Foodnews march 2016

FoodNews

Alsiano

No. 41 • March 2016

Contents Meet us at Food Ingredients Nordic 2016 ............................1 FI Europe 2015 innovation award to Fiberstar ................ 2 Taste & colour solutions from LCI ................................. 3 Proprietary 13.5 health claim for BENEO’s inulin promoting digestive health ................... 4 Increase the appeal of your products ........................5 Reduce phosphate and sodium in meat and poultry products ................................ 6 Organic yeast extracts and inactive dried yeasts ............. 7 Everything you always wanted to know about clean label ............................ 8 The Alsiano Food Team ........ 8

Meet us at Food Ingredients Nordic 2016 Alsiano exhibits together with Taura, Loryma, and Fiberstar at the new Nordic food ingredient show in Malmö From 6 to 7 April you can meet us and three of our suppliers – Taura, Loryma and Fiberstar - when we exhibit at Food Ingredients Nordic the new trade show within the food and beverage industry. Food Ingredients Nordic is held at MalmöMässan in Malmö, Sweden, and is organised parallel with Food Chain Nordic which focuses on devices and machinery. Together the shows are the perfect meeting place including both ingredients and equipment.

Taura: Functional fruit solutions Come by our booth in Malmö and take a close look at the URC® fruit products from Taura which are designed to deliver the taste, texture and goodness of real fruit to a range of commercially manufactured food products.

Taura specialises in functional fruit solutions for snack, cereal, bakery, and confectionery applications. All URC® formats and formulations can

be customised, including organic versions, to suit your new product development.

Loryma: Ingredients for vegetarian and vegan alternatives There is a growing trend for vegetarian products and alternatives with reduced meat content as more consumers are looking for sustainable foods. Loryma offers an excellent vegetarian alternative to meat without compromising on taste for those who like the taste sensation of meatballs, hamburgers and barbecues.

TruTex® wheat protein provides the opportunity to develop a whole range of vegetarian or vegan products with perfect texture, stabili-ty and taste – from cold cuts to “pork escalope” to snack-balls with bakestable fillings.

Come by our booth and taste and see the delicious vegan and vegetarian products you can manufacture with TruTex®. continues >>

6 - 7 April

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.

G18

FoodNews

No. 41 • March 2016

Alsiano

FI Europe 2015 innovation award to Fiberstar Fiberstar’s natural citrus fibre pectin replacement CitriFi® 100 won a Food Ingredients Europe 2015 Innovation Award Fiberstar has once again demonstrated their innovation by winning the 2015 Food Ingredients Europe Natural / Organic Award. This globally recognised award highlights those companies that are committed to creating new and novel uses for food ingredients to better the food industry.

Citri-Fi 100 does not require a prehydration step or added calcium to create the gelling textures. As a result, product developers may benefit from additional cost savings when replacing pectin. In addition, the Citri-Fi gelling technology is non-GMO, glutenfree as well as Kosher and Halal certified.

This award emphasizes Fiberstar’s leadership in providing the global marketplace with a natural solution to replace added pectin in bakery and confectionery fillings, spreads and fruit preparations for yogurts, this way providing potential cost savings and stable supply.

Citri-Fi 100 is labelled as citrus fibre or dried citrus pulp and it contributes fibre to the nutrition label.

Citrus-Fi 100 can be used in: • Bakery and confectionery fillings • Jams and jellies • Fruit preparation for yogurts/smoothies • Fruit snacks (e.g. leathers, strips)

Citri-Fi 100, a natural citrus fibre, contains intact pectin that can be activated to produce the natural gelling properties. Citri-Fi is produced using a clean and patented process that keeps the insoluble and soluble fibres intact. The native pectin within the composition is activated when using high sugar/low pH food processing conditions to produce the natural gelling properties. Since Citri-Fi is offered in various particle sizes, formulators can target specific gelling textures ranging from pulpy to smooth.

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Fiberstar: Pectin replacement in fruit preps and phosphate replacement in meat Fiberstar, Food Ingredients Europe 2015 Innovation Award winner, will showcase Citri-Fi, the natural clean label citrus fibre which enhances food texture by managing moisture, improves the nutritional profile, and may provide potential cost savings in various food applications. At the booth, the focus will be on fruit preps,

This citrus fibre can also replace expensive stabilisers or stabiliser systems due to its unique water holding properties. These application benefits and formulating guidelines are available on www.fiberstar.net.

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where Citri-Fi can replace or extend added pectin in fruit-based food products, clean label phosphate replacement of meat products (see more on page 6), and moisture retention/fresh-keeping of bakery goods.

We look forward to seeing you at stand G18. Scan the code and print your free badge.

