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FoodNews
Alsiano
No. 18 • March 2009
Contents The winners give more ......... 1 New ultra shear stable instant rice starch ................. 3 Roquette extends its range of fibres with Pea Fiber IG ........................... 4 Fat reduction opportunities with gelatine .................. 5 Chewycoat - the new creative chewing gum .......... 6 New inspiration guides for finished products ............ 7 The Alsiano Food team ........ 8
The winners give more How should manufacturers respond to the wishes and needs that their partners in the retail trade get from their customers? Bruno Christensen identifies 14 consumer trends that should form the basis for any innovation process with the manufacturers By Bruno Christensen, Retail Institute Scandinavia The winners of tomorrow in retail and production will be characterised by giving their customers more of what they want – and less of what they do not like. For everybody, the great challenge is therefore to find out what the customers would like to have more of and what they would rather avoid. All the players in the retail trade have their attention focused on the consumers, and each will do what they can to position themselves as the stores that give more of the positive and less of the negative.
Innovation as a means to new progress goes via the retail trade and the initiatives that are continuously made from this point to meet the demands of the consumers. In this article I have chosen to focus on 14 consumer trends that should form the basis for any innovation process with the manufacturers. How should we as manufacturers respond to the wishes and needs that our partners in the retail trade get from their customers?
The retailers send their challenges backwards to the producers and wholesalers and, thereby making them active co-players in the fight for the consumers.
1. Make it easy for me The consumers will demand more convenience and less discomfort. It has to be easy to get to the store, and it must be perceived just as easy to find those products that are the actual purpose of the visit. It must be easy to find information about the properties of the product.
The real challenge for everybody can be described with one single word: innovation.
2. Meet my expectations The consumers will demand that the stores have the products that they
Publisher: Alsiano A/S Circulation: 1200 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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FoodNews
No. 18 • March 2009
want to buy on the shelves rather than shelves with big “holes”. Anything else will be a disappointment and leave a negative impression. The suppliers must contribute to avoiding empty shelves.
about the products they buy and consume. In a world with thousands of influences every single day, most people in the role as consumers will experience an increased need to feel safe about the choices they make.
3. Make it possible for me The consumers will demand optimum value for money, which in practise implies that the attention of the consumers will primarily be focused on the price as the decisive factor when choosing the place of shopping. The retailer’s primary task is to “help” consumers to make the best bargain as possible. Competitive prices are a must.
8. Give me more healthy products The consumers will request more healthy products at the expense of products with high calorie content. The consumers’ demand to the food retail trade will be pointed towards more freshness and health. 9. Give me more inspiration The consumers will demand more inspiring and less sterile stores. In 2020,
4. Give me new knowledge The consumers will demand that a visit to the store gives more knowledge and less pointless sales pitches. As consumer in the 21st century, the everyday life of most people is marked by technology, and one is used to work with many different systems where most of it is put into fixed boundaries. A visit to the store must therefore be an experience that makes the consumers wiser regarding the products they buy. 5. Give me more personal guidance The consumers will request more personal guidance and fewer self-services. Self-service is the greatest revolution the retail trade has ever gone through, and most consumers have never known anything else. We have reached the development stage where good professional guidance will be in demand. 6. Give me transparency The consumers will demand that all products are carrying information about the origin of the product. The term traceability wins over trivial product information. 7. Give me optimum safety The consumers will demand more safety and thereby less insecurity
Alsiano 11. Give me more local products The consumers will request more locally manufactured products at the expense of products from the entire world. The global development making everything possible, advances attitudes in many people in favour of the national and even closer to the regional. 12. Give me a better conscience The consumers will demand more ethical correct products than random products that only serve the purpose of being a low-priced alternative to the more expensive quality products. The consumers would like to be left with a good conscience about the products they buy and consume – and here the store can do the difference. 13. Make me a better person The consumers will demand that the stores provide options and partly mark products that are for the benefit of the society from an environmental point of view. When the store makes the choice easier for the consumers, customers are more satisfied, leaving the shop with the feeling of having become better persons thanks to the choices they have made.
most consumers will use the internet to both research products and places to shop as well as buying directly on the internet. The trouble and time involved with going to the store must be rewarded by experiences that can be defined as inspiration by the consumers. 10. Give me positive surprises The consumers will request more surprises in the store rather than visiting a store where everything is predictable. A visit to the store must be anything else but predictable – i.e. the product displays must be suitably appetizing and surprising to leave a positive impression with the consumers.
