about the latest news regarding Stevia. The sweetener Stevia, which is of natural origin, non-carogenic, zero calorie and with a sweetness of 300 times sucrose, is considered to be a great alternative to the synthetic sweeteners. Stevia is already used widely in Asia and represents, for instance, 40% of the sweeteners used in Japan and in USA several GRAS applications for steviol glycosides have received green light from the FDA since December 2008. In Europe, EFSA has recently done a safety assessment of Stevia, which is expected to pave the way for an EU approval of the natural sweetener. The first European experiences have already been made in France which allowed Stevia in September 2009. At the seminar, we thus saw samples of Fanta Still sweetened with Stevia. Adding Stevia has allowed Coca Cola to reduce the sugar content by 30%. Organic sweetening and fibres Another natural sweetener presented at the seminar was organic agave syrup made by Nekutli. This Mexican company also presented Metlin and Metlos – both organic prebiotics de-
rived from agave which can be used as a fibre enhancer in many foodstuffs. Both have very high purity, above 85-90% fibre, are very stable at low pH and well suited for a wide range of applications such as bakery, dairy, ice cream, cereal and beverages. Excellent water binding and fat replacement From Fiberstar we learnt that using of their product, Citri-Fi, a unique citrus fibre, we are able to improve profit margins, quality, nutrition and labelling – all made possible by controlling the water content better. Citri-Fi has
a very high water binding capacity as it binds up to 13 times its weight in additional water. It improves texture as it binds moisture and oil without being gritty and slimy. Furthermore, lower usage levels compared to typical fibres are required. During their speech, Fiberstar gave examples of how to innovate by using Citri-Fi. Among the examples were moisture management in pizzas and sauces,
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increasing yield in e.g. meats and replacement of fat in mayonnaise and sauces, demonstrating Citri-Fi’s great versatility and functionality in a broad range of applications. Another supplier offering clean label ingredients for fat replacement was Limagrain who showed examples of tasty brownies where functional wheat flour made a 40% fat reduction possible. The result was indeed tasty! Clean label caramel colours For colouring, Sethness-Roquette presented their range of caramel colours including their clean label caramel colour E150a plain caramel prepared by the controlled heat treatment of carbohydrates. Sethness-Roquette also showed their aromatic caramel – burnt caramel. Both the caramel colour and the aromatic caramel can be used in a wide range of applications. Labelling will depend on the main use of the caramel. Natural extracts and flavours from South Africa All the way from South Africa, Afriplex came to show us natural and sustainable extracts that can make us healthier as we flavour our products. Afriplex presented some of their plant extracts like buchu, aloe ferox, roiboos and baobab – the super fruit which is Novel Food approved in Europe. During the speech, we had the opportunity to taste a fruit bar with baobab which is just one of several application opportunities which also comprise e.g. soft drinks, flavoured water and sports/ energy drinks. continues >>
FoodNews
Alsiano
No. 22 • June 2010
Replace caseinate in deli meats with PROCHEF Achieve cost savings and better functionality by substituting caseinate with PROCHEF milk proteins from IDI PROCHEF® MD104 for 100% replacement PROCHEF® MD104 is developed for customers who want a complete substitution of the caseinates in their deli meat products such as cooked sausages. From a functional point of view, PROCHEF® MD104 even provides better results than caseinates while reducing recipe costs.
The continuing high prices on caseinate make it still very relevant to look at alternative solutions for the deli meat industries. IDI offers two strong products for caseinate replacement: PROCHEF® MD104 and MD600, which are both economical solutions with the same functional properties as caseinates (thickening, binding, emulsifying, stabilising, water retention, etc.) without affecting the flavour of the end product.
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Fibre enrichment For those looking for fibres there are lots of potentials. From BENEOGroup, we can use inulin, oligofructose and RemyLiVe and from the Italian company Munari there is toasted wheat bran which with a delicious flavour and mouth-feel and various advantages breaks with the traditional drawbacks of bran. Roquette presented their well tolerated and water soluble fibre: Nutriose. Substituting modified starches A big issue when it comes to producing cleaner label foods is how to substitute modified starches. Limagrain presented options with heat treated flours, BENEO-Group (Remy) offered solutions based on rice, and
PROCHEF® MD600 for clean label The demand for healthier and more natural food products is growing, constituting today a well-established trend. For manufacturers who want to market products without additives or preservatives, IDI offers PROCHEF® MD600 which is in line with the clean label trend while providing the same functionalities as PROCHEF® MD104. No process modifications required PROCHEF can be used under the same manufacturing conditions as caseinates, and it is thus not necessary to make any process changes in connection with the substitution.