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MalmöMässan, Malmö Wednesday 6 April Thursday 7 April

09.00-17.00 09.00-16.00

FoodNews

No. 41 • March 2016

Alsiano

Taste & colour solutions from LCI Limagrain Céréales Ingrédients (LCI) offers a wide range of ingredients providing lots of natural tastes and colours for all formulations

By Limagrain Céréales Ingrédients

Pulses

Cereal and grain ingredients are a natural clean label solution to innovate products. For more than 30 years, LCI has not only invested to create new cereal varieties but also developed its technological capability and cereal processing tools. Lately, LCI has invested in a new thermal processing tool to complement its Taste & Colour ranges to remove bacteria, dry and toast.

Pulses are the new stars of our diet.

Balanced and rich in proteins, they bring new and natural colour to formulations. The LCI range consisting of chickpea, red bean, green lentil and faba bean is stabilised and treated thermally for easy formulations, to reduce bitterness and increase shelf life. In bread, pastry and cake products, the functional pulse flours offer better hydration and improved softness while nutritionally enriching the product. In extrusion, they help control expansion to better define the shape of the extrusion while improving crispness. In meat products, they are ideal for vegetarian steaks, and used in porridge, they can replace oats advantageously and guarantee a protein-rich product.

LCI’s broad range of ingredients which brings taste and colour to your products comprises the following lines:

Toasted ingredients Nutricorn is a toasted maize germ, without oil removed and made from Limagrain grain varieties. Its “hazelnut” taste makes it ideal to replace nuts for nutritionally dense products but also for really original toppings.

By using Nutricorn in e.g. cereal bars, biscuits and cookies it is possible to reduce recipe costs by 20-40% depending on the recipe. Furthermore, Nutricorn is ideal for nut allergy sufferers because it is “nut-free”.

Whole grain & fibres LCI specialises in stabilised wholegrain flours and cereal fibres. Applied thermal treatment produces a long shelf life and excellent processability

Nutriwheat is a stabilised and toasted wheat germ in the form of flakes providing a rounded and toasted flavour. Wheat germ is the most vitamin and mineral rich part of the wheat kernel. Nutriwheat can be used in lots of applications such as pastas, bread, biscuits to reach the levels required for nutritional claims - e.g. fibre or protein depending on the dosage (5-15%).

Brokenwheat is a 100% toasted crushed wheat with strong flavour and visual potential. It is ideal as inclusion or topping and in compotes and dairy preparations. Brokenwheat can also be used in bakery products alone or mixed with other grains.

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in all applications. The range comprises whole wheat, maize, barley, oat, rye and fibres from the mentioned grains.

Special flours LCI has developed a wide range of native and functional flours as well as more specific supplements. The range comprises native flours, gluten-free maize flour, Limalin Gold from yellow linseeds (natural, vegetal source of Omga-3), deligerme flour made from fermented and dehydrated fresh wheat germ and deliseigle, a powdered concentrate obtained by fermentation. Other special flours include malted wheat flour, masa flour for Tex Mex and sprinkling flours.

Toppings & inclusions For toppings and inclusions with lots of flavour and taste appeal, LCI offers a broad range of seeds, flakes from different cereals, broken wheat and Nutrimalt malted broken wheat.

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FoodNews

No. 41 • March 2016 2014

Alsiano

Proprietary 13.5 health claim for BENEO’s inulin promoting digestive health As of January 1, 2016, customers working with Orafti® inulin can use a new claim on digestive health

By BENEO BENEO is pleased to announce that the EU Commission has authorised a 13.5 health claim with proprietary use for its chicory root fibre inulin promoting digestive health1.

The official wording for the claim is “chicory inulin contributes to normal bowel function by increasing stool frequency”. From 1st January 2016, this proprietary claim is available for use by BENEO’s customers. By incorporating the company’s inulin into any food and beverage applications in combination with the health claim, manufacturers can help consumers to understand and benefit from the positive effect chicory inulin has on bowel function.

In addition to the authorised 13.5 proprietary health claim, general healthrelated well-being claims under article 10.3 are also possible. Amongst others, these include “chicory inulin promotes digestive health” or “chicory root fibre supports a healthy and balanced digestive system”. Manufacturers that want to use the claim should consider that the beneficial 1 2

effect is achieved with a daily intake of 12 grams of chicory inulin and the consumer should be informed accordingly. The amount of 12 grams can be split up into several servings per day.

The science behind this health claim has been positively evaluated by the European Food Safety Authority (EFSA). It included six human intervention studies that have consistently proven that consumption of Orafti® Inulin increases stool frequency and thus supports digestive health. Significant results were demonstrated with a proprietary study of BENEO for a total intake of 12 grams per day.

