FoodNews February 2010

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FoodNews

Alsiano

No. 21 • February 2010

Contents Food Seminar 2010: Natural ingredients & cleaner labels ..................... 1 Citri-Fi® - superior water and oil binding ingredient to improve yields and profit margins in a wide variety of foods .................... 2 News in brief ......................... 3 A longer lasting loaf from TasteTech...................... 4 Beneo - connecting nutrition & health: a world of healthy fibres ...... 5 Natural sweetening from grapes .......................... 6 Vegetable-extracted protein - trustworthy dietetic foods with the natural touch ........................ 7

Food Seminar 2010: Natural ingredients & cleaner labels Are you prepared to respond to the increasing demand for more “natural” and “clean label” food products?

Together with a selection of our suppliers, Alsiano has the pleasure of inviting the Nordic food industry to an inspiring food seminar on 13 April 2010, where the theme will be natural ingredients and cleaner labels.

The increasingly negative focus on E-numbers and growing interest in more natural products places new demands on food manufacturers - particularly the challenge of producing healthy and sustainable food products in the most natural way possible with the right taste and texture.

What’s on?

Join our seminar and discover our wide range of ingredients that can help you successfully formulating clean(er) label and more “natural” food products.

In brief, this is what you can hear more about at our seminar on 13 April in Copenhagen: Afriplex: Functional ingredients from unique African plants (plant extracts).

Beneo-Remy & Beneo-Orafti: Beneo offers natural solutions for delicious products. Unique rice derivates for obtaining delicate textures and

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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nutritional benefits from Beneo-Remy, and inulin and oligofructose for sugar and fat replacement and fibre enrichment from Beneo-Orafti.

WestHove: Clean label solutions based on cereals for bakery and convenience applications.

Fiberstar: Improving profit margins, quality, nutrition and label declarations with Citri-fi® products. Replacing synthetic ingredients, moisture management, partial fat, egg and oil replacement.

Seppic: Sugar replacement: formulating Rebaudioside A (Stevia) in food and beverages – a first feedback from the European market.

Munari: Toasted bran: a new concept of bran in the field of fibre enrichment.

Sethness-Roquette: Burnt sugar – caramel 150 a. (continues on page 2)

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FoodNews

Alsiano

No. 21 • February 2010

Citri-Fi® – superior water and oil binding ingredient to improve yields and profit margins in a wide variety of food applications!

Citri-Fi®’s water holding capabilities are truly remarkable because Citri-Fi® not only binds and holds more water through a cooking or baking process than other ingredients, it does not release the water over time - even under freezethaw conditions. The superior water-binding functionality of Citri-Fi® through cooking or baking makes it an outstanding natural ingredient that improves the profit margin, quality, nutrition and label declaration of the food products to which it is added, while maintaining taste and texture

By Fiberstar Citri-Fi is a novel, all-natural functional food ingredient made from citrus pulp. It is known for its outstanding ability to bind and hold more free water and oil through a cooking, baking or freezing process than other natural ingredients. ®

Superior water binding and fat replacement Other ingredients or fibres claim to hold from 18-26 times their weight in water. But all of the hype about how much water fibre holds in a centrifuge is irrelevant because the real questions are: How much extra water does a fibre hold through a cooking or baking process? How much does it increase cooked and baked weight yields? How much does it increase profit margins?

A complete report is available from Fiberstar upon request.

Citri-Fi®’s strong water binding functionality comes from its unique bioprocessing technology which creates an open porous fibre matrix. While other fibres rely on one mechanism to bind water (hydrogen bonding), Citri-Fi® engages multiple mechanisms to bind and hold more water than other fibres during a cooking or

Nekutli: New applications of Metlin® and Metlos® – organic soluble fibres from agave.

Roquette: Clean-labelled solutions for the food industry.

View the detailed programme for the seminar on www.alsiano.com.

In addition, Citri-Fi® has a unique ability to mimic fats and oils in taste, mouthfeel and freshness. For instance, sweet dough producers use Citri-Fi® to replace up to 30% of their formula fat with Citri-Fi® and water.

Other customers use it to replace 1050% of the ... (continues on page 3) >>

% yield (revenues) increased or lost by type and% of fibre in meat balls

% fibre in meat balls % increase in yield (revenues) over control % yield (revenues) lost as compared to 1.0% CitriFi®-100

The table shows how Citri-Fi® outperforms other fibres by increasing yields and revenues in meatballs.

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baking process. This means higher yields, increased revenues and improved profit margins.

