FoodNews No. 36 • September 2014
Contents Alsiano Food Seminar 2014: Future foods ............................1 Nimbus extends honey comb range ........................... 2 A sweet deal: PalatinoseTM in glaze and icing .................. 3 Taura cracks moisture transfer problem with URC® fruit ingredients ...........4 RIBUS, Inc. focuses on clean labels and sustainability ....... 5 LORYMA Ingredients the convincing mix ............... 6 Improve yield and control of syneresis in cheese products ................................ 7 Food products with enhanced health benefits and functionality .................. 8 The Alsiano Food Team ........ 8
Alsiano Food Seminar 2014: Future Foods With food trends and innovative ingredients as starting point, Alsiano has invited the Nordic food industry to an inspiration seminar on how to develop new successful food products On 10 September, a range of Alsiano’s suppliers will present different innovative ingredients and examples of how they can be applied in various food products. The seminar will offer plenty of opportunity to see, taste and experience the ingredients presented. Transforming products from ordinary to extraordinary Nimbus Foods will introduce their wide range of innovative inclusions and decorations that can work in any environment and provide exceptional taste and texture to standard cakes, biscuits, ice creams, desserts, confectionery and snacks. Traditional functionality from a unique source Ribus will present a variety of natural, functional ingredients made from the bran and the hulls of rice. Based on their patented technology they have
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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created ingredients that function as emulsifiers, anti-caking agents, flavour carriers, etc Food solutions for tomorrow TruTex from Loryma is revolutionising the industrial food production and is a perfect replacement for meat, offering many opportunities with regard to shape, bite, consistency and colour. At the food seminar, Loryma will present this trend-setting solution to sustainability and ecology without any loss of taste. Making good products even better Fiberstar will take you on a safari of opportunities in the wide range of applications from meat to bakery and dairy to convenience food where the Citri-Fi® fibres derived from orange pulp can make a big difference thanks to their multiple binding mechanisms enabling their impressive functionality. continues on page 2 >>
FoodNews
No. 36 • September 2014 Set your products free with BENEO “Free from” is a broad concept and entails a wide range of products and applications. BENEO offers a variety of solutions for these sometimes challenging product developments. At the seminar, BENEO will demonstrate their wide range of ingredients perfect for making ”free from” products whether it be free from or fat/ sugar reduced, allergen free or free from E-numbers.
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Taura URC® concentrated fruits for low AW applications The use of fruit ingredients in cookies, cakes, breakfast cereals and snack bars is often linked to difficulties caused by moisture transfer. With Taura’s unique ability to control the water activity of its URC® ingredients (Ultra Rapid Concentration) in each application, a new world of product development opportunities opens up.
Alsiano Super foods – cooking up new ideas In the search for health and wellness, plant extracts and whole food powders, which were previously earmarked for food supplements, are moving into the food industry. To round off the day, we have challenged two chefs from Gastronomisk Innovation to come up with their suggestion for food products that embrace this trend. It will be interesting to see and taste how they can use these ingredients in food products and to know the thought process behind. Gastronomisk Innovation is a communication agency specialised in high-end gastronomy. Article 265
Alsiano Food Seminar 10 September 2014 - 09.00-15.30 First Hotel Copenhagen Denmark
Nimbus extends honeycomb range Decorations and inclusions specialist Nimbus Foods has enhanced its honeycomb range to include products which will survive in a high moisture environment With its attractive golden colour, aerated texture and distinctive sweet toffee taste, honeycomb, or cinder toffee, has long been recognised for its potential to add taste, texture and visual appeal to a wide range of products. However, the hydroscopic nature of honeycomb means that it absorbs moisture and becomes sticky if exposed to the atmosphere for any length of time.
able for decoration and toppings applications, or for use in powdered beverages or desserts.
By coating the honeycomb with a moisture barrier, the Nimbus range can be used in a number of applications including yoghurt and ice cream and baked goods such as muffins and cakes.
The Nimbus range includes inclusions produced especially for the bakery, cereals, confectionery, dairy, desserts and ice cream markets, together with a wide range of decorations and toppings. Nimbus products can be manufactured to withstand temperatures ranging from -18°C to +200°C, and can work in any environment, be it ambient, chilled or frozen.
