Foodnews December 2016 by Alsiano A/S

FoodNews No. 42 • December 2016

Contents Unlocking the goodness of grains .................................1 Remypure, functional clean label rice starch .................... 2 Pulse flours for healthy foods ..................................... 3 Embrace the vegan and vegetarian trends ................... 4 Nekutli organic agave syrup .......................................5 PRODIET fluid, the unique protein for meal replacement ............................ 6 Springaline® inactive dried yeasts ........................... 6 BENEO secures 2nd authorised 13.5 health claim in 2016 for its chicory root fibre .................. 7 Expansion of the Food Team ............................ 8 The Alsiano Food Team ........ 8

Publisher: Alsiano A/S Circulation: 850 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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Unlocking the goodness of grains Add a new wholesome dimension to your products with organic sprouted flour and grains from To Your Health Sprouted Flour Co. To Your Health produces a wide range of organic sprouted products including grains, pulses, flours and seeds. There are several benefits of sprouted products, all of which are an important part of eating a healthy diet.

right to grow a new plant. When sprouting begins, the process “unlocks” many of the grain’s nutrients, making them more available to our bodies. Popularly speaking, the dormant seed is turned into a living food.

To Your Health was founded by Peggy Sutton in 2005 starting off by baking sprouted bread to friends in her kitchen. Today, the company produces more than 30 tonnes of organic sprouted grains and flour a week and supplies to large commercial companies and bake houses including Whole Foods Market (the world’s fifth largest retailer), Arrowhead Mills, and Kellogg.

When a grain kernel (seed) is given just the right temperature and moisture conditions, it begins to sprout. A sprouted grain has begun to grow into a new plant – but just barely. The sprouted grain is then dried to lock it in this ideal stage. At this point, the sprouted grain can be stored until cooked as a side dish or milled into flour. To Your Health uses a gentle milling method that preserves the grain’s vitamins, minerals and enzymes.

What are sprouted products? Seeds are long-term storage packages, designed to keep their goodness locked inside until conditions are

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FoodNews

No. 42 • December 2016

Alsiano

Remypure, functional clean label rice starch BENEO’s new clean label rice starch with high functionality improves both shelf life stability and texture of products Remypure works very well in:

BENEO, one of the leading manufacturers of functional ingredients, is pleased to announce the launch of Remypure, the company’s first high performance rice starch that qualifies for natural and clean label status worldwide. BENEO’s Remypure functional native rice starch has high stability during processing and performs well, particularly under harsh processing conditions such as low pH, high temperature or high shear. As a result, it is well suited to applications that undergo demanding processing conditions including retorted sauces, baby food jars, dairy desserts and fruit preparations. Due to Remypure’s new thermal production process, which is entirely natural, BENEO’s functional native rice starch achieves performance levels comparable to chemically modified food starches without using any chemicals. Now, manufacturers all over the world can go for cleaner labels by using Remypure.

• Soups and sauces • Fruit preparations • Baby food jars • Dairy desserts

Remypure has a clean taste and improves both shelf life stability and texture of products. It is available in a range of variants meeting the customer’s requirement, be it creamy or

soft texture. As a result of this new product development from BENEO, food manufacturers now have a versatile clean label rice starch available, allowing viscosity build-up suitable for both gentle and demanding processing conditions.

Why sprouted products?

Sprouted grain benefits

When the grain is sprouted, part of the complex carbohydrates are broken down into simple sugars which are easier to absorb for the body.

• Turns the dormant seed into living food • Allows the whole grain to be digested more easily • Breaks down a portion of the starch into simple sugar for easier digestion • Increases key nutrient values including vitamins, fibres and essential amino acids.

The nutrients which are normally present in grains are made more bioavailable and the nutrition density is increased. In addition, the taste is enhanced and the bitterness often experienced in whole grain flour is removed.