While the recommended daily intake of dietary fibre is 25 grams per day and actual intake is significantly lower, the authorisation shows that adding inulin to a formulation helps to improve stool frequency and at the same time to achieve the dietary goal of adequate fibre intake by the general population in an easy way.

The authorisation confirms that BENEO’s prebiotic fibre inulin contributes to normal bowel function by increasing stool frequency without triggering

http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32015R2314&qid=1450113112441&from=EN BENEO’s digestive health research, 2015

Stake your claim on digestive health Customers working with Orafti® Inulin can now launch products with a new health claim on pack: "promotes digestive health".

Read more about the possibilities of the new claim at beneo. com or join the BENEO webinar on 12 April – registration will be open from 17 March.

BENEO webinar 12 April 2016

diarrhoea. This is possible because inulin resists digestion in the small intestine and is fully fermented in the large intestine. For many people, enhanced bowel function resulting from a more optimal fibre intake means a noticeable improvement of gastrointestinal health and general well-being: Nearly 3 out of 4 European consumers eat products supporting digestive health because they feel it is good for their overall health2.

Anke Sentko, VP Regulatory Affairs and Nutrition Communication says: “Improving regularity in a natural way is a growing health target of consumers. With the recent proprietary health claim for BENEO’s chicory inulin improving bowel function, our customers are well set to make the most of the ever growing consumer trend of digestive health. At the same, time the approval shows once again that BENEO’s commitment to strong scientific evidence of its ingredients is the right approach to contribute to the long-term benefit of consumers.”

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FoodNews

Alsiano

No. 41 • March 2016

Increase the appeal of your products Spice up your products or create new exciting variants with the vast range of inclusions and decorations from Nimbus Foods Nimbus Foods, part of Raisio Group, is leading the way within inclusions and decorations for commercial application. No matter whether the ingredients required are for bakery, beverages, chilled and frozen desserts, confectionery, ice cream, snacks and cakes or yoghurt, Nimbus can accommodate the needs.

Nimbus constantly develops products focused on benefits for the commercial food industry to help customers differentiate their products from those of their competitors. Nimbus specialises in manufacturing and supplying the following inclusions and decorations:

Nimbus also offers fudge cubes designed to stay soft in ice-cream – also well suited for use in soft eating caramel cookies – and bake stable inclusions which resist high temperatures, making them ideal for a range of breads, cakes and pastries.

Sugar strands from own nut-free factory Nimbus produces their range of sugar strands ‘in house’ at their ‘nut free’ factory in Dolgellau. Producing in their dedicated ‘in house facility’ has enabled the company to be much more innovative with their range of colours and customer specific developments.

• Bakery inclusions • Cake inclusions • Chocolate coated inclusions • Chocolate inclusions (suitable for use in confectionery) • Fat coated inclusions • Numerous decorations • Ice cream inclusions

New stay soft products for ice cream Nimbus is a creative and innovative team always looking for new food trends, developing exciting new products that meet the needs of their customers and their new product development agendas.

Among their recent developments are stay soft jellies. Many companies have over the years tried in vain to develop a pectin jelly recipe that will stay soft in ice creams and frozen desserts. Nimbus has perfected the formulation and is now able to offer the “Stay Soft Jellies” in a range of natural flavours and colours to meet customers’ requirements. The individual pieces are approximately 1 gram in weight and 8mm in diameter.

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Products tailored to your needs The inclusion and decoration products can be manufactured to fulfill a number of criteria including • product stability • functionality under extreme temperatures • high moisture barriers • long shelf life • cost effectiveness The inclusions can be selected to work in any environment, be it ambient, chilled or frozen, and in a wide variety of applications.

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FoodNews

No. 41 • March 2016

Alsiano

Reduce phosphate and sodium in meat and poultry products Fiberstar introduces natural, clean label Citri-Fi® 100M40 which works synergistically with natural hydrocolloids like rice starch to reduce phosphate and sodium in meat products while maintaining high yields

By Fiberstar Inc. Fiberstar, a market leader in citrus fibre technologies, introduces a natural, clean label phosphate and sodium reduction system for meat and poultry. This new clean label development emerges during a time when the demand for recognisable and short ingredient statements has grown significantly in several regions of the world. “We have seen an uptick in demand not only in the U.S., but also internationally for clean label systems that perform equally or better than conventional ingredients,” said Fiberstar, Inc. President & CEO, John Haen.

“Citri-Fi, natural, functional citrus flour, is currently being used in many parts of the world as a yield enhancer in poultry products.”

Citri-Fi, which can be listed as citrus flour, dried citrus pulp or citrus fibre, resonates well with the clean label markets. Because of Citri-Fi’s high water

holding capacity, low viscosity and small particle size, Citri-Fi 100M40 is the ideal citrus flour product to use for reducing phosphates and sodium in poultry products. The Citri-Fi usage rates are less than 0.5%. This natural ingredient can be added directly to brine solutions while mixing or added as a dry blend with other ingredients. For complete phosphate replacement, it is recommended to use Citri-Fi in conjunction with a rice starch or carrageenan to maintain or improve yields.

