FoodNews No. 32 • June 2013
Contents Travel with Alsiano to Fi Europe 2013 .................. 1 Win your trip to Fi Europe! .............................. 2 New - Alsiano-Glatt cooperation .......................... 3 New supplier of gum acacia ............................ 3 Gum acacia - German-made quality ................................... 4 Munari: Buckwheat grain and flour ............................... 5 Limagrain Céréales Ingrédients fits well in the gluten-free market ........ 6 Danish Deputy Prime Minister Margrethe Vestager visited Alsiano in Birkerød ............... 6 New owners at Unipektin .... 7 Increase moistness with Citri-Fi® .................................. 8 The Alsiano Food Team ........ 8
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.
Alsiano
Travel with Alsiano to Fi Europe 2013 Alsiano offers a package tour to the Food Ingredients show in Frankfurt with good value for money By Alsiano Keeping up with tradition, Alsiano has put together a package tour to the biennial Mecca for food ingredients which takes place from 19-21 November at Messe Frankfurt in Germany.
Alsiano’s tour We travel to Frankfurt on 18 November in the late afternoon/evening so that we can get a good night’s sleep before the hectic first day at the fair. During our time in Frankfurt, we shall be staying at the nice five star hotel Intercontinental Frankfurt situated close to the central station and just about 2 km from Messe Frankfurt. All rooms are spacious and with the usual comforts. We get to and from the exhibition centre by public transportation – and for the “sporty” - on foot!
Alsiano’s tour also includes a cosy evening arrangement on Tuesday evening which, this time, will be devoted to spices! Read more on page 2. We offer a full package tour including flights and transfer, but for those who prefer to book their own flights and find their own way to the hotel, it is also possible to book a tour without these services.
Book already now With many thousand visitors expected at Food Ingredients Europe 2013, hotel rooms in Frankfurt will be in great demand, and it is therefore already time to book your tour now. To register for Alsiano’s tour, fill in the form on www.alsiano.com. Please note that the deadline for registration is already Thursday 27 June 2013. Registration is binding. (continues on page 2) >>
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No. 32 • June 2013
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Win your trip to Fi Europe! Book your Alsiano tour now and you might be the lucky one going to Fi Europe 2013 with Alsiano for free A cosy evening with extra spice! You and your taste buds are in for a real treat on Tuesday evening when Alsiano hosts a cosy get-togetherarrangement with a mini “spiceworkshop” at the relaxed KETAO Kitchen in Frankfurt where we shall enjoy a delicious 3-course “spice” menu.
Book your tour with Alsiano on 27 June 2013 at the latest and participate in the draw to win your tour to Fi Europe 2013 in Frankfurt.
The winner will be found when on 1 July 2013 we draw lots among all those who have booked a tour to Fi Europe 2013 with Alsiano.
The prize, Alsiano’s tour for 1 person, includes flights from either Copenhagen, Billund, Stockholm, Gothenburg, Oslo or Helsinki. The prize has a value of approx. 7,549 DKK.
The winner will be informed directly and it will also be announced on our web site and in the next issue of FoodNews. It is not possible to exchange the prize to cash.
On this evening, which will be devoted to spices, you can learn a bit more about this group of indispensable ingredients. Find out which spices are hot right now and what the current and upcoming trends are. During the evening, you will also get the opportunity to compose your very own spice blend! Article 237
Flight schedule
Alsiano’s tour to FIE 2013 • Return flight to Frankfurt • Transfer from airport to hotel and back to the airport • 2 nights in a single room at Hotel Intercontinental Frankfurt from 18-20 November • American breakfast buffet • Exclusive evening arrangement • Tickets for public transportation • Cancellation insurance against acute illness* *only bookings including flights
Copenhagen DKK 7,549 / EUR 1,013
Departure Monday 18 November 2013 Copenhagen-Frankfurt Billund-Frankfurt
18.05-19.40 18.45-20.10
Return Wednesday 20 November 2013 Frankfurt-Copenhagen Frankfurt-Billund
20.25-21.55 21.45-23.05
NB: We also offer departure from Oslo, Stockholm, Gothenburg and Helsinki. Please contact us for more information.
Billund DKK 8,599 / EUR 1,154 Tour without flights/transfer DKK 5,600 / EUR 759 Alsiano reserves the right to make alterations in the programme, and reservations are made for misprints and price adjustments.
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Please note that the number of seats is limited. Participants are registered according to first come, first served principle.