Register now!

You can already now register for our seminar on www.alsiano.com.

Deadline for registration is 16 March 2010.

Please note that admission is limited and that participants are registered according to the first come, first served principle.

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We look forward to seeing you at our seminar for a day of inspiration.

Alsiano Food Seminar 2010 Tuesday 13 April 09.00 – 16.00 Kroeger’s House, Kastrup* (Cph) *Close to the motorway E20, Copenhagen Airport and Øresund Bridge

FoodNews

No. 21 • February 2010 ly labelled as “dried orange pulp” or “citrus fibre”.

Citri-Fi® is also GRAS, non-GMO, non-allergenic, kosher-parve, halal and requires no E-numbers.

formula fat. In recent taste comparisons, bakery professionals chose Citri-Fi's® reduced fat products over full-fat versions by a margin of 8 to 1.

Furthermore, those same professionals almost unanimously ranked the Citri-Fi® based products as "equal or better than" the control.

Since Citri-Fi® effectively binds high levels of water, it improves profit margins in most applications.

A focus on all natural The most stringent definition of the term “natural” includes only those products that are “minimally processed” and void of artificial or synthetic ingredients. Citri-Fi® products meet this definition because they are minimally processed without the use of any chemical or solvent treatments and do not contain any artificial or synthetic substances.

Many Citri-Fi® customers are using Citri-Fi® to replace less label friendly ingredients such as chemical emulsifiers, stabilizers, phosphates as well ascomplex gum systems to help achieve all natural labels. Citri-Fi® is common-

News in brief New supplier: Seafood Flavours We are pleased to announce that we have entered into cooperation with Seafood Flavours, a Danish supplier of high quality natural seafood flavours and extracts.

Their production of seafood flavours and extracts is based on years of experience, and through a very gentle method of extraction, they produce authentic flavours free of any

Applications With over 70 tested food applications, Citri-Fi® is an essential ingredient for food manufacturers to use to enhance the quality and healthiness of their finished food products. CitriFi® is a useful ingredient in bakery applications such as breads, rolls, buns, muffins, cakes, danishes, donuts, pies, sweet doughs, energy bars and even pizza! Citri-Fi® is also useful in such other diverse applications as salad dressings, salsas, imitation cheese, yogurt, ice cream, meat fillings and frozen foods to bind or manage moisture and/or for fat reduction.

Here are two examples out of many of the use of Citri-Fi®: • Fruit fillings in baked products: Citri-Fi® is excellent for maintaining the stability of fruit fillings during baking. Fruit fillings containing Citri-Fi®

Meet Fiberstar at the Alsiano Food Seminar 2010 on 13 April and learn more about how to improve profit margins, quality, nutrition and label declarations with Citri-Fi®.

Alsiano About Fiberstar Fiberstar, Inc. is a privately owned research and development company focusing on improving food freshness and nutrition through technological innovation. It also operates a manufacturing facility that produces its Citri-Fi® line of products. do not boil over at high temperature – a problem for most gums. In addition, Citri-Fi® does not mask or disrupt flavours. Its unparalleled ability to bind moisture through the baking process makes it the perfect cost effective solution for fruit filling manufacturers.

• Injected meat products In relation to injected meat products, Citri-Fi® can be used for phosphate replacement and clean label declaration. Test results show: A 20% injection rate of 0.5% sodium tripolyphosphate resulted in a purge of 3.6%. A 20% injection rate of 0.5% Citri-Fi® had no purge. Citri-Fi® can also be added on top of phosphates in brines to increase yields.

Citri-Fi® can also be combined with kappa carrageenan to further reduce syneresis and cooking losses to increase yields. This combination also improves taste and texture by retaining more of the meat’s natural juices.

Meet Fiberstar and its distributors at Hall 4.1 Stand A22 at IFFA in Frankfurt, May 8-13, 2010.

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any additives and from sustainable resources.

Thanks to the cooperation with Seafood Flavours, Alsiano can now offer an even wider range of flavours and extracts, which will strengthen our product portfolio for convenience food and the fish industry in particular.

Welcome to Michael Midskov We would like to welcome Michael Midskov who will join Alsiano as per 8 March 2010 as area sales manager for the meat & poultry, fish and pet food industries.

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Michael is a skilled butcher, cook and food technologist. He comes from a job as creative chef and flavour manager with a major Danish food producer where for the past 5 years he has worked with customer presentations, development of recipes and R&D. Before that, Michael worked as a teacher and for many years as a chef.

