FoodNews No. 33 • October 2013
Contents Coming up: FI Europe & NI 2013 .................1 Freeze-dried ingredients closest to fresh ..................... 3 New natural solution for flavouring and fat reduction in dairy applications ............. 4 Going the distance with sports drinks ...........................5 Discover and test the cereal experts’ solutions ....... 6 New baby food rice starches .......................... 7 Feel the fizz! ......................... 8 Welcome to Michael Telsing ..................... 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
Coming up: FI Europe & NI 2013 Meet our suppliers at Food Ingredients Europe and Natural Ingredients in Frankfurt from 19 till 21 November – Europe’s largest trade fair for the food industry By Alsiano Meet our suppliers at Food Ingredients Europe and Natural Ingredients in Frankfurt from 19 till 21 November – Europe’s largest trade fair for the food industry There is now just about one month till this year’s biggest event for the food industry with more than 1,300 exhibitors from 94 countries and an expected 26,000 attendees over the 3 days the trade fair lasts. FI Europe is the leading platform for sourcing innovative ingredients and nurturing business networks. This is
the place to visit to make contacts, enhance relationships, to look for solutions to further develop products and reformulate existing products, and to gain information about the latest trends and innovations. Apart from the many exhibitors at Food Ingredients Europe and Natural Ingredients, the fair will also feature seminar sessions, The Food Ingredients Excellence Awards, the New Product Zone and much more. (continues on page 2 >>)
No. 33 • October 2013
FoodNews
Alsiano
Meet our suppliers at FI Europe >>
BENEO
8H07
Jost Chemical
91E13-06
Inulin, oligofructose, isomalt, palatinose and rice derivatives and concentrates. Meet the three BENEO companies BENEO-Orafti, BENEO-Palatinit and BENEO-Remy.
Jost manufactures 250+ mineral salts under cGMP that routinely meet very low levels of Pb, As, Hg & Cd.
Bio Springer
Cereal based ingredients for bakery, snacks, breakfast cereals, convenience foods.
8B39
Yeast products for use in soups, sauces, seasonings, convenience foods, snacks, and meat products. Bio Springer offers basenotes with umami and kokumi character, specific flavour notes as well as solutions to reduce salt content.
Evonik Industries
91C21
AEROSIL® fumed silica and SIPERNAT® precipitated silica - anti-caking agents, flow aids and carriers.
Chaucer Foods
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A leading supplier of freeze-dried ingredients and agglomerated inclusions. Please contact Alsiano if you would like to meet Chaucer Foods during FIE 2013.
FI&S
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FI&S develops and produces highquality functional blends for the entire food industry. Please contact Alsiano if you would like to meet FI&S during FIE 2013.
Fiberstar
9C39-1
Citri-Fi - functional ingredients from dried orange pulp enabling food manufacturers to improve profit margins, quality, nutrition and label declaration. ®
Grap’Sud
8K86
Grape skin colour, wine extracts, grape juice concentrate, grape and olive polyphenols and grape seed extract (co-exhibiting with Breko).
Ingredia
8E29
Innovative milk proteins and functional systems for the food industry.
Limagrain C. I.
9E37
Loryma
8H46
International specialist in ingredients and tailor-made compounds based on highly functional raw materials – e.g. TruTex® textured wheat protein for formulation of vegetarian products with perfect meat-like texture.
Nutritis
8K86
Rectified grape juice concentrate, natural fruit sugars and fructose from fruit (co-exhibiting with Breko).
PB Gelatins
8E42
As one of the world’s three largest producers of gelatines, PB Gelatins offers a complete range of gelatine including cold soluble gelatines, hydrolysates and other specialities.
Pulviver
91H21
Pulviver offers instant egg powders that make dispersing, whipping or binding much easier.
Ribus
8A49
Natural organic, gluten-free ingredients from rice. Functional solutions for conventional, natural and certified organic products improving costs, increasing efficiency and cleaning label statements (co-exhibiting with Kreglinger).
Roquette
8G07
Starches and starch derivatives. Roquette is among the 5 world leaders in the starch manufacturing industry.
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Seppic
8N17
Active ingredients with demonstrated health benefits, stevia sweetener and SEPICOAT and SEPIFILM coating solutions for tablets.