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14. Make me a happy and enthusiastic person The consumers will request that the stores - through their products, atmosphere and sales persons - will make the visit a pleasant and positive experience. Stores that leave the visitor untouched have a greater risk of being opted out compared to the stores that create happy and enthusiastic people. The manufacturers who manage to ”help” their partners in the retail trade with exactly these 14 mentioned consumer trends before everyone else, are the manufacturers who end up with the largest market share and the most content customers.
FoodNews
No. 18 • March 2009
Alsiano
New ultra shear stable instant rice starch Remyline UST DR P from BENEO-Remy develops its viscosity with increasing shear stress. This makes this clean label instant rice starch particularly well suited for cold processed dressings, sauces and fillings which are produced involving high shear steps By Beneo-Remy
Nowadays, cold prepared sauces are often produced continuously with high shear steps involved in the process such as heavy pumping, high shear mixers, etc. For instant starches, this often poses a serious problem – particularly when a natural solution is desired. However, BENEO-Remy offers the ideal solution: Remyline UST DR P – a native waxy instant rice starch. Properties of Remyline UST DR P •
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Shear resistance – Remyline UST DR P develops its viscosity with increasing shear stress – see graph. Remyline XS DR P (native instant rice starch), on the other hand, shows more functionality in lower shear systems. Compared to the benchmark instant waxy maize starches, Remyline UST DR P is performing equally well. Freeze-thaw stability – it can withstand up to 3 freezethaw cycles, which is excellent for frozen food. In comparison, physically moderated waxy maize starches can typically withstand up to 2 cycles.
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Acid stability – Remyline UST DR P is stable to very low pH levels.
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Colour and taste – Remyline UST DR P has a very bland colour and taste.
Performance in cold sauces and dressings Tests with Remyline UST DR P in a tomato pizza sauce and in a medium fat dressing 25 % show a very excellent viscosity stability in both products, even when high shear is applied – see graph 2 and 3. The sauce and dressing are also very stable over time. This is due to the fact that rice starches suffer much less under structure changes over time because rice starch macromolecules amylose and amylopectin are less susceptible to retrogradation. When more shear is applied on the tomato pizza sauce, the appearance will shift from a pulpy texture to a smooth texture. So with the level of shear, it is possible to play around with the sauce appearance. Similarly, the more shear applied on the dressing, the smoother and shinier the surface will get. Also in a low fat dressing, Remyline UST DR P is an excellent choice. The low fat dressing shows very high viscosity stability, and even a thickening effect is achieved when high shear is applied.
The advantages of rice starches The use of rice derivatives has increased since their initial introduction into the food industry. This is largely because they can provide some unique functional advantages for a large number of food products: • • • • •
Fat mimicking effect due to a very small particle size Excellent stability (over time) and process ability Smooth structure and texture Bland colour and taste Natural ingredient (clean label)
tion a few of the advantages. For low shear applications, Remyline XS DR P is recommended. Please contact Alsiano for more information and to receive recipe examples. Article 164 Graph 2: shear stability in tomato pizza sauce
Remyline UST DR P is the ideal natural rice starch for high shear instant dressing and sauce applications providing the finished product with a delicate texture, creamy mouth-feel and high process tolerance just to menGraph 1: shear resistance Graph 3: shear stability in medium fat dressing 25 %
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No. 18 • March 2009
FoodNews
Alsiano
ROQUETTE extends its range of fibres with PEA FIBER IG PEA FIBER IG is Roquette’s new insoluble fibre. Obtained from the interior of the dry pea fibre, PEA FIBER IG combines numerous benefits that differentiate it from other insoluble fibres. Some of the most important of these benefits are technological and organoleptic By Roquette Food Business Unit PEA FIBER IG is a fibre obtained from the internal part of the pea and can justifiably be called “noble”. Meeting every food safety requirement, it comes in the form of a pure white powder. With average viscosity, it also has a completely neutral taste and is therefore an ingredient that affects neither the rheology nor the other critically important organoleptic properties of finished products. In bread making, for example, PEA
FIBER IG makes it possible to produce white bread that is both enriched with insoluble fibres and retains the colour and flavour of traditional bread. With approximately 70% fibre as dry substance, PEA FIBER IG probably has the highest internal fibre content of any ingredient currently on the market. It has the ability to absorb cold water without any excessive rise in viscosity. Between 5 and 10% protein is available for its emulsifying capacity and 20% starch for hot viscosity and therefore gelling capacity.