Nimbus can also supply Honeycomb Powder, very fine pieces of uncoated honeycomb that are particularly suit
The products are available in various sizes from 1.6 mm to 25 mm in diameter and with a variety of barrier coating such as fat or chocolate coatings. The most recent addition to this range is Chilli Honeycomb fat coated as well as chocolate coated.
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No. 36 • September 2014
FoodNews
Alsiano
A sweet deal: Palatinose™ in glaze and icing Trials show that BENEO’s Palatinose™ extends shelf-life and quality of glazed and iced bakery products By BENEO The technical experts at BENEO, leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf-life and quality of glazed and iced, freshly and frozen packed donuts. The results show that with the partial replacement of sucrose with BENEO’s functional carbohydrate Palatinose™ in glazings or icings, shelf-life and overall product quality can be significantly improved. Findings showed that a partial replacement of sucrose with Palatinose™ in freshly packed donuts leads to an extended shelf life stability through the unique carbohydrate’s ability to control water activity and moisture migration. Furthermore, the glaze with Palatinose™ maintains transparency, even throughout the extended shelf-life. Thanks to the low hygroscopicity of Palatinose™, the glaze does not become sticky. In addition, the Palatinose™ glazed, freshly packed donuts exhibit a more pleasant sweetness in comparison to using sucrose alone.
duced and more pleasant sweetness in frozen packed donuts, compared to pure sucrose glazing. Katja Reichenbach, BENEO Product Manager Palatinose™ comments: “Sugar-based donut glazings traditionally have a lower aw value (water activity) than the donut. This leads toincreased water migration from the donut to its glaze, resulting in the donut drying out very quickly. However, BENEO trialled the partial replacement of sucrose with Palatinose™ in glazings and icings and the results showed that water activity was brought under control in the glaze, keeping the donuts moist for longer. As well as extending shelf-life in freshly packed donuts, partial sucrose replacement by Palatinose™ has also been trialled in frozen packed donuts. The test results show that its use improves the quality of the donut upon defrosting substantially.” Article 267
The trials also demonstrated that partial replacement of sucrose with Palatinose™ in frozen packed donuts ensures a maintained glaze transparency throughout the freezing process and after defrosting. It prevents the glaze from sticking to the foil during frosting and, of even greater importance, after defrosting. Furthermore, Palatinose™ provides a slightly re-
The BENEO webinar on these trials is available to access via this link until November 2014.
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BENEO
offers functional ingredients derived from chicory roots, beet sugar, rice and wheat. BENEO is the ideal partner to help improve a product in its nutritional and technological characteristics. Key nutritional benefits are ‘less fat’, ‘less sugar’, ‘less calories’, ‘added fibre’, ‘gluten-free’ and dairy alternatives as well as energy management, digestive, bone and dental health. Key technological benefits focus on taste and texture improvements. Through a unique chain of expertise, including the BENEOInstitute that provides decisive insights into nutrition science and legislation, and the BENEOTechnology Center that consults in application technology, BENEO actively supports customers in the development of more balanced and healthy food products.
No. 36 • September 2014 2014
FoodNews
Alsiano
Taura cracks moisture transfer problem with URC® fruit ingredients Technical problems associated with using real fruit in long shelf life dry products are finally a thing of the past with URC® fruit ingredients from Taura Natural Ingredients By Raf Vanlommel, Marketing Manager, Taura Natural Ingredients
Taura uses its proprietary URC® technology to concentrate fruit purées and blends to approximately 10% moisture in less than 60 seconds. Through this process it is possible to control the water activity of the ingredients. Water activity is a measure of the ability of water to migrate from a given ingredient into the surrounding food matrix and determines the extent of moisture transfer that takes place.
Manufacturers of products such as biscuits, cakes, breakfast cereals and snack bars have traditionally had to contend with the difficulties caused by moisture transfer when using fruit ingredients. Introducing additional moisture to the food matrix in applications such as these poses a threat to the texture and shelf-life of the finished product. However, Taura’s URC® fruit ingredients can help food manufacturers avoid the problems with moisture transfer typically encountered when using other types of fruit ingredients.