Setexam
9C27
World leader in the production of agar since 1960, Setexam offers a high quality range of agar-agar including their latest innovation Naturagar – organic agar.
Sethness-Roquette
9E78
Leader in the caramel colour market offering a wide range of caramel colour, burnt sugars, and caramelised sugar syrups.
TasteTech
9A01
Encapsulated food ingredients and natural flavourings in spray-dried, liquid and encapsulated form for a variety of applications including chewing gum, bakery and confectionery.
Unipektin
9C27
Hydrocolloids for the food industry. The key products are various specific products of Locust Bean Gum VIDOGUM L, Guar Gum VIDOGUM G/GH and VIDOCREM and Tara Gum VIDOGUM SP.
Vidya Herbs
8L17
Manufacturer and supplier of 100% natural plant extracts, oils and oleoresins. Top products: Turmeric, Bilberry 25%, Saffron 20%, Green Coffee, Green Tea, Ginger, Naittokinase.
Willy Benecke
8J94
One of the world's leading suppliers of acacia gum and natural gums. The company produces approx. 4000 tons of premium spray-dried acacia gum powder per annum at its spray-drying facility near Hamburg.
FoodNews
No. 33 • October 2013
Alsiano
Freeze-dried ingredients – closest to fresh When fresh is not an option, freeze-dried is the perfect solution offering authentic flavours, high intensity natural colours, long shelf-life and much more By Chaucer Foods Chaucer Foods, France, is a market leading producer of freeze-dried ingredients such as fruit, vegetables, cheese and yoghurt. The freeze-drying process is great for maintaining the colour, flavour and nutrient content of the original ingredient, and in addition other benefits such as long shelf-life (18 months for fruits/vegetables and 6-12 months for cheese/yoghurt) make them ingredients of choice for many applications. Freeze-dried ingredients have a crispy texture that melts in the mouth. The freeze-dried ingredients have a moisture content of around 4% with water activity usually under 0.1-0.2. They offer instant hydration in hot or cold water/milk and will absorb the level of water necessary to take them back to their original state. As bulk density of freeze-dried ingredients is usually low, they offer great visual value for a given weight of product.
To ensure all-year-round supply continuity, Chaucer operates their own growing programs for key raw materials such as strawberries. This way, the risk of crop failures and significant raw material fluctuations are minimised. In addition, agronomists work closely with Chaucer Foods’ growers and producers in many areas of the world, and Chaucer also makes sure that usage of pesticide and soil quality and fertility are closely monitored. Chaucer has full traceability for all of their ingredients and makes continuous checks on all production batches against rigorous physical, chemical, microbiological and organoleptic standards. All processes are Grade A BRC certified, and HACCP principles are in operation across all aspects of production and supply chain processes. (continues on page 4 >>)
• Long shelf life at ambient temperature • Large visible pieces that look like the original fruit or vegetable • A totally authentic flavour • High intensity natural colours • Instant or rapid re-hydration in hot or cold water or milk • A crispy texture that melts in the mouth • Clean ingredient declarations • No added sugar • No E-numbers, additives or carriers
All these benefits make Chaucer’s broad line of freeze-dried ingredients well-suited for a wide range of food applications such as: • Breakfast cereals • Cereal bars • Confectionery • Instant soups & meals • Speciality teas • Snack foods • Biscuits & bakery products • Smoothies Quality & safety Chaucer employs over 400 people and operates manufacturing sites in the UK, France and China. The company has an excellent track record for delivering safe consistent products conforming to their customers’ requirements.
Food Ingredients Europe
Chaucer Foods Meet us FIE!