Article 310

BENEO’s Remypure will help manufacturers create products that respond to growing consumer interest in clean label and natural products. Marc-Etienne Denis, Commercial Managing Director of BENEO-Remy, comments: “With 71% of European consumers considering natural products as better1, clean label and natural claims are becoming ever more important in the creation of food products. We are proud to announce the launch of Remypure, as this high performance rice starch will now enable BENEO customers worldwide to make the most of growing consumer demand for natural and clean label solutions, particularly in applications requiring severe processing conditions.” ___

Source: BENEO research 2012/13

Article 309

No. 42 • December 2016

FoodNews

Alsiano

Pulse flours for healthy foods Invite all the good properties of faba beans, chickpeas, green lentils and red beans into your products with LCI’s thermally treated pulses Pulses are versatile ingredients, balanced, rich in proteins, and bring new and natural colour to formulations. Limagrain Céréales Ingrédients (LCI) offers four functional pulse flours: chickpea, red bean, green lentil and faba bean. By means of the Farigel® patented hydro-thermal treatment process, the starch in LCI’s pulse flours is partially gelatinised and proteins are denatured, resulting in more functional flours well suited for creating new savoury and sweet food products. In addition, the process reduces the bitterness often associated with pulses and increases shelf life.

Applications In bread, pastry and cake products, the functional pulse flours offer better hydration and improve softness, while nutritionally enriching the products. In extruded products such as snacks and cereals, they help control expansion, to better define the shape of the extrusion while improving crispness. In meat products, the pulse flours are ideal for vegetarian steaks, and they also work well in ethnic foods – e.g. humus and meatballs. Used in porridge, they can advantageously replace oats and guarantee a protein-rich product.

Label Westhove faba bean Westhove red bean Westhove green lentil Westhove chickpea

Faba bean flour Red bean flour Green lentil flour Chickpea flour

Westhove pulse flour benefits: • Nutrition

Protein, fibre, minerals, gluten-free

• Technology

Water absorption, granulation adapted to food uses, batch to batch consistency

• Sensory

Bitterness reduced, flavour/ colour

Article 311

Protein /100 g

Dietary fibre/100 g

Energy kcal/100 g

Particle size* < 250 µm

Gelatination degree

29 23 24 21

7.0 19.0 13.1 14.7

334.5 308.3 323.5 342.1

90% mini 90% mini 90% mini 90% mini

High level High level High level High level

*On specific request, possibility to supply coarse versions with particle size ranging between 250-630 µm or 450-1250 µm.

No. 42 • December 2016 2014

FoodNews

Alsiano

Embrace the vegan and vegetarian trends TruTex® wheat protein from Loryma is both an excellent source of protein and a perfect ingredient for meat-free product formulation The demand for alternatives with reduced meat content as well as vegetarian and vegan products is booming as still more consumers are looking to cut down on their consumption of meat products for health and environment considerations. Loryma offers a vegetarian delight to those who like the taste sensation of meatballs, hamburgers and barbecues: TruTex® which offers a wide variety of proven and innovative food concepts based on wheat. TruTex is a high-quality, refined, textured wheat protein with a protein content of 60%. Its’ neutral taste and meat-like fibre structure makes it ®

ideal for vegetarian, vegan and meatreduced food products, but also for general protein enrichment in, for instance, granola and bars. Furthermore, TruTex® does not have any offtaste as opposed to soya protein. TruTex® is a climate friendly source of high quality protein which has a positive life cycle assessment* (LCA) compared with soya and meat. It is produced of GMO-free wheat from sustainable regional agriculture. *Life cycle assessment determines the environmental impacts of products, processes or services, through production, usage, and disposal. Article 312

• High quality vegetable protein

PURE P PROTE LANT IN POW ER

• Improves structure and adds protein to any food • Provides meat-like fiber structure to vegan/ vegetarian products • Ideal for making alternative products - also lowcarb und low-fat products • Outstanding sensory properties • Optimal texture • Easily processed after short soak time (water binding and swelling) • Production with conventional machine equipment • Freeze-thaw stable

FoodNews

Alsiano

No. 42 • December 2016

Nekutli organic agave syrup The natural fructose sweetener extracted from Mexican agave offers more than just sweetness Nekutli offers a range of certified organic agave syrup. During manufacturing, the agave syrup is evaporated under vacuum. To lower the evaporating temperature (<40°C), enzymes are used to hydrolyse sugars into fructose/dextrose, and most of the salt and amino acids are removed. Since the agave syrup never exceeds 40°C during the process, it can be used in raw food applications. The gentle process also makes Nekutli’s product very clear, sweet and mildly flavoured as opposed to traditionally produced agave syrup. Agave syrup is high in fructose – approx. 1.4 times sweeter than refined sugar – and offers an equivalent sweetness for nearly half the amount of carbohydrate calories. Fructose does not stimulate digestive insulin secretion as do other sugars and does therefore not create a “sugar rush”.