We are confident that Michael will strengthen the Food team and prove a great asset to Alsiano and our partners.

FoodNews

Alsiano

No. 21 • February 2010

A longer lasting loaf from TasteTech With Encapsulated Sorbic Acid with controlled release from TasteTech, bakers can now produce bread that remains mould-free for more than 14 days. This way, it is possible to cut out the need to use calcium propionate and potassium sorbate and to reduce yeast levels

By TasteTech At a time when consumers are feeling the force of the economic downturn, the demand for longer lasting bread and baked goods has never been more important. TasteTech’s controlled release (CR) technology allows bakers to produce bread that remains mould-free for over 14 days.

Encapsulated Sorbic Acid manufactured by TasteTech, is proving to be a significant improvement on calcium propionate, the mould inhibitor most commonly used by bakers. Sorbic Acid, an excellent anti-mould agent with neutral taste, cannot be used directly as a suitable alternative because it destroys the action of yeast.

However, TasteTech has overcome this problem through its unique CR technology.

The CR process works by coating the Sorbic Acid with a barrier of vegetable fat to create a free flowing powder that can easily be blended with other dry ingredients prior to baking.

The system ensures that the Sorbic Acid is not released during the proving process. Only when the bread is baked is the Sorbic Acid released, providing excellent mould protection for over 14 days.

Encapsulated Sorbic Acid can greatly reduce the amount of yeast, the baker needs to use. One of the problems encountered when using calcium propionate is its action of yeast retardation. This in turn creates the need for up to 40% more yeast to compensate for retardation, affecting the flavour and appearance of the finished product.

Potassium sorbate spray is also commonly used as a method of preventing mould growth on the crust - an unnecessary process when Encapsulated Sorbic Acid is added to the dough.

By removing the requirement for potassium sorbate spray, the need for expensive associated plant and equipment is eliminated.

TasteTech Ltd is a pioneer of microencapsulation technology, specialising in food ingredients and natural flavourings with a unique controlled release mechanism.

Janis Sinton, TasteTech’s Managing Director, explains: “Encapsulated Sorbic Acid is a breakthrough for the baking industry. By cutting out the need to use calcium propionate and potassium sorbate and reducing yeast levels, it is also very cost effective.”

In order to meet customer labelling and technical requirements, TasteTech offers several versions of Encapsulated Sorbic Acid. Their technical team is available to discuss individual requirements and to ensure that customers use the version best suited to their plant, process and products.

Example af TasteTech Encapsulated Sorbic Acid vs. calcium propionate in 17 day old bread.

Janis Sinton continues: “As a pioneer of encapsulation technology, special-

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ising in encapsulated food ingredients and natural flavourings, our products can be used in a wide range of bakery, confectionery and gum applications, to improve quality, solve problems and add value.” Janis concludes: “We have a comprehensive portfolio of products which can give winning off-the-shelf results but we also work in partnership with customers to produce bespoke solutions to solve their technical problems.”

For more information on TasteTech’s unique controlled release systems visit www.tastetech.co.uk Article 179

FoodNews

Alsiano

No. 21 • February 2010

Beneo - connecting nutrition and health: a world of healthy fibres Brown rice flours and rice bran from Beneo-Remy are versatile ingredients that help you bring nutritional fortification as well as superior textural properties to your products. To satisfy an increasing demand for healthy whole grain foods, Beneo-Remy offers Remyflo C, a range of brown rice flours. Another addition is Remy-LiVe, rice bran and germ, which based on its balanced composition of nutritive carbohydrates, unsaturated fats, gluten-free protein, fibres, minerals, vitamins and phytochemicals, offers an outstanding solution for the nutritional enrichment of first class food products

By Beneo-Remy Rice has been one of mankind’s staple foods for more than 10,000 years and contributes every day to the nutritional balance of two-thirds of the world population. Rice is known as a wholesome and nutritious cereal grain, processing qualities that make it ideally suited for special dietary needs. Beside the use as consumer rice, it is also an important raw material for the production of rice derivatives such as rice flours, rice starches and rice proteins. The majority of rice is eaten in refined form, either as white consumer rice or as rice derivatives in the form of rice flour and rice starch which are used since a long time as natural components in many food formulations.

However, Beneo-Remy is also offering rice specialities: Remyflo C, brown rice flour is the ideal ingredient to fulfil the increasing demand for healthy whole grain foods. And if additional improvement of the nutritional profile is required, Remy-LiVe stabilised rice bran and germ - one of the most nutritional food ingredients in the world - can offer the ideal solution.