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Alsiano
No. 33 • October 2013
FoodNews
New natural solution for flavouring and fat reduction in dairy applications Springer 4115/0-MG-L is a new yeast extract from Bio Springer bringing rich fatty notes to dairy products and this way a valuable aid to reduce fat in e.g. cream cheese By Bio Springer Bio Springer has developed a new yeast extract, or natural flavour, naturally rich in flavourful amino acids and peptides. It brings body, creaminess, richness and umami flavour to recipes, without significantly modifying the original flavour of the formulation. This new extract is particularly well suited for dairy products as it facilitates fat reduction through the development of rich fatty notes in cream cheese, or mayonnaise-type products, dips and dressings, etc. In addition, it makes salt reduction possible in certain recipes. Bio Springer is the leading global supplier of natural yeast ingredients used in soups, sauces, seasonings, convenience foods, snacks, meat products, etc. Bio Springer has the largest yeast products range, offering yeast extracts, inactive and autolysed yeast, and more. Their Culinary Centre teams can help food producers get the most out of Bio Springer products. www.biospringer.com Article 245
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Chaucer Foods: Freeze-drying fundamentals Freeze drying works by freezing the fruit and then reducing the surrounding pressure to allow the frozen water in the fruit to change directly into water vapour without becoming a liquid,
Food Ingredients Europe
Meet our experts and test the new yeast extract at FI Europe 2013
therefore minimising damage to the structure of the fruit. There are three main steps to the process: 1. Freezing All products are first frozen. Freezing is carried out quickly to minimise the size of ice crystals in the product. 2. Primary drying This stage is used to remove free and surface water. Pressure is reduced to
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Bio Springer 8B39
typically below 1mbar. Temperature is slowly raised by conduction to sublimate the water. Water vapour is captured on condenser plates as solid ice. 3. Secondary drying This is the longest part of the processing time. It is required to remove water that is tightly or chemically bound inside the product. Products are dried down to around 4% moisture. Article 246
FoodNews
No. 33 • October 2013
Alsiano
Going the distance with sports drinks The “slow release” carbohydrate PalatinoseTM delivers a balanced release of glucose over a longer period of time, allowing the body a higher level of fat utilisation compared to high glycaemic carbohydrates such as maltodextrin, glucose syrups and sucrose By Beneo Sports drinks represent a growing market and are playing an increasingly important role today. Today’s athletes are eager to learn more about the different types of drinks that can help improve their fuel utilisation and overall performance. To supplement their tough training regime, they are seeking sports drinks that give them the energy to go even further in their sport. Most popular sports drinks contain high glycaemic carbohydrates such as maltodextrin, glucose syrup and sucrose that are quickly absorbed. This leads to a dramatic increase in blood glucose levels over a short period of time, with a subsequent fall just as steep and quick. Glucose is released into the bloodstream at a fast rate to maximise carbohydrate utilisation but the valuable contribution of fat utilisation is suppressed during exercise.
During prolonged endurance exercise, these stores get depleted and are then no longer sufficient to support high intensity activities. In contrast, body stores of fat are large (around 80,000 kcal), but the conversion of these into energy is much slower than that of carbohydrates. The challenge is to use the body’s fat reserves to a greater extent to fuel the muscles.
used to supply energy to muscles. This allows the body to save its core carbohydrate and fat reserves for when no “external” sources are available.
PalatinoseTM provides prolonged energy with a mild and natural sweetness
The “slow release” carbohydrate PalatinoseTM, which provides energy in the form of glucose more steadily over a longer time, allows the body a higher level of fat utilisation, as studies at the Freiburg University have shown. In endurance exercise, a higher contribution of fat oxidation is said to have a glycogen sparing effect and thus a beneficial effect to enhance endurance performance.
What role can the carbohydrate choice with sports drinks play in this? Firstly, carbohydrates consumed with foods or sports drinks will be the first
Secondly, the rate of glucose supply from those drinks determines the extent to which the body’s internal energy supplies are utilised. This means that carbohydrates providing fast glucose to the body lead to less extensive use of the existing fat reserves.
(continues on page 6 >>)
“Slow release” carbohydrates such as PalatinoseTM (isomaltulose), which deliver a balanced release of glucose over a longer period of time, are an interesting alternative. Based on science, PalatinoseTM has been shown to have a sustained effect on normal blood glucose levels compared to other fully digestible carbohydrates. Taking a deeper look Exercise involves powering muscles with energy from carbohydrates, mobilised from the body’s own sources (e.g. glycogen), or fat from fat reserves. Particularly during intense exercise, the preferred substrate for energy conversion is carbohydrates because of their efficient energy supply. However, glycogen stored in muscles and liver is limited to about 1,750 kcal.