Roquette presented their cook-up starches and native starches. Achieving great texture To solve the clean label challenge when it comes to texture many alternatives were presented: Roquette suggested pea protein, Limagrain functional flours, citrus fibre from Fiberstar and rice products from BENEO-Remy. All in all, the seminar showed that together with our suppliers, Alsiano offers a wide variety of ingredient solutions for those looking for ways to formulate tasty and healthy clean label food products with the right texture and mouth-feel - and even in some cases cost savings.
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PROCHEF for savoury products PROCHEF ingredients are based on milk proteins. They provide functional properties specifically adapted to the manufacturing of cooked meats, sauces and convenience food. As highly functional dairy ingredients, the PROCHEF milk proteins are mainly used in savoury products to achieve: • • • • • •
Water retention and texture improvement Emulsion stability Manufacturing losses reduction (cooking, storage) Tenderness optimisation Improvement of the sensory properties Optimisation of the recipe costs
Applications • Convenience food • Meat • Cooked meats • Sauces, soups • Sea food
Article 185
Feel free to contact us if you would like to know more about the clean label solutions we offer, or if you would like to receive one or more of the presentations (available in pdfformat) made at the seminar. Article 186
FoodNews
No. 22 • June 2010
Alsiano
Clean label fibres for bakery applications Limagrain Céréales Ingrédients, France, presents a range of insoluble fibres: maize, wheat, pea, oat, and buckwheat. These fibres are authentic, nutritional and functional solutions, totally adapted to bakery By Dr. Walter Lopez, Limagrain Céréales Ingrédients European consumers need to ingest more fibre World Health Organisation recommends consuming between 25 and 30 g of fibre per day. In Europe, average consumption of fibre is below 20 g/day. The lack of fibre ingestion leads to low regularity, increased risk of colon cancer and increased calorie intake. As starchy foods are recommended for healthy diet, bread is a natural and simple way to increase the daily fibre consumption. Technological advantages by putting insoluble fibres into bakery products In addition to the health benefit, fibres and its water binding capacity can help solve some industrial problems: •
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Softness is improved by fibre, in sandwich breads or in pastry (e.g. brioche) “Anti-aging” effect: insoluble fibres slow the phenomenon of staling in all breads Aptitude for micro-wave treatment, by distributing water evenly. Improved visual aspect of breads: insoluble fibres reduce cracks after cooking (sandwich breads, buns, biscuits) Shock resistance, by reducing formation of “fines” from finished products during transport (crackers, biscuits, cookies …) Resistance of bread to frozen/ thaw cycles Barrier to avoid water migration
fibres from oat and maize) have been incorporated in sandwich bread at 1 and 7%, in order to reach nutritional claims “source of fibre” and “rich in fibre”.
nised version (D80 < 120 micrometers) and a fine version (D80 < 500 micrometers). Maize fibres are produced from maize IP network with a total traceability.
A sensory analysis of breads reveals that no significant difference of taste and colour was observed between control and bread containing 1% of maize fibre. Using 7% of fibres, the breads containing maize fibre are “better” than oat fibre bread (no bitterness, sweety taste), and the colour obtained with maize fibre is preferred by consumers (more appealing, less greyish).
Clean label Maize fibres from Limagrain are clean label ingredients, made from maize grains, away from straw or plant leaves! Moreover, they are only produced by physical process: raw materials are cleaned, dried, crashed and sieved to the adequate particle size. Thanks to this simple process, our maize fibres show 24 months’ shelf life and can be declared as “maize fibre” or “maize bran”.
Furthermore, showing >80% TDF* fibre level, Limagrain maize fibres are one of the cheapest fibres in the market: fibre enrichment of your products become easier and …cost effective! The level of hydration in bread is also higher and the machinability excellent. In order to meet industrial requirements, 2 different particle sizes for maize fibre are available: a micro-
Maize fibre: natural, functional & competitive solutions for bakery In a recent comparative study, insoluble fibres (2 different micronised
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Finally, Limagrain maize fibres can be used together with other Limagrain ingredients such as functional flours or bakery ingredients. Synergic actions have been mentioned for reducing fat or substituting gluten, for instance. ---
*Total Dietary Fibre = the content of fibre measured by AOAC method
Article 187