Nekutli organic agave syrup is produced in four different grades varying in flavour and colour. The lighter grades of agave nectar are flavour neutral, enhancing the natural flavours of e.g. beverages, fruit smoothies, baked goods, jams and jellies and yoghurts without altering their natural flavour unlike some of the other natural sugar substitutes on the market. The amber and dark grades offer the delicate flavour of agave with increasing intensity. The amber grade is much like honey and delicious in e.g. protein drinks, BBQ sauces, meat glazes, granola and cereal bars. Apart from agave syrup, Nekutli also produces and markets certified organic inulin and oligofructose under the brand names Metlin and Metlos. Article 313

Nekutli Nekutli S.A de C.V. is a Mexican corporation formed by farmers’ groups and Native American organisations that have agreed to work under rules of fair trading and promotion of organic farming. Nekutli S.A. de C.V. is comprised of agricultural cooperatives and their manufacturing entity. Nekutli’s associated member organisations represent over 60,000 farmers and operate in 17 states throughout the Republic of Mexico. Nekutli promotes development with respect for the native’s cultures - socially responsible, environmentally self-sustainable and economically feasible to all.

FoodNews

No. 42 • December 2016

Alsiano

PRODIET Fluid, the unique milk protein for meal replacement PRODIET Fluid allows formulation of drinks with up to 14% protein while still remaining as fluid as milk healthy lifestyle. In addition, it offers a natural milky flavour in a formula resistant to heat treatments.

Ingredia develops and manufactures dairy powders, milk proteins and innovative bioactive ingredients for the food, nutrition and health industries worldwide.

Who said high protein drinks have to be thick?

With Ingredia’s PRODIET Fluid, it is possible to formulate protein-rich products that are effective, convenient, healthy and indulgent, all at once!

PRODIET Fluid is a slowly digested protein for a satiating effect. This unique protein is also rich in Branched Chain Amino Acids which helps with muscle recovery. PRODIET Fluid combines technical and nutritional functionalities: it enables the development of meal replacement while keeping an incredibly fluid and smooth texture.

PRODIET Fluid is a unique native micellar casein which contains more than 87% protein on dry matter. It has been specifically developed to formulate very high protein beverages and meal replacement products. Ingredia’s micellar casein has an excellent nutritional profile which offers all the nutritional benefits for a

Article 314

Springaline® inactive dried yeasts Springaline® inactive dried yeasts still contain the yeast cell wall and have been inactivated by heat. These yeasts offer delicate toasted, cereal and nutty notes and are efficient carrier for seasonings.

The inactive dried yeasts of the Springaline® line are:

They have water-binding properties and good oil emulsifying characteristics, making them ideal for both meat and vegetarian foods.

• Clean-label: no hidden ingredients

Biospringer’s sister Business Unit Lesaffre Human Care, specialised in yeast derived ingredients for nutritional supplements and functional foods, also offers them as a source of proteins, amino acids, vitamins (B group), minerals and fibres (cell walls) in dietary supplements.

• Kosher Parve, Halal, GMA safe, ISO 9001 certified: appropriate for a wide consumer base

• Suitable for low sodium food formulations • Source of antioxidant • Clean-tasting: no off-notes • 100% natural: nothing artificial • Available in powder or flakes form