Food Ingredients Europe
Beneo-Palatinit 8H07
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No. 33 • October 2013
FoodNews
Alsiano
Discover and test the cereal experts’ solutions Meet Limagrain Céréales Ingrédients during the FIE 2013 and see the innovative solutions to bakery, convenience food, snacks and breakfast cereals By Limagrain Céréales Ingrédients Limagrain Céréales Ingrédients will be present during the FIE in Frankfurt from 19-21 November 2013. During this fundamental exhibition, our team will show innovative solutions in all their food markets: bakery, convenience food, snacks and breakfast cereals. It is a unique opportunity to discover and test the “cereal experts solutions”: from the gluten-free dedicated solutions to the new functional ingredients. You will also have the great opportunity to taste puffed cakes products and so discover a new innovation segment! Limagrain Céréales Ingrédients will be pleased to meet you during these 3 days’ exhibitions – so meet us at stand 9E37! Article 247
Food Ingredients Europe
Taste LCI’s puffed cakes at FIE 2013 and discover a new innovation segment
Limagrain Céréales Ingrédients
9E37
A natural option for the keen sportsperson
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PalatinoseTM is derived from pure beet sugar and is also found in honey and sugar cane as a natural component. With a mild sweetness, its sensory profile is very similar to sugar, without any aftertaste. At the same time, sports drinks produced with Palatinose™ maintain a constant osmolality even in acidic and pasteurised beverages – no matter if they are isotonic, hypotonic or hypertonic. This means that the amount of solute particles of salt, minerals or protein remains stable during the complete shelf life.
PalatinoseTM, the “slow release” carbohydrate, provides energy in the form of glucose more steadily over time
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With PalatinoseTM, new and modern concepts of a sports drink can be achieved, providing prolonged energy with a mild and natural sweetness. Article 248
FoodNews
No. 33 • October 2013
Alsiano
New baby food rice starches The new rice starches from BENEO offer creamy texture and improved product stability in baby jar applications By BENEO BENEO, one of the leading manufacturers of functional nutrients, is setting the standard for baby food rice starch with its new range, available worldwide from May 2013. Ideal for use in fruit and vegetable based jars, the baby food rice starch range not only meets but also exceeds today’s stringent market and regulatory standards, offering producers the ultimate within functional rice ingredients for baby jar applications.
on the end product’s taste or colour. Rice is furthermore highly digestible and consequently interesting for baby food applications. Pierre Donck, Product Manager Rice Derivatives at BENEO, comments: “With a strong heritage in rice starches, BENEO rice derivatives are used worldwide as hypoallergenic texturisers
Following in depth assessment of production processes, including extensive testing, BENEO’s baby food rice starch meets and exceeds industry and regulatory requirements. The new product range also offers a wide range of nutritional and technical benefits to manufacturers. This naturally sourced texturiser qualifies for hypoallergenic, clean label, organic, as well as non-GMO products. Test trials have shown that vegetable and fruit jars with BENEO’s baby food rice starch have improved product stability in terms of viscosity, syneresis control and shelf-life. In addition, the ingredient’s small particle size creates a creamy texture without any effect
As announced in the previous issue of FoodNews, Alsiano staked one Alsiano Tour among those who booked their tour before 27 June.
Article 249
Food Ingredients Europe
Beneo-Remy 8H07
Congratulations to our winner! Keeping up with tradition, Alsiano has arranged a tour with plenty of time to experience all the new ingredients at FIE plus a cosy evening arrangement with a “spice-theme”.
from nature to improve the mouthfeel, shelf life and structure of food products. Thanks to our stringent production processes and testing procedures, there is no limit to the age at which consumers can benefit from the technical and nutritional advantages of our rice starches.”
Fortune smiled upon Siw Bergström from Totte Gott, Sweden, as she turned out to be the lucky winner of our competition and will thus be travelling – free of charge – with Alsiano to Food Ingredients Europe 2013 from 18-20 November. Congratulations to Siw! We look forward to seeing you and our other fellow travellers in Frankfurt!
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No. 33 • October 2013
FoodNews
Alsiano
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
Machinery
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
Welcome to Michael Telsing We are pleased to announce that as of 1 October 2013 Michael Telsing has joined the Alsiano Food team as area sales manager, where he will focus on catering for the needs of the meat and convenience food segments. Michael has a background as butcher and Food Business Engineer, and he has worked in the food industry for many years with development, innovation and technical support.
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Niels Kjær Nielsen Area sales manager E-mail: nkn@alsiano.com Tel. dir.: +45 8230 0072 Mobile: +45 2270 1017