Taura can tailor the water activity of its URC® ingredients to each application, opening up a world of product development opportunities. Article 268
Peter Dehasque, Chief Executive of Taura, says: “Significant technical obstacles have previously limited the use of fruit-based ingredients in many products with a long shelf life. Taura’s URC® real fruit ingredients eliminate these barriers and mitigate moisture transfer in a range of long shelf life dry foods, enabling manufacturers to include fruit in products where it would otherwise be impossible without seriously compromising shelf life.”
URC® (Ultra Rapid Concentration) is a unique process of concentrating the taste, texture and natural goodness of fruit into pieces, flakes and pastes for use in applications such as baked goods, biscuits, breakfast cereals, chocolate and snack bars.
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About Taura Natural Ingredients Taura is the leading global concentrated fruit products company, delivering exceptional taste and functionality. Using Ultra Rapid Concentration (URC®) technology, Taura produces fruit pieces, flakes and pastes for a wide range of products, including snacks, baked goods, cereals, chocolate and confectionery. Taura has sales & manufacturing operations in Belgium (for Europe) and New Zealand (for Asia-Pacific), and a sales operation in Virginia, USA (for North America). For more information visit www.tauraURC.com.
FoodNews
Alsiano
No. 36 • September 2014
RIBUS, Inc. focuses on clean labels and sustainability Consumers continue to seek alternatives to artificial, “chemistry lab” sounding ingredients, and this has sent the sales of natural and organic on a sharp rise, including RIBUS’ rice hull derived anti-caking agent and rice-bran derived natural emulsifier Even though the November 3, 2014 deadline for swapping silicon dioxide for organic rice hulls is approaching rapidly for organic food and beverage manufacturers in the United States, manufacturers and consumers appear to be most concerned with clean labels. While the sale of organic products and ingredients is going straight up with growth expected to continue through 2018*, natural sales are going up even faster and higher and this comes at a time when the consumer is more informed than ever. Thanks to the internet and social media, people are getting concerned with what they’re putting into their bodies and what RIBUS and other ingredient producers are offering is a natural alternative to the “chemistry-lab” sounding words that are so often associated with synthetics.
As cleaner ingredients come to the fore, so does the demand for responsible practices for harvesting and processing them. Given that 30% of our food supply globally is thrown away each year – either owing to spoilage or excess food that’s thrown away - manufacturers and suppliers are looking for ways to more efficiently use and make ingredients and raw materials. Sustainability is indeed a point which RIBUS addresses with their line of products as they contribute to the use of 100% of harvested rice: 70% of the rice plant is white rice, 10% is bran which RIBUS is able to use to make new rice products and baked products, and 20% is the rice hull which RIBUS uses for its natural anticaking agent.
• All-natural or certified organic • Environmentally sustainable • Applications range from food and beverages to supplements • Clean ingredient labels “rice extract” and “rice concentrate” Bottom line, the growing demand for additive-free (no E-numbers) foods is changing the global food and drink industry and producers need to stay on top of these trends to avoid geting left behind. Article 269
* TechSci Research
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No. 36 • September 2014
FoodNews
Alsiano
LORYMA Ingredients – the convincing mix! Long term tradition in the basics of wheat specialities combined with the expertise in technically magic effects – “Solutions for better Food-Concepts”, that’s LORYMA By LORYMA LORYMA Ingredients, the Food Division of Crespel & Deiters, is specialised in advanced powder ingredients and compounds made from distinctive raw materials from own production. By combining knowledge of modern production processes with a vast expertise in food ingredients, Loryma produces finely-tuned formulations.
from the development of the initial laboratory formulations through to the scale-up to industrial production. The professional equipment at the LORYMA Application Center laboratory forms a firm foundation for product developments which can help the food industry generate substantial added value. Consumeroriented end-products and concept development are the strengths of LORYMA.