Nutritional properties Brown rice flours offering whole grain solutions are available in three versions: Remyflo C - a standard brown rice flour, Remyflo RC - a rice flour that is ideally suited for extrusion processes and Remyflo CO - an organic brown rice flour.

Enriching your product with healthy, natural fibres, while at the same time giving a tasty and luxurious texture, is what makes the Remyflo C range a key ingredient for a new generation of healthy food products.

Rice bran and germ are much more than a fibre source. They are in fact a complete food ingredient consisting of fibres (~20%), lipids (~20%), proteins (~15%) and carbohydrates (~15%). They are also rich in vitamins (especially vitamin B), minerals (especially magnesium and phosphorus) and anti-oxidants (such as gammaoryzanol, only found in rice), making RemyLiVe one of the best ingredients to enrich the nutritional profile of your products.

Due to its high lipid content (80% are unsaturated fatty acids), the rice bran and germ of Beneo-Remy have an ideal matrix for lipid soluble micronutrients such as vitamin E. Moreover, rice oil is a highly valuable vegetable oil known for its health effects and well appreciated for its cooking qualities as well as its cosmetic effects on skin and hair condition. It is not without reason that Japanese women are called “nuka bijin” which literally means “rice bran beauty”).

This balanced composition of nutritive carbohydrates, unsaturated fats, gluten-free protein as well as fibres, minerals, vitamins and phytochemicals contributes to meet the recommended intakes of those nutrients which are typically too low in West-

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ern societies. In particular, its fibre content and antioxidant potential in combination with its high nutrient and low calorie density suggest its value in preventing prevailing noncommunicable diseases such as cardiovascular diseases, diabetes and obesity. (continues on page 6) >>

Meet Beneo-Remy at Alsiano Food Seminar 2010 on 13 April, where together with BeneoOrafti they will present the solutions that they can offer manufacturers wanting to launch “natural” and clean label products.

No. 21 • February 2010

FoodNews

Applications Beneo-Remy’s rice derivates range lives up to the current trends and provides the perfect opportunity for new product innovations in breakfast cereals, bakery products, and rice and pasta foods. It can also be used in other applications like infant food (whole grain enriched infant cereals), prepared foods (batters and coatings), etc.

Whole grain rice flours and rice bran and germ offer a wide range of benefits: • In pastas, they help to create products with excellent cooking behaviour and a perfect elasticity and bite.

Alsiano •

In the bakery sector, there is a large range of application opportunities in cakes, cookies and gluten-free bread.

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In breakfast cereals, they improve the crispiness and prolong the bowl life (see graph below)

Depending on the applications, Beneo-Remy’s rice flours are available in different granulometries and have various interesting properties such as specific gelatinisation temperatures, diverse end viscosity levels, outstanding gel strengths and much more.

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Moisture

Beneo-Remy, the world leader in the production and sales of functional ingredients derived from rice, is the ideal partner to help you improve the health, taste, texture and nutritional value (fat and sugar replacement/fibre enrichment) of a product. Through a unique chain of expertise, Beneo-Remy actively supports customers in the development of more balanced and healthy foods.

Graph: Extruded breakfast cereals 100% brown rice flour (Remyflo C200) Hardness

Water activity

5% RemyLiVe 10% RemyLiVe 20% RemyLiVe 100% rice based crisp (Remyflo R7-200)

Bowl life

Expansion

Natural sweetening from grapes Both grape sugar and grape fructose from Grap’Sud can be labelled “100% made by fruits” and “with no sucrose added” Grape sugar Grap’Sud offers a liquid grape sugar which is colourless and has a neutral taste. It is very stable and has a high concentration of sugar.

nates from fruit only and is a clean label ingredient without neither GMO nor allergens.

Grap’Sud’s grape sugar has a low glycaemic index and can be labeled as “rectified grape juice concentrate”, “must concentrate”, “rectified must concentrate”, “sugars from fruits” or “grape sugars”.

The sweetening power of grape fructose is higher than that of sucrose.

This makes it possible to decrease quantities and thereby also calories in the finished food product. In fact, grape fructose has the lowest glycaemic index of the calorific sweeteners on the market.

Grape fructose Grape fructose is another sweetener from Grap’Sud. Grape fructose origi-

Like grape sugar, grape fructose has a very high purity (no flavour) and is very stable. In addition, grape sugar.