More about pea fibres Two types of fibres can be extracted from the pea:
Advantages Thanks to the high-performance composition, PEA FIBER IG offers numerous advantages: •
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There are two main types of fibre: soluble and insoluble. For several years ROQUETTE has marketed a soluble fibre produced from cereals (wheat or maize) known as NUTRIOSE®. www.nutriose.com.
Internal fibre. Obtained from the walls of cells and made up of lignin, pectin and hemicellulose. This is the fibre that Roquette continues to develop today at its production site at Vic-sur-Aisne (France), a plant dedicated to the exploitation of the pea.
Technological characteristics: PEA FIBER IG’s technological characteristics make it ideal for meat and bakery products. By retaining hot or cold water, it imparts juiciness or mouth-feel to meat products. In bakery products, it offers smoothness while at the same time leaving pastry formation unaffected, contrary to other insoluble fibres, and enhancing product preservation. Cost saving: From an economical point of view, PEA FIBER IG is a perfect substitute for meat or fat.
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Nutrition: PEA FIBER IG offers optimum fibre enrichment.
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Regulation: Its regulatory classification makes it an ingredient that may be declared as “dietary fibre” or “pea fibre”.
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External fibre. Greyish in colour, this is mostly cellulose and is in general used for animal nutrition. Roquette uses it for the moment for animal nutrition.
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Environment: The cultivation of the dry pea is environmentally friendly (no nitrate fertilizer is required). All the unique properties of PEA FIBER IG are available thanks to a simple, clean and natural extraction process that uses water as the only solvent. Article 165
FoodNews
No. 18 • March 2009
Alsiano
Fat reduction opportunities with gelatine Gelatine holds some interesting properties that make it particularly suitable for fat reduction in processed meat products and processed cheese. On top of that, gelatine can also be used as an alternative to casein in processed cheese By PB Gelatins Processed meat products are popular in many countries. Lots of these products typically have a high fat content. The fat does not only contribute to the taste and the structure of the products. It also has an important impact on the sensorial characteristics. Therefore, a reduction of the fat is not an easy task as it involves both flavourrelease and mouth- eel. Gelatine is an excellent ingredient as it forms thermo-reversible gels, it is capable of binding a large amount of water and its functionality is little or not affected by minerals and salts. As gelatine melts at body temperature, much like the fats used in processed meat products, it gives both good mouthfeel and good flavour-release while having a fairly neutral taste by itself. Under the usual processing conditions used for producing pâtés, gelatine is stable and easy to handle. Liver pâté Traditionally, a liver pâté can have between approx. 25% of fat till as much as 37.5% fat. In such products, the fat contributes both to the taste, the smooth structure as well as the typically creamy, rich mouth-feel. Hence, a fat replacement system should be able to substitute a large part of the fat while maintaining these attributes, which is not an easy task. Key ingredients are liver, lard or backfat, some binders and flavourings. The texture and taste of the pâté can in part be controlled by the processing of the various ingredients, e.g.