FoodNews
No. 32 • June 2013
Alsiano
New: Alsiano-Glatt cooperation Alsiano is new exclusive distributor for Glatt and is in this way expanding its product portfolio with equipment for fluid bed, coating drum and wet granulation processes By Alsiano We are pleased to announce that with effect from 1 March 2013 Glatt has appointed Alsiano as its new exclusive distributor in the Nordic countries. Whereas Alsiano has a long tradition of supplying ingredients and raw materials to various industries in the Nordic countries, including the food industry, Glatt is the leading manufacturer of equipment for fluid bed, coating drum and wet granulation processes. Further, Glatt is providing development and optimisation of processes and products for the entire powder processing industry, including scale-up as well as full range engineering and general contracting activities starting from a first concept up to turn key projects.
We strongly believe that combining the strengths and experiences of our two companies will make us capable of providing our customers with the optimum solutions - fast and efficiently. Welcome to Niels Kjær Nielsen In connection with the new cooperation with Glatt, we have appointed Niels Kjær Nielsen as area sales manager for our new department, Machinery. For the past many years, Niels has worked as area sales manager in several large technical engineering companies and has acquired a profound and detailed knowledge about spray drying, fluid bed drying, powder granulation, mixing and many other applications.
We are confident that Niels will strengthen the team and prove a great asset to Alsiano and our partners. If you would like to know more about Glatt’s products and services, please feel free to contact Niels on email to nkn@alsiano.com or phone +45 8230 00 72 / +45 2270 1017. Article 238
New supplier of gum acacia Alsiano now represents Willy Benecke, specialist in spray-dried gum acacia, in the Nordic countries We are pleased to announce that Alsiano has entered into an agreement to represent Willy Benecke, the German specialist in spray-dried gum acacia (gum arabic), in Denmark, Sweden and Norway. The Hamburg-based company Willy Benecke has been buying and selling gum acacia for more than 55 years
and has been producing spray-dried gum acacia powder for the past 18 years. The company is now among the leading suppliers on the global market and can be relied upon to have this natural resource available in outstanding quality. Cutting-edge production facility In order to meet the growing demands for gum acacia, Willy Benecke has established a subsidiary, SprayCom GmbH, based in the town of Wittenburg near Hamburg. SprayCom is a cutting-edge facility for the production of spray-dried gum acacia powder with an annual capacity of 4,000 tonnes.
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The process technology at SprayCom enables the gum acacia to be refined in a careful, customised and innovative way, with flow properties and solubility meeting the most exacting requirements. Furthermore, the ad joining laboratory guarantees continuous quality assurance and product optimisation. Willy Benecke’s long-standing raw materials expertise and constant development of quality management – from the harvesting and selection of a vast array of gums through to spray-drying performed in Germany – make the company a gum acacia supplier of choice for the food and pharmaceutical industries. Article 239
FoodNews
Alsiano
No. 32 • June 2013
Gum acacia - German-made quality Willy Benecke offers a broad line of gum acacia from cleaned lumps to highly soluble spray-dried agglomerated powder By Willy Benecke 55 years of experience on gum acacia markets have made Willy Benecke a worldwide leading supplier of this high quality food ingredient and additive. With own spraydrying facility and laboratory in Germany, the company offers professional advice, extensive stocks of all standard commercial qualities in Hamburg plus a flexible and reliable delivery service. The fact that the product is continuously monitored from the outset and right through storage and processing until it reaches the customer means that Willy Benecke can guarantee the highest quality standards.
Gum acacia grades Willy Benecke offers the following grades of gum acacia: • cleaned lumps • granulated • powder • spray-dried powder • spray-dried agglomerated powder (highly soluble) All raw materials are purchased directly and undergo strict checks in the countries of origin.
Besides the standard grades, Willy Benecke is in position to offer any kind of customer tailor-made solutions thanks to its subsidiary SprayCom.
Applications Gum acacia is a natural and phenomenally versatile substance. It binds, stabilises, and protects, and moreover it has prebiotic properties. Gum acacia can be used either as an ingredient or as an additive in the following applications: Confectionery • Excipient • Film-forming substance • Separation of fat and sugar Drinks • Stabiliser of oil/water emulsions • Stabiliser and texture enhancer in the wine industry Aromas • Encapsulation and excipient capability Fibre • Gum acacia is a water-soluble fibre Article 240
Sustainable, natural & GMO-free Gum acacia, one of the world’s most natural and outstanding raw materials, comes from Africa and is the dried resin of the acacia senegal tree and other related species. It has been recognised as a proven natural resource for many applications since antiquity. Gum acacia is completely natural and GMO-free. Gum acacia trees grow without any need for fertilisers and pesticides. They are also exceptionally sustainable, as the existence of these trees prevents the expansion of the Sahara. During the harvest season, gum acacia provides millions of people in the Sahel with a livelihood. Willy Benecke continually strives for the preservation and expansion of this source of raw materials.