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has excellent organoleptic properties and works perfectly as a flavour exhauster for e.g. fruits and chocolate.

In hedonic tests good results were shown with a panel of consumers testing jams, yogurts, ice-cream and syrup.

Grape fructose can be declared “fructose from grape” or “fruits fructose”.

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FoodNews

No. 21 • February 2010

Alsiano

Vegetable-extracted protein - trustworthy dietetic foods with the natural touch Protein is a major macronutrient in our everyday food and plays an especially important role in slimming foods. These are often rich in protein because it both helps postpone the feeling of hunger and preserves muscle mass.

NUTRALYS®, extracted from a vegetable, is a uniquely effective protein whose reliability makes it ideal for slimming food products

By Roquette’s Nutrition Business Unit As current concerns intensify and priorities evolve, consumers are being forced back to basics: they not only want to eat more natural products – they also want products they feel they can trust. A recent report from the Mintel GNDP database highlights that in 2008 “natural” claims ranked first when new food and drink products were launched. “Natural” claims appeared on nearly one in every four (23%) of such launches, a 9% increase on 2007 figures. According to David Jago, a leading new product expert at Mintel: “With economic struggles driving people toward a simpler way of life, we expect that food and drink manufacturers will continue to prize natural, wholesome benefits well into 2009”.

But what about consumers on a diet?

Surely they too should be offered diet products that meet the widespread desire for “natural”, “trusted ingredients”.

A most trusted ingredient NUTRALYS® is sourced from the pea, a 100% natural, non-GMO, glutenand lactose-free raw material that has always been an everyday part of our lives. Moreover, the pea is not on the list of allergens that in Europe need labeling as such. It is also compatible with organics in both the EU and the US and is a permitted part of the allowable “non-organic” fraction of organic foods (up to 5% in the EU).

Supplied with total confidence NUTRALYS® is processed in a dedicated (ISO 9001) plant close to where the peas are grown. Production is non-polluting and meets the most demanding quality standards. A Roquette patent makes it possible to obtain the soluble pea protein on a commercial scale without using chemical solvents, only pure water is required. The process has been optimized

to produce a range of proteins with different functional and physical properties.

Delivering remarkable nutritional values The Roquette manufacturing process leads to a highly purified pea protein that is comparable to an isolate with an amino acid score of 95* for adults. Unlike other vegetable protein sources, NUTRALYS® has a very low anti-nutritional factor content.

This ensures optimal efficiency with outstanding digestibility: 98%** better than whole peas or pea flour and comparable to the best animal protein source.

Offering a trouble-free use The disadvantages of using vegetable proteins are well-known: blending difficulties, dust formation, allergens,

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GMO, etc. NUTRALYS® addresses these concerns and offers additional advantages. Being spray-dried, it has inherently good flow properties, making lecithin or the other additives and flow agents used in milk and soya protein unnecessary. NUTRALYS® is very easily dispersed with reduced dust and foam formation, making it easy to use in manufacturing environments.

Ideal for premium quality slimming foods at an affordable price Used alone or in combination with other vegetable protein sources to create “all vegetable”, vegetarian products, or in combination with milk proteins for a balanced intake of animal and vegetable protein, NUTRALYS® also maintains a stable price, avoiding the costs fluctuations consequences of price increases typical of other protein sources. continues on page 8 >>

Meet Roquette at the Alsiano Food Seminar 2010 on 13 April, where they will present cleanlabelled solutions for the food industry.

FoodNews

No. 21 • February 2010

Alsiano

Testimony - Laboratoire PYC The formulation experts in dietetic products, sport foods and nutritional supplements, Laboratoire PYC has recently proved that NUTRALYS® can deliver delicious recipes. These can be either savoury – for instance, a pea and bacon meal substitute with a 40% protein content and half of it sourced from peas – or sweet such as a chocolate drink meal substitute with a 40% protein content and 1/3 of it sourced from peas.

“Laboratoire PYC uses either animal or vegetable proteins from several sources on a regular basis: As regards NUTRALYS®, this new pea protein offers interesting future prospects for original foods and is a reliable alternative to common vegetable proteins” Laboratoire PYC R&D division: Dominique Thiery - Anne Fundt Table 1: Comparison between Nutralys and other proteins (vegetable and animal origins)

*FAO 2008 **Digestibility of nitrogen: Apparent faecal digestibility of nitrogen; experiment carried out on young pigs at SENAH (INRA Rennes; Breeding Systems, animal and nutrition unit)

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