scalding of the liver, cooking degree of the fat, the use of (lean) meat, etc. Lowering the fat content, however, will affect both texture and taste of the product. With gelatine, a smooth pâté with less than 15% fat can be obtained with an overall calorie reduction of about 55%, compared to a standard pâté crème. Type A gelatine
Key ingredients in cooked sausages are lean pork meat and lard or pork fat, flavourings and some functional ingredients. The texture and taste can in part be controlled by the ratio of fat and lean meat. Lowering the fat content, however, will affect both texture and taste of the product. With gelatine, a sliceable cooked sausage can be obtained without any added fat (in the form of lard or back fat). This results in a final product with less than 5 % fat, i.e. a fat reduction of approx. 80 %. This way, an overall calorie reduction of about 70 % compared to a product with about 35 % added fat could be achieved. A fine mesh gelatine 210 Bloom can be added directly to the meat batter in the cutter. continues on page 6 >>
210 Bloom can be used pre-hydrated at room temperature and dissolved by heating till 60°C in advance. As alternative, a fine mesh gelatine could be used, which is added directly to the hot phase with sodium caseinate. Cooked sausages Cooked sausages are available in a wide variety, smoked and nonsmoked – e.g. Frankfurters, Mortadella, etc. These products typically have between 20 % and 30 % fat. Like in liver pâtés and pastes, the fat does not only contribute to the taste and the structure of the products. It also has an important impact on the sensorial characteristics. Therefore, a reduction of the fat can be difficult as it involves both flavour-release and mouth-feel. Furthermore, sausages may be consumed both cold and hot which affects the state of the fat and hence the texture.
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It has been estimated by the WHO that approx. 1.6 billion adults and at least 20 million children were overweight globally in 2005. And reports from WHO are bleak regarding the development in the number of overweight and obese stating that by 2015 approx. 2.3 billion adults are expected to be overweight of which 700 million obese. This increase in overweight and obesity is, according to the WHO, attributable to a number of factors such as an increased intake of energy-dense foods and a trend towards decreased physical activity. Energy-dense foods are foods that are high in fat and sugars.
FoodNews
No. 18 • March 2009
Alsiano
Chewycoat – the new creative chewing gum Chewycoat is a patented process and product that makes it possible to coat products – centres - with chewing gum. All required are a coating pan and a centre - a centre which might already be in your range! By Tage Vedsted Kusk Extend your brand into the high profit and rapidly growing segment of chewing gum. It is both easy to get started, easy to use and requires just a small investment or even no investment at all! Chewycoat is a concept consisting of high gum base chewing gum powder and a coating process. Chewycoat offers a great opportunity for creation of new funny products with surprise combinations for the end-user. Chewycoat brings a unique flavour explosion into the chewing gum and the possibility of dual flavour and dual texture. Chewycoat powder is suitable for all types of centres. Examples of products that are well suited for coating with Chewycoat are mints, jellies, chews, liquorice, etc.
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Gelatine in processed cheese Within the non-retail cheese market, processed cheese represents one of the major sectors. Its market volume is increasing in many countries as many consumers search for more convenience. Processed cheese is also on the rise in many countries in the retail market. Consumers are looking more and more for pre-packed foods like sliced or grated cheese rather than counter-service products. Processed cheese can be used on pizzas, in ready meals, as cheese snacks but also in spreads and slices. Natural cheese, milk proteins (casein) and fat or butter are the main ingredients of processed cheese. Gelatine turns out to be a good alternative to these ingredients and can offer the food in-
Chewing gum in a completely new way There are almost no limits to what can be “chewycoated”. Chewycoat is chewing gum made in a completely new way. All you need to get started
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are a coating pan and a product your centre - which you would like to coat with chewing gum. The centre may already be in your range. It is therefore possible to speed up the development process and in this way get faster to the market.