• Pure natural origin • GMO-free • Allergen-free
© BENEO
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FoodNews
No. 32 • June 2013
Alsiano
Munari: buckwheat grain and flour A well-deserved comeback to this ancient nutritious and gluten-free seed By Munari Its name can be misleading because buckwheat is not a wheat. Though it is usually thought of as a grain, buckwheat is actually a seed and originates from central Asia - Northern China, Southern Siberia and the Turkestan steppes. Nomad tribes, who fought to conquer more lands, brought buckwheat to Europe. In the past, buckwheat was cultivated in many European areas and it was part of the daily nutrition. Over time, it was replaced by cultivation which was more productive, as for example maize and potatoes. However, buckwheat has in recent years conquered back its ancient importance particularly due to its nutritional characteristics: • Very digestible – this makes buckwheat particularly suitable to people who have digestion problems. • High lysine content - three times that of wheat. Lysine is an essential amino acid responsible for bone development.
• High in minerals – buckwheat contains iron, phosphor, potassium, calcium, magnesium, tin and silicic acid. • High lecithin content - buckwheat has an unusually high content of lecithin which is an important substance due to its high biological value. • Gluten-free - people who are allergic to gluten can eat buckwheat. The nutritive value of 100g buckwheat seeds is 365kcal, i.e. 1.496KJ/6 BE. Quality, innovation & full traceability Munari’s line of buckwheat is sourced from a supplier who has focused on the manufacture of buckwheat for more than three generations. This producer is specialised in the production of hulled buckwheat, precooked hulled buckwheat and buckwheat flours. Quality and innovation in respect of tradition make these products the ideal raw material for various food applications – e.g. production of pasta,
Buckwheat
cooking extrusion food, puffed cereals, bakery baby food, and organic and certified gluten-free products. The whole productive chain is outlined, checked and managed according to BRC (“A” level), IFS (higher level), Organic production, NOP, COR and Gluten Free by Italian Celiac Organization (“Spiga barrata”, meaning “Crossed Wheat ear”). Munari’s producer guarantees all production “from farm to fork” with a traceabilty computer system according to Reg. CE 178/2002. The acceptance of all raw materials is subject to the outcome of the analysis carried out by Accredia (pesticides, mycotoxins, OGM, heavy metals and microbiological). Each new raw material lot that enters the factory, is analysed once again by the producer’s internal laboratory (mycotoxins, moisture, specific gravity, sensory and microbiological analysis). The producer keeps monitoring the whole production process, i.e. physical and optical cleaning of each raw materials (by an optical sorter) grinding and packaging. Coming-up: new gluten-free mixes At the moment, several gluten-free mixes are under development, combining in different ways rice flour, maize flour, buckwheat flour, tapioca and maize starch, yeast, sugar, xanthan, salt. The pre-mixes are both for home and for industrial usage. More information will follow. Article 241
Buckwheat
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FoodNews
No. 32 • June 2013
Alsiano
Limagrain Céréales Ingrédients fits well in the gluten-free market LCI’s broad range of clean label functional flours from rice, maize and chick pea makes it easy to formulate tasty gluten-free bakery and convenience products with good hydration and mouth-feel With its expertise in cereal-based improvers and functional ingredients, Limagrain Céréales Ingrédients’ (LCI) mission is to fit and anticipate market trends: that is why they are already investigating the gluten-free market. They especially focus on convenience food and bakery markets which are the two most important European markets, considering the dynamic of product launches.
The European market of glutenfree products is very dynamic: +8% of product launches in 2012 versus 2011*. Compared to the +3% evolution between 2010 and 2011 that is a great point which illustrates the huge potential of the gluten-free market. *source: Mintel
For the convenience food market, LCI has developed a specific range of gluten-free texturisers for meatballs. They now propose three functional flours: each one has a specific texture result, from “soft and juicy” to “firmer texture with more chewiness” – all to reach customers’ expectations. These 3 solutions are of course clean label!
For the pastry market, LCI offers a range of functional flours, from maize to rice and also from pulses like chick pea! All these solutions are clean label, easy to use, bringing good hydration to the dough, and furthermore they also have a great impact on taste and mouth-feel! Formulation of gluten-free products is known to be a challenge. Therefore LCI has eased your way to successful products by developing specific recipes for gluten-free muffins, brownies, madeleines, magdalenas, biscuits, shortbreads, cookies and various convenience food products. Article 242
Danish Deputy Prime Minister Margrethe Vestager visited Alsiano in Birkerød Danish government has launched a series of growth initiatives aimed at helping businesses grow and create jobs On 29 April, Margrethe Vestager, Deputy Prime Minister and Minister of the Interior and Economic Affairs, visited the ProviNord group to which Alsiano belongs. The owner of the group, Erik Bang Christensen, had invited her for a discussion, promising to create new jobs provided the climate for business is improved further. The management and directors of Alsiano, Alsiano’s subsidiary Kryta A/S as well as Alsiano’s sister company
Grathwol, presented the Minister with a number of cases in which the authorities had made some unreasonable rulings, where several ministries came to different conclusions, costing a lot of time and money, thereby hindering growth. Businesses of the size of Alsiano, Kryta and Grathwol need the authorities as efficient and rational partners to maintain international competitive advantage.