The Application Center is the heart and creative centre of product development at LORYMA, where a very competent Development Team provides innovative concepts and products. It provides practical assistance,
Trendy veggie food concepts Veggie food concepts are part of LORYMA’s main competence area. Textured wheat proteins and starches form a basis for well-balanced and proven concepts in vegetarian and ve-
Quality management As a partner and as a supplier, LORYMA is committed to the highest quality and safety standards. The professional and continually evolving Quality Management (QM) guarantees a permanent and safe implementation of customers’ projects with our products. LORYMA is certified to the following international standards: • DIN EN ISO 90001:2008 • IFS Version 6 Higher Level • Bio-Certification DE-ÖKO 001. All corporate processes and procedures are reviewed, verified and documented to fixed QM standards.
gan products. LORYMA offers unique solutions for the demanding end user. Applications range from meatsubstitutes to mixes that only need the addition of water. With LORYMA it is possible to make either traditional vegan/vegetarian lines or create one’s own innovative ideas. The concepts and applications span from minced meat analogues for burgers to escalopes (Schnitzel) or meat coated with bread crumbs and filled with cheese (Cordon Bleu). LORYMA has many functional and great-tasting formulations for vegetarian/vegan sausages and cold cuts too.
“Discover with us the latest trendy Veggie Food Concepts” © BENEO
Apart from the wide range of starches and varieties of textured wheat proteins, the LORYMA range also includes binding and stabilising systems, herb and spice mixtures, and coatings for almost every application in food production from sweet to savoury. Article 270
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FoodNews
No. 36 • September 2014
Alsiano
Improve yield and control of syneresis in cheese products Fiberstar, Inc. has introduced new proven applications in dairy using their Citri-Fi® 100 series products By Fiberstar Citri-Fi , a natural functional fiber created from citrus fiber, has long been popular in dairy for its natural solution to syneresis and texturising in dairy. ®
New studies have now demonstrated that Citri-Fi® 100M20 and Citri-Fi® 100M40 are substantially improving yield and/or control of syneresis in:
Considering the volatile margins in the dairy industry, this application helps in two significant ways: • The increase in yield of finished products • Added advantage of syneresis and moisture control, improving quality throughout shelf-life and increasing shelf-time based on product integrity.
• Soft cheeses • Processed cheese and cheese foods • Spoonable yogurt and soft culture dairy products
Another recent application development is in spoonable yogurt and soft cultured yogurt utilizing Citri-Fi®. It has been proven that adding the Citri-Fi® 100M20
Citri-Fi® provides the same mouthfeel and is a natural solution to increasing revenues for soft cheese producers. The most recent study demonstrated a ricotta cheese yield increase of 12% as well as a higher integrity and body in baked applications than the control.
• reduces the syneresis, increasing the shelf-life and • improves texture without compromising flow rate, sensory evaluation and pH. This may reduce or eliminate the need for starches.
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Fiberstar and Fiberstar Bio are continuing to make breakthroughs in the dairy industry, including yogurt beverages, smoothies and ice crystal reduction/melt retardation in ice cream products. Please contact Alsiano for more information about the Citri-Fi® products and the application results. Article 271
No. 36 • September 2014
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
Tina Johansson
Charlotte Dahl
Area sales manager
Sales & logistics assistant to Kristian
Sales & logistics assistant to Michael B
E-mail: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016
E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024
E-mail: cd@alsiano.com Tel. dir.: +45 8230 0051
Sales support
Quality
Technology
Bente Mørkøv Ølgaard
Susse Liff Hansen
Sales & logistics assistant to Katarina and Michael T
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
Food products with enhanced health benefits and functionality EPO Srl. and Synergy Production Laboratories offer expertise and a wide range of botanicals and whole food powders Consumers’ interest in natural products and products that may provide more benefits than basic nutrition is increasing. In fact, in recent years, “natural” is one of the product claims most frequently used to distinguish new product launches, and in the beverage industry, a growing number of manufacturers are including ingredients well known for providing health and wellness benefits in product formulations.
Guarana, the energy-enducing botanical, was among the first ingredients to pioneer the functional beverage market and became well known for providing near-instant effects after consumption. The trend is going more and more towards products that enhance wellbeing. This could for instance be products that assist with relaxation or products that help enhancing memory, burning fat and immune system support.
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Together with EPO Srl. and Synergy Production Laboratories, we offer a wide range of ingredients that can boost your products with active ingredients or add more naturalness to the recipe. Article 272