Two different studies conducted at the University of Wisconsin-Madison and Iowa State University meat labs validated these valuable findings. The whole bird chickens were injected with brine at 14-16% injection level, stored overnight (when purge was measured) and cooked. Yield values demonstrated that the Citri-Fi variables produced less purge and generated higher yields compared to the

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control containing phosphates. Not only did the Citri-Fi improve yield, but Citri-Fi also produced chickens with exceptional sensory appearance in addition to reduced sodium compared to the phosphate-contain ing control. The reduced purge and increased yields provide customers with opportunities to reduce costs and increase their profit line.

Citri-Fi’s unique functionalities also provide benefits in other meat application types such as ground meats.

This natural citrus flour provides cost saving opportunities by extending ground meats. Citri-Fi 125FG or Citri-Fi 100 are ideal when used at less than 1% along with additional water.

In another study conducted at Iowa State University’s meat lab, ground beef (80/20) was prepared, formed into patties and then cooked by using several different cooking methods.

Post-cook yields were ... (continues >>)

FoodNews

No. 41 • March 2016

Alsiano

Organic yeast extracts and inactive dried yeasts Biospringer offers a range of organic products for use in organic processed foods The organic Biospringer range:

Biospringer provides organic yeast products. The organic range, which comprises yeast extract and inactive dried yeast, has been developed in accordance with the strictest specifications and European regulations and meets the highest standards for organic processed foods.

• European Organic Certification by Ecocert (FR-BIO-01) • Produced in Europe • Suited for a variety of organIc applications: soups, sauces, seasonings, meat substitutes, processed meats, etc.

Springer® Organic is the line of organic yeast extracts used as basenotes. They are perfect for providing bouillon and meaty notes to flavour bases. With a savoury profile, they develop a typical flavour which improves the body and mouthfeel in a wide variety of food applications.

• Clean-tasting: no off-notes • Available in fine powder, microgranulated, paste or flakes (depending on the product) • Kosher Parve and Halal certified • GMO free and animal free • Salt content: varies from 0-40%

Springaline® Organic is the line of inactive dried yeasts. They are perfect carriers for seasonings, and are ideal in both meat and vegetarian applications due to their water binding properties.

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were made after factoring in the original formula and yield losses.

The study also demonstrated Citri-Fi 125’s umami flavour enhancement during sensory evaluations due to the Citri-Fi 125FG flavonoids and/or salts present. This functional flavour approach allows manufacturers to not only increase yields and lower costs, but also to replace synthetic ingredients often used to provide savoury flavours like umami.

New meat product technologies Fiberstar continues to develop new meat product technologies. Citri-Fi provides several functional benefits which include: yield improvement, reduced syneresis, moisture manage-

• Label declarations: organic yeast extract / organic yeast or organic dried yeast (according to EU regulation 1334/2008/Ec) Article 307

ment, allergen removal (e.g. soy) and superior texture.

These functionalities benefit various meat applications such as: • Injected beef, pork or seafood • Minced or canned meats • Frozen meats • Vegetarian meat analogues such as patties, links and ground crumble John Haen concludes, “We are devoted to using our patented citrus fibre technology to provide the evolving marketplace unique solutions. Clean label phosphate replacement in meats is just the tip of the iceberg when it comes to creating value-added technologies to better the food industry.

Our team is excited to demonstrate Citri-Fi’s value within the growing clean label food segment.”

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No. 41 • March 2016

FoodNews

Alsiano

The Alsiano Food Team Denmark & Norway

Key accounts

Denmark

Katarina Furin

Kristian Hansen

Michael Telsing

B.Sc. & Marketing Dipl.

Business manager

Food Technologist Area sales manager

Area sales manager

E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 76 78 78 178

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.: +46 31 939 030 Mobile: +46 723 89 60 11

E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024

E-mail: cd@alsiano.com Tel. dir.: +45 8230 0051

Sales support

Quality 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

Everything you always wanted to know about clean label New clean label e-book from Limagrain Céréales Ingrédients available for download Clean label is a trend that has become more and more common especially in our everyday diet.

For more than 30 years, LCI has been offering many clean label solutions.

Thanks to a great expertise in managing cereal production and hydrothermal solutions, LCI has developed highly functional solutions for many applications, combining specific varieties, thermal processes and mixes.

Download the e-book and discover LCI’s many pieces of advice to get started with the clean label attitude including the steps to get into clean label and examples of clean label recipes.

The e-book is available for download here:

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