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The Minister promised to look at these cases and consider possible improvements in the authorities’ handling of such cases.
FoodNews
No. 32 • June 2013
Alsiano
New owners at Unipektin Development of new ingredients, applications and stock control service are among the new initiatives at the Swiss leader in hydrocolloids Unipektin, founded in 1936, is a pioneer and leading company in the field of hydrocolloids for the food industry. In December 2012 Unipektin Ingredients AG was taken over by new owners. After running the business for 3 generations, the family Schauwecker sold the business with the intention to find a successor who can take the company forward to a prosperous future.
GUM G/GH and VIDOCREM” and Tara Gum “VIDOGUM SP”. Unipektin is committed to high standards in operations and quality, and therefore only hydrocolloids qualities produced in their factory will be marketed in the future.
The new owners are a group of 4 Swiss entrepreneurs combining experience in manufacturing technology, international marketing, product and application development as well as in corporate financing.
Currently, Unipektin works on developing a stock control service. The aim is to ensure that there is sufficient stock at the warehouse of the customer and to integrate the customer’s planning data in their supply chain planning system. The customer has the advantage that he will always have sufficient stocks and can furthermore benefit from optimised supply chain costs.
Unipektin Ingredients AG has started a programme to modernise the factory and production processes. At the same time, the focus is on development of new ingredients and applications in order to expand the current portfolio of products and services. The core business will remain in the segment of hydrocolloid for food applications. The key products are various specific products of Locust Bean Gum “VIDOGUM L”, Guar Gum “VIDO-
In addition, they will look into other ingredients and services for serving customers with a useful portfolio.
Unipektin Ingredients AG looks forward to meeting the future requirements of its customers and will make sure to be a partner showing a longterm commitment to its customers’ needs and the business of hydrocolloids. Article 243
• Locust bean gum VIDOGUM L • Guar gum VIDOGUM G/GH VIDOCREM • Tara gum VIDOGUM SP
Applications Convenience food Mayonnaise Dressing Sauces Soups Ketchup Marinade Frozen food
Meat Sausages Patties Tumbled products
Dairy Dairy spreads Desserts Yoghurt drinks Milk shakes
Fruit Fruit preparations Fruit desserts Soft drinks
Bakery Gluten-free baked goods
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No. 32 • June 2013
FoodNews
Alsiano
The Alsiano Food Team Denmark & Norway
Key accounts
Sweden & Finland
Katarina Furin
Kristian Hansen
Michael Brehmer
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: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016
Sales support
Sales support
Machinery
Sysser A. Sadolin
Tina Johansson
Sales assistant to Michael
Sales assistant to Kristian & Katarina
Area sales manager
E-mail: ss@alsiano.com Tel. dir.: +45 8230 0023
E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024
E-mail: nkn@alsiano.com Tel. dir.: +45 8230 0072 Mobile: +45 2270 1017
Logistics
Niels Kjær Nielsen
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
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Increase moistness with Citri-Fi® The clean label citrus fibre’s ability to bind and stabilise water can be used advantageously in gluten-free baked gods Using Citri-Fi does not only give manufacturers the advantage of providing the strength and structure that is lost when gluten is removed from various baked goods. Another benefit of Citri-Fi is that it can bind moisture in the baked goods, this way improving the texture and mouth-feel which is often a challenge in gluten-free products. Small amount – big difference By adding approx. 0.4%* Citri-Fi of the final formula and extra water corresponding to 4* times the weight of the Citri-Fi, depending on recipe, it is possible to prevent
the gluten-free product from drying out and improve moistness. Besides moisture management, CitriFi may also help improve the flavour in gluten-free bread. Citri-Fi has been successfully incorporated in sandwich bread, tortillas and rolls. Alsiano’s and Fiberstar’s application specialists are at your disposal if you would like to test how Citri-Fi can improve the moistness in your glutenfree baked goods. Article 244
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Citri-Fi® Citri-Fi is an all-natural, multifunctional food ingredient made from dried orange pulp. Citri-Fi is non-allergenic, GRAS, non-GMO, gluten-free, kosher, halal, and has a neutral colour, odour and taste.