• GMO free, animal free, allergen free: answer to consumer concerns Article 315

FoodNews

No. 42 • December 2016

Alsiano

BENEO secures 2nd authorised 13.5 health claim in 2016 for its chicory root fibres Inulin and oligofructose contribute to a reduction in blood glucose rise By BENEO Starting 20 June this year, customers working with Orafti® Inulin or Oligofructose can launch products with the following attractive claims: “Lower and more balanced blood glucose rise” or “lower impact on blood glucose levels” in combination with the official EU 13.5. health claim. The official claim wording is as follows: “Consumption of [e.g. breakfast cereals] containing inulin and oligofructose instead of sugars induces a lower blood glucose rise after their consumption compared to sugarcontaining [e.g. breakfast cereals].” This succeeds BENEO’s first 13.5 health claim on digestive health for its chicory inulin which came into force at the beginning of 2016. The recent health claim confirms that inulin and oligofructose contribute to a better blood glucose management as they support a lower rise in blood glucose response. A 30% sugars reduction needs to be obtained by replacement by nondigestible carbohydrates such as

BENEO’s inulin and oligofructose according to the conditions of use. The authorisation is based on several scientific studies all of which confirm that oligofructose and inulin have a significant part to play in the area of glycaemic control. About 422 million people worldwide have diabetes, a number that is likely to more than double over the next 20 years. More than 90% of these people suffer from diabetes type II so preventative measures, such as healthy eating, are a key area of concern. Leading scientists agree that a low glycaemic diet reduces the risk of type II diabetes and helps to control blood glucose levels, a factor that is particularly important for people who already suffer from diabetes. Consumer awareness around the issue is growing and as a result, many more consumers are now seeking out low glycaemic products. The new health claim supports them in more easily identifying the respective products and also helps manufacturers to develop a greater variety of low glycaemic choices in response to this consumer need.

Blood glucose response for food with chicory root fibre compared to food with sugar

©BENEO

BENEO’s inulin and oligofructose, derived from chicory root, contribute to a lower glycaemic response of food and drink products because they are not digested in the human digestive system and thus no glucose is released into the blood stream. Replacing high glycaemic ingredients (e.g. sucrose, glucose, maltodextrin) using BENEO’s dietary fibres, which do not cause a glycaemic response, consequently lowers the blood glucose response of the final product and adds a valuable fibre source at the same time. Anke Sentko, VP Regulatory Affairs and Nutrition Communication at BENEO: “Blood glucose management is a key element in the promotion of long-term health from early on. Consumers are increasingly aware that carbohydrate-based, low glycaemic products contribute to healthy nutrition. The new health claim for BENEO’s dietary fibres inulin and oligofructose confirms once again the strong scientific evidence behind our ingredients. But, even more important than that, it offers manufacturers the opportunity to help consumers make better choices in their daily diet that support a low glycaemic nutrition.” Article 316

No. 42 • December 2016

FoodNews

Alsiano

The Alsiano Food Team Denmark & Norway

Key accounts

Denmark

Katarina Furin

Kristian Hansen

Michael Telsing

B.Sc. & Marketing Dipl.

Food Technologist

Food Business Engineer

Business manager

Are sales manager

kf@alsiano.com

kh@alsiano.com

mt@alsiano.com

Tel. direct:

+45 8230 0014

+45 8230 0016

Mobile:

+46 767 878 178

+45 2270 1003

+45 4073 8441

Sweden & Finland

Sweden

Quality Susse Liff Hansen

Diana Dosen Grunning

Michael Brehmer Area sales manager

Quality Manager

Area sales manager

mbr@alsiano.com

slh@alsiano.com

Tel. direct:

ddg@alsiano.com

Tel. direct:

+46 31 939 030

Mobile:

+45 8230 0017

Mobile:

+46 707 333 343

Mobile:

+45 4071 8338

+46 723 896 011

Sales support

Sales support Bente Mørkøv Ølgaard

Tina Johansson Sales & logistics assistant to Kristian and Diana

Sales & logistics assistant to Katarina and Michael T

tj@alsiano.com Tel. direct:

bm@alsiano.com

+45 8230 0024

Tel. direct: +45 8230 0001

Expansion of the Food team

Charlotte Dahl Sales & logistics assistant to Michael B cd@alsiano.com Tel. direct: +45 8230 0051

visit

our

NEW

webs ite

Welcome to Diana Dosen Grunning We are pleased to announce that as of 14 November Diana Dosen Grunning has joined the Alsiano Food team as area sales manager. Diana has a background as cook from Gastronomihögskolan and has worked in the Swedish food industry for many years. We are confident that Diana will strengthen the Food team and prove a great asset to Alsiano and our partners.