Size doesn’t matter! An important feature of Chewycoat, differentiating it from other centre filled chewing gum techniques is that you don’t have to adapt your product to make a chewing gum version. It is possible to “chewycoat” almost all shapes and sizes. It is even possible to incorporate sensitive ingredients into the chewing gum such as vitamins and proteins. Another advantage of Chewycoat is that it is chewing gum made without extrusion. This way, you have less stock and fewer semi-finished goods in work compared to traditional chewing gum manufacturing. With Chewycoat, you get a flexible production process enabling you to produce in variable batch sizes adapted to different markets. Chewycoat is product and process patented and marketed worldwide by Alsiano.
dustry interesting opportunities, both from an economical as well as from a health perspective. In co-operation with NIZO (Netherlands), PB Gelatins has developed a processed cheese formulation illustrating the use of gelatine as an alternative to fat. The result is a low calorie imitation cheese with 1/3 less calories. Casein alternative The partial replacement of milk protein powders like rennet casein can offer more flexibility with respect to ingredient selection and could be economically interesting. In co-operation with NIZO (Netherlands) and the South-Dakota State University (USA), PB Gelatins has developed a formulation in which gelatine is used to replace 15 % to 20% of the milk proteins in processed cheese for e.g
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pizza, without changes in important aspects like melting, grating, fat release, etc. Please contact Alsiano for further information on gelatine as fat replacer and casein alternative, or if you would like to receive examples of formulations. Article 166
FoodNews
No. 18 • March 2009
Alsiano
New inspiration guides for finished products Alsiano has launched a series of leaflets to inspire and provide our customers with an overview of our product range By Dorthe Andersson, Alsiano A/S We are pleased to announce that we have launched product guides for 8 different food application areas: dairy, confectionery, snacks, meat and poultry, fish, drinks, convenience food and bakery. The aim of the product guides is to provide an overview of the products that Alsiano offers to the food industry. In the coming months, we will launch two new product guides covering our range of fibres and organic ingredients. If you would like to receive a copy of our inspiration guides, please let us know: we can either send them to you or set up a meeting during which we can present them to you.
The Food product guides
Pharma product guides (a selection)
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No. 18 • March 2009
FoodNews
Alsiano
The Alsiano Food team convenience food - drinks snacks & pellets - confectionery
key accounts
meat & poultry - pet food
Katarina Furin
Søren Eybye
Ulrik Bank Pedersen
B.Sc. & Marketing Dipl. Sales manager
Food Technologist Area sales manager
Food Technologist Area sales manager
E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +45 2711 3322
E-mail: se@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016
E-mail: ubp@alsiano.com Tel. dir.: +45 8230 0004 Mobile: +45 2270 1004
baby food - dairy - ice cream fruit preparations
bakery
confectionery
Steen Høeg Larsen
Tage Vedsted Kusk
Food Technologist Area sales manager
Food Technologist Area sales manager
E-mail: sl@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441
E-mail: tk@alsiano.com Tel. dir.: +45 8230 0005 Mobile: +45 2095 1230
sales support
sales support Tina Johansson
Sales assistant to Steen
Sales assistant to Katarina & Tage
logistics
Food Technologist Area sales manager E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003
sales support
Tina B. Nørgaard
E-mail: tn@alsiano.com Tel. dir.: +45 8230 0023
Kristian Hansen e as loye 9 emp 0 w 2 e h 0 n Marc of 1
E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024
Irene Schaffalitzky de Muckadell Sales assistant to Ulrik & Søren E-mail: is@alsiano.com Tel. dir.: +45 8230 0011
logistics
Bente Mørkøv Ølgaard
Christa Børgesen
Logistics assistant
Logistics, key accounts
E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001
E-mail: cb@alsiano.com Tel. dir.: +45 8230 0002
New in the Alsiano Food Team
in Marketing and more than 20 years’ experience from the Nordic food and ingredients industry.
has for the past 10 years worked with development, innovation and technical support at a large Danish food company.
Welcome to Katarina Furin We are pleased to announce that Katarina Furin has joined Alsiano as of 5 January 2009 as sales manager for the Food department. Katarina is a B.Sc. in Chemistry, she has a diploma
Welcome to Kristian Hansen We would also like to welcome Kristian Hansen who has joined Alsiano as per 1 March 2009 as area sales manager for bakery. Kristian is a baker and food technologist and he
We are confident that Katarina and Kristian will strengthen the Food team and prove a great asset to Alsiano and our partners.
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